Crystal Palace Cream

A rich custard, 1/4 oz. gelatine dissolved in a little boiling water, 2 sponge cakes, 2 macaroons, 2 tablespoonfuls milk.

Make the custard, dissolve the gelatine, and when it is nearly cold pour into the custard, which must also be cool; soak the cakes and macaroons in the milk (or, if preferred, any fruit syrup, which must be rich and sweet). Put the cakes into a mould and gently pour the cream over them; let it stand till cold. A few glacé cherries may be added.

Fruit Cream

One and one-quarter lbs. of any kind of preserved fruit, 1 quart cream, juice of 2 lemons, sugar to taste.

Take the whole of the ingredients, and work through a sieve. Then freeze in a freezing-can, and work until it is frozen. Then turn out and serve.

Cherry Cream

Take 2 qts. cherries, heaping quarts, and bruise them without removing the pits, throw over them 3/4 cupful sugar and let them stand in a cool place for 2 hours. Then strain. Sweeten the juice after straining, beat a pint of cream, gradually add the juice and the beaten whites of 2 eggs, continually whisking it till no more froth arises. The secret of success is to have cream and eggs all thoroughly chilled on ice, and in adding the juice a little at a time to prevent curdling.

Peaches and Cream Frozen

Peel and quarter the fresh peaches; mix them with sugar and cream to taste. Arrange some of the quarters of the peaches tastefully in the bottom of a basin, then fill, and freeze the mass solid, without stirring. Turn it out to serve.