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cream and whisk it with a tin egg-beater until it is thick; flavor the cream with either vanilla or wine, and sweeten to taste; when the gelatine is cool strain carefully into the prepared cream; line a mould with ladyfingers; then pour the cream in carefully until it is filled; cover with ladyfingers.

Manioca Cream.-Three tablespoonfuls of manioca, one pint of milk, three eggs, vanilla and sugar to taste; soak the manioca in water till soft; boil the milk; while boiling stir in the manioca and the yolks of the eggs, beaten with the sugar; when cooked sufficiently, pour into a dish to cool; when cold, add the vanilla; beat the whites of the eggs till stiff, sweeten and flavor them, and stir part into the pudding, putting the rest on top.

Blanc-Mange.-Blanch ten bitter almonds with two ounces of sweet almonds, and pound them to a paste; add by degrees a third of a pint of cold water; let it stand till settled, and strain off the almond milk. Put into a pint of milk five ounces of loaf-sugar, three inches of stick vanilla, and pour it into an enamelled saucepan; boil slowly till the sugar is dissolved, then stir in an ounce of well-soaked isinglass; strain into a basin; add the milk of almonds with a gill of cream; remove the sticks of vanilla, and when cold pour the mixture into individual moulds and place in icebox till wanted.

Meringues. Take one pound of powdered sugar, and add it to the beaten whites of eight eggs (slowly), until it forms a stiff froth; fill a tablespoon with the paste, and smooth it with another spoon to the desired shape; sift a little sugar over a sheet of paper, drop the meringues about two inches apart; dust a little sugar over them, and bake in a quick oven with door left open, so they can be watched constantly; when fawn-colored, take them out; remove them from the paper with a thin knife; scrape out of each a little of the soft part. They may be neatly arranged around a dish of whipped cream, or filled with ice-cream. If whipped cream

is used, they would be improved by the addition of a little bright jelly inside each meringue.

Macaroon Basket. This is a pretty and unconventional way of serving up macaroons with whipped cream, etc. Make a cement of sugar boiled to crackling, into which dip the edges of macaroons. Line a two-quart (deep) cakepan with them, bottom and sides, taking care that the edges of macaroons touch each other firmly; also have a care not to pack them so tightly in the pan as to prevent easy removal. Set aside to dry, and when wanted till with the desired cream, and serve on a glass dish.

Italian Cream.-Put one ounce of soaked isinglass, six ounces of loaf-sugar, half a stick of vanilla, and one pint of milk into a saucepan; boil slowly, and stir all the time until the isinglass is dissolved; strain the mixture, and when a little cool mix it with a pint of thick cream. Beat thoroughly until it thickens. Pour into a large or individual moulds, and put in ice-box until wanted.

Whipped Coffee Cream.-Sweeten one pint of rich cream rather liberally; roast two ounces of coffee beans; when they are lightly browned throw them into the cream at once and let the dish stand one hour before using; strain and whip the cream to a firm froth. A teaspoonful of powdered gumarabic, dissolved in a little orange-flower water, may be added to give the cream more firmness, if desired.

Whipped Cream with Liqueurs.-Proceed as with coffee cream, flavoring the cream before whipping with Curaçoa, Maraschino, or any other cordial that may be desired. Other creams can be made on the same principle with chocolate extracts or highly-flavored wines.

Bavarian Cream.-Whip one pint of cream to a stiff froth and set in a colander one minute, to allow unwhipped portion to drip away; boil one pint of milk with a stick of vanilla and half a cupful of sugar until flavor is extracted; then take out stick of vanilla, and remove sauce-pan from fire;

add half a box of Cox's gelatine that has been soaked in water; add the well-beaten whites of four eggs, and when the mixture has become quite cold add the whipped cream gradually until it is well mixed; put into individual moulds a teaspoonful of some bright jelly or jam, then pour in the mixture and place in ice-box until wanted. This cream may be flavored in any way desired.

