Miss Parloa's kitchen companion

rubbed through. Heap this puree, in a circle on a dish, and set away in a cool place until serving-time. When ready to serve, heap the whipped and flavored cream in the centre. Chestnut Pudding. For this pudding use one package of gelatine, thirty French chestnuts, two ounces of candied cherries, one cupful of pineapple, — fresh or canned, — chopped fine, one cupful of sugar, two of water, the yolks of four eggs, one and a half pints of cream, three table-spoonfuls of Maraschino. Soak the gelatine in one cupful of the cold water for two hours. Shell and blanch the chestnuts. Put them in a stew-pan with enough boiling water to cover them. Cover, and cook for half an hour. Drain off the water at the end of that time, and, putting the nuts into a mortar, pound them fine. Put into each of two stew-pans half a cupful of sugar and half a cupful of water. Boil rapidly for ten minutes ; then add the chestnuts to the syrup in one pan, and the pineapple and candied cherries, cut in small pieces, to that in the other. Simmer for ten minutes, being careful not to burn. Put all but a gill of the cream into the double-boiler, and place on the fire. Beat the yolks of the eggs light, and add the cold cream to them. Stir this mixture into the hot cream, and cook for three minutes, stirring all the time. Now add the soaked gelatine, and stir for half a minute. Take from the fire, and add the chestnut mixture. Place the basin in a pan of ice-water, and stir until the mixture begins to thicken ; then add the cherry and pineapple mixture, and also the Maraschino. Mix well, and pour into a large mould that has been rinsed in cold water. Set in the refrigerator for three or four hours. Serve with whipped cream flavored with sugar and wine. Orleans Pudding. Use one pint of milk, two quarts of whipped cream, a pint and a half of stale sponge cake, one gill of sherry, the juice of a lemon, the juice of an orange, one-fourth of a pound of French candied fruit, half a cupful of sugar, half a package of gelatine, and half a cupful of cold water. Soak the gelatine in the water for two hours. Pour the wine and fruit juice over the cake. Cut the candied fruit into bits. Sprinkle a two-quart mould with some of the fruit, and put the remainder with the cake. Put the milk on to boil. When it becomes hot, add the gelatine and sugar. Take the boiler from the fire, and place it in a pan of cold water. Stir frequently until the mixture begins to thicken ; then add the whipped cream. When this is well mixed, add the soaked cake and fruit. Pour this preparation into the mould ; and after closing the mould, pack it in salt and ice. Let the pudding stand for two hours or more. Serve with two quarts of whipped cream, flavored with two table-spoonfuls of powdered sugar and two table-spoonfuls of sherry. Or any of the iced sauces may be used. Orange Snow Pudding. Use half a package of gelatine, three gills of orange juice, a generous cupful of sugar, three gills of water, and the whites of six eggs.