The Monmouth Baptist ladies' cook book

Two cups sweet cream, half ounce Cooper's gelatine soaked in a very little cold water one hour, one-half cup powdered white sugar, one teaspoon almond extract. Heat the cream to boiling, stir in the gelatine and sugar. When dissolved take from the fire, beat ten minutes ; flavor and pour into mould wet with cold water. Stick over the top — when turned out and ready to serve — blanched almonds. CAFE PARFAIT. Mrs. K. A. Spence, Denver, Col. One-half cup sugar, one cup water, yolks of four eggs (beaten), six tablespoons black coffee, one pint cream (whipped). Make a syrup of the sugar and water, add eggs, then coffee. Stir over the stove until it thickens, put on ice and beat until cool, then pour in with cream ; mix lightly and put into a mold or ice cream freezer. Pack with two measures of ice to one of salt and leave two hours. It should not be frozen hard, like ice cream. In very cold weather can be set out of doors for awhile instead. CARAMEL ICE CREAM. Miss Julia Clarke. One pint milk, two eggs, two cups sugar, one quart cream, two tablespoons flour, one tablespoon flavoring (vanilla), one saltspoon salt. Scald the milk in double boiler. Beat the eggs, flour and one cup of sugar together till light, then turn into the milk. Stir constantly till thickened and then occasionally. Cook in all twenty minutes. When cold add the second cup of sugar, the cream and flavoring, and strain into the freezer and freeze. Put one scant cup of sugar into a frying pan and stir over the fire until the sugar turns liquid and brown, add this to the hot custard, in place of one cup of sugar. CHARLOTTE RUSSE. Miss Linnie Brewer. One pint thick cream well whipped, the whites of three eggs beaten stiff; have ready one-fourth box of gelatine dissolved in half cup warm water. Cool before putting in the cream. Beat thoroughly after the gelatine is added, sweeten and flavor to suit the taste. This will serve ten persons. CHOCOLATE CHARLOTTE RUSE. Mrs. W. H. Sexton. Soak one-third box of gelatine in cup of milk two hours. Add one-half cup of milk and heat till gelatine is dissolved. Add scant pint of cream, yolks of four eggs, sugar to taste. Beat well. Heat again to nearly boiling and add four tablespoons grated chocolate. When cold add beaten whites of eggs and vanilla. Put on ice three or four hours. Serve with cream. CHOCOLATE ICE CREAM. Mrs. C. E. McGowan. Two quarts milk, two eggs, one cup flour, onefourth cake Baker's chocolate, cooked together. When cool add quart rich cream and freeze. Sweeten to taste. CHOCOLATE SUNDAE. Mrs. Winn ifred Billings Clark, Princeton, Illinois. Melt one ounce chocolate and stir into one gill rich cream. Into one pint thick cream beat four tablespoons powdered sugar and add chocolate cream. Pack in freezer in ice and salt for two hours, till partly frozen. Serve in glasses. For fruit Sundae substitute small cup of fruit juice or mashed fruit for the chocolate.