The national course in home economics

Arrange as many peaches as you wish in a handsome dish after pouring a mixture of sugar and cream over them. Fill the dish with the peaches, which must have been pared and quartered and keep pouring over the cream and sugar until the dish is full. Then set them on the ice. Pruella North. A CREAM OF CHERRIES. A quart of cherries broken with a spoon but not enough to make the pits escape, can be left to stand in a cold place after pouring a cupful of sugar over them. Strain off all the juice, sweeten it, and beat one-half pint of cream and the white of an egg, adding the juice of the cherries very slowly, whipping it till it ceases to foam. The juice must be poured in a little at a time, or it will curdle. Frona Williams. NUTS AND RAISINS. Select the large raisins that come in good-sized bunches and lay a handsome doily on a glass dish. Now pile up the raisins on this dish and fill in the crevices with shelled nuts of any sort that have been previously blanched. Blanching is simply scalding the nuts to remove their inner skin. They must be wiped dry afterward before using. This makes a pretty dish for the table. Mrs. Laura King. MOLDED ORANGES. Peel three or four large oranges, being careful not to break the thin skin which divides them. Oil a small mold thoroughly. Boil a quarter of a pound of loaf sugar in three tablespoonfuls of water till it becomes hard and brittle when dropped into cold water, dip the edges of the orange sections into this, arrange them in layers round only the sides of the mold, and fasten them together with the sugar. When they arc firm, turn them on a dish, and fill the center with whipped cream. It takes twelve minutes to boil the sugar. J. E. Taber, PINEAPPLES FOR THE TABLE, Unless a pineapple is perfectly ripe it should not be eaten. Pare it, removing the eyes. Do not slice it, but after paring cut away the fruit in small pieces. Lay them in a glass dish, covered with fine white sugar. The core is indigestible, and is not used. Set the pineapple on ice till wanted. Flo Brine. STRAWBERRIES WITH CREAM. Wash them through a colander. Few of the berries brought to market can be used without washing. Drain them well, and when as dry as possible, stem them. Sugar and cream should not be placed over them as it makes them dark and soft on standing. When brought to table allow each guest to use cream and sugar at his own discretion. Keep them cool until they are to be served. Mrs. T. Chamberlain. APPLE DAINTY. Peel eight apples very thin and lay in a dish, in layers, using plenty of powdered sugared over each layer and a little lemon juice. Put it on ice three hours and it will be found excellent. Mrs. R. Roscoe. ICED CURRANTS. Procure some of the finest bunches of currants. Beat well the whites of two eggs and mix them with one-quarter of a pint of water. Dip each cluster of currants separately into the Qg^ and water, drain for two minutes, roll them in finely powdered sugar. Repeat the rolling in sugar and lay them on sheets of white paper to dry, when the sugar will become crystallized. Alternating white and red currants make a pretty effect. Mrs. Lois Eaton. RASPBERRIES, ICED.