The universal cookery book

When the cake is cut, gentlemen must be served from the side containing the clove and bean, and the ladies from the side containing the pea, according to the ancient custom. The clove represents the knave, the bean is the king, and the pea is the queen. Those to whom these fall in the cutting of the cake must assume the characters represented by them for the evening. This is an ancient English custom, which has been revived of late years. A wreath of angelica leaves and red cherries about the edge is a pretty decoration, and in the centre should be placed a tiny Christmas-tree. Have little PLAIN FROSTING. figures of a king, queen, and knave made at a confectioner’s, and place them on top of the cake. — Mrs. Daniell : (No. 5) Boston Cooking School. From Boston Globe. (By per.) Plain Frosting. Place the whites of one, two, or more eggs in a bowl. Throw into them a tablespoonful of pulverized white sugar ; that known as “ confectioner’s ” sugar is the best. Beat with a wooden spoon, adding sugar by the spoonful, and beating well between the additions. It is impossible to state the exact amount of sugar, as the size and freshness of eggs vary so much ; but use about one cupful of sugar for one white of an egg. If, when drawing the end of a knife-blade through the frosting on the back of a spoon, it leaves a clean-cut line, consider the frosting sufficiently beaten. It is best to frost cake while it is warm. Spread first over the cake a thin coating of the frosting, with a long, thin knife. This fills the pores, and the heat of the cake melts the sugar, causing the frosting to cling very securely. Next put on with a spoon sufficient to cover the cake, spreading evenly over the whole surface. After smoothing, mark where it is to be cut, and set in a cool place to harden. Lemonjuice is the nicest flavoring, making the frosting light, and may be used to thin frosting which spreads too stiff. This may be kept a few days, if covered very closely from the air. — Mrs. Daniell: (No. 5) Boston Cooking School. From Boston Globe. (By per) TO STONE RAISINS EASILY. To stone Raisins easily. Pour boiling water over them, letting them stand a moment to soften, then pour it off. The stones may then be easily pinched out at the stem end by giving an “ extra twist ” to the fruit. — Public Ledger, Philadelphia. Charlotte Russe. Whip one quart rich cream to a stiff froth, and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light ; make very sweet ; flavor high with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce Cox’s gelatine in a very little water, and warm over hot water. When the custard is very cold, beat in lightly the gelatine and the whipped cream. Line the bottom of your mould with buttered paper, the sides with sponge-cake or lady-fingers fastened together with the white of an egg. Fill with the cream ; put in a cold place, or in summer on ice. To turn out, dip the mould for a moment in hot water. In draining the whipped cream, all that drips through can be re-whipped. — The Every-day Cook- Book : Miss Neill. {By per. Belford, Clarke, & Co.). Raspberry Blancmange. Three pints raspberries, one ounce and a half gelatine, one pint cream, one-half pound loaf-sugar.