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Pineapple Bavarian Oream.

1 pint of cooked pineapple, 1 small cupfnl of sagar, 1 pint of cream, J a package of gelatine, ^ a cnpfal of cold water. Soak the gelatina 2 boors in the water. Chop the pineapple fine and put it on wiih the augar. Simmer 20 minutes. Add the gelatine, and strain immediately into a tin basin. Rnb as much of the pineapple as possible through the sieve. Beat until it begins to thicken, and add the cream, which baa been whipped to a froth. When well mixed, pour into the mould, and pnt away to harden. Serve with whipped crcnm.

Ohooolate Bavarian Oream.

1 pint of eruxa, 1 cnpfnl of milk, ^ k onpfnl of sag«r, 1 ■qura •( Btktt's diocoUta (I os.}. Soak tha geUtiue in | ■ onpfnl of ih« milk.' Wliip tho cTwm to n stiff frotli, Sonipe tha cboooUte, nnd add 2 table- ■poonfblt of tha sngai to it. Put in » small frjing-pan with 1 Ubla- ■poonfhl of liot water. Stir otot a hot fin nntil imooth and gloasj. Hara tha tamaining ^ cupfnl of milk bcnling. Stir the chocolata into it, and add the gelatine. Stnun into a baiin, and add the remainder of tba angar. Place the baiin in a pan of ioe-water and beat the mixtore nntil it baging to thicken ; then add the whipped cream ; and when well mixed tnm into the mould. Whan bard, aarra with whipped craun heaped aronnd.

Oharlotte Ruase.

2 tableepoonfnlj gelatine aoaked in a little cold milk S honre; 8 coffea-cnps rich cream, one tea-cnp milk. Whip cream itiff and aet on ice. Boil milk, and ponr gradnally over gelaUne until diteolred, tbeq atrain; when nearlj cold add whipped cream, apoonfnl at a tims Sweeten with powdered angar, flaror with vamlla. Jwn ladies' flngan

togetber with mgu boiled to oandjr, to fonn a circle. Pliee this ring on • round piece of cake nude the eBine aa ladiei' fingers on a dieh and fill with the tntm, and aet in a cool place to hardan.

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Oalf 'B Feet Jelly.

Bon Z wir* f««t, welt oinned, in 4 quarts o[ mtei till redaoad to » quit, then poor into m pan. When cold, akim off all fat, taka jaUy np daan ; laara aettlinga at bottom ; pat jelly into aaoca-pan, with 1 pint whita wine, ^ lb. loaf angar, and juice of 4 lemona. Add the white! of 6 eggs, well beaten ; atir all well together, pnt on fire, let boil abont 16 minntes without stirring. Poor into large flannel bag, repeat atraininf nntil it mna clear. Poor into a mould and set away to harden.

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"Wine Jelly.

1 packag« (2 oe.) gelatine, soaked S hones in a large cnp cold water ; 2 cnpa sherrf, 1 lemon, all the joice and \ the grated peel, 1 teaspoon- fnl extract of Bitter Almonds, 2 caps sugar, 2 cnps boiling water. Pnt the soaked gelatine, lemon, sngar, and extract together, and cover close 80 minntes. Poor on boilliog water, stir and strain. Add nine, and strain again through fiannol bag, without squeezing, and leave in mould, wet with cold water, until solid. One good way to mould this jelly is to pour iu the mould a little jell; and harden It; pnt in a layer of strawberries and jelly to harden them. Then another layer of jelly, and so contiuno nntil all the jelly has been Tised.

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Lemon Jelly.

i box gelatine, soaked ia ^ cnp cold wkter 1 hour ; add 1 pint botl> ing water, and li^ cap sugar, tfae jnice and grated rind of 1 lemon. Stand on stove nntil boiling. Strain into mould, set in a cool place to harden.

Soft Oaramel Oostard.

1 qnart of milk, ^ a cupful of engar, 6 tgga, ^ a teaapoonfnl of aalt. Put tba milk on to boil, reserriug a cnpful. Beat the eggi, and add the eold milk to them. Stir the sugar in a email frjiug-pan until it becomes liquid and just begins to smoke. Stir it into the boiling nulh, and thaa ■dd the beaten eggi and cold milk, and stir oonstantlj until the mixture begisa to thicken. Set awa/ to cool. Serre in glaaaea.

Ohooolate WliipB.

1 qsart of milk, 1 (oz.) square of Baker's chocolate, | capful of ragar, 6 (^gs, a speck of ealt. Scrape the chocolate fine aad put it in a small frjing-pan with 2 tablespoon fuls of the sugar and 1 taUacpooaful boiling water. When dissolredj add it to 1^ ^t of tk»

DIUKBT. 197

milk, which should be boiling. BmI the eggs aod the remainder of the BDgu together, add the cold milk, and stir into the boiling millc. Stir conatantl; until it begins to thicken. Add the salt and set airaj to cool. Season 1 pint oF cream with 2 tableapoonruls of sngar and ^ & teaspoon- fal of vanilla extract. Whip to a stiff froth. When the castard is cold, half fill the glasses with it, and heap whipped cream npon it. Or, it can be served in one large dish, with the whipped cream on top.

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Beat the whites of 6 eggs to a stiff froth. Stir in a oopful oE powdered Bogir, gently and qnicklj. Spread buttered paper over 3 boards which msasare abont 9 bj 12 inches. Drop the mixture by spoonfuls on the boarda, having perhaps 1 doz. on each. Drj in a warm oren for abont 45 minates ; then brown them lightly. Lift them from the paper and stick them together at the base bj twos. 1^ doz. can be made from the qnantities given.

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Cream Meringues. These are made similar to kisses, but arc put on the paper in obtung ahape, and dried 2 hours. Take from tiic board and with a spoon rsmoTa all the 80ft part. Season ^ pint of rich cream with 1 tableapoOBfol of

sugu and 1 of wine, or a Uttle vaoilU, and whip to a stiff froth. Fill the shell! with thit, and join them. If the m^rio^ei are azposed t» tnach beat they are spoiled.

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Richmond Ualds of Honor.

1 cupfal of sweet mitk, 1 of soar, 1 of sugar, 1 lemon, tiu jotkB of 4 eggs, a Epeck of salt. Boil all the milk until it cards; then strain. Bnb- the card Ihroagh a eieve. Beat the folks of the eggs and the eogar together, and add the rind and jnioe of the lemoo aad the cnrd and salt. Line little pattj-pans with puff or chopped paste rolled very thin. Pnt a large spoonful of the mixture in each one, and bake from 15 to 20 minutes in a moderate oven. Do not remove from the pans until cold. These are nice for suppers and lunches as well as for dessert.

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Fanclionettes.

1 cupful of sugar, ^ « cnpfnl of boiling water, 1 tablespoonfnl of coTU-Btarch, 1 teaapoonfnl of butter, the jolks of 4 egg^, the juice and rind of 2 lemons. Mix the corn-starch in a little cold water, and stir in \ a cup of boiling water. Beat the sngar, eggs and lemon together, and stir into the boiling com-starch. PUce the bssin in another of hot water and fitir (over the fire) nntil it thickens from 8 to 10 minutes ; then add 'the butter and set awaj to cool. Line little paltj pans with puff paste tolled vorj thin. Fat a spoo&ful of the miztnre in each one, and bake in

• tint «m from 10 to SO miBiitai. Whtn cool, slip out of the panx and Mrra on a napkin. TIM7 an nic« tor Innch or for ctiildren'a parties. For partial make them anal). The miztora for Fanchooettes will keep I nomber of weeks in a cool place.

STANDARD RECIPES