Miss Parloa's kitchen companion

For a three-pint mould use one-third of a package of gelatine, one quart of milk, four eggs, a generous halfcupful of sugar, and one teaspoonful of vanilla. Soak the gelatine in a cupful of the milk for two hours. Beat the sugar and yolks of the eggs together, and add half a cupful of milk to them. Put the remainder of the milk into the double-boiler. When hot, pour it on the beaten eggs and sugar. Put this mixture into the double-boiler, and stir on the fire for five minutes. Add the gelatine, and stir until that is all dissolved. On taking from the fire, strain into a bowl. Place the bowl in a pan of ice-water. When the mixture is cold, add the whites of the eggs, unbeaten. Beat until the mixture is thick and frothy. Fill with this cream a mould that has been lined with sponge cake, and set away to harden. This, of course, is not to be compared with charlotte russe made with cream, but it is a good substitute in parts of the country where it is impracticable to obtain cream. Charlotte Russe on a Bed of Jelly. Make a wine or orange jelly, and pour it into a large dish, or into two dishes, if there are to be two moulds of the charlotte. Let the jelly harden. At serving-time turn the charlotte on the jelly, and serve at once. Any kind of Bavarian cream may be served in this manner on a bed of any kind of jelly. Charlotte Russe in Paper Cases. Charlotte russe that is served in paper cases or in the small china souffle' dishes can be made without gelatine, and is liked by some people much better than that which is moulded with the aid of gelatine. Line eight or ten fancy moulds with sponge cake or sponge fingers. Sprinkle into two quarts of whipped and drained cream four table-spoonfuls of sugar and three table-spoonfuls of wine, or, instead of wine, half a teaspoonful of vanilla extract. Fill with this preparation the dishes that have been lined with cake, and put them in the refrigerator for an hour. At serving-time put a candied cherry or a fresh strawberry on top of each dish of cream. Or, this charlotte russe may be made in one large glass dish. Line the bottom and sides of the dish with cake, and fill with the cream preparation. Let it stand in the refrigerator for an hour. At serving-time dot with fresh strawberries or candied cherries. If one be in a hurry, this dish may be served as soon as made. Maraschino Bavarian Cream. Take a pint and a half of cream, half a cupful of cold water, half a package of gelatine, half a pint of milk, a cupful of sugar, the yolks of four eggs, and two tablespoonfuls of Maraschino.