The national course in home economics

Take one quart of water ice or sherbet, two ounces of blanched almonds, two ounces of French candied cherries, two ounces of candied apricots, two ounces of candied dwarf orange. In a quart mold spread one-half pint of pineapple ice and set the mold in a mixture of ice and salt. Soak the nuts and fruit till soft in a syrup of equal parts of water and sugar, chop them up very small, mix them with a pint of orange ice and pack well down on the first layer, making the top smooth. Fill the mold above the brim with pineapple ice, press the cover down so as to force out the surplus, bind a buttered strip over the joint, pack in ice and salt, and freeze from two to three hours. This is the famous Italian Tutti- Frutti. Mrs. A. R. G. FROZEN MIXED FRUITS. One pint of strawberries, one pint of raspberries, one pint of red currants, one pint of water, the juice of two lemons, one and one-half pounds of sugar; mash the fruit, add the sugar and lemon juice, let stand an hour, add the water, stir until the sugar is dissolved, then turn into the freezer and freeze. Sufficient for eight people, Alice A. Young. FROZEN SOUFFLE. Take three tablespoonfuls of granulated sugar and yolks of five raw eggs, whip slowly. Mix in gently one pint of cream whipped to a stiff froth and one dozen macaroons or same amount of sponge cake cut in small pieces. Turn into a mold which has been wet in ice water, cover tightly, bind with a buttered cloth and bury in ice and salt for two hours Mother. ICED OATMEAL FLAKES. Stir four heaping tablespoonfuls of Quaker Oats or wheat flakes into three and one-half cupfuls of fast boiling water, add salt, and cook for twenty minutes, using a double boiler. Cook the day before using, pour into cups, filling each one-half full, place on ice over night and when ready to serve remove from cups and eat with powdered sugar and cream. A little fruit strewed over is an improvement. Miss Hood. ICED PINEAPPLE. Peel a fresh pineapple; hold it by the crown and grate it, using a grater with a dish large enough to receive all the juice. Put the grated pineapple in glass cups, dust it well with powdered sugar; keep on ice for an hour. To be eaten with macaroons. Mrs. Percival, PINEAPPLE AND ORANGE SHERBET. Shred a fresh pineapple (or the canned fruit will answer), add one pint of sugar, juice of two oranges, one-half pint of water, juice of one lemon and one tablespoonful of gelatine that has been soaked forgone hour in one cupful of cold water, and dissolve in one cupful of hot water; rnix all together well and freeze. Mrs. W. Rider. CONVENIENT VANILLA FLAVORING. The best way to flavor with vanilla is to buy two of the best Mexican vanilla beans and put them in a glass fruit jar filled with granulated sugar and kept tightly closed. Use the sugar in making desserts. The jar can be refilled with sugar a number of times for the same beans. Mrs. Rider. PINEAPPLE JULEP. Pare a very ripe pineapple with as little waste as possible, and cut it into thin slices. Lay these in a large bowl and strain over them the juice of two sweet oranges. Pour in one-quarter of a pint of raspberry syrup and mix thoroughly. Just before serving add a tumblerful of shaved ice. Mary Vining. J »«J|JI»J»UW.|V.I , I Ul.i ^^r^P'^SS^ (OflFECTIOJIERY