ater fifteen minutes,
then pour 2 cups boiling water on it. Put this with the pineapple and
boil with the juice of 2 lemons. Have ready the whites of 2 eggs beaten
stiff, and pour gradually in the boiling mixture. Serve with whipped
cream when cool. This should be made the day before using.

=Duchess Cream.=

1/2 pint tapioca soaked over night in 1/2 pint of cold water; in the
morning drain, and cover with boiling water and cook till clear,
stirring constantly. Remove from fire, add juice of 1 lemon, 1 cup
grated pineapple, 1 cup sugar and the beaten whites of 2 eggs. Serve
cold with cream.

=Russian Cream.=

1/2 box gelatine to 1 quart milk and 3 eggs. The milk, yolks of eggs and
gelatine are put together hot on stove, and just as it is taken off, the
whites are stirred in. Add flavoring and mold it.

=Spanish Cream.=

3/4 box of gelatine soaked soft in 1-1/2 pints milk; bring to a boil.
Stir in the beaten yolks of 3 eggs, 3 tablespoons sugar, then bring to a
boil again. Beat the whites to a stiff froth and stir in after removing
from the fire. Flavor with vanilla. Pour in a mold to cool, and serve
with cream.

=Lemon Cream.=

1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water. Beat yolks and
sugar, add juice and rind of lemon, and water. Let simmer till it
thickens. Beat whites of eggs stiff with 2 tablespoons of sugar, and
stir into the custard while warm.

=Banana Cream.=

Peel and wash bananas. Use equal parts of bananas and sweet cream. To 1
quart of the mixture allow 1/4 pound of sugar. Beat all together till
the cream is light. Some consider it an improvement to add a few drops
of vanilla, or the juice of canned pineapple.

=Coffee Bavarian Cream.=

1/2 pint rich cream whipped light, 1/2 package gelatine soaked in 1 cup
milk, 1 large cup strong coffee, 1 cup white sugar and whites of 2 eggs.
Soak the gelatine until perfectly soft, have the coffee boiling hot, and
turn over the gelatine and sugar. Strain and set away until partly
stiff. Beat the eggs to a stiff froth, and mix with the whipped cream;
add to the gelatine, mixing thoroughly. Mold and serve with whipped
cream.

=Bavarian Cream with Peaches.=

Cut 18 fine peaches, or a sufficient number of canned ones, into small
pieces, and boil with 1/2 pound of sugar. When reduced to a marmalade
press through a coarse sieve, then add 1/2 package dissolved gelatine,
and a tumbler of cream. Stir this well to make it smooth, and w