The national course in home economics

Stew blueberries or any other berries and sweeten to taste and pour hot over thin slices of bakers' bread, buttered and with crust cut off, making alternate layers of fruit and bread, leaving a thick layer of fruit for the last. Put a plate on top, and when cool set on ice. Serve with sweetened cream. Inexpensive. Luella. RHUBARB SAUCE. A nice way to cook rhubarb (or pie-plant, as it is generally called) is to wash it and peel it, cutting into pieces one inch long. Allow one pound of granulated sugar to each pound of the fruit. Use a porcelain-lined or a granite stew-pan. Add one-half cupful of water, cover the rhubard with the sugar and set it on the back part of the stove and let it slowly simmer. When done do not stir but turn it carefully out to cool. The fruit does not have that pasty look so often seen and yet it is perfectly done. DATE CREAM. Remove the stones from as many dates as desired for a dessert, put in a pretty glass dish and pour over a generous amount of whipped cream. A few macaroons crumbled in with the dates improves the flavor. Set in a cold place until ready to serve. Mrs. Iole Buell. QUINCE SOUFFL^. Stew a few quinces until soft, slightly sweeten and pass through a colander. Put into a glass dish and cover with a custard made of one pint of milk, two yolks of eggs and three tablespoonfuls of sugar. Whip whites of two eggs light with two tablespoonfuls of sugar and heap on top. Miss Stahl. GOLDEN CREAM. Dissolve one ounce of gelatine in a pint of cold water. Strain and add to it the juice of three oranges, grated rind of one, juice of one lemon, the yolks of two eggs well beaten and a cupful of sugar. Stir over a gentle fire until it comes to a boil, then pour into a mold. When ready to serve pour over the following sauce: Beat the whites of two eggs very stiff; add a small cupful of preserve. Beat until the preserve is in tiny shreds. Excellent. Miss Boland. Ice-Creams, Ices and Sherbets ICES are not, we regret to say, healthful when taken at the close of a inea!, and yet no dinner is looked upon as complete without them in some form or other. But when used at any other time they ate nourishing and refreshing. Frozen dishes will always, however, be popular in spite of the one unpleasant fact, and many of them are certainly delicious. Water ice, sherbets, punches and ice-creams all come under the head of frozen dishes. When a family prefers to make its own ice-cream it is essential that a good freezer be purchased. There are several such on the market, and the labor of manufacturing ices and kindred dishes is much lessened by the use of one. It is best to scald the cream, and the sugar should be dissolved In it while hot. Fruit juices should never be cooked. They should be beaten into the cream after it Is frozen, to attain the best results. For a four-quart freezer allow ten pounds of ice and two quarts of rock salt. PLAIN VANILLA. ICE CREAM. One quart of milk, the yolks of three eggs, three-fourths of a pint of sugar and two tablespoonfuls of corn-starch. Scald but do not boil. Then put the whites of three eggs into one and one-half pints of cream; whip it. Mix the milk and cream, flavor and freeze. Two teaspoonfuls of vanilla are generally sufficient. Ione Anderson. ICE-CREAM WITHOUT EGOS.