MRS. GILMOUR.
One ounce of gelatine, one cup of sugar, the rind and juice of two lemons, two or three pieces of cinnamon, one and one half pints of water, one half pint of claret, one glass of brandy. If Cox's gelatine or Lady Charlotte, is used it will have to be soaked first in a little of the cold water, if the leaf gelatine, boiling water can be poured on it. Put all together into a saucepan with whites of three eggs, put on the fire until it boils and then strain through a flannel bag.
CUP CUSTARD.
MR. JOSEPH FLEIG.
(Baker to Grenoble Hotel, N. Y.)
Five eggs, six ounces of sugar, one quart of milk, extract to flavor, spread cups or moulds with unsalted butter, fill up with the custard, and place in pan filled with one inch water in good oven.
SPANISH CREAM.
MRS. W. R. DEAN.
Yolks of two eggs, two tablespoons sugar, two tablespoons ground rice, one pint of milk. Beat the eggs a little. Put all together on the fire and stir constantly until it thickens. Pour into glass dish and garnish with blanched almonds and strips of citron.