the apex form a crater with half a dozen nubs of sugar;
pour a gill of brandy over the top, and just before serving set fire to
it and place it on the table flaming.

LEMON SPONGE.

MISS BEEMER.

One half box gelatine, juice of three lemons, one pint of cold water,
one half pint of hot water, two teacups of sugar, whites of three eggs.
Soak one-half box of gelatine in the pint of cold water ten minutes;
then dissolve on the fire adding the juice of the lemons with the hot
water and sugar. Boil all together two or three minutes; pour into a
dish, and let it remain until nearly cold and beginning to set; then add
the whites of eggs well beaten and whisk ten minutes. When it becomes
the consistency of sponge, wet the inside of cups with the white of
eggs, pour in the sponge and set in a cold place. Serve with thin
custard, made with the yolks of four eggs, one tablespoonful of
cornstarch, one-half teacup of sugar, one pint of milk, teaspoonful of
vanilla. Boil until sufficiently thick and serve cold over the sponge.
The sponge should be allowed to stand twenty-four hours.

ORANGE SOUFFLE.

Pare and slice six oranges, boil one cup sugar, one pint of milk, the
yolks of three eggs, one tablespoon of cornstarch. As soon as thick,
pour over the oranges; beat the whites of eggs to a stiff froth;
sweeten: put on top and brown in oven. Serve cold. Bananas may be used
instead of oranges and are far more wholesome from contact with the
heat.

GELATINE, WITH FRUIT.

Take one ounce box of gelatine; put to soak in a pint of cold water for
an hour. Take the juice of three lemons and one orange, with three cups
of sugar; add this to the gelatine, and pour over all three pints of
boiling water: let this boil up once, stirring all the time. Take two
moulds of the same size, and pour half your jelly into each. Stir into
one mould half a cup of candied cherries, and into the other one pound
of blanched almonds. The almonds will rise to the top. Let these moulds
stand on ice, or in a cool place until thoroughly set, twenty-four hours
is best. When ready to serve loosen the sides, and place the almond
jelly on top the other, on a fruit platter. Slice down and serve with
whipped cream.

EASY ICE CREAM.

One pint of cream, half a pint of milk, teacupful of sugar, two eggs
beaten separately, the whites being added last, a teaspoonful of vanilla
extract. Stir thoroughly but do not cook, it is quite as nice without.
This will b