whites of
eggs into it by tablespoonfuls in egg-shape, turn them over in the hot
milk for a few seconds, repeat until all are done, drain them and return
the milk to the saucepan. Beat the six egg yolks to a light cream, turn
the hot milk over it gradually and pour the custard back into the
boiler; return to the fire and stir vigorously until it thickens and is
smooth to the taste. Remove from the fire, pour at once into a bowl, add
a little salt, and set aside to cool. Then put on the ice and at serving
time turn into a glass bowl, arrange the whites of eggs on top and serve
with sponge cake.

A SIMPLE DESSERT.

A loaf of stale sponge cake--one that has been baked in a border mould
looks pretty. Saturate the cake with orange juice to which has been
added a little lemon. Stick the cake over with blanched almonds and fill
the center with whipped cream. If the cake is a plain loaf, pile the
cream around it.

GINGER CREAM.

Soak a quarter of a box of gelatine in half a cup of milk for half an
hour, then place the bowl over steam until the gelatine is perfectly
dissolved. Add to it four ounces of granulated sugar and a pint of
whipped cream, two tablespoonfuls of preserved ginger chopped fine, two
tablespoonfuls of the ginger syrup and a tablespoonful of almonds
blanched and chopped very fine. Stir until it begins to thicken, pour
into a mould and set on the ice. Serve in a glass dish and powder the
top with chopped almonds.

GRAHAM PUDDING.

Two cups of Graham flour, one cup of milk, one cup of Porto Rico
molasses, one cup of raisins stoned and slightly chopped, one egg, one
even teaspoonful of soda, one teaspoonful of ground cinnamon, one-half
teaspoonful of cloves, a little nutmeg, if liked, and a small pinch of
salt. Flour the raisins with a little white flour, mix all the
ingredients thoroughly together, butter a mould and steam three hours.
Serve with a sauce. If there should be any of the pudding left over, it
can be used by cutting in slices half an inch thick, each piece dipped
in milk, in which an egg has been stirred, fried brown in a little
butter, and served hot with a sauce.

NALESNEKY (a Russian Recipe).

Beat three yolks of eggs light, add to it half a cup of milk, half a cup
of water, one cup of flour, and a little salt, mix until smooth, then
stir in the whites of three eggs beaten to a stiff froth. Have some
melted butter, brush over the bottom of a frying pan and pour a little
of the