The new home cook book

Mrs. R. Harris. Nearly a box of gelatine, soaked over night in a cup of wine ; melt it over the fire, with the sugar ; when it is warm, put in a quart of cream or new milk and strain it into moulds. If the wine is too hot, it will curdle the milk. CHOCOLATE CREAM. Mrs. Spruance. Soak one box of Coxe's English gelatine (in cold water sufficient to cover) one hour; one quart of milk boiled; scrape two ounces of French chocolate, mix with eight spoons of white sugar; moisten this with three spoons of the boiling milk ; then stir in the gelatine and the yolks of ten well beaten eggs ; stir three minutes briskly ; take off, strain and add two teaspoons of vanilla ; strain and put in moulds to cool. Serve with sugar and cream. CHOCOLATE CREAM, Mrs. King. Half a cake of chocolate dissolved in a little hot water; put in a cup of milk and when it boils have five eggs well beaten and mixed with two cups of milk; pour the hot chocolate into the eggs and milk; stir well and boil all together for a few minutes ; sweeten to your taste. To be eaten cold. COFFEE CREAM. Soak half an ounce of Coxe's gelatine in a little cold water half an hour ; then place it over boiling water and add one gill of strong coffee, and one gill of sugar ; when the gelatine is well dissolved, take from the fire ; stir in three gills of cold cream and strain into your mould. Be sure that this has been previously wet with cold water. ORANGE CREAM. Make according to above rule, adding one gill of orange juice, and the grated rind of one orange which has been previously soaked in the orange juice while the gelatine is dissolving over the boiling water, and the beaten yolks of two eggs when you take off, and quite hot. APPLE CREAM. Mrs. Mann. One cup thick cream, one cup sugar, beat till very smooth; then beat the whites of two eggs, and add; stew apples in water till soft ; take them from the water with a fork ; steam them if you prefer. Pour the cream over the apples when cold. FRUIT CREAMS. These consist of a rich cream; blanc mange poured over fruit and set on ice to chill. PISTACHIO AND ALMOND CREAMS. Make a nice vanilla ice-cream ; have ready pistachio auts, which have been prepared by pouring boiling water over them and letting them stand in it a few moments; then strip off the skins and pound to a paste in a mortar, and mix with the cream. Freeze. BAVARIAN CREAM. Mrs. Chas. Duffield. One pint of milk, yolks of four eggs, one-fourth pound of sugar, one-half ounce of gelatine ; put all over the fire, and stir until the gelatine is dissolved, then strain through a fine sieve, and when cool, add one pint of cold cream ; flavor with vanilla. ITALIAN CREAM. E. V. Case, Elmhurst. Take one quart of cream, one pint of milk sweetened very sweet, and highly seasoned with sherry wine and vanilla; beat it with a whip dasher, and remove the froth as it rises until it is all converted into froth. Have ready one box of Coxe's sparkling gelatine, dissolved in a little warm water ; set your frothed cream into a tub of ice ; pour the gelatine into it, and stir constantly until it thickens, then pour into moulds, and set in a cool place TAPIOCA CREAM.