hen about
set, add 1 pint of whipped cream, and pour into a mold. It makes a still
prettier dish to serve half or quarter of peaches, half frozen, around
the cream.

=Charlotte Russe.=

1 pint cream, whipped light, 1/2 ounce gelatine dissolved in 1 gill of
hot milk, whites of 2 eggs beaten to a stiff froth, 1 small teacup of
powdered sugar. Flavor with vanilla or little almond. Mix together the
cream, eggs, sugar and flavoring, and beat in the gelatine and milk when
quite cold. Line a mold with slices of sponge cake or lady fingers, and
fill with the mixture. Set upon the ice to cool.

=Champagne Jelly.=

1 box gelatine, 1 pint boiling water, 1/2 pint cold water, 1/2 pint
sherry, 1 lemon, 1 lime, 3/4 pound sugar, 1 teaspoon essence cinnamon.
Soak gelatine in cold water, add hot water, sugar, wine, lemon and lime,
and boil five minutes. Add 1 pint champagne and strain twice.

=Coffee Jelly.=

1/2 box gelatine soaked in cold coffee. When well dissolved, pour in a
pint of boiling coffee, sweeten to taste, and set aside to cool. When
quite cold and almost jellied, beat up till it becomes a light foam.
Pour into mold and place on ice. Serve with whipped cream.

[Illustration]

PUDDINGS.

=Burlington Pudding.=

Mix 1/2 cup of flour with a little cold milk and stir into 1 pint of
boiling milk. Remove from the fire, and add 1/2 cup sugar and 2 large
tablespoons of butter; also 6 eggs, the whites and yolks beaten
separately. Flavor with vanilla or lemon, and bake one-half hour in pan
of hot water. Serve with wine sauce.

=Fig Pudding.=

2 cups bread crumbs, 1 of currants, 1 of chopped raisins, 1 of figs, 1
of suet, 3 eggs, well-beaten, 2 cups milk, 1 of brown sugar. Steam four
hours.

=Pancake with Fruit.=

Take 4 eggs, a cup of cream or rich milk, and flour enough to make a
thin batter. Add a little fine sugar and nutmeg. Butter the griddle and
turn the batter on. Let it spread as large as a common dinner plate.
When done on one side, turn it, as a pancake. Have some nice preserves,
and spread over quickly. Roll the cake up, place on a flat dish, sift on
a little powdered sugar and cinnamon, a little butter, if you wish, and
serve hot. Be careful and not make the batter too thin.

=Strawberry Custard.=

1 cup sugar, 1 quart milk, yolks of 5 eggs, white of 1, and vanilla. Let
the milk boil, then add eggs and sugar, and let cool. Crush and strain 1
pint strawberries, 2 tablespoons suga