he part that drips
off again; select them out, one by one and dip them into a cup of
finely powdered sugar; cover a pan with a sheet of fine paper, place
the fruit inside of it, and put it in an oven that is cooling; when
the icing on the fruit becomes firm, pile them on a dish and set them
in a cool place. For this purpose, oranges or lemons should be
carefully pared, and all the white inner skin removed that is
possible, to prevent bitterness; then cut either in thin horizontal
slices if lemons, or in quarters if oranges. For cherries,
strawberries, currants, etc., choose the largest and finest, leaving
stems out. Peaches should be pared and cut in halves and sweet juicy
pears may be treated in the same way, or look nicely when pared,
leaving on the stems and iced. Pineapples should be cut in thin slices
and these again divided into quarters.

PEACHES AND CREAM.

Pare and slice the peaches just before sending to table. Cover the
glass dish containing them to exclude the air as much as possible, as
they soon change color. Do not sugar them in the dish--they then
become preserves, not fresh fruit. Pass the powdered sugar and cream
with them.

SNOW PYRAMID.

Beat to a stiff foam the whites of half a dozen eggs, add a small
teacupful of currant jelly and whip all together again. Fill half full
of cream as many saucers as you have guests, dropping in the centre of
each saucer a tablespoonful of the beaten eggs and jelly in the shape
of a pyramid.

JELLY FRITTERS.

Make a batter of three eggs, a pint of milk and a pint bowl of wheat
flour or more, beat it light; put a tablespoonful of lard or beef fat
in a frying or omelet pan, add a saltspoonful of salt, making it
boiling hot, put in the batter by the large spoonful, not too close;
when one side is a delicate brown, turn the other; when done, take
them on to a dish with a d'oyley over it; put a dessertspoonful of
firm jelly or jam on each and serve. A very nice dessert.

STEWED APPLES. No. 1.

Take a dozen green tart apples, core and slice them, put into a
saucepan with just enough water to cover them, cover the saucepan
closely, and stew the apples until they are tender and clear; then
take them out, put them into a deep dish and cover them; add to the
juice in the saucepan a cupful of loaf sugar for every twelve apples,
and boil it half an hour, adding to the syrup a pinch of mace and a
dozen whole cloves just ten minutes before taking from the fire;