Temperance cook book

One pint of cream, one pint of milk, or, use one quart of milk if cream cannot be had, eight eggs, one-half box of gelatine, soaked in a little cold water; flavor with vanilla. Put the cream and milk in a custard kettle, set it on the stove, and when the cream comes to a boil, stir in the gelatine, the well beaten yolks of eggs, with one cupful of sugar; stir all the time till it thickens like custard, set it off and stir in lightly the whites of the eggs. Put it in a glass dish, and set in a cool place. LEMON SPONGE. To one -half box of gelatine, take one and one-half pints of cold water; dissolve over the fire, then add one pound of white sugar, rind of two and juice of three lemons. Boil all together for a few minutes. When nearly cold, add the whites of three eggs, beaten to a froth. Beat all well together, then set it in a cool place. When it begins to thicken, stir thoroughly; let stand again and beat as before. The oftener this is repeated the whiter it will become. Pour into moulds; serve with cream. One-half this recipe is enough for six persons. FRENCH ICE CREAM. One quart of sweet cream, yolks of four eggs, one-half ounce of gelatine, one small cupful of sugar, two teaspoonfuls of vanilla, or bitter almond extract. Soak the gelatine in just water enough to cover it, for an hour. Strain, and stir into a pint of the cream made boiling hot. Beat the yolks with the sugar, and add the boiling mixture, beaten in a little at a time. Heat until it begins to thicken, but do not actually boil; remove it from the fire, flavor, and while it is still hot stir in the other pint of cream, whipped to a stiff froth. Beat this whip, a spoonful at a time, into the custard until it is the consistency of sponge cake batter. Dip a mould in cold water, pour in the mixture, and set on the ice to form, CHARLOTTE RUSSE. « First, line the moulds with sponge lady-fingers — you can get them at the bakery, and, if fresh, are very nice, and saves much trouble — pack them around the sides of the mould, which should be about as deep as the fingers are long, so that they will keep in place firmly; stick them together with jelly. Second, pour a teacupful of boiling water over half a box of gelatine, and dissolve it thoroughly. Then take one pint of thick cream from the ice, and whip it until it thickens; then pour in briskly, the gelatine, two teaspoonfuls of vanilla, the whites of seven eggs, beaten to a froth, and one teacupful of powdered sugar; fill the mould to the top of the lady-fingers, and put in a cool place. This will fill two good sized moulds. CHARLOTTE RUSSE — Very fine. One pint of whipped cream, one-half ounce of gelatine, dissolved in one gill of hot milk, whites of two eggs, one small teacupful of powdered sugar; flavor with bitter almond and vanilla. Mix the cream, eggs, and sugar; flavor, and beat in the gelatine and milk last. It should be quite cold before it is added. Line a mould with slices of sponge cake and fill with the mixture. Set upon the ice to cool. CHARLOTTE RUSSE.