The economical cook book

Hawaiian Cream. Dissolve half a box of gelatine in a pint of milk, set it over the fire, stir until all dissolved and quite hot; then take it off. Beat the yolks of seven eggs quite light; stir in them five heaping tablespoons of powdered sugar ; add to them half a pint of cold milk ; stir well together, and add the hot milk and gelatine. When thoroughly mixed, stir in half a pint of rich cream ; if not sweet enough, add more sugar ; flavor with vanilla or peachwater ; put all on the fire again, and stir until it thickens a little ; then pour in a form and set it on the ice for three or bur hours. * Curds and Cream. Put two tablespoonfuls of prepared rennet into two quarts of milk, and set it near the fire for an hour ; then break it up with a spoon and let it stand half an hour longer ; pour off the whey and turn the curd into a perforated mould ; let it stand for six hours, then turn it out very carefully on a dish, and serve with cream and sugar. This is very nice. * Prepared Bennet Procure of your butcher a rennet that has been stretched and dried ; wash it dean and wipe it dry ; then cut it from the hoop, and cut it in pieces half an inch square, put it in a bottle holding rather more than a pint, and fill it up with Madeira or Sherry wine. In two or three weeks it will be ready for use. A tablespoonful is sufficient for a quart of milk. This is only for cold custard or junket and cheese-cakes ; for cream cheese use that which you procure at the druggist's, with no wine in it, unless you prefer the flavor of wine in the milk. Spanish Cream. Put an ounce of gelatine in three pints of rich milk, put it in a sauce-pan over the fire, and simmer until the gelatine is all dissolved, stirring it all the time : then add three-quarters of a PASTRY, PUDDINOS, At. 216 pound of sifted sugar, take it from the fire, beat six eggs very light, and stir them slowly into the mixture ; put all on the fire again, let it thicken, stirring all the time. When this is done, take it from the fire, flavor with two teaspoons of vanilla extract, let it oool a little, beat it up well, and pour into moulds which have been wet with cold milk and drained. Set in a cold place until wanted. Velvet Cream. One coffeecupful of good cooking wine, two-thirds of a box of gelatine soaked for half an hour in a pint of cold water, and a coffeeoup of sifled sugar ; set all together in a sauce-pan over the fire, let it come to a boil. When nearly cold, add one pint of cream, beat all well together, and put in a mould. Cream. Dissolve half an ounce of gelatine in a cup and a half of good cooking wine, add to it three-quarters of a pound of sugar, the rind and juice of a lemon or an orange ; simmer until the sugar is all dissolved, strain it through a sieve or fine cloth. When cool but not congealed, stir it gradually into a pint and a half of rich cream, pour into moulds, and set on the ioe. Whips. Mix together a pint of rich cream, a quarter of a pound of fine white sugar, half a pint of wine (Sherry or Madeira), the juice of a lemon and the whites of four eggs beaten to a stiff froth ; beat well with a trifle whisk and skim off the froth as it rises ; fill glasses about half full of the cream which remains after you have churned itj heap the froth on top and serve. Frost Jelly. Put half a box of gelatine to soak for an hour in half a pint of cold water, add to it half a pint of boiling water, the juice of two and the rind of one lemon. When nearly cold, strain it, and when it begins to form, add the beaten whites of two eggSy beat all well together, and pour into a mould and set on the ioe. * Orange Jelly.