Temperance cook book

One ounce of gelatine, one pint of sweet milk, one of cream, four eggs, sugar to taste; beat the sugar and yolks of eggs together until very light, boil the gelatine in the milk, and strain over the eggs and sugar; whip the cream, which must be very cold, to a nice froth and add to the above; flavor with vanilla. Line the dish you wish to serve it in with sponge cake, and pour the mixture in; then set it on ice till wanted. CHARLOTTE RUSSE — Very nice. One pint of whipped cream, two eggs, one and one-half cupfuls of sugar, two-thirds of a cup of sweet milk, one teaspoonful of vanilla, one-half box of gelatine dissolved in a little cold water. Beat the sugar and yolks of eggs together until light, boil the gelatine in the milk and strain over the eggs and sugar; whip the cream and whites <oi eggs to a nice froth, and add to the custard; add the flavoring. Line the dish with sponge cake and pour in the mixture; set it in a cold place. CHOCOLATE CHARLOTTE RUSSE. Soak in cold water one ounce of gelatine; take three sticks of chocolate, mix in a pint of cream, adding the soaked gelatine. Put all over the fire, and boil slowly until the whole is melted; then take off the fire, and let it cool. Take the yolks of six and the whites of four eggs, beat very light, and stir gradually in the mixture in turn with one coffeecupful of sugar. Simmer the whole over the fire, but do not let it boil; then take it off, and whip to a strong froth; line the moulds with sponge cake, and set it on ice. ITALIAN CREAM. One-half box of gelatine, one quart of sweet milk, three eggs, one-half cup of sugar. Boil the milk and stir in the dissolved gelatine, the sugar beaten up with the yolks of eggs; boil until as thick as soft custard, remove from the fire and stir in the whites of the eggs, beaten to a stiff froth. Flavor to taste. Set in a cold place to harden. Serve on a platter with whipped cream around it. Moss BLANCMANGE. Free from pebbles and sea-weeds, and wash in several waters, one cupful of Irish moss (get that which is not pressed), let it soak in cold water one hour, then tie it in a muslin bag, and put it in a tin pail, with three quarts of sweet milk; set the pail in a kettle containing hot water, and boil thirty minutes; stir occasionally after it comes to a boil, and press the bag between the sides of the pail, and the spoon, to get all the glutin; stir in a teaspoonful of salt, half a cup of sugar, and flavor with anything you please. Turn into moulds, and set away to cool. Serve with cream and sugar. CHOCOLATE BLANCMANGE. Half a box of gelatine, soaked till dissolved, in as much water as will cover it, four sticks of grated chocolate, one quart of sweet milk, one cupful of sugar; boil milk, sugar and chocolate five minutes, add gelatine, and boil five minutes more, stilling constantly; flavor with vanilla, and put into moulds to cool, and eat with cream. For a plain blancmange, omit the chocolate. NEAPOLITAN BLANCMANGE.