iously soaked in a gill of
cold water, in a pint of hot milk. When it is so nearly cold as to be on
the point of setting, add half-a-pint of strawberry syrup, and
sufficient rose colouring to make it a delicate pink; whisk the cream
until it is light and frothy, stir in lightly a gill of whipped cream,
then mould it.

A good syrup can be made for this cream by putting half-a-pound of
strawberry and half-a-pound of raspberry jam into half-a-pint of boiling
water, and, after having well stirred it, rubbing it through a fine
sieve. The syrup should not be too sweet, and the addition of the juice
of one or two lemons, or a little citric acid, will be an advantage.

Creams, which have cochineal colouring in them, should not be put into
tin moulds, as this metal turns them of a mauve shade. Breton's Rose
Colouring is recommended, because it is prepared from vegetables, and is
free from acid.

ORANGE CREAM.

Dissolve a pint tablet of Nelson's Orange Tablet Jelly in half-a-pint of
hot water. When cool, mix with it half-a-pint of cream or milk, and whip
together until the cream is on the point of setting.

IMITATION LEMON CREAM.

This will be found useful when cream is not to be had. Put the thin peel
of two lemons into half-a-pint of boiling water, and when it has stood a
little, dissolve half-a-pound of loaf sugar in it. When nearly cold, add
three eggs, the yolks and whites well beaten together, and the juice of
the lemons. Strain this into a stewpan, and stir until it is well
thickened. After taking from the fire, stir occasionally until cold,
then mix into it a quarter of an ounce of Nelson's Gelatine soaked and
dissolved in half a gill of water, also nearly cold.

APRICOT CREAM.

Drain the juice from a tin of preserved apricots, add to it an equal
quantity of water; make a syrup by boiling with this half-a-pound of
lump sugar until it begins to thicken; then put in the apricots and
simmer them gently for ten minutes. Drain away the syrup, and put both
it and the fruit aside separately for use as directed.

Dissolve an ounce of Nelson's Gelatine, previously soaked, in a quart of
boiling milk lightly sweetened, and, when at the point of setting, put a
teacupful of it gently into a mould, then a layer of the apricots; wait
a minute or two before putting in another cup of cream, then fill up the
mould with alternate layers of fruit and cream. Let the cream stand some
hours before turning out, and when it is on