Miss Parloa's kitchen companion

Soak the gelatine in the cold water for two hours. At the end of that time whip the cream to a froth. Put the milk on the stove in a double-boiler. Beat the yolks of the eggs, and add both them and the sugar to the soaked gelatine. Stir this mixture into the hot milk, and cook for three minutes, stirring all the time ; then remove from the fire, and strain into a basin that holds three quarts. Add the Maraschino, and, setting the basin in a pan of ice-water, stir the mixture until it becomes cold and begins to thicken; then stir in the whipped cream, and pour into moulds that have been dipped in cold water. Set away to harden. The cream should be firm in half an hour, but it is well to let it stand for several hours. At serving-time dip the moulds into warm water, and turn the cream out on flat dishes. Almond Velvet Cream. This dish for dessert requires three pints of milk, four eggs, one package of gelatine, two-thirds of a cupful of sugar, one-fourth of a teaspoonful of salt, and one-fourth of a teaspoonful of extract of almond. Soak the gelatine in half a pint of the milk for two hours. Reserve a gill of the remaining milk, and put the rest on the stove in a double-boiler. Beat the eggs and sugar together, and add the gill of cold milk. Pour the boiling milk on this mixture ; then put the mixture into the double-boiler and cook for five minutes, stirring all the while. Add the soaked gelatine, and stir until it is dissolved, — no longer. On removing the mixture from the stove stir the salt and the extract of almond into it. Strain, and pour into moulds which have been rinsed in cold water. Let the moulds stand in a cold place for half an hour ; then set them into a refrigerator for six or eight hours. At serving-time dip the moulds into warm water for a few seconds ; then wipe them before turning out the cream. Serve with sugar and cream. * Tapioca Cream. After washing four table-spoonfuls of tapioca, put it into a bowl containing a cupful of cold water, and let it stand over night. In the morning pour off all the water, and put the tapioca into a double-boiler, with one pint of boiling milk ; then stir in the yolks of four eggs, half a teaspoonful of salt, and one cupful of sugar, beaten together. Cook the mixture, stirring constantly, until it thickens like soft custard, — say for about seven minutes. Have the whites of the eggs beaten to a stiff froth, and as soon as the cream is cooked, stir this froth into it. Season with a teaspoonful of either lemon or vanilla extract. Pour into an earthen dish, and let it get perfectly cold. At serving-time turn into a deep glass dish, and dot with bits of bright jelly. * Tapioca Custard. Like the preceding dish, this is very nice for dessert. It is made of a quart of milk, three eggs, three tablespoonfuls of tapioca, half a cupful of sugar, a teaspoonful of lemon or vanilla extract, half a teaspoonful of salt, and two-thirds of a cupful of cold water. Wash the tapioca, and soak it over night in the cold water. In the morning put the quart of milk on the stove in a double-boiler. Beat the eggs, sugar, and salt together until smooth and light, and add to them the soaked tapioca. When the milk boils, stir this mixture into it, and cook for five minutes, stirring all the while •