boil, for about 5 minutes or until it spins a thread from the tine of a fork. Have ready the yolks of 3 eggs, well beaten. Add them to the boiling syrup and beat con- stantly for at least 15 minutes until the mixture looks like sponge-cake batter. Now add a dessertspoonful of vanilla extract or better a teaspoonful of vanilla sugar. Add a pint and a half of cold water✪ Alexandrines and turn the mixture into a freezer and freeze. This is nothing but an egg water-ice. Now have ready % of a lb. of conserved fruit chopped fine. You may use a mixture of cherries, pineapples, grapes and if you like apricots, or you can use cherries alone. Stir these in and stand aside for one hour to ripen. It must not stand too long as the fruit will harden so as to be uneatable. — From " Table Talk," Philadelphia. 10. — Ginger Sherbet. Make a lemon water ice and freeze, cut 4 ozs. of preserved ginger into very small pieces, adding to it 2 tablespoon fuls of the ginger syru✪ Ginger Sherbetp. — From " Table Talk," Phila- delphia. 96 July. ii.— Stuffed Spanish Cake. Take a cold sponge cake of the desired size and soak thoroughly in sweet Spanish wine; stick closely over the surface large seedless raisins and blanched almonds. Just before serving pour over a cold, rich, Spanish cream, which is composed of 6 eggs, pint of milk, teacup of sugar, a stick of cinnamon and a stiff jelly whipped in at the time of serv- ing✪ Stuffed Spanish Cake.—From ''Table Talk," Philadelphia. 12. — Cream Cornstarch Pudding. Put i pt. of milk in a double boiler. Measure 4 even tablespoonfuls of cornstarch. Moisten with a little cold milk ; add this to the hot milk ; add a half cup of sugar, stir and cook constantly for 5 minutes, then take from the fire ; add hastily the beaten whites of 4 eggs, a teaspoonful of vanilla✪ Cream Cornstarch Pudding, and turn into^amould to cool. Serve with custard made from the yolks of the eggs poured around.— "Table Talk," Philadelphia. 13. — Delmont Pudding. Set 1 qt. of milk into water and let it boil ; beat the yolks of 5 eggs with 4 tablespoonfuls of cornstarch, and 1 cup of sugar. Cook 97 July. in the milk, and flavor to taste. Beat the whites of 5 eggs with y2 cup of sugar✪ Delmont Pudding, flavor, and pour over the top. Set in the oven until a light brown. 14.— Bake Well Pudding. Line a deep English pie dish with rich paste rolled thin, cover with preserves to the depth of 1 inch. Then beat together the yolks of 8 eggs, and whites of 2, ^ lb. of butter, %lb. of powdered sugar, flavor with almond✪ Deep English Pie and thoroughly mix ; pour over the preserves and bake in a moderate oven till set, then beat the remaining whites to a stiff froth, add a little sugar, pile over the pud- ding, return to the oven to brown. This is to be eaten cold.— From "Table Talk," Philadelphia. 15. — Nesselrode Pudding, (Francatelli). Make a pulp of 3 doz. large chestnuts; put into a sauce pan with the yolks of 8 eggs, 1 pt. of cream, a small vanilla bean powdered, a teaspoonful of salt, and y2 pt. of pineapple syrup. Stir these ingredients over the fire until the eggs begin to thicken ; take the cream from the fire, rub it through July. ✪ Nesselrode Pudding

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boil, for about 5 minutes or until it spins a thread from the tine of a fork. Have ready the yolks of 3 eggs, well beaten. Add them to the boiling syrup and beat con- stantly for at least 15 minutes until the mixture looks like sponge-cake batter. Now add a dessertspoonful of vanilla extract or better a teaspoonful of vanilla sugar. Add a pint and a half of cold water and turn the mixture into a freezer and freeze. This is nothing but an egg water-ice. Now have ready % of a lb. of conserved fruit chopped fine. You may use a mixture of cherries, pineapples, grapes and if you like apricots, or you can use cherries alone. Stir these in and stand aside for one hour to ripen. It must not stand too long as the fruit will harden so as to be uneatable. — From " Table Talk," Philadelphia. 10. — Ginger Sherbet. Make a lemon water ice and freeze, cut 4 ozs. of preserved ginger into very small pieces, adding to it 2 tablespoon fuls of the ginger syrup. — From " Table Talk," Phila- delphia. 96 July. ii.— Stuffed Spanish Cake. Take a cold sponge cake of the desired size and soak thoroughly in sweet Spanish wine; stick closely over the surface large seedless raisins and blanched almonds. Just before serving pour over a cold, rich, Spanish cream, which is composed of 6 eggs, pint of milk, teacup of sugar, a stick of cinnamon and a stiff jelly whipped in at the time of serv- ing.—From ''Table Talk," Philadelphia. 12. — Cream Cornstarch Pudding. Put i pt. of milk in a double boiler. Measure 4 even tablespoonfuls of cornstarch. Moisten with a little cold milk ; add this to the hot milk ; add a half cup of sugar, stir and cook constantly for 5 minutes, then take from the fire ; add hastily the beaten whites of 4 eggs, a teaspoonful of vanilla, and turn into^amould to cool. Serve with custard made from the yolks of the eggs poured around.— "Table Talk," Philadelphia. 13. — Delmont Pudding. Set 1 qt. of milk into water and let it boil ; beat the yolks of 5 eggs with 4 tablespoonfuls of cornstarch, and 1 cup of sugar. Cook 97 July. in the milk, and flavor to taste. Beat the whites of 5 eggs with y2 cup of sugar, flavor, and pour over the top. Set in the oven until a light brown. 14.— Bake Well Pudding. Line a deep English pie dish with rich paste rolled thin, cover with preserves to the depth of 1 inch. Then beat together the yolks of 8 eggs, and whites of 2, ^ lb. of butter, %lb. of powdered sugar, flavor with almond and thoroughly mix ; pour over the preserves and bake in a moderate oven till set, then beat the remaining whites to a stiff froth, add a little sugar, pile over the pud- ding, return to the oven to brown. This is to be eaten cold.— From "Table Talk," Philadelphia. 15. — Nesselrode Pudding, (Francatelli). Make a pulp of 3 doz. large chestnuts; put into a sauce pan with the yolks of 8 eggs, 1 pt. of cream, a small vanilla bean powdered, a teaspoonful of salt, and y2 pt. of pineapple syrup. Stir these ingredients over the fire until the eggs begin to thicken ; take the cream from the fire, rub it through July.

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