Mother Hubbard's cupboard

One quart of milk, one-half box gelatine, soaked in one cup water ; four tablespoons grated chocolate, rubbed smooth in a little milk ; three eggs, vanilla. Heat the milk until boiling, then add the other ingredients ; boil five minutes, pour into mould. Serve cold with sugar and cream, or custard. Ella I. Gould. CORN STARCH BLANC MANGE. One quart milk, one cup sugar, three tablespoons corn starch ; flavor with lemon or vanilla. Boil the milk and sugar together, flavor, then stir in corn starch dissolved in a little cold milk. Boil and turn into mould. Mrs. Gilbert. CARAMEL CUSTARD. Put two dessert spoons of crushed sugar in a tin pan. Let it stand on the stove until it begins to brown, then stir constantly until it is a thick, black syrup. Pour it into a quart of scalding milk; add six ounces of white sugar and the yolks of six eggs. Beat and pour into cups, set in a pan of hot water in the oven, and bake twenty minutes. Mrs. M. K. W. Plain and Fancy Desserts. 51 APPLE SNOW. Mash the pulp of three baked apples with silver spoon ; add one cup sugar, and the beaten white of an egg ; flavor and beat one-half hour. Serve on soft custard or alone. Jennie Morgan. SNOW DRIFT. Two strips (or one-half ounce) isinglass, soaked in cold water twenty or thirty minutes. Take it from the cold water and pour over it one pint boiling water ; add two cups granulated sugar and the juice of two lemons. Put it on the ice, and when thick beat into the beaten whites of four eggs. Then put in mould and place on ice. Serve with boiled custard. Mrs. M. K. W. CHARLOTTE RUSSE ELEGANTE. One-half package Coxe's gelatine dissolved in a very little water ; one quart whipped cream ; flavored and sweetened to taste. Line a mould with sponge or white cake. Stir the gelatine into the cream and pour into the prepared mould. The cake may be soaked in a little wine if preferred. Mrs. H. Candee. CHARLOTTE RUSSE. Two tablespoons gelatine soaked in a little cold milk two hours ; two coffeecups rich cream ; one teacup milk. Whip the cream stiff in a large bowl or dish ; set on ice. Boil the milk and pour gradually over the gelatine until dissolved, then strain ; when nearly cold add the whipped cream, a spoonful at a time. Sweeten with pulverized sugar, and flavor with vanilla. Line a dish with lady fingers or sponge cake ; pour in the cream and set in a cool place to harden. Ella I. Gould. 52 "Mother Hubbard's Cupboard." SPANISH CREAM. Make a soft custard of one quart milk, yolks of six eggs, six tablespoons sugar. Put one box gelatine dissolved in one-half pint water over the fire ; add the custard ; flavor with vanilla. Strain into moulds. Set in cool place. Delia. RUSSE CREAM. One-half box gelatine, soaked in a little water one-half hour ; one quart milk, one cup sugar, four eggs. Mix sugar, milk, yolks of eggs and gelatine together ; put in a pail set in a kettle of water, and boil twenty minutes. Beat the whites of the eggs stiff and stir into custard after taking off the fire. Flavor with vanilla, and pour into moulds. Serve with sugar and cream or custard. WHIPPED CREAM. To one quart cream whipped very thick, add powdered sugar to taste; then one tumbler of wine. Make just before ready to use. Mrs. W. C. R. SNOW JELLY.