ORANGE CREAM.

Whip a pint of cream so long that there will be but one-half the quantity left when skimmed off.  Soak in half a cupful of cold water a half package of gelatine and then grate over it the rind of two oranges.  Strain the juice of six oranges and add to it a cupful of sugar; now put the half pint of unwhipped cream into a double boiler, pour into it the well-beaten yolks of six eggs, stirring until it begins to thicken, then add the gelatine.  Remove from the fire, let it stand for two minutes and add the orange juice and sugar; beat all together until about the consistency of soft custard and add the whipped cream.  Mix well and turn into molds to harden.  To be served with sweetened cream.  Fine.

SOLID CREAM.

Four tablespoonfuls of pounded sugar, one quart of cream, two tablespoonfuls of brandy, the juice of one large lemon.

Strain the lemon juice over the sugar and add the brandy, then stir in the cream, put the mixture into a pitcher and continue pouring from one pitcher to another, until it is quite thick; or it may be whisked until the desired consistency is obtained.  It should be served in jelly glasses.

BANANA CREAM.

After peeling the bananas, mash them with an iron or wooden spoon; allow equal quantities of bananas and sweet cream; to one quart of the mixture, allow one-quarter of a pound of sugar.  Beat them all together until the cream is light.

TAPIOCA CREAM CUSTARD.

Soak three heaping tablespoonfuls of tapioca in a teacupful of water over night.  Place over the fire a quart of milk; let it come to a boil, then stir in the tapioca, a good pinch of salt, stir until it thickens; then add a cupful of sugar and the beaten yolks of three eggs.  Stir it quickly and pour it into a dish and stir gently into the mixture the whites beaten stiff, the flavoring and set it on ice, or in an ice chest.

PEACH CREAM.  No. 1.

Mash very smooth two cupfuls of canned peaches, run them through a sieve and cook for three minutes in a syrup made by boiling together one cupful of sugar and stirring all the time.  Place the pan containing the syrup and peaches into another of boiling water and add one-half packet of gelatine prepared the same as in previous recipes, and stir for five minutes to thoroughly dissolve the gelatine, then take it from the fire, place in a pan of ice-water, beat until nearly cool and then add the well-frothed whites of six eggs.  Beat this whole mixture until it commences to harden.  Then pour into a mold, set away to cool and serve with cream and sugar.  It should be placed on the ice to cool for two or three hours before serving.

PEACH CREAM.  No. 2.

A quart of fine peaches, pare and stone the fruit and cut in quarters.  Beat the whites of three eggs with a half cupful of powdered sugar until it is stiff enough to cut with a knife.  Take the yolks and mix with half a cupful of granulated sugar and a pint of milk.  Put the peaches into the mixture, place in a pudding-dish and bake until almost firm; then put in the whites, mixing all thoroughly again, and bake a light brown.  Eat ice cold.