The new practical housekeeping

Still another beautiful and delicious island is made by whipping whites of four eggs very stiff and beating with one tumbler jelly, adding one pint powdered sugar gradually, then beating the whole until perfectly stiff. Chill on ice and serve by half filling a glass dish with milk and cover it with the island in spoonfuls standing in peaks. To be eaten with sweetened cream. Moonshine. — This dessert combines a pretty appearance with palatable flavor, and is a convenient substitute for ice cream. Beat whites of six eggs to very stiff froth, add gradually six tablespoons powdered sugar (to make it thicker use more sugar up to a pint), beating not less than thirty minutes, then beat in about one heaping tablespoon preserved peaches cut in tiny bits (or some use one cup jelly), and set on ice until thoroughly chilled. In serving, pour in each saucer some rich cream sweetened and flavored with vanilla, and on the cream place a liberal portion of the moonshine. This quantity is enough for seven or eight persons. Hidden Mountain, — Six eggs, a few slices citron, sugar to taste, three-quarters pint cream, a layer of any kind of jam ; beat whites and yolks of eggs separately, then mix and beat again, adding citron, cream and sugar ; when well-beaten put in a buttered pan and fry ; cover with the jam and garnish witn slices of citron; to be eaten cold. Orange Float — One quart water, the juice and pulp two lemons, one coffee-cup sugar ; when boiling add four tablespoons corn-starch, let boil fifteen minutes, stirring all the time ; when cold pour it over four or five peeled and sliced oranges, and over the top spread the beaten white of three eggs ; sweeten and add a few drops vanilla. Trifle. — In the bottom of a deep glass bowl place bits of sponge cake, it matters not how stale, cut into squares or strips; a small piece of preserved. citron cut into slices ; soak these in cream nicely flavored, then fill the bowl to within half an inch of the top with boiled custard, rich and cold ; lastly, heap the bowl up high with whipped cream or whites of eggs, and place on it nuts, fruits or jelly, cut in thin slices, so that they will not sink into the cream. Trifle. Ambushed Trifle. — Take a round stale sponge cake, cut the top from it in one piece and lay it aside. With sharp knife carefully remove inside of cake leaving sides and bottom about an inch thick and coat well with sweet jelly or jam ; crab-apple jelly is very nice. Scald a pint milk, beat three eggs with two tablespoons powdered sugar, and stir into milk when almost boiling ; crumb the cake taken out and beat into the hot custard ; return to the hot fire and cook, stirring constantly, until thick and smooth, then add one teaspoon corn-starch wet with a little milk, cook a minute longer and take from fire; when nearly cold flavor with vanilla, lemon, or bitter almond, and fill the cake with it. Cover inside of the lid of cake laid aside with jelly, and fit neatly into its place. Brush the whole cake with white of an egg, sift powdered sugar thickly over it, or frost with plain or boiled frosting, and set in a cool, dry place until wanted. A simple, delightful dessert. Lemon Trifle. — Strain juice two lemons over one large cup sugar and grated rind of one lemon and let stand two hours ; then