ls of brandy, the juice of one large lemon.

Strain the lemon juice over the sugar and add the brandy, then stir in
the cream, put the mixture into a pitcher and continue pouring from
one pitcher to another, until it is quite thick; or it may be whisked
until the desired consistency is obtained. It should be served in
jelly glasses.

BANANA CREAM.

After peeling the bananas, mash them with an iron or wooden spoon;
allow equal quantities of bananas and sweet cream; to one quart of the
mixture, allow one-quarter of a pound of sugar. Beat them all together
until the cream is light.

TAPIOCA CREAM CUSTARD.

Soak three heaping tablespoonfuls of tapioca in a teacupful of water
over night. Place over the fire a quart of milk; let it come to a
boil, then stir in the tapioca, a good pinch of salt, stir until it
thickens; then add a cupful of sugar and the beaten yolks of three
eggs. Stir it quickly and pour it into a dish and stir gently into the
mixture the whites beaten stiff, the flavoring and set it on ice, or
in an ice chest.

PEACH CREAM. No. 1.

Mash very smooth two cupfuls of canned peaches, run them through a
sieve and cook for three minutes in a syrup made by boiling together
one cupful of sugar and stirring all the time. Place the pan
containing the syrup and peaches into another of boiling water and add
one-half packet of gelatine prepared the same as in previous recipes,
and stir for five minutes to thoroughly dissolve the gelatine, then
take it from the fire, place in a pan of ice-water, beat until nearly
cool and then add the well-frothed whites of six eggs. Beat this whole
mixture until it commences to harden. Then pour into a mold, set away
to cool and serve with cream and sugar. It should be placed on the ice
to cool for two or three hours before serving.

PEACH CREAM. No. 2.

A quart of fine peaches, pare and stone the fruit and cut in quarters.
Beat the whites of three eggs with a half cupful of powdered sugar
until it is stiff enough to cut with a knife. Take the yolks and mix
with half a cupful of granulated sugar and a pint of milk. Put the
peaches into the mixture, place in a pudding-dish and bake until
almost firm; then put in the whites, mixing all thoroughly again, and
bake a light brown. Eat ice cold.

ITALIAN CREAM.

Put two pints of cream into two bowls; with one bowl mix six ounces of
powdered loaf sugar, the juice of two large lemons and two glassfuls
of white wine; then