Six little cooks

One quart milk, one oz. Cooper's gelatine or isinglass, two teaspoonfuls vanilla, three-quarters of a cup sugar. Keep out one cupful of the milk, and soak the gelatine in it for not less than an hour; scald the rest of the milk, and pour into it, afterward heating (not boiling), all together until the gelatine is perfectly dissolved. Stir frequently, then add the sugar and pour into moulds wet with cold water. To be eaten with cream, boiled custard, or any kind of preserves or canned fruit. " It doesn't tell what kind of sugar you must take," remarked Mabel. " I use granulated sugar for almost all kinds of cooking," replied Aunt Jane. " It is so easy to manage. For hard pudding-sauce, or for sifting over the top of pies or cake, you should have powdered; and for gingerbread or any kind of cake or pudding made with molasses, coffee sugar is nicest, unless brown is expressly mentioned. Here are some more receipts for you." No. 110 — FARINA BLANC-MANGE. One quart new milk, two ounces farina, half a saltspoon salt. Put the milk over boiling water, keeping out a little to mix with the farina. When the hot milk has a film over it, add the farina and salt, and stir until it forms quite a thick batter; then pour into moulds wet with cold water. No. 111 — CHOCOLATE MERINGUE, Dissolve three tablespoonftds corn-starch in two tablespoonfuls milk ; break up two ounces of sweetened chocolate in a tin basin over boiling water, and to it add gradually the rest of a pint of milk; stir until perfectly smooth, and when it is scalding, pour in the starch and stir till it thickens; then add the yolks of three eggs •I DO beaten with two large tablespoonfuls sugar, and stir until much thicker than soft custard, and when somewhat cooled, add one teaspoonful vanilla, and pour it into a glasB dish. Just before serving (when it must be perfectly cold), cover it with a meringue made of the whites of the eggs beaten stiff, with four tablespoonfuls sugar. No. 112 — CHOCOLATE BLANC-MANGE. Make exactly as in recipe No. 109, with the addition of four heaping tablespoonfuls grated chocolate rubbed smooth in a little milk; this is to be added as soon as the gelatine is perfectly dissolved. No. 113 — CORN STARCH BLANC-MANGE. Heat one quart milk to boiling, then stir in four tablespoonfuls corn starch wet in a little cold water, with one saltspoon salt; boil five minutes, then add one small cup sugar, beaten with the yolk, of three eggs ; boil two minutes longer, stirring all the while; take from the fire and stir in the whites. Wet the mould with cold water. Many people prefer this without the eggs. Farina blancmange may be made in the same way, but boiled fifteen minutes instead of five before the eggs are added. No. 114 — TAPIOCA BLANC-MANGE. Soak one-half pound tapioca in a cup of cold water for four hours. Heat one pint rich milk and stir the tapioca into it. When it is quite dissolved, add threequarters of a cup sugar and a pinch of salt. Boil slowly fifteen minutes, stirring all the time; take from the fire and beat till nearly cold, then add two teaspoonfuls of vanilla or bitter almonds, and pour into a mould dipped in cold water. No. 115 — CHOCOLATE CREAM.