boiling water. When
cold, grate loaf sugar over them.

WHIPPED CREAM. No. 1.

To the whites of three eggs, beaten to a stiff froth, add a pint of
thick sweet cream (previously set where it is very cold) and four
tablespoonfuls of sweet wine, with three of fine white sugar and a
teaspoonful of the extract of lemon or vanilla. Mix all the
ingredients together on a board platter or pan and whip it to a
standing froth; as the froth rises, take it off lightly with a spoon
and lay it on an inverted sieve with a dish under it to catch what
will drain through; and what drains through can be beaten over again.

Serve in a glass dish with jelly or jam and sliced sponge cake. This
should be whipped in a cool place and set in the ice box.

WHIPPED CREAM. No. 2.

Three coffeecupfuls of good thick sweet cream, half a cup of powdered
sugar, three teaspoonfuls of vanilla; whip it to a stiff froth.
Dissolve three-fourths of an ounce of best gelatine in a teacup of hot
water and when cool pour it in the cream and stir it gently from the
bottom upward, cutting the cream into it, until it thickens. The dish
which contains the cream should be set in another dish containing
ice-water, or cracked ice. When finished pour in molds and set on ice
or in any very cold place.

SPANISH CREAM.

Take one quart of milk and soak half a box of gelatine in it for an
hour; place it on the fire and stir often. Beat the yolks of three
eggs very light with a cupful of sugar, stir into the scalding milk
and heat until it begins to thicken (it should not boil, or it will
curdle); remove from the fire and strain through thin muslin or
tarlatan, and when nearly cold flavor with vanilla or lemon; then wet
a dish or mold in cold water and set aside to stiffen.

BAVARIAN CREAM.

One quart of sweet cream, the yolks of four eggs beaten together with
a cupful of sugar. Dissolve half an ounce of gelatine or isinglass in
half a teacupful of warm water; when it is dissolved stir in a pint of
boiling hot cream; add the beaten yolks and sugar; cook all together
until it begins to thicken, then remove from the fire and add the
other pint of cold cream whipped to a stiff froth, adding a little at
a time and beating hard. Season with vanilla or lemon. Whip the
whites of the eggs for the top. Dip the mold in cold water before
filling; set it in a cold place. To this could be added almonds,
pounded, grated chocolate, peaches, pineapples, strawberries,
raspb