g until stiff, then add one cup of mashed strawberries, and beat
again; add to the mixture, stir well together.

HARD SAUCE.

MRS. GAUDET.

1. One cup of brown sugar, one tablespoon of butter, three drops of
vanilla, half a glass of sherry, whipped lightly.

2. One glass of sherry, a tablespoon of molasses, and a tablespoon of
sugar.

DESSERTS.

"Custards for supper and an endless host of other such lady-like
luxuries."--SHELLEY.

ORANGE FLOAT.

MRS. ERNEST F. WURTELE.

One quart of water, the juice and pulp of two lemons, one coffee cup of
sugar. When boiling add four tablespoons of cornstarch; let it boil
fifteen minutes stirring all the time, when cold pour over the top of
four or five peeled and sliced oranges. Over this spread beaten whites
of three eggs. Sweeten and add a few drops of vanilla.

VELVET CREAM.

A large teacupful of white wine, the juice of a nice lemon, one half
ounce of isinglass, sugar to taste, let boil together, till nearly all
the isinglass is dissolved, then strain and add one pint of cream. Let
it stand until nearly cold and then put it into the mould. It requires
to be made some hours before it is turned out.

PRUNE JELLY.

Put about three dozen prunes into one quart of boiling water and let
them boil for one hour, take out the prunes and stone them making use of
half the kernels as a flavoring. Put the prunes back into the water,
with the blanched kernels, adding one cup of sugar and let boil half an
hour more. Dissolve half a box of Cox's gelatine in water and add to the
above and boil ten minutes longer. Put into a mould and serve cold with
whipped cream.

FROZEN PUDDING.

Make a custard with three eggs and about one pint of milk, flavor with
vanilla and a small cup of white sugar. Put four tablespoons of brown
sugar in a frying pan and brown it well. Take from the stove and stir
till off the boil, then stir into the custard. Put all in a dipper or
deep dish; take a large dish full of snow and coarse salt, put the
dipper into this and stir the custard until it is quite thick. Put into
a mould and leave in a cool place. Serve with whipped cream.

ARROWROOT WINE JELLY.

Wet two heaping teaspoons of arrowroot with a little cold water, stir it
into a cup of boiling water in which has been dissolved 2 teaspoons of
white sugar. Stir while it boils ten minutes. Add one tablespoon of
brandy, or three of sherry. Put into a mould and serve cold wi