The national course in home economics

Put one quart of milk in a double boiler and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently. It will take twenty minutes. While the milk and farina are cooking shave two ounces of chocolate and put it into a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water. Stir over a hot fire until smooth and glossy, then stir into the cooked mixture. Add a salt-spoonful of salt and one teaspoonful of vanilla. Strain and turn into a mold that has been rinsed in cold water. Set the mold in a cold place and do not disturb it until the blanc mange is cold and firm. Serve with sugar and cream. Maria Parloa. CHOCOLATE CREAM RENVERSÉE. Use one quart of milk, seven eggs, one-half pint of sugar, one ounce of chocolate, one-half teaspoonful of salt. Put the milk on the fire in the double boiler. Shave the chocolate and put it in a small pan with three tablespoonfuls of the sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy; then stir into the hot milk and take the milk from the fire to cool. Put three tablespoonfuls of sugar into a charlotte mold that will hold a little more than one quart and place on the stove. When the sugar melts and begins to smoke, move the mold round and round, to coat it with the burnt sugar, then place on the table. Beat together the remainder of the sugar, the eggs and the salt. Add the cold milk and chocolate to the mixture and after straining into the charlotte mold place in a deep pan with enough tepid water to come nearly to the top of the mold. Bake in a moderate oven until firm in the center. Test the cream by running a knife through the center. If firm and smooth it is done. It will take forty or forty-five minutes to cook. When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla. Maria Parloa. CHOCOLATE PROFITEROLES. Shave into a cup one ounce of chocolate and put the cup into a pan of boiling water. Make a paste the same as for chocolate eclairs, save instead that of one tablespoonful of sugar three must be used. As soon as the paste is cooked beat in the melted chocolate. When cold add the eggs and beat until light. Drop this batter on lightly buttered pans in round cakes, having about a dessert-spoonful in each cake. Bake for about twenty minutes in a moderately hot oven. Serve either hot or cold with whipped cream flavored with vanilla. Heap the cream in the center of a flat dish and arrange the profiteroles around it. Maria Parloa. IMPERIAL CREAn. Boil one quart of cream with the thin rind of a lemon; stir till nearly cold; have ready, in the dish in which it is to be served, the juice of three lemons, strained, with as much sugar as will sweeten the cream; pour the cream into the dish, from a pitcher, holding it high and moving it about so as to mix thoroughly with the juice. It should be made six hours before being served. Eat it with sweetmeats, apple island, or apple pie. Mrs. O. Maine. CHOCOLATE BAVARIAN CREAM. For one large mold of cream use one-half of a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar and one