The new Kentucky home cook book

Soak one-third of a box of Cox's gelatine in one and onequarter pint of milk for one hour, then add one coffee-cupful of sugar. Let it come to a boiling, stirring constantly. Flavor with one-half tea-spoonful of vanilla. When almost cold, beat in one egg—beat ten or fifteen minutes — then add the beaten whites of four eggs. Pour into molds, and set in a cool place. Serve with whipped cream poured over it. The New Kentucky Home Cook Book. CHARLOTTE-RUSSE. Take one-fourth of a box of Cox's gelatine, one pint of new milk, two eggs well beaten. Put all into a saucepan on the stove; stir constantly until the gelatine is dissolved; do not cook it. Add one and one-half tea-cupful of sugar, two tea-spoonfuls of vanilla (if very strong one will be enough). Put it away to cool. Have three pints of cream whipped. When the mixture is perfectly cold, stir in the whipped cream, and pour into a bowl lined with spongecake. Mrs. Worthington Robinson CHARLOTTE-RUSSE. Put half a box of Cox's gelatine in cold water enough to cover it. Let it stand at least one hour, then add one pint of new milk, the yelk of one egg, two cupfuls of sugar, and flavor with one tea-spoonful of vanilla. Put it on the stove, stirring constantly until the egg is cooked and it thickens a little. Do not let it boil, as it is apt to curdle. Have ready three pints of rich cream whipped to a stiff froth. Before the mixture is cold enough to congeal, stir in the whipped cream, a little at a time, with an egg-whip. If poured in fast, it will not mix well. Line a dish with sponge-cake, and pour the cream over it. Mrs. A. A. Wadsworth. MERINGUED APPLES. Pare, core, and stew the apples, then line a dish with sponge-cake or bread soaked in milk or cream. Place the apples in the dish, filling up the places of the cores with sweetmeats. Take four eggs, separate them, beat with the yelks a coffee-cupful of cream seasoned with nutmeg. Pour this over the apples, beat the whites to a stiff froth, adding enough sugar to make it as stiff as icing, then pour it on the apples. Bake quickly to a light brown. Serve with sauce. Mrs. Sallie Cox. 258 The New Kentucky Rome Cook Book. MOONSHINE. Take the whites of six eggs beaten to a stiff froth, stir in well six table-spoonfuls of sugar and one glassful of jelly. To be eaten with sweetened cream, flavored with vanilla. Miss Mary Hudnlt. AMBROSIA. Take a cocoa-nut grated, a pine-apple peeled and cut into fine pieces. Put a layer of cocoa-nut in a dish, strew sugar over it; then a layer of pine-apple, strew sugar over that. Continue this until the dish is full. Oranges may be substituted for pine-apple. This should be prepared several hours before using. Mrs. A. A. Wadsworth. ORANGE SOUFFLE, Take six oranges cut into small pieces, one grated cocoanut. Put a layer of oranges in a bowl, sprinkle sugar over it, then cocoa-nut, then sugar. Continue until the bowl is nearly full. Pour over this one quart of boiled custard. Mrs. Sallie Cox. BRULI.