One and one-half pints of water, one pint of sugar, juice of eight oranges, juice of two lemons, whites of four eggs✪ Orange Ice, beaten very light. Grate a little orange peel, boil the sugar and water together fifteen minutes, pour over the eggs, boiling hot, stirring all the time; then add the juice, which must be strained. When cool, freeze. BANANA CREAM. Take one box gelatine, and dissolve it in about one teacupful of cold water; three pints of sweet milk, two and one-half tea- cupfuls of sugar. Boil^ and when boiled, dip out as much of the hot milk as will finish dissolving the gelatine. When all is dis- solved, pour in the rest of the milk and boil ten minutes; when cold, but not stiff, stir in six bananas, which have been previous- ly broken up with a silver fork. Mix well, and set away on ice. An hour before dinner, the next day, take a quart of rich cream✪ Banana Cream, sweeten to taste, flavor with vanilla, and whip to a stiff froth. Put the mixture you made the day before in the bottom of a glass dish, and put the whipped cream on top. ORANGE SUFFLES. Cover the bottom of a large glass dish with sliced oranges, strew over them some powdered sugar, then a thick layer of co- coanut, in alternate layers, till the dish is full, heaping cocoanut on top. ORANGE CREAM. One pint of orange juice, put to it the well beaten yolks of six eggs, and the whites of four; beat these well together, and add CUSTABDS, CREAMS, ETC. 213 to it one pound of fine sugar✪ Orange Cream; set it over a slow fire, keep stirring it all one way, and when it is nearly boiling, take off the cream and let it get cold, then freeze. KIPE FRUIT FOR DESSERT. ORANGES May be put on whole, in fruit baskets, or the skin may be cut in eighths, half way down, separated from the fruit, and curled inward, showing half the orange white, the other yellow. APPLES. Wash and polish with a clean towel, and pile in a china fruit basket, with an eye to agreeable variety of colors. PEACHES AND PEAKS. Pick out the finest, handling as little as possible, and pile upon flat dish, or a cake basket, with bits of ice between them, and ornament with peach leaves, or fennel sprigs. Send around powdered sugar with the fruit, as 'many like to dip peaches and pears in it after paring and quartering them. ICED FRUIT. Take fine bunches of currants on the stalk, dip them in well beaten whites of eggs, lay them on a sieve and sift powdered sugar over them, and set them in a warm place to dry. DRINKS. COFFEE. Mocha and old Java are the best, and time improves all kinds. Dry it a long time before roasting. Roast it quickly, stirring constantly, or it will taste raw and bitter. When roasted, sprink- le a little powdered sugar^over the coffee just before it is done roasting; the sugar forms an air tight coating over each berry, and thus preserves the caffeine till the coffee is ground. Put it in a tin can, with a tight fitting lid, as you retain, by so doing, the life and essence of the berry. To MAKE COFFEE — Boiled.

AI-modernized reading of the original text

One and one-half pints of water, one pint of sugar, juice of eight oranges, juice of two lemons, whites of four eggs, beaten very light. Grate a little orange peel, boil the sugar and water together fifteen minutes, pour over the eggs, boiling hot, stirring all the time; then add the juice, which must be strained. When cool, freeze. BANANA CREAM. Take one box gelatine, and dissolve it in about one teacupful of cold water; three pints of sweet milk, two and one-half teacupfuls of sugar. Boil and when boiled, dip out as much of the hot milk as will finish dissolving the gelatine. When all is dissolved, pour in the rest of the milk and boil ten minutes; when cold, but not stiff, stir in six bananas, which have been previously broken up with a silver fork. Mix well, and set away on ice. An hour before dinner, the next day, take a quart of rich cream, sweeten to taste, flavor with vanilla, and whip to a stiff froth. Put the mixture you made the day before in the bottom of a glass dish, and put the whipped cream on top. ORANGE SUFFLES. Cover the bottom of a large glass dish with sliced oranges, strew over them some powdered sugar, then a thick layer of cocoanut, in alternate layers, till the dish is full, heaping cocoanut on top. ORANGE CREAM. One pint of orange juice, put to it the well beaten yolks of six eggs, and the whites of four; beat these well together, and add to it one pound of fine sugar; set it over a slow fire, keep stirring it all one way, and when it is nearly boiling, take off the cream and let it get cold, then freeze. KIPE FRUIT FOR DESSERT. ORANGES May be put on whole, in fruit baskets, or the skin may be cut in eighths, half way down, separated from the fruit, and curled inward, showing half the orange white, the other yellow. APPLES. Wash and polish with a clean towel, and pile in a china fruit basket, with an eye to agreeable variety of colors. PEACHES AND PEAKS. Pick out the finest, handling as little as possible, and pile upon flat dish, or a cake basket, with bits of ice between them, and ornament with peach leaves, or fennel sprigs. Send around powdered sugar with the fruit, as 'many like to dip peaches and pears in it after paring and quartering them. ICED FRUIT. Take fine bunches of currants on the stalk, dip them in well beaten whites of eggs, lay them on a sieve and sift powdered sugar over them, and set them in a warm place to dry. COFFEE. Mocha and old Java are the best, and time improves all kinds. Dry it a long time before roasting. Roast it quickly, stirring constantly, or it will taste raw and bitter. When roasted, sprinkle a little powdered sugar^over the coffee just before it is done roasting; the sugar forms an air tight coating over each berry, and thus preserves the caffeine till the coffee is ground. Put it in a tin can, with a tight fitting lid, as you retain, by so doing, the life and essence of the berry. To MAKE COFFEE — Boiled.

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