is very cold, beat in lightly the gelatine and the whipped
cream. Line the bottom of your mold with buttered paper, and the sides
with sponge cake or ladyfingers fastened together with the white of an
egg. Fill with the cream, put in a cold place or in summer on ice.
To turn out dip the mold for a moment in hot water. In draining the
whipped cream, all that drips through can be re-whipped.

COCOA SNOW.--Grate the white part of a cocoanut and mix it with white
sugar, serve with whipped cream, or not, as desired.

CREAM AND SNOW.--Make a rich boiled custard, and put it in the bottom
of a dish; take the whites of eight eggs, beat with rose-water, and a
spoonful of fine sugar, till it be a strong froth; put some milk and
water into a stew-pan; when it boils take the froth off the eggs, and
lay it on the milk and water; boil up once; take off carefully and lay
it on the custard.

BAKED CUSTARDS.--Boil a pint of cream with some mace and cinnamon; and
when it is cold, take four yolks and two whites of eggs, a little rose
and orange-flower water, sack, nutmeg, and sugar to your palate. Mix
them well, and bake it in cups.

Or, pour into a deep dish, with or without lining or rim of paste;
grate nutmeg and lemon peel over the top, and bake in a slow oven
about thirty minutes.

GOOSEBERRY CREAM.--Boil them in milk till soft; beat them, and strain
the pulp through a coarse sieve. Sweeten cream with sugar to your
taste; mix with the pulp; when cold, place in glasses for use.

IMPERIAL CREAM.--Boil a quart of cream with the thin rind of a lemon;
stir till nearly cold; have ready in a dish to serve in, the juice of
three lemons strained with as much sugar as will sweeten the cream;
pour it into the dish from a large tea-pot, holding it high, and
moving it about to mix with the juice. It should be made from 6 to 12
hours before it is served.

JUMBALLS.--Flour, 1 lb.; sugar, 1 lb.; make into a light paste with
whites of eggs beaten fine; add 1/2 pint of cream; 1/2 lb. of
butter, melted; and 1 lb. of blanched almonds, well beaten; knead all
together, with a little rose-water; cut into any form; bake in a slow
oven. A little butter may be melted with a spoonful of white wine and
throw fine sugar over the dish.

LEMON PUFFS.--Beat and sift 1 pound of refined sugar; put into a bowl
with the juice of two lemons, and mix them together; beat the white of
an egg to a high froth; put it into the bowl; put in 3 eggs with two
rinds of l