Buckeye cookery

Stir together the rind and juice of two large lemons, and one cup sugar, add the well-beaten yolks of eight eggs; put all in a tin pail, set in a pot of boiling water, stir for three minutes, take from the fire, add the well-beaten whites of the eggs, and serve, when cold, in custard-glasses.— Mrs. C. Fullington. ITALIAN CREAM. Soak one-third box gelatine half an hour in cold milk, put a quart milk on to boil, and when boiling stir in yolks of eight eggs well beaten, add one cup and a haif of sugar and the gelatine; when the custard begins to thicken, take it off and pour into a deep dish in which the eight whites have been beaten to a stiff froth; mix well together and flavor to taste; put in molds, and allow a few hours to cool. This cream is much more easily made in winter than in sum- —Mrs. J. E. Wiles, 106 OREAMS AND CUSTARDS. Rock CREAM. Boil one cup rice in a custard-kettle in sweet milk until soft, add two table-spoons loaf-sugar, a salt-spoon salt; pour into a dish and place on it lumps of jelly; beat the whites of five eggs and three table-spoons pulverized sugar to a stiff froth, flavor to taste, add one table-spoon rich cream, and drop the mixture on the rice.—Miss Tibbie S. Wilcox, Madison. RASPBERRY CREAM. One quart good cream, one pint fresh raspberries; mash and rub the fruit through a fine sieve or strainer, to extract the seeds, bring the cream to a boil (having reserved one pint for froth), and add it to the berries while it remains hot, sweeten with powdered sugar to taste, let it become cold. Now raise cream which has been reserved to a froth with a beater, take off the froth and lay it on a sieve to drain; fill dish or glasses with the cream and place froth on top. Very nice. Any kind of berries, jam or jelly is good, and can be used without straining. | SPANISH CREAM. One box Coxe’s gelatine dissolved in a pint of cold milk; into two quarts boiling’ milk stir one and a half cups sugar and the yolks . of eight eggs; pour all upon the dissolved gelatine, stirring well. When ‘cool add half a pint wine, or flavor with lemon or vanilla, place in dishes and cover with a meringue made of the beaten whites, the juice of one lemon, and one cup sugar; brown in oven two. minutes and eat ice-cold.—Susan R. Howard, Brooklyn, New York. TAPIOCA CREAM. Soak over night two table-spoons tapioca in one-half tea-cup milk - (or enough to cover); bring one quart milk to boiling point; beat. well together the yolks of three eggs, half tea-cup sugar, and one tea-spoon lemon or vanilla for flavoring, add the tapioca, and stir _ the whole into the boiling milk, let boil once, turn into the dish, and immediately spread on the whites. Serve when cold.—Mrs. R. M. Henderson. WHutrerEeD CREAM. Place cream over ice until thoroughly chilled, and whip with an egg-beater or whip-churn until it froths. While whipping place ‘CREAMS AND CUSTARDS. 107 a froth on a sieve, and return to bowl to be re-whipped all that passes — through. When cream is difficult to whip, add to it and beat with i it the white of an egg. Sweetened and flavored this is a choice dessert alone, but it may be served in various ways. Baked apples, and fresh or preserved berries are delicious with it. Jelly-glasses, one-third full of jelly and filled up with cream, make a very wholesome and delicious dessert. Wuirerep CREAM. One and one-half pints good rich cream sweetened and flavored to taste, three tea-spoons vanilla; whip to a stiff froth. Dissolve three-fourths ounce best gelatine in a small tea-cup hot water, and when cool pour into the cream; stir thoroughly, pour in molds and _ set on ice, or in very cool place.—Mrs. Emma Craig, Washing. ton, D. C.