Cold dishes for hot weather

Stew 2 pounds of French prunes in a little CREAMS 77 water ; pass them through a sieve ; add half an ounce of gelatine melted in a little water; a quarter of a pound of sugar ; allow to boil ; pour into a mould; when cold turn it out and serve with whipped cream. HUNGARIAN CREAM Put 1 pint of milk, half a pound of sugar, and 8 eggs into a pan ; stir over the fire a few minutes; add half an ounce of isinglass ; take from the fire and stand in a pan of cold water; add a glass of maraschino, 4 ounces of candied cherries, and half a cup of cream; stir till nearly set; pour into a mould, and stand on ice. NORMANDY CREAM Put half a pint of cream into a pan together with half a pint of milk, 1 box of gelatine, sugar to the taste, and a little vanilla ; stir well ; do not allow to boil ; wet a mould, and arrange candied fruits in the bottom ; pour in some of the cream, and set aside to cool ; when firm lay in some more candied fruits and add more cream ; repeat till the mould is quite full ; place on the ice to set. PINEAPPLE CREAM Pour a little melted raspberry jelly in the bottom of a mould and allow it to set ; soak a quarter of an ounce of gelatine in a gill of milk; stir it over the fire till thoroughly melted; beat a pint of cream to a froth; add a quarter of a pound of sugar and half a pound of chopped preserved pineapple; stir in the gelatine ; when the raspberry jelly is set, pour in the cream. PRUSSIAN CREAM Beat half a pint of cream to a froth ; add sugar to taste, and the juice of 2 lemons ; beat 4 eggs ; add to them a glass of maraschino; mix with the cream, and beat; stir in a little isinglass melted in water ; have a mould standing in ice-water, pour a little of the jelly around it ; sprinkle with blanched pistachios and candied cherries; when set pour in the cream, allow to set, and turn out on a dish. Cbarlottes APRIOOT CHARLOTTES Butter a mould. Cut a stale loaf into fingers, and a round the size at the bottom of the mould ; fry them in butter and arrange them in the mould. Pare and stone a pound and a half of apricots ; boil them with one pound of sugar for half an hour. Pour into the mould, cover with slices of bread dipped in butter, and bake in a moderate oven. Turn out on a dish and sift powdered sugar over it. CHARLOTTE - RUSSE Dip a mould in water ; line it with small sponge-cakes; put glace cherries on the bottom ; mix a tablespoonful of sugar with a little lemon-juice and brandy. Add 2 tablespoonfuls of cream, and whisk to a stiff froth ; stir in a little gelatine dissolved in milk. Fill the mould, cover with cake, and stand in a cool place to set. CORNUCOPIAS Mix well together 3 eggs, half a pound of sugar, half a pound of flour, 2 tablespoonfuls of water, 1 teaspoonful of baking-powder. Drop in tablespoonfuls on a pan, and bake in a moderate oven ; when done, take out, and while still hot roll in the form of a cornucopia, and hold in shape till cold ; fill the cornucopias with whipped cream. GOOSEBERRY CHARLOTTE Pick 2 pounds of gooseberries. Wash them well, and boil with half a pound of sugar until reduced to a pulp. Dissolve a little gelatine in half a cupful of hot water; mix it with the gooseberries, and pass them through a fine sieve. Line a mould with small spongecakes and pour in the gooseberries. Stand aside to set. Turn out on a dish, and serve with cream. CHARLOTTES 81 ORANGE CHARTREUSE