Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

quart of strong lemonade, using only the juice of the lemons; soak one-half box of gelatine in a small cup of cold water; stir it into the boiling lemonade and set where it will cool but not harden. Cut three bananas in length-wise halves and lay them in a mould wet with cold water, cover with one-half the jelly and put the mould on ice till jelly is set, then slice three more and pour on remainder of jelly. Serve with cream or soft custard. Almond Blanc Mange. From MRS. BERNADETTE B. TOBIN, of Texas, President State Board and Lady Manager. One quart of milk, one ounce of gelatine, three ounces almonds blanched and pounded in a mortar with one tablespoon of rose water added to prevent oiling; three-fourths cup sugar. Heat the milk to boiling, having previously soaked the gelatine in a cup of it for an hour, add gelatine when the milk is scalding hot, add the pounded almond paste and stir all together ten minutes before putting in the sugar. When the gelatine has dissolved remove the blanc mange from the vessel of boiling water in which you have cooked it, and strain through a thin muslin bag, pressing it well to get flavor of almonds-- there should be three or four bitter ones among them. Wet a mould with cold water, put in the blanc mange and set in a cold place until firm. FLOATING ISLAND. From MRS. ROSINE RYAN, of Texas, Lady Manager-at-Large. Break six eggs into a bowl, separating the whites from four with the yolks and whites of two; make a boiled custard, say a quart of milk, six tablespoonfuls of sugar, a flavoring of vanilla, peach or sherry wine. Beat the whites to a stiff froth, sweetening and flavoring them a little also. Wet a large spoon, turn it around in the beaten eggs, take out a piece of oblong shape, and poach it in boiling milk. When the custard is cold, pour it into a glass dish and place the poached whites on top. BOILED CUSTARD. From MRS. CHARLES J. MCCLUNG,