SEA MOSS FARINE CREAM

(Two quarts) for Cream Cakes.—Prepare as for Blanc Mange: then add an equal quantity (one quart) of rich, sweet cream well beaten with two &ups of sugar and

four eggs ; stir briskly together, and when cold it is ready for the cakes, recipes for which may be found in any cook book. This is also an admirable filling for pies made with either one or two crusts.