The new home cook book

One-third box Coxe's gelatine, soaked ten minutes in one-half pint cold water, and afterwards add one-half pint of boiling water, juice of two good sized fresh lemons, one and a half cups powdered sugar ; allow this to stand over a slow fire only a few moments ; then strain it through a flannel bag into your pudding dish and set away to cool ; then make a smooth custard of the yolks of five eggs with one and a half tablespoons corn starch ; sweeten to taste and cook it a few minutes in a tin pail, set in a kettle of boiling water, stirring all the while ; when sufficiently cooked and partially cooled, flavor with vanilla extract, and when entirely cold, pour this custard over the jelly already in the dish, and beat to a stiff froth the whites of the five eggs, adding a little sugar and pour over the top of the custard, and it is then ready to serve. This is considered an excellent and delicate dessert, if properly and carefully made. SNOW PUDDING. Mrs, Henry Stevens. One-half box of Coxe's gelatine, dissolve in one pint of boiling hot water ; when nearly cool, add one cup sugar, juice of one lemon; strain; add whites of three eggs beaten to a stiff froth ; beat all thoroughly, and quickly pour into mould. Serve cold with soft custard made of the yolks of three eggs, and one-half teaspoon corn starch stirred in one pint of boiling milk ; sweeten to taste. APPLE CHARLOTTE. Mrs. A. M. Gibbs. Put a layer of bread, cut in thin slices and buttered on both sides, in the bottom of your pudding dish, and on this a layer of apples cut as for a pie, seasoning with sugar and a dust of cinnamon, alternating the bread and apples until the dish is filled, having a layer of bread on top. Bake one-half hour. If the bread is in danger of becoming too brown and hard, cover with a plate until the apples are cookod. To be eaten with cream. CHARLOTTE RUSSE. M. One pint cream and whites of six eggs, beaten to a stiff froth separately ; one-fourth ounce of gelatine soaked in one gill of milk ; set on back of stove to dissolve. Mix cream and eggs, sweeten and flavor ; stir in gelatine ; when cool, place on sponge cake and set away to get firm ; or you can use two eggs (whites) and one-half ounce gelatine. Good. CHARLOTTE RUSSE. Mrs. A. M. Gibbs. Whip one quart rich cream to a stiff froth, and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce Coxe's gelatine in a very little water, and warm over hot water. When the custard is very cold, beat in lightly the gelatine and the whipped cream. Line the bottom of your mould with buttered paper, the sides with sponge cake or lady-fingers fastened together with the white of an egg. Fill with the cream, put in a cold place or in summer on ice. To turn out, dip the mould for a moment in hot water. In draining the whipped cream, all that drips through can be rewhipped. CHARLOTTE RUSSE. Mrs. J. P. Hoit,