The national course in home economics

Soak one-quarter of a box of gelatine for one-half hour in one-half cupful of milk; stand over hot water until dissolved, add four tablespoonfuls of powdered sugar; sprinkle over them a pint of whipped cream, two tablespoonfuls of syrup from your jar of preserved ginger, and two tablespoonfuls of chopped ginger and then turn in the gelatine through a sieve; stir until the cream begins to thicken and stand away in the mold; turn out and decorate with bits of preserved ginger. Mrs. T. M. Zeigler. PEACH CHARLOTTE. Drain a can of peaches; take a teacupful of sugar and one and one-half cupfuls of the peach juice and boil them until the syrup is clear and rich. Drop the peaches in and let them cook a short time, not long enough to break them; lay them in a glass dish and pour over them a charlotte made by boiling one pint of milk and one one-half cupful of sugar and two tablespoonfuls of corn-starch until thick and smooth; add the stiffly beaten whites of two eggs and a teaspoonful of vanilla. Serve cold with the following sauce: Scald one pint of milk in a double boiler, beat two tablespoonfuls of sugar with the yolks of two eggs, pour milk on them, return to the fire and add one tablespoonful of corn-starch rubbed smooth in a little milk. Stir until it thickens; delicious. Flavor with vanilla. A. J. CHOCOLATE CREAM IN MOLDS. Soak a box of gelatine in one-half pint of cold water for two hours. Put one quart of milk in the double boiler and place on the fire. Shave two ounces of chocolate and put it in a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water. Stir over a hot fire until smooth and glossy and then stir into the hot milk. Beat the yolks of five eggs with one-half cupful of sugar. Add to the gelatine and stir the mixture into the hot milk. Cook three minutes longer, stirring all the while. On taking from the fire add two teaspoonfuls of vanilla and one-half saltspoonful of salt. Strain and pour into moulds that have been rinsed in cold water. Set away to harden and serve with sugar and cream. Maria Parloa. CHOCOLATE CHARLOTTE. Soak one-quarter of a package of gelatine in one-third of a cupful of cold water for two hours. Whip one pint of cream to a froth and put it in a bowl which should be placed in a pan of ice-water. Put one-half ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water and stir over the hot fire until smooth and glossy. Add to this a gill of hot milk and the soaked gelatine and stir until the gelatine is dissolved. Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture and stir gently until it begins to thicken. Line a quart charlotte mold with lady fingers or stale pieces of sponge cake and when the cream is so thick that it will just pour, turn it gently into the mold. Place the charlotte in a cold place for an hour or more, and at serving time, turn out on a flat dish. Serve with whipped cream. Maria Parloa. CHOCOLATE BLANC MANGE.