Delicate dishes

CHARLOTTE RUSSE. One pint of cream, before it is whipped, whites of 2 eggs, I tablespoonful of sugar put in the whites of eggs and whipped cream, ^ teaspoonful of vanilla. Line the dish with lady fingers. Mrs. Neeld. GINGER SHERBET. One-fourth pound of sugar, put on to boil in a pint of water. Chip the rind from 3 lemons and i orange. Add to the sugar; boil 5 minutes and set away to cool. To the remaining rind and juice of the fruit, add the juice of another lemon; mix with the cold syrup, strain and freeze. Pound 4 ounces of preserved ginger to a smooth paste and press through a sieve. Cut 2 ounces into small bits; mix altogether and stir with i tablespoonful of ginger syrup into the frozen ice. Repack. ORANGE PUDDING. Beat the whites of 5 eggs very stiff, add 5 tablespoon- [illustration: VALENTINE & COMPANY.] Coach and Car Yarnislies and Colors. fuls of powdered sugar, ^ level teaspoonful of cream of tartar, J^ saltspoonful of salt and the pulp of 2 large oranges last. Serve with whipped cream or custard. E. W. E. LEMON PIE. PASTRY FOR ONE PIE. A heaping cup of pastry flour, i saltspoonful of Cameo baking powder, i saltspoonful of salt, from ^ to 5^ a cup of butter and lard mixed. Mix the baking powder and salt with the flour, rub in the shortening and mix quite stifl" with ice water. For the filling: Mix i tablespoonful of corn starch, i cup of sugar, V^ saltspoonful of salt and add to i cup of boiling water; boil 5 minutes. Add juice of 2 lemons; when cooked a little add yolks of 2 eggs and i tablespoonful of butter. Beat the whites stiff with 2 tablespoonfuls of powdered sugar. Pile on the pie and brown. E. A. S. JELLIED PEACHES. One dozen good sized peaches, ^ box of gelatine, ij^ cups of sugar, i^ pints of water. Soak gelatine in ^ cup of water until soft, then put the sugar and the rest of the water in a stewpan and boil five minutes. Put the peaches in and cook 10 minutes, in taking the stew pan from the fire turn the gelatine into it, then add a tablespoonful of good brandy. Set in a dish of cold water to cool, and stir gently once in awhile to keep the peaches from settling at the bottom. When beginning to set put into a mould and put on ice. Serve with whipped cream. Mrs. T. J. Hudson. As that historic barque, long known as Noah's Ark, Was filled with choice samples of fowl, flesh and fish;* So we in modern ages, conning these printed pages, Compass like miracles with the Chafing Dish. *By '* poetic license." MANUFACTURED BY SIMPSON, HALL, MILLER & CO. LOBSTER A LA NEWBURG. One large lobster, i tablespoonful of butter, i wine glass of sherry, 3 eggs, i^ pint of cream. Take the nicest part of the lobster cut in small pieces, put in chafing dish with butter, season with pepper and salt, pour wine over it, add the beaten eggs and cream. Let all come to a boil and serve immediately. Sufficient for £ve persons. Mrs. James Hewitt. SCOTCH SQUIRREL. Spread anchovy paste thinly on crackers. Scramble in the chafing dish, 8 eggs, with i cup of cream, a pat of butter, and a little salt. Pour this mixture over the crackers and serve. Miss Annie Bennett. CREAMED OYSTERS.