Separate the yolks of the eggs from the whites, and beat them with the sugar in a bowl until both are well mixed. Then put in the lemon-juice and rind, and place the bowl in a dish of boiling water on the fire. Stir slowly until the mixture begins to thicken; then add the beaten whites of the eggs and stir for two minutes, or until the whole resembles _very thick_ cream; then remove it from the fire, pour into a small pudding-dish, and set it away to cool. Serve in small pretty china cups, or small glass dishes, for a mid-afternoon lunch or for tea. VELVET CREAM ¼ Box of gelatine. ¼ Cup of cold water. ¼ Cup of sherry wine. 1 Teaspoon of lemon-juice. ½ Cup of sugar. 1¼ Cups of creamy milk, or 1½ Cups of sweet cream. Soak the gelatine in the cold water in a bowl for half an hour; then pour in the wine, and set the bowl in a dish of boiling water on the fire. When the gelatine is dissolved, put in the lemon-juice and sugar, stir for a minute to dissolve the sugar, and then strain it through a fine wire strainer into a granite or other metal pan. Set the pan in a dish of ice and water to cool. As soon as it begins to thicken, or is about the consistency of molasses on a warm day, turn in the cream and stir regularly and constantly until it begins to thicken. Before it is quite as hard as it will become, turn it into a glass or pretty china dish, in which it may be served, and set it away in the refrigerator or back in the dish of ice and water until perfectly firm. Serve it in small glass or china dishes, with sweet cream poured over. This cream should be of a perfectly smooth, even consistency, hence the name "velvet cream." COFFEE CREAM ¼ Box of gelatine. ¼ Cup of cold water. ½ Cup of strong coffee. ½ Cup of sugar. 1½ Cups of sweet cream, or 1¼ Cups of creamy milk. Soak the gelatine in the cold water for half an hour. Then pour on the coffee, boiling hot, to dissolve it; add the sugar, stir until it is dissolved, and strain the liquid into a granite pan. Set it in iced water to cool; when it has become so, and is beginning to thicken, or is about the consistency of syrup or a little thinner, pour in the cream; stir regularly and evenly for about ten minutes, or until it is thick, but not hard; then turn it into a glass dish while it is still slightly soft, and it will settle into a smooth, even mass. It may be returned to the iced water, or put into a refrigerator, to stiffen. Coffee cream is similar to velvet cream and the process is exactly the same for both. They are delicious creams, very nutritious, and to be recommended for their excellent nourishing properties and flavors.