The national course in home economics

of sugar, then the strained juice of the berries and beat till it will stand in peaks. Then make a custard with the yolks of the eggs, one pint of milk and one-half cupful of sugar. Pour custard into a fancy dish. Let it cool and put a layer of strawberries on top of this. Then arrange the frosting on top in peaks. It is a very pretty dessert. Mrs. Julia Clarkson. CHOCOLATE SOUFFLE. One-half pint of milk, two ounces of chocolate, three tablespoonfuls of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, four eggs. Put the milk in the double boiler and place on the fire. Beat the butter to a soft cream and beat the flour into it. Gradually pour the hot milk on this, stirring all the time. Return to the fire and cook for six minutes. Put the shaved chocolate, sugar and two tablespoonfuls of water in a small pan over the hot fire, and stir until smooth and glossy. Stir this into the mixture in the double boiler. Take from the fire and add the yolks of the eggs, well beaten; then set away to cool. When cool, add the whites of the eggs, beaten to a stiff froth. Pour the batter into a well-buttered earthen dish that will hold about a quart and cook in a moderate oven for twenty-two minutes. Serve immediately with vanilla cream sauce. Maria Parloa. "EASTER EGGS." Make a blanc mange of milk and corn-starch; sweeten and flavor to taste. Have ready one dozen egg shells which have been carefully opened at the small end and contents removed. Fill these with the blanc mange which has previously been divided into six parts and each part mixed with different color pastes (vegetable colorings, chocolate, etc., can be used). When filled stand on ice until perfectly cold, then remove the shells carefully. Send to the table in glass dish; serve with whipped or plain cream. These "easter eggs" are oftentimes a great joy to the little folks. Millie Dodge. CORN-STARCH BLANC MANGE. One quart of milk, one-half cupful of corn-starch, one-half cupful of sugar, a pinch of salt and the rind of a lemon. Put the milk with the sugar in a double boiler and let come to a boil. Mix the corn-starch with a little of the cold milk and stir it in the boiling milk. Let cook a minute or two, take off the stove, remove the lemon peel and pour in molds to cool. Turn from the molds when cold and serve with sweetened cream. If one desires the blanc mange to be yellow add the yolks of two eggs BLANC MANGE WITH CUPID SAUCE. Make a blanc mange after the above recipe, pour into cups and let cool. Just before serving, turn the molds, bottom-side up on a platter and on top and in the center of each one place a candy cupid. Over all pour a sauce made of sun-preserved strawberries, butter, sugar and white of an egg beaten to a stiff froth. If too rich add water. H. A. P. COMPOTE OF PINEAPPLE.