Lemon Jelly

One pound of sugar, one-fourth of a pound of butter, six eggs, juice of two lemons and rind of three lemons. Beat thoroughly together; cook until as thick as boiled custard.

Lemon Butter

For tarts: One pound pulverized sugar; whites of sis eggs, and yolks of two; three lemons, including grated rind and juice; cook twenty minutes over a slow fire, stirring all the while.

Apple Butter

Take tart cooking apples, such as will make good sauce. To three pecks, after they are peeled and quartered, allow nine pounds of brown sugar, and two gallons, or perhaps a little more, of water. Put the sugar and water in your kettle, and let it boil; then add the apples. After they begin to cook stir constantly till the butter is done. Try it by putting a little in a saucer, and if no water appears around it the marmalade is ready for the cinnamon and nutmeg "to your taste."

Orange Dessert

Pare five or six oranges; cut into thin slices; pour over them a coffeecup of sugar. Boil one pint of milk; add, while boiling, the yolks of three eggs, one tablespoon of corn starch (made smooth with a little cold milk); stir all the time; as soon as-thickened, pour over the fruit. Beat the whites of the eggs to a froth; add two tablespoons of powdered sugar; pour over the custard, and brown in the oven. Serve cold.

Frozen Peaches And Gream

Choose nice ripe peaches, but perfectly sound; peel and slice them; mix them with sugar and cream to taste. Freeze.

Ambrosia

A layer of oranges sliced, then sugar, then a layer of cocoa-nut, grated; then another of oranges, and so on until the dish is full.

Frozen Peaches

Take two quarts of rich milk, and two teacupfuls of sugar, mix well together and put into a freezer with ice and salt packed around it. Have ready one quart of peaches, mashed and sweetened. When the milk is very cold, stir them in and freeze all together. Strawberries can be used in the same way, but will require more sugar.

Frozen Strawberries

Take nice ripe strawberries, put them into a bowl and mash them. Make them rather sweeter than for the table. Let them stand until the juice is drawn out, then freeze. Serve with cream or ice cream.

Chartreuse D'Oranges

Make a very clear orange jelly, with one and a half pints of water, six oranges, sugar to taste, one and one-half ounces of gelatine; divide three or four oranges into quarters, and with a sharp knife remove every vestige of skin of any sort - also the seeds; have two plain molds, one about one and a fourth inches more in diameter than the other; pour a very little of the jelly at the bottom of the large mold, place in this a layer of orange quarters (if 600 thick split in two lengthways), cover with more jelly, but only just enough to get a smooth surface; set on ice to set; when it is quite firm, put in the large mold inside of the larger one, taking care to place exactly in the middle, so that the vacant place between the two molds be exactly of the same width; in the vacant place put more orange quarters, filling up with the jelly until the whole space is tilled up; place the moid on ice, and proceed to whip one pint of cream with one-half ounce of dissolved gelatine and some sweetened orange juice, which must be added to it a very little at a time, else the cream will not rise in a froth; when the cream is ready and the jelly set, remove the inner mold by pouring warm water into it, and fill up the space of the chartreuse with the whipped cream. Set on ice for an hour, turn out and serve.

A Dish Of Snow

Grate a cocoa-nut, leaving out the brown part. Heap it up in the center of a handsome dish and ornament with fine green leaves, such as peach or honey-suckle. Serve it up with snow cream, made as follows: Beat the whites of five eggs to a stiff froth, add two large spoonfuls of fine white sugar, a large spoonful of rose water or pine-apple. Beat the whole well together and add a pint of thick cream. Put several spoonfuls over each dish of cocoa-nut.

Apple Float

One cup of pulverized sugar, one cup of cream beaten to a stiff froth, five eggs beaten light, one lemon, four large apples grated, three tablespoonfuls of gelatine dissolved in warm water. Fills one quart bowl.

Strawberry Charlotte

Make a boiled custard with one quart of milk, yolks of six eggs, and three-quarters of a cup of sugar, flavored to taste. Line a glass dish with slices of sponge cake dipped in sweet cream, lay upon ripe strawberries sweetened to taste, then a layer of cake and strawberries as before. When the custard is cold, pour over the whole. Then beat the whites of the eggs to a stiff froth, add a little sugar and put over the top. Decorate with some ripe berries.