BAKED APPLES.—­Take a dozen tart apples, pare and core them, place sugar and small lump of butter in centre of each, put them in a pan with half pint of water, bake until tender, basting occasionally with syrup while baking, when done, serve with cream.

CHOCOLATE CREAM CUSTARD.—­Scrape quarter pound chocolate, pour on it one teacup boiling water, and stand it by fire until dissolved, beat eight eggs light, omitting the whites of two, and stir them by degrees into a quart of milk alternately with the chocolate and three tablespoons of white sugar, put the mixture into cups and bake 10 minutes.

CHARLOTTE RUSSE.—­Whip one quart rich cream to a stiff froth, and drain well on a nice sieve.  To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with vanilla.  Cook over hot water till it is a thick custard.  Soak one full ounce Coxe’s gelatine in a very little water, and warm over hot water.  When the custard is very cold, beat in lightly the gelatine and the whipped cream.  Line the bottom of your mold with buttered paper, and the sides with sponge cake or ladyfingers fastened together with the white of an egg.  Fill with the cream, put in a cold place or in summer on ice.  To turn out dip the mold for a moment in hot water.  In draining the whipped cream, all that drips through can be re-whipped.

COCOA SNOW.—­Grate the white part of a cocoanut and mix it with white sugar, serve with whipped cream, or not, as desired.

CREAM AND SNOW.—­Make a rich boiled custard, and put it in the bottom of a dish; take the whites of eight eggs, beat with rose-water, and a spoonful of fine sugar, till it be a strong froth; put some milk and water into a stew-pan; when it boils take the froth off the eggs, and lay it on the milk and water; boil up once; take off carefully and lay it on the custard.

BAKED CUSTARDS.—­Boil a pint of cream with some mace and cinnamon; and when it is cold, take four yolks and two whites of eggs, a little rose and orange-flower water, sack, nutmeg, and sugar to your palate.  Mix them well, and bake it in cups.

Or, pour into a deep dish, with or without lining or rim of paste; grate nutmeg and lemon peel over the top, and bake in a slow oven about thirty minutes.

GOOSEBERRY CREAM.—­Boil them in milk till soft; beat them, and strain the pulp through a coarse sieve.  Sweeten cream with sugar to your taste; mix with the pulp; when cold, place in glasses for use.

IMPERIAL CREAM.—­Boil a quart of cream with the thin rind of a lemon; stir till nearly cold; have ready in a dish to serve in, the juice of three lemons strained with as much sugar as will sweeten the cream; pour it into the dish from a large tea-pot, holding it high, and moving it about to mix with the juice.  It should be made from 6 to 12 hours before it is served.

JUMBALLS.—­Flour, 1 lb.; sugar, 1 lb.; make into a light paste with whites of eggs beaten fine; add 1/2 pint of cream; 1/2 lb. of butter, melted; and 1 lb. of blanched almonds, well beaten; knead all together, with a little rose-water; cut into any form; bake in a slow oven.  A little butter may be melted with a spoonful of white wine and throw fine sugar over the dish.