Velvet Cream

1 large pt. of milk,

3dessert spoonfuls of corn starch,

4heaping tablespoonfuls sugar, A small piece of butter,

3 eggs, flavoring to taste. Put milk and butter on stove; mix corn starch and sugar together, add milk to moisten, then yolks and beat well: when milk is warm mix all together and stir continuously until thoroughly cooked, then flavor. Turn into a dish, heap upon it the whites of eggs beaten stiff with three dessert spoonfuls sugar; place in oven to brown lightly.

Mrs. O. S. Trimmer, Pacific Grove.

Banana Cream

Five bananas, five ounces of sugar, one-half pt. of cream, one-half wine glassful of brandy, one-half ounce of gelatine, one lemon (juice only). Pound bananas and sugar in a mortar; beat cream to stiff froth and stir in bananas and brandy and lemon juice; mix well, then add gelatine dissolved in little boiling water; pour into a mould and stand on ice or in a cold place.

Mrs. C. F. Lacey.

Italian Cream

One-half box gelatine dissolved in one-half pt. milk; add pt. of milk and yolks of four eggs; stir while boiling and sweeten to taste; take from stove, flavor with one teaspoonful of vanillla and one wine glassful of brandy; stir in whites of eggs well beaten and pour into a mould to harden; serve with whipped cream.

Mrs. J. J. Kelly.

Whipped Cream

To each cupful of good cream, not more than twenty-four hours old, allow four tea-spoonfuls sugar; beat cream with an egg-beater to stiff froth, being careful not to whip too much or it will turn to butter; add sugar and flavor with one-half teaspoonful vanilla, or little strawberry or other fruit juice. Pile in a glass dish and serve on pieces of cake as dessert. One cupful of cream will make about a pt. when whipped.

Mrs. H. S. Ball.

Orange Cream

Juice of six oranges, or one qt. of juice; one-half box of gelatine, sugar to taste. Let come to a boil and strain into mould. Serve with whipped cream. Strawberry juice can be used instead of oranges.

Mrs. F. MAY,Soquel

Lemon Cream

4 eggs, 1 large lemon,

4 tablespoonfuls of sugar,

4 tablespoonful of cold water. Beat yolks of eggs, sugar, grated rind, juice of lemon, and water together; put in granite double boiler and cook, stirring constantly until it thickens. Add whites of the eggs beaten with two tablespoonfuls of sugar.

Mrs. H. M. Stanton, National City.

Lemon Cream

Put on the stove two cupfuls of hot water, into it the juice and grated rind of one large or two small lemons, into this the beaten yolks of three eggs and two tablespoonfuls of corn starch or flour mixed smooth with water; sweeten to taste. Have ready the three beaten whites of the eggs, which stir slowly into the above mixture when it is about to boil; let boil a moment, stirring all the time.

Mrs. M. E. Hoole, Pacific Grove.

Lemon Cream

Beat together the juice of two lemons and two cupfuls sifted sugar, then add yolks of five eggs. Put on the store in double boiler; let come to a boil, and add quickly whites of the eggs beaten to stiff froth. Stir all together, take immediately from fire, pour into moulds or dessert dishes and serve with cream.

Mrs. Job Wood.