l of salt; one teaspoonful of corn-starch.

Boil the milk. Dissolve the corn-starch in a little cold water, and boil
in the milk five minutes. It prevents the custard from curdling, which
otherwise it is very apt to do. Beat the eggs and sugar well together,
stir into the milk, and add the salt and flavoring. Take at once from the
fire, and, when cool, pour either into a large glass dish, covering with a
meringue of the whites, or into small glasses with a little jelly or jam
at the bottom of each. Or the whites can be used in making an apple-float,
as below, and the yolks for the custard.

For _Cocoanut Custard_ add a cup of grated cocoanut; for _Chocolate_, two
tablespoonfuls of grated chocolate dissolved in half a cup of boiling
water.

TIPSY PUDDING.

Make a boiled custard as directed. Half fill a deep dish with any light,
stale cake. Add to a teacup of wine a teacup of boiling water, and pour
over it. Add the custard just before serving.

APPLE FLOAT.

Six good, acid apples stewed and strained. When cold, add a teacupful of
sugar, half a teaspoonful of vanilla, and the beaten whites of three or
four eggs. Serve at once.

BLANCMANGE.

One quart of milk; one cup of sugar; half a package of gelatine; half a
teaspoonful of salt; a teaspoonful of any essence liked.

Soak the gelatine ten minutes in half a cup of cold water. Boil the milk,
and add gelatine and the other ingredients. Strain into molds, and let it
stand in a cold place all night to harden. For chocolate blancmange add
two tablespoonfuls of scraped chocolate dissolved in a little boiling
water.

SPANISH CREAM.

Make a blancmange as on p. 238; but, just before taking from the fire, add
the yolks of four eggs, and then strain. The whites can be used for
meringues.

WHIPPED CREAM.

One pint of rich cream; one cup of sugar; one glass of sherry or Madeira.

Mix all, and put on the ice an hour, as cream whips much better when
chilled. Using a whip-churn enables it to be done in a few minutes; but a
fork or egg-beater will answer. Skim off all the froth as it rises, and
lay on a sieve to drain, returning the cream which drips away to be
whipped over again. Set on the ice a short time before serving.

CHARLOTTE RUSSE.

Make a sponge cake as on p. 216, and line a Charlotte mold with it,
cutting a piece the size of the bottom, and fitting the rest around the
sides. Fill with cream whipped as above, and let it stand on the ice to
set