The new home cook book

Take one quart of thin cream, sweeten and flavor; whip the cream until all in froth ; then take half box of gelatine, put in as little cold water as possible to soak, and set on the stove to melt; have the gelatine cool before putting into the cream ; have a dish already lined with cake or lady-fingers, pour the cream into it and set on ice until ready for use. CHARLOTTE, Mrs. W. W. Kimball. One quart rich cream, three tablespoons of Madeira wine, whites of two eggs beaten to a stiff froth, one teacup of powdered sugar, half a box of gelatine dissolved in half a cuj) of sweet milk ; flavor with vanilla ; beat the cream and wine together; add the eggs, then the sugar, and last, the gelatine. RICE CHARLOTTE. E. M. Walker. Blanch one-fourth pound of rice, and boil in one quart of milk, with a little sugar and vanilla ; when soft, let it cool, and then mix it with one pint of whipped cream ; oil a mould and fill with a layer of rice and preserves, or marmalade, alternately ; let it stand until stiff, and then turn it out. FEUIT BLANC MANGE. Mrs. T. V. Wadskier. Stew nice fresh fruit (whatever you may please, cherries and raspberries being the best), strain off the juice, and sweeten to taste ; place it over the fire in a double kettle until it boils ; while boiling, stir in corn starch wet with a little cold water, allowing two tablespoons of starch for each pint of juice ; continue stirring until sufficiently cooked, then pour into moulds wet in cold water ; set them away to cool. This, eaten with cream and sugar, makes a delightful dessert. BLANC MANGE — AERO WEOOT. Mrs. P. B. Ayer. Boil one quart of milk, reserving one gill to wet up your arrowroot with ; when it boils up, stir in two and a half tablespoons of arrowroot, and after a few minutes add one tablespoon crushed sugar, one tablespoon rosewater, and a little salt ; pour into moulds. CHOCOLATE MANGE. S. D. F. One box of Coxe's gelatine dissolved in a pint of cold water, three pints of milk ; put over to boil, with one cup of French chocolate; when the milk is just scalded, pour in the gelatine ; sweeten to taste ; boil five minutes, then take from the fire, flavor with vanilla, pour into moulds. When cold, serve with powdered sugar and cream. MOUNT BLANC. Mrs. F. B. Orr. One-third box of gelatine, grated rind of two lemons, two cups of sugar, one pint boiling water ; before the mixture gets stiff, stir in the whites of five eggs beaten to a stiff froth. Eat with custard, boiled, made with yolks of eggs and one pint of boiling milk. Sweeten to taste, flavor with vanilla. Excellent. GELATINE BLANC MANGE. C. D. Adams. Soak one-half box Coxe's gelatine in one and a half pints of milk for an hour ; put it over a kettle of boiling water, and when it comes to the boil, add the beaten yolks of three eggs and four tablespoons of sugar, stirring it briskly for a few moments ; when partly cool, add the whites of the eggs, beaten very light ; flavor with vanilla, cool in a mould and serve with sugar and cream. A SIMPLE DESSERT. A. S. Ewing.