S32 Ttm HOTf8P.nOLP. 



Hen's TVest. — Take fuur eggs, make a hole with a pin in one end, take 

 out all the yelk and white, fill this with a liquid blanc mange, stand each 

 shell in an egg cup and put it away to cool; put some orange marmalade on 

 a dish; when the blanc mange is hardened, break off the shells, and stand 

 the whole eggs in the center of the orange marmalade. This looks like a 

 nest of eggs, and has a pretty effect fjr a supper table. 



Dessert. — Make a batter as if for waffles; to one pint of milk allow two 

 eggs and enough flour to thicken; one teaspoonful of baking-powder should 

 be stirred into the flour. Fill a sufficient number of teacupti with this and 

 fruit in layers. Then set the cups in the steamer, and let the water boil 

 underneath it for a full hour. Serve while hot with sugar and cream. Any 

 jam is nice for this, or raw apples cho^jped fine. 



Orange Butter. — Pare eight large oranges, cut into thin slices, pour 

 over them one and one-half cups of powdered sugar; boil one pint of milk; 

 and, while boiling, add the yelks of three eggs, one tablespoonful of corn 

 starch made smooth with cold milk; stir constantly, and when thick pour 

 over the fruit; beat the whites of the eggs to a froth, sweeten, pour over the 

 custard and brown in the oven. Serve cold. 



Cocoanut Cones.— One pound powdered stigar, one-half ditto of grated 

 cocoanut, and the whites of five eggs; whip tiie eggs as for icing, adding the 

 sugar as you go on, until it will stand alone, then beat in the cocoanut; mold 

 the mixture with your hands into small cones, and set these far enough 

 ajjart not to touch each other upon buttered paper in a baking pan; bake iu 

 a very moderate oven. 



Dorcas American Cream. — Four eggs, half box gelatine, one quart 

 milk. Put the milk and gelatine on the stove, and when nearly boiling, mix 

 in the yelks well beaten. Beat the whites very stiff; then add sixteen table- 

 spoonfuls of sugar. After they are well beaten, add to the other ingredients 

 just as they come off the stove. Flavor with vanilla or anything you may 

 fancy. 



Velvet Cream. — One ounce isinglass, a teacup of wine, the juice of a 

 large lemon, one pint of rich cream. Dissolve the isinglass in wine; rub 

 large lumps of sugar over the lemon to extract the oil; squeeze out the 

 juice, and sweeten to taste. Boil this mixture and strain it; when quite cool 

 add the cream, and put it into molds 



Spii-als. — Two eggs beaten quite light, sufficient flour stii-red in to make 

 the mixture very stiff; add a pinch of salt and stir again; then roll oiit quite 

 thin, cut strips about two inohes wide and four long, and roll round the 

 fingers as if curUng hair. Fry in biitter till of a delicate golden shade, and 

 sprinkle powdered sugar just before serving. 



Ambrosia. — One pineapple chopped quite fine, one-half box of straw- 

 berries, six bananas sUced and the slices quartered, six oranges sliced and 

 tlie slices quartered, one lemon cut fine. Sweeten to taste; add one wine- 

 glassful of sherry or Madeira, and set away until very cold. 



Corn StarcU Blanc Manj^e — ^Dissolve three tablespoonfuls of corn 

 Btarch in new milk; heat a pint of new milk nearly boiling hot, ]K)ur in the 

 Btarch, stir briskly, and boil for throe minutes; ilavor with lemon or vanilla, 



