Sweeten one quart cream, flavor it with wine and whip it lightly. Dissolve half a box gelatine in a tablespoonful cold water and the same quantity of boiling water. Set over the steam of a kettle to dissolve. Then add half a pint of cream. When cold, stir it into the whipped cream. Beat the whites of four eggs very light, and stir into the cream. When it begins to stiffen, pour into a glass bowl, lined with thin strips of sponge cake. Whip, sweeten and flavor another pint of cream, and garnish the dish.--_Mrs. D._ _Charlotte Russe._ One ounce gelatine; one quart rich cream; eight eggs; one quart new milk. Sugar and flavoring to taste. Whip the cream to a stiff froth. Make a custard of the milk, gelatine and yolks of the eggs. When cool, add the whites of the eggs well beaten and the whipped cream. Line the mould with sponge cake, and if in summer put it on ice.--_Miss M. C. L._ BAKED CUSTARD. Boil a quart or three pints of cream, or rich milk, with cinnamon, and three dozen beaten peach kernels, tied in a piece of muslin, or you may substitute some other flavoring, if you choose. After boiling, let it cool. Then beat the yolks of fourteen eggs and whites of four, sweeten and strain in a pitcher. After it has settled, pour it in cups and set them in the oven, putting around them as much boiling water as will reach nearly to the top of the cups. Let it boil till you see a scum rising on top the custard. It will require at least ten minutes to bake.--_Mrs. R._ _Baked Custard._ Seven eggs; one quart milk; three tablespoonfuls sugar. Flavor to taste.--_Mrs. Dr. E._ _Baked Custard._ Scald eight teacups milk. (Be careful not to boil it.) After cooling, stir into it eight eggs and two teacups sugar. Bake in a dish or cups. Set in a stove pan and surround with water, but not enough to boil into the custard cups. An oven for baking puddings is the right temperature. Bake when the custard is set, which will be in twenty minutes.--_Mrs. J. J. A._ SPANISH CREAM. Boil, till dissolved, one ounce of gelatine in three pints of milk. Then add the yolks of six eggs, beaten light, and mixed with two teacups sugar. Put again on the fire and stir till it thickens. Then set it aside to cool, and meantime beat the six whites very stiff and stir them into the custard when almost cold. Pour into moulds. Flavor to your taste, before adding the whites.--_Mrs. W._ _Spanish Cream._ Dissolve half a box gelatine in half a pint milk. Boil one quart milk, and while boiling beat six eggs separately and very light. Mix the yolks with the boiling milk, and when it thickens add the gelatine. Sweeten and season to the taste. Pour all while hot on the whites of the eggs. Pour into moulds.--_Mrs. J. T. B._ ITALIAN CREAM. Soak a box of gelatine in one pint cold water. Then add one quart nice cream, season with fresh lemons, sweeten to your taste, beat well together, and set away in a cool place. When hard, eat with cream, flavored with wine.--_Mrs. A. B._