The new practical housekeeping

To secure a creamy lightness always beat eggs in earthen or ■stone ware, never in tin. Beat through and through the eggs sharply, whites and yolks separately, adding whites last. If gelatine is to be used for cream, soak for an hour or more in a small quantity of milk or cold water in a bowl set in top of teakettle. When dissolved remove custard from stove and pour gelatine into it. The usual proportion for custard is four eggs, two gills sugar and saltspoon salt, to quart of milk. Bake custard in a dish or cups set in a pan of hot water, until firm in the centre. A moderate oven is required. If too hot the custard will turn in part to whey. Its delicacy depends on a moderate heat. Yolks alone make the finest boiled custard and floats, but the yolks should be strained through a fine sieve after beating. When custard is done the whipped whites may be placed over the top while hot. Double Cream is cream -which has stood twenty-four hours, and which will all "whip." Always boil milk in an iron kettle with another inside (the latter lined with tin), or in a pan or pail set in a kettle of boiling water; when the milk reaches the boiling point, which is shown by a slight foam rising on top, add the sugar which cools it so that the eggs will not curdle when added; or, another convenient way is to mix the beaten and strained yolks with the sugar in a bowl, then: add gradually several spoons of the boiling custard milk, until the eggs and sugar are heated through, when they may be slowly stirred into the boiling milk. Let remain a few moments, stirring constantly until it thickens a little, but not long enough to curdle, then either set the pail immediately in cold water or turn into a cold dish, as it curdles if allowed to remain in a hot basin ] add flavoring extracts after removing from the stove. Peach leaves, vanilla beans, or laurel leaves give a fine flavor, but must be boiled in the milk and taken out before other ingredients are added. The only spices used in flavoring custards are nutmeg and cinnamon. Lemon is liked by many but the white part of lemon rind is exceedingly bitter, and the outer peel only should be used for grating. A better way is to rub, the rind off with hard lumps of sugar. The sugar thus saturated with the oil of the lemon is called " zest," and is used, pounded fine, for creams, etc. Boiled custards are very difficult to make, and must have closest attention until finished. Custards may be prepared as above, mixing the milk, eggs and sugar, and then placing in pan tp steam instead of boiling. In making Charlotte-russe it is not necessary to add gelatine. The filling may be made of well-whipped cream, flavored and sweetened, using a "whip-churn" or the "Dover Egg-beater " to do tho whipping. When other ingredients are to be combined with the whipped cream for filling, leave the cream on ice until all are ready, then turn cream into the mixture, whip through gently, let stand a few minutes and whip again, keeping it on ice till it seems to be thickening, when it should be turned into a plain mold previously lined with cake, which