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Ivory Cream

4 tablespoon granulated gelatine 1 tablespoon cold water 2 tablespoons boiling water 3 cups cream 4 tablespoons powdered sugar 3 tablespoons Madeira wine Soak gelatine in cold water, dissolve in boiling water, and add sugar and wine. Strain into a bowl, set in pan of icewater, and beat until mixture thickens slightly. Add to mixture whip from cream, and beat until mixture is thick enough to hold its shape. Mould and chill. Garnish with Sauterne Jelly. 2 cups thin cream Pudding à l'Adrea 1½ tablespoons granulated gelatine 2 tablespoons cold water 34 cup sugar Whites 4 eggs 3 tablespoons Sherry 1½ tablespoons Sauterne Sauterne jelly mixture.

Make one-half recipe for Sauterne Jelly (see p. 420), allowing one and one-half tablespoons granulated gelatine. Color one-half green and one-half red. Fill sections of a fancy mould alternately with green and red jelly. In the green jelly mould pistachio nuts cut in quarters; in red jelly glacéd cherries cut in quarters.

Scald cream, add gelatine soaked in cold water, and sugar. When mixture begins to thicken add whites of eggs beaten until stiff. Set in pan of ice-water, and stir occasionally until mixture thickens; then add flavoring and turn into mould. Chill thoroughly and remove from mould. 1/3 cup raisins 1/4 cup brandy 2 cups cream 1/2 cup sugar Yolks 3 eggs 1½ teaspoon salt