MISCELLANEOCiJ. 209 



drop. Pour into the mold and set on ice. In the same 

 way make apple charlotte. In place of the peaches use 

 one cup of cooked sour apples, steamed, drained and sifted, 

 or canned apricot or pine-apple, or one pint of fresh rasp- 

 berries or strawberries. Mash the fruit and rub through a 

 sieve before using. 



Pine-apple Blanc-Mange.- (The Home-Maker.) 

 Heat three cups fresh milk to boiling, stir in a pinch of 

 soda when heated, add m one cupful of sugar and half a 

 box of Cooper's gelatine, soaked in half a cup of cold vvater. 

 Strain, pour into a mold, and when perfectly cold and 

 beginning to form, add one small up pine-apple either 

 frosh or canned, chopped fine. By wai ting thus long there 

 is less danger of the fruit curdling the milk. 



Pine-apple Bavarian Cream.— (Helen Campbell.) 

 Whip one pint of cream to a stiff froth and lay it on asieve. 

 Boil one pint of milk, with half a cup of sugar and half a 

 teaspoonful of vanilla, and add to it half a package of 

 gelatine soaked half an hour in half a cup of warm, water. 

 Stir in the beaten yolks of three eggs, and let it cool. Add 

 then one cup of pine-apple marmalade, stir till very smooth, 

 then add the whipped cream, mixing all well. Put in 

 molds and set in ice. This is one of the most perfect forms 

 of these delicious creams. 



Raspberry Float.— Beat the whites of four eggs to a 

 stiff froth, adding gradually six tablespoonfuls of sugar. 

 Mash a quart of red raspberries with half a cup of sugar, let 

 them stand while beating the eggs, then press through a 

 strainer and beat the juice, little by little, into the egg. 

 Serve in small glass dishes. Strawberry float can be made 

 in the same manner. 



Raspberry Cream, No. l.—Putsix ounces of raspberry 

 jam to a quart of cream, pulp it through a lawn sieve, add 

 to it the juice of a lemon and a little sugar, and whisk it till 

 thick. Serve i-t in a dish or glasses. 



Raspberry Cream, ]!fo. a, —Take the desired quantity of 



