Creams and Custards

Set a quart of milk to boil.

Stir into it the beaten yolks of six eggs.

Flavor with any extract liked and sweeten to taste.

Whip whites of eggs to a stiff froth.

When the custard is thick, put into a deep dish.

Heap the frothed eggs upon it.

Place pieces of currant jelly on top and serve cold.

Into three-quarters of a pint of cream, put sugar to make it very sweet, and the juice and rind of a lemon grated.

Beat it for ten minutes.

Cut French rolls into thin slices, and lay them on a round dish on top of the cream.

On this put a layer of apricot or currant jam, and some more slices of roll.

Pile upon this, very high, a whip made of damson jam, and the whites of four eggs.

Garnish with fruits or sweetmeats.

Soak a scant handful of Irish moss in strong soda water until it swells.

Squeeze the moss until it is free from water, and mix it in a tin bucket which contains six pints of sweet milk.

Set the bucket in a large iron pot which holds several pints of hot water.

Stir seldom, and let it remain until it will jell slightly by dropping on a cold plate.

Strain through a sieve, sweeten and flavor to taste.

Rinse a mold or a crock with tepid water; pour in the mixture, and set it away to cool.

In a few hours it will be palatable.

Eat with cream and sugar — some add jelly.

Soak the gelatine two hours in a cup of the cold milk.

Then add to the rest of the milk, which must be boiling hot, and stir until dissolved.

Let it stand a few minutes, and strain through muslin over the beaten yolks and sugar.

Put over the fire and stir five minutes, or until you can feel it thickening.

Stir up well when nearly cold, flavor, and let it alone until it congeals around the edges of the bowl into which you have poured it; then stir again, and put into a wet mold.

Set upon ice, or in cold water until firm.

Turn it, when you are ready for it, into a glass bowl.

Have a meringue made by whipping the whites stiff with three tablespoonfuls of powdered sugar, and the lemon juice.

Peel sweet oranges, slice and lay them in a glass dish with alternate layers of grated coconut and powdered loaf sugar, leaving a layer of coconut on top.

Pour over the whole a glass of orange and lemon juice mixed.

Place on ice.