water, place over the steam of a tea-kettle. When thoroughly dissolved add one cup sugar, the juice of five oranges and two lemons, and put in a mould in a cool place.

PRUNE JELLY.

Soak in water one-half a box of gelatine. Stew half a pound of prunes until tender, then remove the stones. To liquid add gelatine and one cup of sugar, and enough hot water to make a pint and a gill of liquid. Return prunes to liquid and let boil. Serve with whipped cream.

WHIPPED CREAM.

Add to one-half pint cream of moderate thickness the white of one egg beaten to a stiff froth, one-half cup pulverized sugar and flavoring. The grated rind and juice of half a lemon is nice.

CHARLOTTE RUSSE.

Eighteen Savoy biscuit, three-fourths pint cream, one tablespoon powdered sugar, one-half ounce isinglass. Flavor with vanilla or wine. Brush the biscuit with the white of egg. Line the bottom of a round mould, standing them upright all around the edge, then place the mould in the oven for five minutes to dry the egg. Whip the cream to a stiff froth with the sugar, flavoring and melted isinglass. Fill the charlotte, cover the top with a piece of sponge cake the shape of the mould, place on the ice until ready for use. — Mrs. Werner.

WINE JELLY.

Two pounds sugar, one pint pale sherry, one pint cold water, one package Cox's gelatine, juice of two lemons, one quart boiling water, small stick cinnamon. Soak the gelatine in cold water one hour, add to this sugar, lemon, cinnamon, and pour over all the boiling water, stirring until gelatine is dissolved. Put in the wine last. Strain through flannel bag without squeezing. Wet mould with cold water and pour in the jelly; set on ice to cool. — Mrs. Werner.

ICE-CREAM.

One teacup milk, one cup sugar, two eggs beaten light, let come to a boil; cool and strain, adding one quart cream. Flavor with a tablespoon of vanilla. Then freeze. — Mrs. McKenzie.

COFFEE JELLY.

One box gelatine dissolved in half a pint cold water two hours, then add one pint sugar, one pint strong hot coffee, one and a half pints boiling water. Strain and set away to cool. Serve with cream and sugar. — Miss R. H. Nash.

ORANGE SHERBET.

Six oranges, whites of six eggs beaten to a stiff froth, two quarts of water, two cups of sugar. Freeze same as ice cream. — Mrs. Paxton.

LEMON JELLY.

One-half paper gelatine dissolved in one-half pint cold water an hour; then add one pint of boiling water, juice of a lemon, three-fourths pint sugar. Strain and set away to cool.

CHARLOTTE RUSSE.