Miss Parloa's kitchen companion

Soak the gelatine in the milk for two hours. At the end of that time put one gill of sugar in a small saucepan, and stir over the fire until it becomes liquid, and turns a dark brown. Now add the gill of water, and simmer until the sugar is dissolved again, — it will take about fifteen minutes. Beat the eggs and the remainder of the sugar together, until very light. Put this mixture into the double-boiler, with the soaked gelatine and the milk. Cook for five minutes, stirring all the time. Take from the fire, and add the caramel. While this mixture is cooling, pack a plain mould in salt and ice. Now beat the cooled mixture until it is frothy. Should it have become so cold that it is jellied before the mould is packed, place it in a pan of warm water for a minute, and stir until it is liquid. Now beat until it is frothy ; gently stir the whipped cream into this. When the custard and cream are combined, turn the mixture gently into the mould. Cover, and set away in a cold place for four hours. Neapolitan Mousse. The materials needed for this dish are : one quart of cream, one-third of a package of gelatine, one teacupful of sugar, four table-spoonfuls of wine, half a pound of candied cherries, two-thirds of a cupful of water, two quarts of coarse salt, and about twelve pounds of ice. Pack a three-quart mould in salt and ice. Now whip one quart of cream to a froth, and skim it into a pan which is set in another of ice-water. When nearly all the cream is whipped, return to the pail the cream that has turned liquid, and whip again. When all the cream is whipped, sprinkle into it one teacupful of sugar and four table-spoonfuls of wine. Pour one-third of a cupful of boiling water on one-third of a package of gelatine which has been soaked in one-third of a cupful of cold water for two hours. When the gelatine is dissolved, pour it over the whipped cream, and stir until the mixture begins to thicken ; then pour a portion into the mould, and sprinkle in a layer of French candied cherries, cut in halves. Now pour in more cream, and then use more cherries. Continue in this way until all the materials are used. Cover the mould, throw a piece of carpet over the tub, and set away for three hours. At serving-time drop the mould into blood-warm water ; then wipe it, and turn on a flat dish. In packing, the mould must be placed in a wooden bucket. A gallon ice-cream freezer answers very well, as it does not matter if the mould holds more than three quarts. Biscuit Tortoni. Use a generous gallon of whipped and drained cream, one cupful of powdered sugar, one of water, the yolks of five eggs, half a cupful of dried and powdered macaroons, two table-spoonfuls of blanched and chopped almonds, four table-spoonfuls of sherry, two of candied cherries, and one-eighth of a teaspoonful of almond extract.