The national course in home economics

STRAWBERRY SOUFFLE Beat the yolks of two eggs in one-half cupful of ripe crushed strawberries, juice of two oranges and one-half cupful of sugar together, then cook for two minutes; add one-quarter of a package of gelatine soaked till soft, the whipped whites of two eggs, and when cold one cupful of whipped cream; turn into a souffle dish surrounded with a paper band; cover with strawberry jelly and place on ice till needed. (See Colored Picture.) Mrs. J. H. Tibbitts. LEMON PATTIES. Grate a loaf of dry bread in a basin, and pour over it one cupful of boiling milk. When cold mix in it the grated peel of two lemons and three well-beaten eggs. Add to this one-fourth pound of butter beaten to a cream with two-thirds of a cupful of powdered sugar. Butter some small cups, fill them with the mixture and bake for twenty minutes in a moderate oven. Turn the patties on a dish, pour over some sauce and serve. Mrs. Mary Baker Fish. ORANGE VOL-AU-VENT. Roll into a thin sheet some rich puff paste. Cut out an oval piece and three rims to fit (see colored illustration). When baked spread the edges lightly with orange preserve or meringue, and press the rims one above the other on the oval piece. Decorate with meringue, return to a moderately heated oven for about five minutes, then fill the center with fresh sliced oranges well sugared. Mrs. Marion Lovewell. GERMAN PANCAKES FOR DESSERT Beat the yolks of six eggs and whip three whites to a stiff froth; mix them with a teacupful of cream and finely-grated stale bread-crumbs and a breakfast-cupful of flour, pour in the saucepan, add a pinch of sugar and stir over the fire until thick. Melt some butter in a frying-pan and fry the preparation like pancakes. Put them on a hot dish, sift powdered sugar and juice of one lemon over and serve. Amy Bitner. SOCIETY DESSERT. One-half box of gelatine soaked and dissolved, to which add a wineglassful of sherry wine, one-half pint of cream whipped stiff, one tablespoonful of boiled rice, one-half pound of chopped figs, one-quarter cupful of powdered sugar; mix all together and stir until it begins to thicken; pour into molds. Serve cold. Mrs. Eastman, ORANGE MERINGUE. Slice six peeled oranges in a dish and pour over one pint of milk boiled with one-half cupful of sugar and two tablespoonfuls of corn-starch, allowed to cool. Make meringue of the whites of three eggs beaten stiff, brown in the oven. Fannie Gallup. CREAM MOLDED CUSTARD. One cupful of brown sugar; put over fire, stir constantly until melted and boiling; have ready long bread pan; line inside with melted butter. Make custard of quart of milk and five eggs, two tablespoonfuls of sugar, a pinch of salt; pour into the pan and bake in a pan of hot water until it is firm; set away to get very cold; turn out on a platter and serve; there will be a rich brown sauce surround. This is a foreign recipe and fine. Mrs. T. C. Brubaker. PINEAPPLE DESSERT. Make thin sandwiches of home-made white bread and grated pineapple; pour the juice over them and let stand until well soaked; then cover with sweetened whipped cream and serve very cold. Judith Foster. SEA-MOSS BLANC-MANGE.