The Monmouth Baptist ladies' cook book

One pint cream, one-quarter box gelatine dissolved in a little water, enough to cover; one-third cup sugar, one-quarter cup blanched almonds, one teaspoon va- nilla. Whip cream to stiff froth, add slowly the sugar, then the gelatine dissolved by placing the cup in hot water), beating all the time. Then add the vanilla and when it begins to thicken, add the almonds chop- ped fine. Place in mold to serve with a pink gelatine jelly flavored with lemon or any tart flavoring you may desire, turned on dish first, then the almond cream. AMBROSIA. Mrs. W. E. Burns. Eight oranges, four bananas, one-half can pine ap- ICES, CREAMS, ETC. 209 pie, one-half box cocoanut, two-thirds pound English walnuts. Prepare syrup of two cups sugar, one-quart- er cup water ; boil until thick, pour over the fruit boil- ing hot. Serve cold. AMERICAN CREAM. Mrs. C. W. Dougherty. One quart milk, five eggs, one-half box Cox's gela- tine. Soak the gelatine one-hal'f hour in a little more cold water than will cover it well, then add the cold milk. Put over fire and stir until dissolved. Add the yolks of the eggs beaten with ten tablespoons sugar and let boil two minutes. Beat the whites of the eggs with six tablespoons sugar. Pour the custard over the whites and beat until mixed, add one teaspoon vanilla. Pour into a mold and set in a cold place. Make five hours before using. APRICOT ICE. Mrs. C. E. McGowan. One can apricots rubbed through seive, one and one-half cups sugar, juice of three lemons, one quart water. When half frozen add two tablespoons of Knox gelatine dissolved. RASPBERRY CHARLOTTE. Edith Phiihower. Stew one pint of raspberries, sweeten to taste and mash well. Cut soft white bread in thin, small squares, arrange a layer in a bowl or mold and pour on enough cooked mashed berries to wet the bread, then alternate layer of bread and syrup until all is used. When cold, turn out and serve with cream. Garnish the dish with the whole ripe berries sprinkled with powdered sugar. Strawberries may be used. BANANA CREAM'. Mrs. Delos P. Phelps, Chicago. Fve large bananas rubbed smooth with five table- spoons of white sugar. Beat one-half pint of cream to a stiff froth, add the fruit and a little lemon juice; mix 210 ICES, CREAMS, ETC. well and add one-half ounce Cox's gelatine previously dissolved in enough rich milk to cover it ; whisk all to- gether gently and mold. Cream and sugar may be served with this. Lady fingers are excellent with this cream. BAVARIAN COFFEE CREAM. Soak one-haff box gelatine in cold water for one hour. Then mix with one cupful strong, boiling cof- fee, one cupful sugar, strain into earthen dish. When cool add half pint mi'ik, stirring well and then add one pint cream whipped very stiff and one teaspoon vanilla, mixing all carefully. Stand on ice until well hardened. A large cup of preserved strawberry preserves — strain- ed or fresh berries or orange pulps with a little of the grated rind, peaches or apricots may be added instead of the coffee. VELVET BLANC MANGE. Miss Emma A. Tucker, Chicago.