tom of the stewpan, and sugar in the proportion
of half a pound to one pound of fruit; when cooked, press the pulp
through a sieve, and, when cold, dish and cover with one pint of
whipped cream flavored with lemon peel.

Quinces prepared in the same manner are equally as good.

PEACH TRIFLE.

Select perfect, fresh peaches, peel and core and cut in quarters; they
should be _well sugared_, arranged in a trifle dish with a few of
their own blanched kernels among them, then heaped with whipped cream
as above; the cream should not be flavored; this trifle should be set
on the ice for at least an hour before serving; home-made sponge cakes
should be served with it.

GOOSEBERRY TRIFLE.

One quart of gooseberries, sugar to taste, one pint of custard, a
plateful of whipped cream.

Put the gooseberries into a jar, with sufficient moist sugar to
sweeten them, and boil them until reduced to a pulp. Put this pulp at
the bottom of a trifle dish; pour over it a pint of custard, and, when
cold, cover with whipped cream. The cream should be whipped the day
before it is wanted for table, as it will then be so much firmer and
more solid. This dish may be garnished as fancy dictates.

LEMON HONEY.

One coffeecupful of white sugar, the grated rind and juice of one
large lemon, the yolks of three eggs and the white of one, a
tablespoonful of butter. Put into a basin the sugar and butter, set it
in a dish of boiling water over the fire; while this is melting, beat
up the eggs, and add to them the grated rind from the outside of the
lemon; then add this to the sugar and butter, cooking and stirring it
until it is thick and clear like honey.

This will keep for some days, put into a tight preserve jar, and is
nice for flavoring pies, etc.

FLOATING ISLANDS.

Beat the yolks of five eggs and the whites of two very light, sweeten
with five tablespoonfuls of sugar and flavor to taste; stir them into
a quart of scalded milk and cook it until it thickens. When cool pour
it into a glass dish. Now whip the whites of the three remaining eggs
to a _stiff_ froth, adding three tablespoonfuls of sugar and a little
flavoring. Pour this froth over a shallow dish of boiling water; the
steam passing through it cooks it; when sufficiently cooked, take a
tablespoon and drop spoonfuls of this over the top of the custard, far
enough apart so that the "little white islands" will not touch each
other. By dropping a teaspoonful of bright jelly o