Statesmen's dishes; and how to cook them

(Wife of the Treasurer of the United States.) MAKE half a dozen oranges that are perfect ; make a hole at the stem end about half an inch In diameter; take a teaspoon and remove the pulp, and then soak the oranges in cold water for an hour ; then scrape with the spoon until they are smooth inside ; rinse with cold water, and drain on a cloth and put them in ice-box. Prepare pink and clear orange jelly, with the juice of two lemons added. Fill half of them with the pink, the other half with clear jelly, and when they are set wipe clean and cut each orange in four quarters. Heap them in a pretty glass dish for the table. CRYSTALLIZED FRUIT. BY MRS. CHAS. E. HOOKBE. (Wife of Representative from Mississippi.) MAKE a wine jelly according to the recipe found in a box of Cox's gelatine, always using sherry wine, on account of its color. Have ready a mold of any shape, according to fancy, in which to crystallize the fruit in layers, of which use any delicious variety. The first layer could be of a banana cut in thin slices, placed at the bottom of the mold. Then pour over it some of the jelly; then of oranges, sweet and juicy, about two, with the seeds extracted, and cut in small pieces ; then pour more jelly over this, and so on until you may have five or six varieties of fruit. For this recipe candied figs and limes are delicious. Mix through the fruit about two dozen English walnuts, well-minced up. As the layers of fruit are placed in the mold sprinkle a little sugar over each. When the mold is full of jelly and fruit put its top on securely, and keep it surrounded and covered with ice. When the contents of the mold are hard enough to slice, slip them out carefully and place on fancy dish, serving with whipt cream, the same as for Charlotte Eusse. ICE CREAM WITHOUT EGGS. BY MRS. W. C. VANDEVER. (Wife of Representative from California.) ONE quart new milk ; set in a vessel of hot water; when it comes to the boiling-point add two large tablespoonfuls of arrowroot smoothly mixed with cold milk and two teacups of sugar; stir till smooth and thick. When cold add one pint of rich cream and flavoring to suit taste; put in freezer and turn rapidly. CARAMEL ICE-CREAM. BY MRS. H. C. HANSBROUGH. (Wife of Representative from North Dakota.) ONE pint of milk, one quart of cream, three eggs, two cups of granulated sugar, one cup of pulverized sugar, one-fourth cup of corn starch. Beat the eggs, corn starch, and one cup of the granulated sugar together ; stir in the milk while boiling ; let it boil fifteen minutes ; then stir the other cup of granulated sugar in a smoking-hot spider ; stir quickly till brown ; add to the boiling custard, stirring quickly. Set away to cool ; when cool add the cream, whipped, and the cup of pulverized sugar. Flavor to suit. Freeze. ORANGE PRESERVES. BY MBS. CHAS. TEACEY. (Wife of Representative from New York.)