Buckeye cookery

thicken, stir steadily until smooth, when add the whipped cream, beating it in lightly. Mold and set on ice until ready to serve. | CREAMS AND CUSTARDS. | 103 To flavor with strawberries, strain two pounds berries through a ; | colander, sweeten to tastes nad to ‘tie! deablved: Canuines satis on ice, above, and mold. , ih ana strain through a colander ; add the dissolved gelatine and a teacup of cream, set on ice, and when it thickens stir until smooth, add the whipped cream, and mold. To flavor with pine-apple, cut fine, boil with half a pound pul. -yerized sugar, strain through a colander, add the dissolved gelatine, set on ice, and when it thickens stir until smooth, add the whipped cream, and mold. Canned pine-apples may be used instead of fresh. In all these never add whipped cream until the mass is cool and begins to thicken.— Mrs. W. R. Atte Pittsburgh, Pa. CHARLOTTE-RUSSE. ine three molds with them, leaving a space of half an inch be- until the filling is ready; take a deep tin pan and fill about one- _ third full of either snow or pounded ice, and into this set another pan that will hold at least four quarts. Into a deep bowl or pail (a whip-churn is better) put one and a half pints of cream (if the eream is thick take one pint of cream and a half pint of milk), whip to a froth, and when the bowl is full, skim the froth into the pan which is standing on the ice, and repeat this until the cream is all froth; then with the spoon draw the froth to one side, and you will find that. some of the cream has gone back to milk; turn this into the bowl again, and whip as before; when the cream is _ all whipped, stir into it two-thirds cup ae sugar, one teaspoon vanilla, and half a box gelatine, which has been soaked in cold water enough to cover it for one hour and then dissolved in boiling water enough to dissolve it (about half a cup), stir from the bottom of the pan until it begins to grow stiff; fill the molds and set them on the ice in the pan for one hour, or until ghey are sent and turn out on a flat dish; have the cream ice-cold when you begin to whip it, and it is a boul plan to put a lump of ice into the a cream while whipping it-—V. Parloa. Saves and when it thickens stir until smooth, add the whipped cream as_ To flavor with peach, boil a dozen and a . half choice fruit, sweeten — Cut stale sponge-cake into slices about half an tnek thick and tween each slice; set the molds where they will not be disturbed . to the table. When ready to dish them, FO lightly at the sides — ' CREAMS AND CUSTARDS. =—=«*&'OS | CHARLOTTE-RUSSE. $ Split wo dozen lady-fingers (slices of sponge or other cake may _be used), lay them in a mold, put one-third of a box of gelatine into half pint of milk, place it where it will be warm enough to dissolve. Whip three pints of cream to a froth, and keep it cool, beat the yolks of three eggs, and mix with half pound powdered sugar, then beat the whites very stiff, and add to it, strain the gelatine upon these, stirring Tal then add the cream, flavor with vanilla or lemon, pour over the cake, let stand upon ice two hours. ‘Serve with whipped cream. Some add a layer of jelly at Se te , of mold. ante dda M. Donaldson, Springdale, Col. ] CHARLOTTE-RussE. One ounce gelatine dissolved in two gills of boiling milk, whites of four eggs beaten to a stiff froth, one and a half cups white pow- - dered sugar, one pint thick cream whipped toa froth, and rose-water or vanilla for flavoring; line a large mold with thick slices of sponge- eake, mix the gelatine, sugar, cream and flavoring together, add lightly the frothed whites of the eggs, pour into mold, set away on ice till required for use. This is an easy and excellent mode of making this most delicate dessert— Mrs. V. G. Hush, Minneapolis, Minn. ; Hameure Cream.