The new practical housekeeping

Strawberries, raspberries, grapes, cherries and currants are put in raw, but peaches, apricots, plums, apples, etc., are better for being first boiled in a little clear syrup. In winter, when fresh fruits are not obtainable, a very pretty jelly may be made with preserved fruits. When served, garnish with the same fruit as laid in the jelly; for instance an open jelly with strawberries may have a little of the same fruit filled in the center as illustrated. [illustration: Strawberry] This is also a delicious way tiiiiM>rv' I- -• ' ■ —vsaxa.'-' ***' of serving ice-cream, as the open mold can be filled with Strawberry Ice-cream, or any ice-cream, placed in the cave and then quickly turned out and the center filled with the berries. A stem of fresh grapes apparently suspended in a deep mold of transparent jelly is also a l)eautiful ornament for the table. To secure this enect, Place the grapes stem downward in mold, and to keep in position while pouring in jelly attach two threads as near top of stem as possible, bring around the mold and tie, having bunch exactly in center. Have jelly quite cold but not hardened, pour it in around grapes, filling up to top of mold and set away to cool. Before turning out of mold, clip the threads as closely as possible, and by using a sharp-pointed pair of scissors they may be clipped quite close to the stem. Or if jelly is cold enough the threads may be carefully removed when they are reached in pouring in, then fill to top. Italian Jelly is also very ornamental, and is made by half filling a mold with ielly and when hard arranging round sides of mold a circle of little cakes of blanc-mange, whicn must have been cooled in a sheet of the desired thickness and cut out for this purpose. Finish as directed above. Jelly Sandwiches. — These are very nice for children's parties, and are an attractive addition to any table. The Accommodating Cake recipe, in which neither butter nor milk is used, is excellent for sandwiches: Beat six eggs very light, add a cup and a half sugar and beat again ; then ligntly stir in a cup and a half sifted flour. A teaspoon baking powder in the flour, and a tablespoon vinegar may be used, but neitner are essential. Bake in deep round cans (the ordinary baking powder cans are a nice size for this purpose), well buttered, filling onlv a little more than half full to allow for rising. When done and cold turn out and cut in slices as thick a3 liked, spread with jelly> place two together ,and neat little round sandwiches are made. The cake is also excellent baked in a loaf, and any loaf cake may be baked in the cans, the round slices being a novelty on any table. Chocolate Cake baked as above and made into sandwiches is a favorite with the little folks. The following is one of the best recipes : Put a half cup sweet milk, yolk of one egg and two and a half tablespoons grated chocolate over the fire until it comes to boiling pointy then take off*, let cool, sweeten to taste and beat it into the following cake mixture: One cup granulated sugar, half cup butter, two eggs, teaspoon baking powder, half cup sweet milk, two cups flour. This may also be baked in a loaf or makes a very elegant layer cake spread with white icing flavored with vanilla.