The new practical housekeeping

Italian Biscuit — Boil together pint each granulated sugar and water twenty minutes, add well-beaten white of an egg and boil ten minutes longer. Strain into an earthen dish and add yolks of twelve eggs and whites of two and five tablespoons orange juice. Set dish in a pan of hot water during process of beating. Beat briskly until it resembles a well-prepared, firm, sponge-cake batter. 'Fill cases with it and smooth over tops and pack and freeze as above. Or the mixture may be frozen in one mold, and some sifted macaroon powder or grated chocolate sprinkled over the surface, to imitate a baked soufflé, and with care the hot salamander maybe used. By adding three-quarters pint peach pulp and stirring lightly with the mixture half pint cream, whippea, and a quarter teaspoon vanilla, luscious Peach Biscuit will be the result, and can be filled in paper cases, or in the Brick mold, or in a long mold just the width and eight of the cases, and when frozen, turn out, cut in slices, or if ia long mold in pieces size of cases and frost with a Chocolate Icy made of half pint syrup and four ounces best chocolate, smoothly mixed, and frozen ; or a Strawberry or Raspberry Ice may be used; and some add to the ice whites of three eggs beaten well with three tablespoons sugar. Serve in paper cases. Or for Strawberry Biscuit add pint strawberry pulp instead of peach and then the half pint cream, whipped. Fill in cases and surround each with a band of stiflF paper, reaching half an inch above the edge of the case, pinning ends together to secure them ; freeze in cave, and when ready to serve, remove the bands and cover with macaroons bruised fine and browned in oven, and one can quickly use the Salamander iron if liked. The bands of paper are meant to give the appearance to the biscuit of having risen in process of baking. Nut Biscuit. — Make a syrup as in Vanilla Biscuit, cool and add the nuts blanched and prepared as for ice-cream, quarter pound shelled nuts* to each quart cream, and the well-beaten yolks of eight eggs ; return to fire, stir quickly till it thickens, coating the spoon, then strain into a larse bowl and beat till cold. Whip ouart cream and add lightly with half teaspoon almond extract, ii almond or pistachio nuts are used, and fill in cases. Any flavoring may be used, and blanched nuts and candied fruits, prepared as in Cabinet Ice-cream, may be added just before filling cases. Vanilla Biscuit — ^Beat well together the yolks of eight eggs, and eight ounces powdered sugar. Flavor one pint new milk with vanilla, and boil it. ^ Dissolve m a vessel set in hot water one and a half ounce of gelatine, and as soon as it is dissolved mix with the boiling milk, pour slowly over eggs and sugar, stirring all the time ; when well mixed pass through a sieve and put in very cold place to cool. Whip one pint cream and add it slowly to the cold mixture ; fill cases and freeze. Or, With Syrupy cook in custard kettle teacup and a quarter sugar and one gill water,^ add yolks of eight eggs and stir well for five or ten minutes ; strain into an earthen bowl and beat with an egg beater till it is stiff and cold.