The cream, yolks of eggs, flour, grated lemon peel and ¼ lb. of sugar are mixed well, then boiled to a cream, stirring constantly. Now oil a mold and put in a layer of boiled apples, then strawberries or raspberries, then a layer of cream, then frosting made of the whites of eggs beaten to a froth with 6 tablespoonfuls of sugar. This is baked 10 minutes in a medium hot oven. Let it get cold and serve in the dish. Remarks. This cream may be served hot, but it is better cold. If you have no fresh fruit, use preserved, but drain off the juice. No. 79—COLD APPLE PUDDING. Quantity for 6 Persons. 12 sweet-sour apples Water 2 cups of white wine 8 layers or ½ package of white gelatine 1 cup of sugar Preparation: The apples are cut up and put into a pot with enough water to cover them, then boiled until soft, very slowly, so they do not get slushy. Pour them into a sieve or cloth and drain off the juice. This is boiled down to 1 qt., add to it the sugar and gelatine and strain; boil up again, then mix in the white wine. Fill the whole into a glass dish to stiffen and serve with a vanilla sauce. Remarks: The apples may be used for apple sauce. No. 80—NECTAR. Quantity for 6 Persons. 1 qt. of sour cream ½ lb. of sugar 1½ tsps. of vanilla 9 layers or ¾ package of red gelatine 4 tbsps. of rum ¼ cup of milk Preparation: Sour cream, sugar, vanilla and rum are mixed well. The gelatine is dissolved in warm milk, strained and mixed with the other ingredients. Pour into a mold and set on ice to stiffen. Turn it out before serving. No. 81—CORN STARCH PUDDING. Quantity for 6–8 Persons. 1 qt. of milk Scant ¼ lb. of corn starch ¼ lb. of sugar ⅛ lb. peeled, ground almonds 1 tbsp. of vanilla 8 eggs Preparation: ¾ qt. of milk, sugar, almonds and vanilla are mixed well and brought to boil. Then the corn starch is stirred into ¼ qt. of milk, poured into the boiling mixture and boiled 5 minutes, stirring constantly. Yolks of eggs are stirred in as soon as the pudding is taken from the fire, also the beaten whites of eggs. Put into a dish to stiffen, turn it out and serve with a vanilla or wine sauce. No. 82—COLD LEMON CREAM. Quantity for 6 Persons. 6 eggs ½ lb. of sugar Juice and rind of 1 lemon ½ glass white wine 5 layers or ½ package of white gelatine 3 tbsps. of arrack Preparation: The yolks of eggs and sugar are stirred 1 hour, then add the grated rind and juice of 1 lemon and the arrack. Dissolve the gelatine in warm white wine, stir until cold and strain before mixing with the other ingredients. Add the whites of eggs beaten to a froth, place on ice or prepare a day before serving. Turn it out on a platter. No. 83—RUSSIAN CREAM. Quantity for 6 Persons. 6 eggs ¾ cup of sugar 2 tbsps. of rum Preparation: Yolks of eggs and sugar are beaten for 15 minutes, add the rum, then the beaten whites of eggs. Serve in glass dishes. No. 84—ORANGE CREAM PREPARED COLD. Quantity for 6 Persons.