Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Boil the milk and pour over the eggs, add the chocolate, then the gelatine, dissolved in a little milk. Set the mixture in a jug in a bowl of boiling water, stirring constantly until it thickens. WINE JELLY. MRS. BEATTIE. Two pounds sugar. One pint pale sherry. One pint cold water. One package Cox’s gelatine. The juice of two lemons and grated rind of one. One quart of boiling water. Small stick of cinnamon. Soak the gelatine in cold water one hour, add to this the sugar, lemon, cinnamon, pour over all the boiling water and stir until all the gelatine is dissolved. Put in the wine last. Strain through flannel bag without squeezing. Wet the molds with cold water, fill with jelly, and set them away on ice. Make jelly the day before using. Earthen molds are the best. CAFE PARFATY. MRS. SEVERANCE. One pint cream. One cup sugar. One-half cup strong, clear coffee. Mix, chill and whip. Take the froth off a a freezer or into a mold. Pack the mold in ice and salt and let it stand without stirring for two hours. CREAM FRETE. MRS. SEVERANCE. Boil one pint of milk with an inch stick of cinnamon. Beat together one-half cup of sugar, two tablespoonfuls corn starch, one tablespoonful of flour, the yolks of three eggs, one-fourth cup of cold milk, and a pinch of salt. Pour the boiling milk on the mixture and stir well. Strain into the double boiler and cook fifteen minutes, stirring constantly. Add one teaspoonful butter and one vanilla. Pour into a buttered bread pan about one inch deep, and set away to cool. When very hard, sprinkle a bread board with fine bread crumbs. Turn the cream out on to this, and cut into strips two and a half inches long, and one inch wide, or in squares or diamonds. Roll these in crumbs, dip in beaten egg, then again in crumbs, and fry brown in boiling lard. Sprinkle sugar over them with a square of currant jelly in the center of each, and serve hot. CREAM PUFFS. Inside— One-half cup flour. Une cup sugar. Two eggs. One pint new milk. Boil the milk and stir in it the flour, sugar and eggs, well beaten together, until sufficiently thick. Flavor with vanilla. Outside One cup water. One cup butter. Two cups sifted flour. Five eggs. Stir in the flour while the water-and butter are boiling in a frying pan; when cool, add the eggs, beating them well, and one-fourth teaspoonful soda and bake half an hour, having dropped them in a dripping pan a spoonful ata time. When you want to use them, open with a knife at the side and fill them. SNOW PUDDING. B. B. KURTZ. Half a box of gelatine, one cup cold water, one and a half cups of sugar. When the above is soft add one cup boiling water, juice of one lemon, whites of four well-beaten eggs. Beat all together until very light. Put in glass dish and pour over a custard, made as follows: One pint of milk, yolks of four eggs, grated rind of one lemon. Boil and add a few spoonfuls of sherry. GIPSY COBBLER. MRS. Chu TE. Moisten dry pieces of cake with sherry. Make a boiled custard with the yolks of three eggs, a pint of milk and sugar to taste. Pour custard over cake. Then beat the whites of eggs with a tablespoonful of sugar to a stiff froth. Put on top of custard and brown. APPLE JELLY. Make a nice syrup. Cut the apples very fine and boil in the syrup with the peel of one lemon till perfectly transparent. When done put in a mold and when it is solid turn it into a dish and pour over a rich soft custard or whipped cream and bits of currant jelly, or it may be eaten with plain cream. CANDIED FRUIT ICE CREAM. Take one pound candied fruit, cut into thin slices, and cover with sherry for one hour. Stir into any nearly frozen ice cream, and mold. eS ORANGE ICE.