Ice-Cream.-Use only the best materials for making and flavoring. Avoid using milk thickened with arrow-root, cornstarch, or any farinaceous substance. Pure cream, ripe natural fruits, or the extracts of same, and sugar of the purest quality, combine to make a perfect ice-cream. In the first place secure a good ice-cream freezer. Of these several are made. Without recommending any particular make, we would suggest that one be secured working with a crank and revolving dashers. Next secure an ice-tub, not less than eight inches greater in diameter than the freezer. See that it has a hole in the side near the bottom, with a plug, which can be drawn at pleasure, to let off water accumulated from melting ice. Get a spatula of hard wood-not metal-with a blade about twelve inches long and four or five inches wide, and oval-shaped at end. This is used to scrape off cream which may adhere to the sides of freezer in process of freezing, also for working flavorings and fruits into cream. A smaller spade is also necessary for mixing salt and ice together and for depositing this mixture in the intervening space between can and ice-tub. Ice must be pounded fine in a coarse, strong bag. To freeze the cream, assuming it to be already flavored, first pound up ice and mix with it a quantity of coarse salt, in the proportion of one-third the quantity of salt to amount of ice used. Put freezing-can in centre of tub, taking care that lid is securely fastened down, and pile the mixed ice and salt around it on inside of tub to within three inches of top. First turn crank slowly, and as cream hardens increase the speed until mixture is thoroughly congealed, and revolving dashers are "frozen in." Remove the lid, take out dashers, cut away the cream which has adhered to the sides, and pro

ceed to work the mixture with the spatula until it is smooth and soft to the tongue. Re-insert the dashers, cover can again, and work crank until entire contents are hard and well set. It is now ready to be served.

Vanilla Cream.-Four quarts of very rich cream, containing no milk; split two good-sized vanilla beans and cut up into small pieces; two pounds of powdered sugar and four fresh eggs; beat the eggs thoroughly in a porcelain-lined dish; add the sugar, and stir both well together; add the cream and throw in vanilla; place on fire, stirring constantly until boiling commences, but do not retain it there an instant after that time; strain through a hair sieve, and when cool pour it into the freezer and freeze.

Lemon Ice-Cream.-Grate off the yellow rind of two large fresh lemons, with half a pound of loaf sugar, using care not to grate a particle of the white, leathery pith beneath; crush the sugar to a powder, strain over it the juice of one lemon; add a pint of rich cream; stir until sugar is dissolved and freeze.

Peach Ice Cream.-Pound to a pulp twelve whole canned peaches; strain through a hair sieve and add six ounces of loaf-sugar which has been setting on fire to dissolve a few minutes; add one pint and a half of cream and a few drops of cochineal to give it a nice peach-color; freeze. Fruit creams of any kind can be made in same manner.

Water Ices.-Lemon Ice: Rub the rinds of six lemons upon twelve square lumps of sugar; squeeze over them the strained juice, half a pint of water, and a pint of syrup made by boiling three-quarters of a pound of sugar in nearly a pint of water; put in an earthen crock for one hour and a half, then mix, strain, and freeze. The ice will be improved by adding the whites of three eggs beaten to a froth with six ounces of powdered sugar. Serve in glasses.

Apricot Ice Skin, divide, and stone six large ripe apricots; blanch, pound, and add the kernels to the fruit, with the juice of two lemons, half a pint of water and two

ounces of clarified sugar; put in an earthen crock for one hour and a half, then strain and mix the whites of three eggs beaten to a firm froth with four ounces of powdered sugar; add this to the prepared water, mix thoroughly, and freeze.

Orange Basket.-Remove the fruit from interior of the orange carefully by making a small incision on one side of the orange, then cut the skin into shape of a basket, leaving about one half an inch of the stalk end for a handle. Fill the basket with ices, ice creams, frozen punches, whipped creams, jellies, etc. They look very pretty on a table. The fruit portion of orange can be utilized by removing the pith and seeds and sending to table sweetened with sugar, or used to make orange ice cream or ices.

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Good Coffee. The following remarks addressed to the trade by Messrs. H. K. & F. B. Thurber & Co. are so true and brief, yet so comprehensive, that I introduce them here:

"Nothing is more generally desired or appreciated, nothing harder to find, than a uniformly good cup of coffee. Ita production is generally considered an easy matter, but it involves the observance of a considerable number of conditions by a considerable number of persons, and a volume might be written about these and still leave much to be said. We will, however, briefly state the most important requisites.

"The wholesale dealer must exercise care and judgment in his selections, as there is almost as much difference in the flavor of coffee as there is of tea; this is especially true of Mocha, Java, Maracaibo, and other fancy coffees, of which frequently the brightest and handsomest looking lots are greatly lacking in the flavor and aroma which constitute the chief value of coffee, and which can be ascertained only by testing carefully each invoice purchased. It should be roasted by a professional roaster, as this is a very important part of the programme, and requires skill, experience, and constant practice. Expert roasters are usually experienced men and command high salaries. A bad coffee-roaster is dear at any price, as the coffee may be ruined or its value

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