The new practical housekeeping

Turret Cream, — One pint sweet, rich cream, one' quart milk, one package Cox's gelatine, one heaping cup white sugar, three eggs beaten light, whites and yolks separately, one-half pound crystallized fruit — cherries and peaches, or apricots — ^vanilla flavoring, juice one lemon. Soak gelatine four hours in one cup milk, scald remainder of milk and add the sugar, and when this is dissolved the soaked gelatine ; stir over the fire until almost boiling, and divide into two parts ; return one part to the fire, and when near boiling Stir in the beaten yolks, cook two minutes, and turn into a bowl to cool. When it cools whip the cream very stiff and beat whites of eggs until they stand alone ; divide the latter into two heaps. As the yellow gelatine begins to " form " whip one-half the whites into it, a little at a time ; to the white gelatine add rest of whites in same manner alternately with whipped cream ; season yellow with vanilla and white with lemon juice CKjaten in last. Wet a tall fluted mold with water and place around bottom on inside a row crystalized cherries, then a layer white mixture, then a layer apricots or peaches, sliced, layer yellow mixture, another border of cherries^ and so on until all materials are used. When firm, which will be m a few hours (in summer set on ice), wrap a cloth wrung out of hot water on the mold, and invert upon a flat dish ; serve with sweet cream. A very beautiful, ornamental and delicious dessert, and sure to be a success if above directions are followed. Bitter almond may be used instead of lemon if preferred. Made in the fluted mold with stem, filling in whipped cream in center, makes a still more elaborate rate dish. Almond Custard. — Cook in custard kettle quart milk (half cream is better), beaten yolks of six eggs, whites of four, and a half pound almonds blanched and pounded to paste with four tablespoons rose water till thick. Remove from fire and when nearly cold stir up thoroughly and pour into cups or glasses; make a meringue and heap on custard. each cup. Boiled Custard, — Quart milk, two tablespoons corn-starch, two eggs, one-fourth teaspoon salt, butter size oi hickory-nut ; wet starch in a little milk, heat remainder to near boiling in a custard kettle. The proper heat will be indicated by a froth or film rising to top ; add starcn till it thickens, stirring constantly, then add eggs well-beaten with four tablespoons sugar, let cook, stirring briskly, take off and beat well. Flavor to^ taste, and served with grated cocoanut it is elegant. Boiled Caramel Custard. — Quart milk, half cup sugar, six eggs, half teaspoon salt. Put milk on to boil, reserving a cupful, beat egg& and add cold milk to them. Stir sugar in a small frying pan until it becomes liquid and just begins to smoke. Stir it into boiling milk, then add the beaten eggs and cold milk, and stir constantly until mixture begins to thicken. Set away to cool. Coffee Custard. — Boil together a pint each fresh strong cofiee and cream and turn the mixture over eight eggs beaten up with one and one-half cups sugar, stirring rapidly, then set into boiling hot water and cook, stirring constantly until it thickens ; pour into custard cups and serve cold with whipped cream or frothed whites of eggs on top.