washed, and wiped it _dry_); mix with it an ounce of sugar; melt in as
little water as possible three quarters of an ounce of gelatine; whip
the whites of three eggs, mix them with half a pint of milk, and stir
over the fire until the custard thickens; sweeten with four
tablespoonfuls of sugar. Stir the gelatine and a full half-pint of
grated cocoanut with the cocoanut milk into the custard. Whip half a
pint of thick cream solid, and stir it very carefully into the custard;
when the latter is quite cold, but before it sets, flavor with a little
vanilla or lemon extract. Mould and set on ice.

_Hazel-nut Cream._--Put a pint of hazel-nut kernels into a cool oven
until they are thoroughly dry and rather hot (they must not become too
hot, or they will change flavor); then rub them between two coarse
cloths to get rid of as much as possible of the skin (it cannot be
entirely removed); blow away the loose hulls, and pound the nuts to a
paste with a little white of egg. Make a custard with the yolks of three
eggs and half a pint of milk; dissolve half an ounce of gelatine in a
gill of water, mix with six ounces of powdered sugar, and add to the
custard when nearly cool. Stir in the hazel-nut paste, taking care that
it is well mixed with the custard, and add a half-pint of cream whipped
solid; flavor with vanilla, or you may omit flavoring, the hazel-nut
being sufficient for many people. Mould and set on ice.

This cream and the two that follow are flecked with brown, for which
reason it may be colored brown with caramel, although I prefer it
uncolored, the specks being no more objectionable than the vanilla seeds
one rejoices to see in ice-cream.

_Walnut or Hickory-nut Cream._--Pound one pint of either of these nuts,
after rubbing them well in a cloth, make the same custard as for
hazel-nut cream, stir in the walnut or hickory-nut paste till smooth,
add the whipped cream, color a pale pink with cochineal, and flavor
faintly with rum or vanilla. Mould, set on ice, and serve with whipped
cream flavored slightly with rum.

_Bohemian Jelly Creams._--These may be made of any flavor, according to
the jelly you use. It may be jelly of fruit or liqueur. If fresh fruit
is used for jelly, the juice must be expressed, and well-sweetened
gelatine added in the proportion of an ounce to the pint. If jam or
marmalade is used, a pint of water is added and the same amount of
gelatine, with the juice of half a lemon to the pint. Water, ja