The way to the heart

Five eggs, ^ pound of sugar, juice of i^ lemons and rind of one, Yz ounce of gelatine soaked in i cup of water. Stir the yelks in the sugar for ^ an hour, add the lemon juice and the well-dissolved gelatine, lastly the beaten whites, and pour at once into a pudding mould that has been wet. The mould must first be oiled with a little almond oil, and turned over to allow all the oil to run out, then wet and fill with the pudding. When stiff turn out and use with whipped cream or custard. Snow Flake. One cocoanut, grated and soaked in just enough cream to cover it ; soak for an hour. Sweeten and flavor i pint of cream and whip to a stiff froth. Beat the whites of 3 eggs and mix with the cocoanut and cream. It must be used at once, as it falls from standing. Apple Snow. Pare and core 12 large apples, put them in cold water and stew until soft enough to mash through a sieve, sweeten to taste, and flavor with Sauer's vanilla. Beat the whites of 6 eggs to a heavy froth, and add >^ pound of powdered sugar. Beat the two together until light, and cover the top with whipped cream. Jelly. One box of Chalmer's gelatine, i pint of cold water. Put together and let soak for an hour. Pour on this 3 pints of boiling water, and stir until all has dissolved. Add i>^ pints of cooking wine and i^i pounds of sugar. Squeeze into it the juice of 2 lemons and >4 an orange. Strain and set away to harden. Tutti Frutti Jelly. Add to the above, before it congeals, Yi pound of red conserved cherries, i pound of broken English walnuts, 3/2 pound of blanched almonds, 3 or 4 pieces of candied orange peel. When this hardens, and you are ready to serve, put in the dish with a layer of split white grapes (seeded) and sliced bananas. Surround with whipped cream and serve very cold. Use 4 bananas and 3 dozen grapes to this amount of jelly. Charlotte Russe. One quart of cream, i tablespoon of Sauer's vanilla, whites of 4 eggs, I cup of pulverized sugar, 3^ box of pulverized gelatine, I gill of cold milk, i gill of hot milk. Whip cream until it is stiff, and add the seasoning; beat the eggs and add the sugar; soak the gelatine in the cold milk and dissolve with hot milk. Beat all together, and fill a dish that has been lined with sponge cake or macaroons. Custard Charlotte Russe. Put I pint of milk on to boil with Yz box of gelatine. Beat the yelks of 2 eggs and Yi cup of pulverized sugar, and then beat in the whites; pour the hot milk over them. Beat i quart of cream and season with Sauer's vanilla or wine. Divide in half, and beat half in with eggs. Fill a glass dish with this mixture, and pile the rest of the cream on top. Place cake in the bottom of the dish before filling with the charlotte. Marshmallow SoufBe. Whites of 6 eggs, 3 tablespoons of powdered sugar, i tablespoon of gelatine, i teacup of water, 18 marshmallows, 2 tablespoons of Sauer's vanilla extract. Dissolve the gelatine in the water and melt Yz of the marshmallows in it. Whip the eggs and sugar, and pour the warm mixture over them, and add the seasoning-. Beat until it begins to congeal, pour in a round dish, and cover the top with miarshmallows. Use only the best marshmallows.