Delicate dishes

Three cups of sugar, 3 lemons, 3 pints of milk. Put the milk into the freezer and let it stand until very cold. Mix the sugar and lemon juice, add to the milk and freeze. Serve with candied ginger or fruits, preserved or fresh. ORANGE TRIFLE. One pint of whipped cream, i cup of powdered sugar, Vz box of gelatine, yolks of 3 eggs, juice of 2 sweet oranges, grated rind of one, i cup of boiling water. Mix juice, rind and sugar, pour the hot liquid over. Heat within a vessel of boiling water, stirring constantly to prevent curdling. Mrs. Rhodes. FROZEN PEACHES. One can of peaches, i heaping pint of sugar, i quart of hot water, 2 cups of whipped cream. Boil the sugar and water together 12 minutes, then add the peaches and cook 20 minutes longer; then run through a sieve and cool. Freeze; when nearly frozen remove the cover and add the cream. Let stand one hour before serving. Apricots may be used instead of peaches. Mrs. Rhodes. FIG PUDDING. Six ounces of suet, or i full pint, a scant quart of bread crumbs, 4 tablespoofuls of moist sugar, ^ pound of figs, I egg, I cup of sweet milk, Yi nutmeg. Mix first the bread and suet (chopped fine), then figs (chopped fine) and sugar. Add nutmeg, egg (well beaten) and milk. Steam four hours. SAUCE FOR FIG PUDDING. One cup of sugar, ^^ cup of butter; boil together. Add y^ cup of brandy before removing from fire, then add beaten yolk of I egg, and stir in the beaten white just before serving. Mrs. O. H. Ward. SPONGE PUDDING. Mix thoroughly 2 table spoonfuls of butter, 4 of sugar, and 4 rounding table spoonfuls of sifted flour. Wet this [illustration: VALENTINE & COMPANY.] Coacb and Car Varnishes and Colors. with a part of a quart of milk and put the rest on to boil. When boiling, mix all together, and stir until boiled and thickened. Allow it to become cold, then add 4 eggs, beaten separately. Stir in the yolks first and when well beaten, the whites. Bake an hour, setting into hot water. Delicious with creamy sauce. Mrs. E. M. Dunbar. INDIAN PUDDING. Wet I cup of corn meal with part of 3 pints of milk and put the rest on to boil. When boiling, add the meal and stir until it thickens. Remove, put in i cup of New Orleans molasses and a tablespoonful of cinnamon with i tablespoonful of salt. Pour this mixture into a buttered dish, add 2 cups of cold milk and bake 4 hours in a slow oven. Mrs. D. H. Champlin. SPANISH CREAM. One pint of sweet milk, i large spoonful of gelatine dissolved in the milk, 3 eggs, 3 tablespoonfuls of sugar. Beat the yolks of the eggs and the sugar together, and stir in the milk. Cook as for a custard, being careful not to cook too long and take from the fire. Beat the whites of the eggs to a stiff froth, and add to the custard. Season as desired and turn into a mould till cold. Whip cream and turn over the custard, when ready for the table. Mrs. C. W. Crary. POTATO PIES. One pint of mashed potatoes, 3 eggs, beaten separately, sufficient milk to make a thin batter, the juice and rind of i large lemon, a wineglassful of brandy and a large piece of butter. Bake with under crust only enough for 2 large pies. Salt to taste. M. L, Byllesby.