erries, or any seasonable fruit.

STRAWBERRY BAVARIAN CREAM.

Pick off the hulls of a box of strawberries, bruise them in a basin
with a cup of powered sugar; rub this through a sieve and mix with it
a pint of whipped cream and one ounce and a half of clarified
isinglass or gelatine; pour the cream into a mold previously oiled.
Let it in rough ice and when it has become firm turn out on a dish.

Raspberries or currants may be substituted for strawberries.

GOLDEN CREAM.

Boil a quart of milk; when boiling stir into it the well-beaten yolks
of six eggs; add six tablespoonfuls of sugar and one tablespoonful of
sifted flour, which have been well beaten together; when boiled, turn
it into a dish, and pour over it the whites beaten to a stiff froth,
mixing with them six tablespoonfuls, of powdered sugar. Set all in the
oven and brown slightly. Flavor the top with vanilla and the bottom
with lemon. Serve cold.

CHOCOLATE CREAM. No. 1.

Three ounces of grated chocolate, one-quarter pound of sugar, one and
one-half pints of cream, one and one-half ounces of clarified
isinglass, or gelatine, the yolks of six eggs.

Beat the yolks of the eggs well; put them into a basin with the grated
chocolate, the sugar and one pint of the cream; stir these ingredients
well together, pour them into a basin and set this basin in a saucepan
of boiling water; stir it one way until the mixture thickens, but _do
not allow it to boil_, or it will curdle. Strain the cream through a
sieve into a basin, stir in the isinglass and the other one-half pint
of cream, which should-be well whipped; mix all well together, and
pour it into a mold which has been previously oiled with the purest
salad oil, and, if at hand, set it in ice until wanted for table.

[Illustration: MRS ULYSSES S. GRANT, LUCY WEBB HAYES, MRS ANDREW
JOHNSON]

CHOCOLATE CREAM OR CUSTARD. No. 2.

Take one quart of milk, and when nearly boiling stir in two ounces of
grated chocolate; let it warm on the fire for a few moments, and then
remove and cool; beat the yolks of eight eggs and two whites with
eight tablespoonfuls of sugar, then pour the milk over them; flavor
and bake as any custard, either in cups or a large dish. Make a
meringue of the remaining whites.

LEMON CREAM. No. 1.

One pint of cream, the yolks of two eggs, one quarter of a pound of
white sugar, one large lemon, one ounce isinglass or gelatine.

Put the cream into a _lined_ saucepan with the sug