e sufficient for six persons. Dissolve half a pound of
macaroons in the above mixture before it is frozen and a delicious ice
cream may be had.

TRIFLE.

MISS RUTH SCOTT.

One pint of cream well beaten, sugar and flavoring to taste. One quarter
of a pound of macaroons which have soaked in sherry for a few minutes.
Put in a deep dish alternate layers of macaroons and cream. Preserved
cherries and almonds (whole) are a great improvement.

CARAMEL CREAM.

MRS. BENSON BENNETT.

Boil two coffee cups of dark brown sugar, butter the size of an egg and
two thirds of a cup of thin sweet cream. Twelve minutes after it
commences to boil dissolve half a cup of gelatine in a little cold
water, add this to the boiling mixture and nearly a pint of sweet cream
all but the two thirds of a cup used in the beginning. Strain and flavor
with a tablespoonful of vanilla; pour into a pudding mould and let it
stand over night on the ice. Serve with whipped cream.

CLARET JELLY.

MRS. GILMOUR.

One ounce of gelatine, one cup of sugar, the rind and juice of two
lemons, two or three pieces of cinnamon, one and one half pints of
water, one half pint of claret, one glass of brandy. If Cox's gelatine
or Lady Charlotte, is used it will have to be soaked first in a little
of the cold water, if the leaf gelatine, boiling water can be poured on
it. Put all together into a saucepan with whites of three eggs, put on
the fire until it boils and then strain through a flannel bag.

CUP CUSTARD.

MR. JOSEPH FLEIG. (Baker to Grenoble Hotel, N. Y.)

Five eggs, six ounces of sugar, one quart of milk, extract to flavor,
spread cups or moulds with unsalted butter, fill up with the custard,
and place in pan filled with one inch water in good oven.

SPANISH CREAM.

MRS. W. R. DEAN.

Yolks of two eggs, two tablespoons sugar, two tablespoons ground rice,
one pint of milk. Beat the eggs a little. Put all together on the fire
and stir constantly until it thickens. Pour into glass dish and garnish
with blanched almonds and strips of citron.

SPANISH CREAM.

MISS GREEN.

Soak one half package of gelatine in one pint of milk for half an hour;
while this is soaking take two eggs (separate them) beating the yolks
with one half a cup of white sugar, till light, and whip the whites to a
stiff froth: when the gelatine is soaked, put the sauce pan on the fire
and let gelatine and milk come to the boil: then add the yolks and
remove from fire,