JANE HAMILTON'S RECIPES about four tablespoonfuls to flavor two quarts of cream. 99¥ WINE. To two quarts of pure, rich cream put one pint of good Madeira wine and one pound six ounces of pounded loaf sugar✪ Wine Ice Cream; have the cream in the freezer and on the ice before you put in the wine. Whip it to a froth with a whip, and churn. MISCELLANEOUS DESSERTS MISCELLANEOUS DESSERTS APPLE SNOW. To about a quart of well-stewed green apples put the whites of two eggs✪ Apple Snow beaten to a froth; sweeten the apples, and then beat them and the eggs together so as to mix them thoroughly. They are very good to eat with milk. By adding a little rich cream and freezing them you have a very good ice. Season the apple with nutmeg, the extract of leaves, or fresh lemon. BLANC MANGE. To three pints of milk add six eggs (save out the whites of three eggs for use later), one-half cup of white sugar, and a box of Cox's gelatin✪ Blanc Mange. Heat the milk until it comes to a boil, beat the eggs as light as possible ; beat in the sugar. Pour on the boiling milk JANE HAMILTON'S RECIPES and immediately stir in the gelatin ; then add the whites of three eggs, after they are beaten. CHARLOTTE RUSSE. Wash one box of Cox's gelatin in cold water, dissolve it in one pint of new milk by putting it on the fire in an earthen mug ; beat the yolks of six eggs, strain them through a sieve, and add them, with six ounces of loaf sugar✪ Charlotte Russe, to the milk. Let it boil, or sim- mer, stirring it all the time until it thickens like a rich custard. Have the whites beaten to a stiff froth; beat the custard from the time it is taken off the fire till it begins to stiffen, then beat in the eggs and cream. Flavor with vanilla, or any seasoning you like. Fit the cake to the mould and put in the above mixture. ¥¥¥ GOOSEBERRIES, BOTTLED. Gather the gooseberries when they are young and tender, pick off the bloom and JANE HAMILTON'S RECIPES part of the stem, and put them in dry black glass bottles. Drive the corks about an inch in the neck of the bottles and set them in an oven, filled with water as high as the neck of the bottles. Set the oven on the fire and let the water boil slowly until the gooseberries turn a light yellow. Then take them off the fire, and Vhen cold drive in the corks and seal the bottles. Set them in a dry cellar. When you wish to make them into tarts put them on a hot fire and stew them about fifteen minutes, or until they turn a light green. To a quart bottle put one pound of loaf sugar, half a gill of water, and a piece of alum the size of a partridge egg, or one drachm of alum✪ Gooseberries, Bottled. Fresh goose- berries are made into tarts in the same man- ner. To a pound of gooseberries put a pound of loaf sugar and the same quantity of water and alum. Set the corks lightly in the bottles — do not drive them in. (179} JANE HAMILTON'S RECIPES MINCE MEAT. ✪ Mince Meat

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JANE HAMILTON'S RECIPES about four tablespoonfuls to flavor two quarts of cream. 99¥ WINE. To two quarts of pure, rich cream put one pint of good Madeira wine and one pound six ounces of pounded loaf sugar; have the cream in the freezer and on the ice before you put in the wine. Whip it to a froth with a whip, and churn. MISCELLANEOUS DESSERTS MISCELLANEOUS DESSERTS APPLE SNOW. To about a quart of well-stewed green apples put the whites of two eggs beaten to a froth; sweeten the apples, and then beat them and the eggs together so as to mix them thoroughly. They are very good to eat with milk. By adding a little rich cream and freezing them you have a very good ice. Season the apple with nutmeg, the extract of leaves, or fresh lemon. BLANC MANGE. To three pints of milk add six eggs (save out the whites of three eggs for use later), one-half cup of white sugar, and a box of Cox's gelatin. Heat the milk until it comes to a boil, beat the eggs as light as possible ; beat in the sugar. Pour on the boiling milk JANE HAMILTON'S RECIPES and immediately stir in the gelatin ; then add the whites of three eggs, after they are beaten. CHARLOTTE RUSSE. Wash one box of Cox's gelatin in cold water, dissolve it in one pint of new milk by putting it on the fire in an earthen mug ; beat the yolks of six eggs, strain them through a sieve, and add them, with six ounces of loaf sugar, to the milk. Let it boil, or sim- mer, stirring it all the time until it thickens like a rich custard. Have the whites beaten to a stiff froth; beat the custard from the time it is taken off the fire till it begins to stiffen, then beat in the eggs and cream. Flavor with vanilla, or any seasoning you like. Fit the cake to the mould and put in the above mixture. ¥¥¥ GOOSEBERRIES, BOTTLED. Gather the gooseberries when they are young and tender, pick off the bloom and JANE HAMILTON'S RECIPES part of the stem, and put them in dry black glass bottles. Drive the corks about an inch in the neck of the bottles and set them in an oven, filled with water as high as the neck of the bottles. Set the oven on the fire and let the water boil slowly until the gooseberries turn a light yellow. Then take them off the fire, and Vhen cold drive in the corks and seal the bottles. Set them in a dry cellar. When you wish to make them into tarts put them on a hot fire and stew them about fifteen minutes, or until they turn a light green. To a quart bottle put one pound of loaf sugar, half a gill of water, and a piece of alum the size of a partridge egg, or one drachm of alum. Fresh goose- berries are made into tarts in the same man- ner. To a pound of gooseberries put a pound of loaf sugar and the same quantity of water and alum. Set the corks lightly in the bottles — do not drive them in. (179} JANE HAMILTON'S RECIPES MINCE MEAT.

Jane Hamilton's recipes