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Ten lemons, peel, cut in thin slices, cover with one pound granulated sugar. Let stand half hour, if sugar is not dissolved sufficiently, add a little water, squeeze through a cloth. Dissolve two tablespoontuls gelatine in a little cold water, pour a little boiling water to it to dissolve; stir this in two and half quarts cold water, add the lemon juice with sugar, stir well; whip into this the whites of four eggs beat to a stiff froth, pour in the freezer and freeze as quick as possible. If not sweet enough more sugar should be used. Mrs. T. A. NOEL. [ 81 ] ALMOND MACAROON CREAM. One pound Macaroons dissolved in. one pint milk, strain through sieve, add one quart thick creain and flavor with vanilla. FRENCH ICE-CREAM. One pint milk, one pint cream, one cupful sugar, six ege yolks, one tablespoonful vanilla. Scald the milk in a double boiler, beat the yolks and sugar together till light and smooth, stir the scalded milk slowly into the beaten eggs and sugar. Put this into a double boiler and cook, stirring constantly until it thickens enough to coat the spoon; do not let it cook too long, or it will eurdle. Remove the custard from the fire, add the cream and the flavoring, and stir until it 1s partly cooled; Whip until cold and freeze. Eight to ten eggs may be used instead of six. The richness depends upon the amount of cream and the solidity upon the number of yolks used. MRS. J. DE RULLER. PEACH CREAM. One can condensed milk dissolved in one-half pint of boiling water, stir well, then add one quart sweet milk and one cup of sugar; have ready one quart of soft peaches mashed fine and passed through fruit press, then stir in one-half cup sugar. Beat light three fresh eggs and stir in milk, then add peaches, pour in freezer and freeze. MRS. W. H. MCCABE. CHOCOLATE BLANC MANGE. Dissolve one ounce Nelson’s gelatine in one pint cold water; let it stand one hour, then boil two quarts of milk [ 82] and add to it six ounces chocolate with gelatine, sweeten to taste and pour into mould. Eat with a sauce made of cream, wine and sugar. Mrs. TOMLINSON. AMERICAN CREAM. One-half box gelatine in one cup cold water, one and one-half pints milk, one cup sugar, juice and rind of one lemon. Put milk on to boil in a farina boiler, add gelatine to it, stir until dissolved, strain and take from the fire, and put it away tocool. When cold, add sugar and lemon, stir well, turn into mould and harden. Mrs. J. EK. MCDOWELL. CHARLOTTE RUSSE. To one pint thick cream add one cup sugar, flavor with wine or vanilla, whip as for syllabub; dissolve onehalf ounce gelatine in one-half pint sweet milk; let it cool, then stir it in the whipped cream. Add whites six eggs beaten to a stiff froth, and pour all of it over the cake. In cool weather this will congeal in one-half hour. Mrs. J. W. Down. A FROZEN GEM (DELIcIovs). Two quarts morning’s milk, one pint cream, two cups sugar, two cups sherry (or any good: imported wine), onefourth box Cox’s gelatine. Thoroughly dissolve the gelatine ina half cup of cold milk, then mix with the two quarts of boiling milk. Addthe pint of cream and the wine after the above mixture is cold. Then freeze in moulds. - Miss MArIA NASH, Hillsboro, N. C. [ 83 | CAKES. MRS. ROBATEAU’S IMPERIAL CAKE.