The national course in home economics

Procure sea moss at druggist's. Wash a handful in several waters to remove grit. Throw it in a quart of boiling milk, stir until the sea-moss has been absorbed to make it thick, which can be determined by trying a little in a cold dish. Add a pinch of salt and any desired flavoring. Strain into molds and serve cold with sugar and cream. W. E. F. HIMMEL PUTTER. Grate three-quarters of a cupful of rye bread, add three-quarters of a cupful of almonds, two cupfuls of powdered sugar, whites of six eggs, onehalf cupful of walnuts, two teaspoonfuls of baking-powder. Bake in layers. Break into small pieces and serve with cream, flavored with lemon and sweetened. Mrs. M. Faust. CREAM PUFFS (GOOD). One cupful of boiling water, one cupful of flour and one-half cupful of butter. Mix together, first putting the butter in the water, then stirring in the flour and baking-powder. Let cool, stir in three eggs, drop into buttered pans and bake in a moderate oven thirty minutes. Filling. — One cupful of sweet milk, one-half cupful of sugar, one egg and one tablespoonful of corn-starch. Cook until like thick cream and flavor. Take a knife, raise top of puff, and fill in with filling. Dust top with pulverized sugar. Mrs. Chas. Horner. CREAM PUFFS— No. 2. One cupful of hot water and one-half cupful of butter. Boil the water and butter together and stir in a cupful of dry flour while boiling. When cool, add three eggs not beaten. Mix well and drop by spoonfuls on buttered tins. Bake twenty-five minutes. Cream. — One cupful of milk, one-half cupful of sugar, one egg and three level tablespoonfuls of flour. Beat the eggs, sugar and flour together and stir in the milk when boiling. With a knife lift off the top of the puffs and fill. Rose C. Jenks. COMPOTE OF CHERRIES. Pick large white cherries, wipe them, and leave on them about one inch of stalk, making all uniform. Put one-half pound of sugar into a saucepan with one cupful of water, and let it boil for ten minutes, then put into it one and one-half pounds of the cherries and simmer three minutes. Dish them with the stalks uppermost. E. F. T. CURRANT SNOW Wash one cupful of tapioca, then pour boiling water over it and cook in a double boiler until the tapioca is transparent; add a pinch of salt; stir often while cooking; wash one pint of ripe currants and put them in a glass dish, sprinkle over them one cupful of white sugar, turn the hot tapioca very slowly over them and after it has cooled a little set on the ice to get very cold. Serve with cream. A delicious and cool summer dessert. Marion. GELATINE SNOW. Use one-half box of Cox's gelatine. Pour one pint of cold water over it and set on back of stove till dissolved. Then add one coffee-cupful of sugar. Pour gelatine over the sugar, then pour a pint of warm water over all, beating well together. Add juice of two lemons strained into the gelatine. Beat the whites of two eggs. When nearly cold pour the eggs on top. Place the yolks around the dish so as to give a pretty effect. Ada Hermann. DELICIOUS BLUEBERRY DESSERT.