Miss Parloa's kitchen companion

half a dozen lady -fingers, one-quarter of a pound of French candied cherries, two ounces each of apricots and angelica, four table-spoonfuls of Maraschino, half a cupful of sugar, half a cupful of cold water, one teaspoonful of vanilla extract, and one-third of a teaspoonful of salt. Cut the cherries and apricots into bits. Cut the angelica in large pieces suitable for decorating. Put all the fruit in a cup, and pour the Maraschino over it. Soak the gelatine for two hours in the cold water. Beat the egg yolks and the sugar together. Add half a pint of the milk to them. Put the remainder of the milk on the fire in the double-boiler. When it boils, stir in the egg-mixture. Cook until it begins to thicken, stirring all the while. It will take about five minutes. On taking it from the fire, add the soaked gelatine and the salt. Place the boiler in cold water, and stir the custard until it is almost cool ; then add the vanilla. Put a round or oval mould in a pan, and surround it with pounded ice. Decorate the bottom with angelica. Cold Cabinet Pudding. Dip pieces of cherry and apricot in the cool custard, and dot the sides of the mould with them. With a pastrybrush put a thin layer of the custard on the sides of the mould. Put some of the custard (a spoonful at a time) in the bottom of the mould. It should be about one-third of an inch thick. When this is cool, dip some of the lady-fingers in the custard, and arrange them in * the mould. Sprinkle them with some of the candied fruit. Now put in about a gill of the custard, but only a spoonful at a time. Let this stand until almost stiff ; then put in a layer of macaroons which have first been dipped in the custard. Sprinkle with fruit, and add the custard as before. When this layer is almost firm, repeat the process ; and as soon as all the materials have been used, put the pudding in a cold room for a few hours. The custard must be kept cold, but liquid, throughout the process of putting the pudding together. If it begins to congeal, place the basin in a pan of hot water for about a minute, and stir the custard until it becomes liquid again. When it is time to serve the pudding, take it from the ice. Dip the mould in tepid water for about twenty seconds. Wipe it, and see that the pudding does not cling to the sides. Turn on a flat dish. Serve chocolate sauce in a separate dish. Sweet Pur6e of Chestnuts, with Whipped Cream. For this dessert use thirty French chestnuts, half a cupful of sugar, one gill of water, and three pints of whipped and drained cream, flavored with one tablespoonful of wine and two of sugar. Shell and blanch the chestnuts. Put them in a stewpan with enough boiling water to cover them, and boil for half an hour. Drain them; then pound to powder, and rub through a sieve. Put in a stew-pan with the sugar and water, and cook for ten minutes, stirring all the time. . If the puree be firm at the end of ten minutes, take from the fire ; but if not, cook until it is. Now put a little of the mixture in a coarse puree-sieve and rub through, being careful not to press the mixture down as it comes through. Continue this until all has been .'