ling water. Stir until well dissolved, add the juice of one small
lemon, one cupful of orange juice, and one half cup of sugar. Strain,
turn into molds previously wet in cold water, and set on ice to harden.
Strawberry, raspberry, and other fruit juices may be used in a similar
manner.

SNOW PUDDING.--Soak one fourth of a box of gelatine until soft in
an equal measure of cold water. Then pour over it one cup of boiling
water, and add one fourth of a cup of strained lemon juice and one cup
of sugar; stir till the sugar is all dissolved. Strain into a large
china dish, and set in ice water to cool. Let it stand until cold and
beginning to thicken. Have ready the whites of three eggs beaten to a
stiff froth, and add to the gelatine as it begins to thicken; beat all
together for fifteen or twenty minutes, until it is of a solid foam and
stiff enough to hold its shape. Turn into molds and keep in a cool place
till needed. A half dozen finely sliced or chopped bananas stirred in
toward the last, makes a nice variation. Serve with custard sauce made
with the yolks of the eggs and flavored with rose or vanilla. Orange,
quince, or pineapple juice may be substituted for lemon, for a change.

This dessert is best if made several hours before it is needed and set
in the refrigerator to keep cold.

DESSERTS WITH CRUSTS.

_RECIPES._

APPLE TART.--Pare and slice some quick-cooking, tart apples, and
place them in the bottom of a pudding dish, with a tablespoonful of
water. Cover with a crust prepared in the following manner: Into a cup
of thin cream stir a gill of yeast and two cups of flour; let this
become very light, then add sufficient flour to mix soft. Knead for
fifteen or twenty minutes very thoroughly, roll evenly, and cover the
apples; put all in a warm place until the crust has become very light,
then bake. If the apples do not bake easily, they may be partially
cooked before putting on the crust. Dish so that the fruit will be
uppermost, and serve cold with cream and sugar, cocoanut sauce, or mock
cream.

GOOSEBERRY TART.--Fill a pudding dish with well prepared green
gooseberries, adding a tablespoonful or two of water. Cover with a crust
as for Apple Tart, and when light, bake in a moderately quick oven. Cut
the crust into the required number of pieces, and dish with gooseberries
heaped on top. Serve cold with sugar and cream.

CHERRY TART.--Prepare the same as for Apple Tart, with stoned
cherries, only omittin