CHARLOTTE RUSSE. An easy way.—Mix with the yolks of four eggs a quarter of a pound of sugar pounded fine, and add to this half a pint of new milk. Put it over the fire till it begins to thicken like custard, but do not let it boil; then add half a pint of very stiff calves-foot jelly. Strain it through a napkin; put in a pan placed on ice, a pint of very rich cream, flavored or not, as you like, and whip it until it looks like float; pour the cream into another dish, and put the custard in the pan on the ice; stir it on the ice with a paddle until it becomes thick like jelly; then add the cream very lightly. The mixture should look like light sponge-cake before it is baked. A round tin pan must be prepared with sponge-cake, called ladies' fingers, placed around and at the bottom very evenly and closely; pour the charlotte in it, and place it on the ice till wanted. When wanted, put a round dish or plate on it, and turn it out. The bottom will then be at the top—and no cake at the bottom.
CREAM HASTY.—Take a gallon of milk from the cow, set it on the fire, and when it begins to rise take it off the fire, skim off all the cream and put it on a plate, then set the skillet on the fire again and repeat the skimming till your plate is full of cream; put to it some orange flower and sugar, and serve it.
CREAM "AU NATUREL."—Take some thin cream, mind and let it be fresh, and put it in a bowl on ice to cool; add to it powdered sugar, and serve it.
CREAM, TO KEEP.—Cream already skimmed may be kept twenty-four hours, if scalded without sugar; and, by adding to it as much powdered lump sugar as will make it sweet, it will keep good two days in a cool place.
CURDS AND CREAM.—With about half a tablespoonful of rennet, turn two quarts of milk just from the cow; drain off the whey, and fill a mould with the curd; when it has stood an hour or two, turn it out. Strew colored comfits over it, sweeten some cream, mix grated nutmeg with it, and pour it round the curd.