RUSSIAN CREAM. Boil, till dissolved, one ounce gelatine in three pints milk. Then add the yolks of four eggs, well beaten, and five ounces sugar. Mix the whole and let it cook. Then strain and set aside to cool. Beat the four whites to a stiff froth, and when the cream is nearly congealed, beat them in. Flavor to your taste, and mould.--_Mrs. A. P._ BAVARIAN CREAM. Sweeten one pint thick cream to your taste and flavor it with lemon or vanilla. Churn the cream to a froth, skim off the froth as it rises and put it in a glass dish. Dissolve one and a half tablespoonfuls gelatine in warm water, and when dissolved pour into the froth and stir fifteen minutes. Set in a cold place and it will be ready for use in a few hours.--_Mrs. D. R._ _Bavarian Cream._ Soak half a box gelatine in cold water till thoroughly dissolved. Then add three pints milk or cream, and put on the fire till scalding hot, stirring all the while. Then take it off and add three teacups sugar and the yolks of eight eggs (by spoonfuls) stirring all the time. Set on the fire again and let it remain till quite hot. Then take it off and add the eight beaten whites and eight teaspoonfuls vanilla. Put into moulds to cool.--_Mrs. N. A. L._ TAPIOCA CREAM. Three tablespoonfuls tapioca, one quart milk, three eggs, one cupful sugar. Flavor with lemon or vanilla. Soak the tapioca, in a little water, overnight. After rinsing, put it in milk and let it cook soft. Add sugar and yolks of eggs. Whip the whites stiff and pour on the tapioca, as you remove it from the fire. It should be cooked in a tin pail, set in a kettle of boiling water, to prevent the milk from scorching. Eat cold.--_Mrs. G. W. P._ TAPIOCA. Boil the pearl tapioca (not the lump kind) as you do rice. When cool, sweeten to the taste and season with nutmeg. Pour rich cream over it and stir it to make it smooth. Put one pint cream to two tablespoonfuls before boiling.--_Mrs. J. H. T._ LEMON FROTH. Dissolve a box of gelatine in a pint of warm water, then add a pint of cold water. In winter three pints may be used instead of two. Add the juice of six lemons and the rind; cut them as for jelly. Let it stand till it begins to harden. Then take out the rind and add the whites of twelve eggs beaten to a stiff froth. Beat them into the jelly, put in a glass bowl, and serve in saucers.--_Mrs. A. C._ SYLLABUB. Half a pound sugar, three pints lukewarm cream, one cupful wine. Dissolve the sugar in the wine, then pour it on the milk from a height and slowly, so as to cause the milk to froth.--_Mrs. E._ SLIP. One quart milk (warm as when milked), one tablespoonful wine of the rennet. After the milk is turned, eat it with a dressing of cream, sugar and wine.--_Mrs. Dr. E._ BONNY-CLABBER. Set away the milk in the bowl in which it is brought to the table. If the weather is warm, set it in the refrigerator after it has become clabber.