FRENCH POLISH.--To one pint of spirits of wine add a quarter of an ounce of gum copal, a quarter of an ounce of gum arabic, and one ounce of shellac. Let your gums be well bruised, and sifted through a piece of muslin. Put the spirits and the gums together in a vessel that can be safely corked; place them near a warm stove, and frequently shake them. In two or three days they will be dissolved; strain it through a piece of muslin, and keep it tightly corked for use.
CUSTARDS, CREAMS, JELLIES, AND BLANC MANGE.
CHARLOTTE RUSSE.--Line the bottom of a plain round mould with Savoy biscuits, placing them close together in a star or some device; line the sides, placing the biscuits edgewise, to make them form a compact wall; put the mould upon ice; have ready a _Crême au Marasquin_, adding a glass of brandy. Fill the mould as it stands on the ice, and leave it till the time of serving, when turn it over upon the dish and take off the mould.
CHARLOTTE RUSSE. _An easy way._--Mix with the yolks of four eggs a quarter of a pound of sugar pounded fine, and add to this half a pint of new milk. Put it over the fire till it begins to thicken like custard, but do not let it boil; then add half a pint of very stiff calves-foot jelly. Strain it through a napkin; put in a pan placed on ice, a pint of very rich cream, flavored or not, as you like, and whip it until it looks like float; pour the cream into another dish, and put the custard in the pan on the ice; stir it on the ice with a paddle until it becomes thick like jelly; then add the cream very lightly. The mixture should look like light sponge-cake before it is baked. A round tin pan must be prepared with sponge-cake, called ladies' fingers, placed around and at the bottom very evenly and closely; pour the charlotte in it, and place it on the ice till wanted. When wanted, put a round dish or plate on it, and turn it out. The bottom will then be at the top--and no cake at the bottom.
CREAM HASTY.--Take a gallon of milk from the cow, set it on the fire, and when it begins to rise take it off the fire, skim off all the cream and put it on a plate, then set the skillet on the fire again and repeat the skimming till your plate is full of cream; put to it some orange flower and sugar, and serve it.