The housewife's referee

Biscuits a la Creme. — Take the whites of eight eggs, beat them to snow, mix with them ten ounces of powdered and sifted sugar, a spoonful of orange-flower water, and a quart of very thick cream, whipped as thickly as possible. Stir this with one hand, whilst Avith the other dredge in six ounces of dried flour. Bake as small biscuits. Bisquet Glace. — Take the juice from a can of pineapple, sweeten to taste, colour pink with cochineal, add one teaspoonful of gelatine dissolved in a little of the pineapple juice, and a teaspoonful of boiling water, add the beaten white of an egg. Freeze this first and line a melon mould with it an inch thick, and pack in ice. For the filling, whip one pint of rich cream that has been sweetened and flavoured with vanilla or wine, add the beaten whites of two eggs, freeze, and then fill the mould ; pack in ice and salt for two hours. Boules de Noel. — Take some mincemeat, divide it into equal portions, make them into balls, and roll them in a mixture of egg, ratafia crumbs, castor sugar, and crushed almonds ; fry till of a pale brown colour in lard. Arrange them piled up in an entree dish, and scatter castor sugar over them. Serve hot brandy with them. Brioches Varies aux Confitures. — Make a batter as for brioche, butter some madelaine tins, fill them half-full of brioche, put in a spoonful of preserve ; then add more brioche, dust with sugar, and bake. Serve hot, sprinkled with stoned raisins. THE housewife's KEFEREE Brown Bread Pudding. — Get ready the following ingredients : — A quarter of a pound of dry brown breadcrumbs, six ounces of pounded sugar, half a pint of whipped cream, some grated lemon peel, pounded cinnamon, one pound of Morella cherries and eight eggs. Mix these ingredients together in a basin ; remembering that the whites of eggs must be whipped firm. Next, grease smoothly the inside of a plain round mould, strew some brown breadcrumbs therein, fill the mould with alternate layers of the preparation and Morella cherries ; bake the pudding on a baking sheet, in a moderate heat, and when done, turn out on a dish, shake some cinnamon sugar over it, pour some cherry sauce round it and serve. This pudding can be eaten cold. Burnt Cream. — Make a rich custard of cream and eggs, boiling lemon peel in it but no sugar. When cold pour it over the gateau de pommes, sift a good deal of sugar over, and brown the top with a salamander. Chocolate Puffs. — Make a light crust, cut into shapes and spread on them a mixture made with one egg beaten as lightly as possible, and sufficient grated chocolate to render the mixture of a thickish consistency, cover with crust, pinch the edges, and bake. Claret Jelly. — No. 1. Dissolve a quarter of a pound of loaf sugar in a gill of water, and when the water is boiling add half an ounce of French gelatine in it and a quarter of a pot of red currant jelly. When it is cool, add a tablespoonful of brandy, a few drops of cochineal, half a pint of claret, and a teaspoonful of lemon juice; then mould, put on ice, and turn out.