The national course in home economics

For the recipes of peach, strawberry, and other fruit shortcakes see chapter Biscuits, Rolls and Muffins. They all make a very delicious dessert when served with sweet cream. ECLAIRS. For the recipe of eclairs look under the head of Cakes, Cookies, Etc. HEN'S NEST. (A fancy dish. ) Take one-half dozen eggs, make a hole at one end and empty the shells, fill them with blanc mange; when stiff and cold take off the shells; pare lemon rind very thin, boil in water till tender, then cut in thin strips to resemble straw and preserve in sugar; fill a deep dish half full of jelly or cold custard, put the eggs in and lay the straws, nest-like, around them. Sauce for the Above Pudding. — One cupful of butter, one cupful of sugar, yolk of one egg; beat together and stir in one cupful of boiling water. Let it come to a boil, and when ready for use, flavor to taste. Mrs. Walter Burough. HEALTH DESSERT. A nice dessert is made by filling cups loosely with strawberries and pouring over them graham mush or, if preferred, thicken sweet boiling milk to a consistency which is thin enough to fill the interstices between the berries, and yet thick enough to be firm when cool. Turn out and serve up with cream and sugar. Mrs. Thos. Gough. FLOAT. Heat to the boiling point one quart of sweet milk, a tiny lump of butter and stir into it the yolks of four eggs. (Do not let boil or it will curdle.) As soon as it thickens pour out and stir in the beaten whites of four eggs. Sweeten and flavor to taste. This is fine if carefully made. Serve when cold. Mrs. Tessie James. SPANISH CREAM. Boil one-half ounce of gelatine in one-quarter of a pint of milk till dissolved. When nearly cold strain it through muslin and mix with it a custard made of one-quarter of a pint of milk, one-half pint of cream, the well-beaten yolks of three eggs, any flavoring, and one ounce of white sugar. Stir it until nearly cold, pour it into a damp mold and put it in a cool place to set. When wanted dip it into hot water for one-half minute, shake it well to loosen the edges, place the dish upon the mold and turn it out quickly. Care must be taken that the custard does not curdle. Mrs. V. A. Wild. BLUEBERRIES, PEACHES AND STRAWBERRIES IN SHREDDED WHEAT BISCUIT BASKETS. One quart of strawberries, three-fourths of a cupful of sugar, one-half cupful of ice-water, or chopped ice, six shredded wheat biscuits, one-half pint of thin cream, powdered sugar. Wash and pick over the berries, crush two-thirds of them, add the sugar and ice water, set in a cool place one hour. Prepare the biscuit by cutting with a sharp-pointed knife, an oblong cavity in the top of the biscuit, about one-fourth of an inch from sides and ends; carefully remove the top and all inside shreds, making a basket. Fill with the crushed berries, letting the syrup saturate the biscuit. Put whole berries, of a uniform size, on top; sprinkle with powdered sugar and serve with cream. Raspberries, blackberries or bananas, may be prepared In the same way. Blueberries may be used without crushing. Pineapple, peaches, or cantaloupe may also be used, paring and cutting fine with silver knife, using same proportions of sugar and water. Shredded wheat biscuits can be bought of any grocer. They are made of entire-wheat and especially good for a weak stomach. A. A.C