Make a custard with one quart milk, four eggs, one teacup sugar. Stir into it while boiling, half a box gelatine after it has soaked ten minutes. Season with vanilla, and pour in moulds. Eat with whipped cream.--_Mrs. E. P. G._ ARROW-ROOT BLANC-MANGE. Boil in a saucepan (tightly covered) one quart milk and a piece of vanilla bean. Stir into half a pint cream, a teacup arrow-root, and a little sauce, mixing them smoothly. Pour into this the quart boiling milk, stir it well, put it in the saucepan again and let it simmer ten minutes. Sweeten to your taste. Set it in moulds to cool. Eat with cream, flavored to your taste.--_Mrs. H._ CHOCOLATE MANGE. Dissolve one ounce Cox's gelatine in a pint cold water. Let it stand an hour. Then boil two quarts of milk, and add to it six ounces chocolate with the gelatine. Sweeten to your taste and pour into moulds. Eat with sauce made of cream, wine, and sugar.--_Mrs. W. H. L._ COFFEE MANGE. One cupful very strong coffee, one cupful sugar, one cupful rich cream. Dissolve half a box gelatine in two cupfuls milk, over the fire. Add the cream last, after the rest is cool. Pour in a mould to congeal.--_Mrs. McG._ CHARLOTTE RUSSE. One pint milk made into a custard with the yolks of six eggs, sweetened with half a pound sugar, and flavored with vanilla. Strain into the custard, one ounce isinglass, dissolved in two cupfuls milk. When this mixture is cold and begins to stiffen, mix with it gradually, one pint rich cream, previously whipped to a froth. Then put strips of sponge cake around the mould and put the Charlotte Russe in. Turn it out when ready to serve.--_Mrs. W. C. R._ _Charlotte Russe._ Soak three-quarters of a package of gelatine in three teacups fresh milk. Make a custard of one and a half pint fresh milk, three-quarters of a pound of sugar, and the yolks of eight eggs. When it has boiled, add the gelatine, and flavor with vanilla. When it begins to congeal, stir in a quart rich cream, whipped to a froth.--_Mrs. M._ _Charlotte Russe._ Have a tin or earthernware mould six inches high, and the same in diameter (or oblong, if you like). Slice sponge cake or lady-fingers and line the mould with them. Then beat three pints rich cream to a froth, and put the froth on a sieve to drain the milk from it. Take one pint calf's-foot jelly (or one and a half ounces gelatine), half a pint rich milk, and the yolks of six eggs. Place over a slow fire, and beat till they nearly boil. Then take them off the fire and beat till cool. Put in the frothed cream, sweeten to your taste, flavor with vanilla, and stir all well together. Fill the mould and place it on ice to cool.--_Mrs. W. H. L._ _Strawberry Charlotte Russe._ Six eggs, one ounce isinglass, one quart milk. Sweeten to the taste and flavor with vanilla. Pour into moulds. Then put it on sponge cake, covered with strawberry jam, and pour around the dish whipped cream, sweetened and flavored with wine.--_Mrs. McG._ CHARLOTTE RUSSE.