The household (of the Detroit free press)

Allow two tablespoonfuls of fine white sugar and two of rich, sweet cream to each person for whom you are making the dessert. Then get a quantity of fine, dry snow and stir in ; after waiting a minute stir in more — adding enough to make of sufficient stiffness. Flavor to suit the taste. It does not require more than two minutes to make, and should not be made until needed, as it soon melts. ROCK CREAM. Boil a teacup of the best rice till quite soft in new milk, sweetened with powdered loaf sugar, and pile it upon a dish ; lay on it, in different places, square lumps of either currant jelly or preserved fruit of any kind; beat up the whites of five eggs to a stiff froth, with a little powdered sugar, and flavor with either orange-flower water or vanilla ; add to this, when beaten very stiff, about a tablespoon ful of rich cream, and drop it over the rice, giving it the form of a rock of snow. This will be found to be a very ornamental as well as delicious dish for a supper table. COFFEE CREAM. Half an ounce of gelatine, one gill of strong coffee, one gill of sugar, three gills of cream ; soak the gelatine half an hour in half a gill of cold water, then place it over boiling water and add the hot coffee and sugar ; when dissolved take it from the fire, stir in the cold cream and strain it in a mold that has been wet with cold water ; when cold turn out. WHIPPED CREAM SAUCE. Mix a plateful of whipped cream (flavored with vanilla), the beaten whites of two eggs and pulverized sugar to taste all together ; pile a bank of this mixture in the center of a platter and form a circle of little fruit puddings (steamed in cups) around it, or it is nice for corn starch, blanc manges, etc. RUSSIAN CREAM. Two-thirds of a package of gelatine, four eggs, two-thirds of a cup of sugar, one quart of milk ; cover the gelatine with water and let it stand one hour; heat the milk to a boiling point, then stir in the gelatine, and when well stirred add the yolks of four eggs well beaten with sugar, stirring briskly to avoid the formation of lumps. Cook two or three minutes, then set it off and stir in the whites of four eggs, beaten to a stiff froth ; flavor with vanilla or lemon before putting in the whites of the eggs. Put into molds and set away to cool. This is a most palatable dish and an excellent substitute for ice cream. SPANISH CREAM. Take half a box, or a little more, of gelatine ; let it stand in a pint of milk one hour ; then put a quart of milk to boil ; beat the whites of six eggs to a stiff froth and leave them in a deep bowl ; beat the six yolks very light, with sugar to taste ; when the milk has boiled stir in the yolks and sugar, milk and gelatine ; after it comes to a boil the second time, take it off and pour immediately over the stiff whites in the bowl ; flavor with vanilla ; wet your mold with cold water ; pour in and set away to congeal. To be eaten with or without cream. DEVONSHIRE OR SCALDED CREAM.