ons of the gelatine in the same way. Beat together
the yolks of four eggs and half a cupful of sugar, and, after adding
this mixture to the third portion of gelatine, stir the new mixture
into a pint and a third of boiling milk, contained in a double boiler.
Stir on the fire for three minutes, then strain through a fine sieve,
and flavor with a teaspoonful of vanilla extract. Place in a deep pan
two molds, each holding about three pints, and surround them with ice
and water. Pour into these molds, in equal parts, the wine jelly
which was made with the clear gelatine, and set it away to harden.
When it has become set, pour in the pink gelatine, which should have
been set away in a place not cold enough to make it harden. After it
has been transferred and has become hard, pour into the molds the
mixture of eggs, sugar and gelatine, which should be in a liquid
state. Set the molds in an ice chest for three or four hours. At
serving time, dip them into tepid water to loosen the contents, and
gently turn the jelly out upon flat dishes.

The clear jelly may be made first and poured into molds, then the pink
jelly and finally the egg jelly.

STRAWBERRY JELLY.

Strawberries, pounded sugar; to every pint of juice allow half a
package of Cox's gelatine.

Pick the strawberries, put them into a pan, squeeze them well with a
wooden spoon, add sufficient pounded sugar to sweeten them nicely, and
let them remain for one hour that the juice may be extracted; then add
half a pint of water to every pint of juice. Strain the strawberry
juice and water through a napkin; measure it and to every pint allow
half a package of Cox's gelatine dissolved in a teacupful of water.
Mix this with the juice, put the jelly into a mold and set the mold on
ice. A little lemon juice added to the strawberry juice improves the
flavor of the jelly, if the fruit is very ripe; but it must be well
strained before it is put with the other ingredients, or it will make
the jelly muddy. Delicious and beautiful.

RECIPE FOR CHEESE CUSTARD.

For three persons, two ounces of grated parmesan cheese; the whites of
three eggs beaten to a stiff froth, a little pepper, salt and cayenne,
a little milk or cream to mix; bake for a quarter of an hour.

ICE CREAM AND ICES

ICE-CREAM.

One pint of milk, the yolks of two eggs, six ounces of sugar and one
tablespoonful of cornstarch. Scald but do not boil. Then put the
whites of the two eggs into a pint of c