Cooks in clover

Moonshine. — Having beaten the whites of six I eggs to a stiff froth, add six tablespoons of powdered (sugar, beating not less than thirty minutes; then beat in about one heaping tablespoon of preserved peaches, cut in tiny bits, and set on ice until \ thoroughly chilled. In serving, pour in each saucer i some rich cream sweetened and flavored with vanilla; on this place a liberal portion of the moonshine. This is enough for seven or eight persons. Mis. H. H. Copeland. Snow Balls. — Make a soft custard of the yelks of eight eggs, a quart of milk, a scant cup of sugar, and flavor to taste . Beat the whites of the eggs, put on half a pint of milk to boil, add a little sugar and lemon to the whites, and when the milk boils, drop on a spoonful at a time, and let them set thoroughly; then remove as fast as they are done, and lay them tastefully on the custard. Mrs. /, H. B. CUSTARDS AND CREAMS. Tapioca Meringue. — Soak one cup of tapioca j over night, strain, add three eggs, one cup of sugar, three cups of milk, a small piece of butter, and j flavor to taste. Bake slowly. When done, take* the yelks of three eggs, corn starch, sugar and milk ; | make a hard custard, and put it over the puddint Make a meringue of the whites of the eggs, spread I over the pudding and stand in the oven a few min- 1 utes. To be served cold. B. K.—B'dway, N. Y. Custard Souffle. — Two scant tablespoons of butter, melted; stir in two tablespoons of flour, add' one cup of milk gradually, and cook eight minutes, stirring often. Add the well beaten yelks of four; eggs, and two tablespoons of sugar; then set away to cool. Beat the whites to stiff froth, and add them very lightly ; pour into a buttered dish, and bake half an hour. Sauce for Custard: — To half a cup of butter beaten to a cream, add gradually one cup of powdered sugar, four tablespoons of wine and one-fourth of a cup of cream, stirring smooth. Put into hot water to cook, stirring fast till done. If preferred, a cold sauce, beaten very creamy can be used. Mrs. G. F. Sinii/i. Rice Pyramids. — Boil a cup of rice in milk until it is soft and quite dry, press in egg cups and turn out on a flat dish. Make a meringue by beating the whites of two eggs to a stiff froth and adding two tablespoons of powdered sugar. Cover the pyramids, and brown in the oven. Eat with a soft custard, the same as for vSnow Pudding. Mrs. H. H. Copelaud. Bohemian Cream. — Four ounces of any fruit you choose, which has been steamed soft and sweetened. Pass the fruit through a sieve, and add one ounce of gelatine, thoroughly dissolved, to half a pint of fruit; mix it well together; then whip a pint of rich cream, and add the fruit and gelatine gradually to it. Then pour it all into a mould; set it on ice or in a cool place, and when hardened or set, dip the mould a moment in warm water, and turn it out on a dish, ready for the table. *. Spanish Cream. — Half a box of Cooper's gelatine, one quart of milk, the yelks of three eggs, and one small £up of sugar; put these on the fire, stir well until warm, add the yelks and sugar, bring to boiling heat, strain, and, when nearly cold, put in moulds. Mrs. A. C. H.