330 TBE EOUSEHOLD. 



half a cup of cold water. Soak gelatine two hours in the water. Chop pine- 

 apple fine, put it on with the sugar to simmer twenty minutes. Add gelatine 

 and strain immediately through a cloth or sieve into a tin basin. Rub the 

 pineapple through as much as possible. Beat until it begins to thicken, 

 then add cream which has been whipped to a froth. When well mixed, pour 

 into a wet mold, and sot away to harden. Serve wiih whipped cream. 



Iiemon Float. — Boil one quart of sweet milk and three tablespoonfuls 

 of sugar, and mix it with one tablesiDoouful of corn stai'ch, stirred smoothly, 

 and the grated peel of one lemon. When it has boiled ten minutes, add the 

 yelks of three eggs, well beaten, and stir constantly for five minutes. Put 

 the pail it was cooked in directly into a pail of cold water, and stir it some 

 time, then strain it' into a pudding dish. Beat the whites of the eggs to a 

 very stiff froth, add the juice of the lemon and two tablespoonfuls of sugar. 

 Put them over the pudding and serve ice cold. Desiccated or fresh cocoa- 

 nut grated finely can be added to the whites of the eggs, and ■will improve 

 the dish very much. 



Peaches witli Rice. — Take some peaches and cut them in halves; sim- 

 mer them in a syrup for half an hour, then drain, and when cold arrange 

 them on a dish round a shape of rice made as follows: Boil three table- 

 spoonfuls of rice, picked and washed clean, in a pint of milk, with sugar to 

 taste, and a piece of vanilla; when quite done put it iuto a basiu to get cold. 

 Make a custard with a gill of milk and the yelks of four eggs; when cold 

 mix it mth the rice. Beat up to a froth, a gill of cream, with some sugar and 

 a pinch of isinglass dissolved in a little water; mix this very lightly with the 

 rice and custard; fill a mold with the mixture and set it on ice. When mod- 

 erately iced turn it out on a dish and serve. 



Coffee Cream. — This is a delicate and agreeable dish for an evening en- 

 tertainment. Dissolve one ounce and a quarter of isinglass in half a pint of 

 water. Boil for two hours a teacux) of whole coffee in about half a pint of 

 water (ground colfee is not so good for the purpose); add a teacupful to the 

 melted isinglass. Put them into a saucepan with half a pint of milk, and 

 let the whole boil up; sweeten with loaf sugar, and let it stand ten minutes 

 to cool, then add a pint of good cream; stir it well up and pour it into a 

 mold and put it in a cool place to fix; turn it out on a glass dish before 

 serving up. 



Cliarlotte Russe. — Take one-fifth of a package of gelatine and one-half 

 a cup cold milk; place in a farina boiler and stir gently over the fire until 

 the gelatine is dissolved, pour into a dish and place in a cool room; take 

 one pint of rich cream and whisk it with a tin egg-beater until it is thick; 

 flavor the cream M'lth either vanilla or wine, and sweeten to taste; when the 

 gelatine is cool strain carefully into the prepared cream; line a mold with 

 lady fingers; then pour the cream in carefully until it is filled; cover with 

 lady fingers and ice the top if you desire it. 



Snow Eggs. — Snow eggs are formed by putting over the fire a quart of 

 rich milk, sweetening it and flavoring it with orange flower water. Separate 

 the whites and yelks of six fresh eggs, and beat up the whites to a stiff froth. 

 Drop a spoonful at a time into the boiUng milk, turning them as quickly as 

 possible, and lifting them out of the milk with a skimmer, place them on a 

 sievo, Beat up the yelka and atir them iuto the milk; let them Lava oqq 



