The housewife's referee

Pistachio Cream. — Whip a pint of thick cream till it is stiff; add to it a quarter of a pound of pounded blanched pistachio kernels, a quarter of a pound of powdered sugar, and half an ounce of isinglass dissolved in a gill of water. When all the ingredients are mixed, add a little green colouring, but mix it in well ; then pour the cream into a mould. Pudding à l'Alsace. — Make a nice paste with flour and water as for a usual boiled pudding ; work it in to the shape of a large dumpling ; lay it in a saucepan ; cover with boiling water ; place on it half a pound of French plums, and a quarter of a pound of moist sugar ; sprinkle on it some desiccated cocoanut and some citron cut finely. Cover the pan and cook slowly for two and a half hours. Serve the dumpling with the plums in it, and the sauce round. Prince of Wales's Pudding. — One pound of apples stewed with a little sugar rubbed through a sieve, a quarter of a pound of fresh butter, and a quarter of a pound of pounded sugar, beat together to a cream. Take four eggs ; separate the whites from the yolks ; beat both separately till very light ; mix one tablespoonful of flour with three of cream, the grating and juice of one lemon ; mix all the ingredients together. The whites of eggs must be added last. Have a ptidding dish lined with puff paste ; pour the pudding into the dish and bake in a moderate oven for half an hour or a little longer. The pudding should be well risen and nicely browned on the top. Punch's Pudding. — Take a pint of cream, and boil for a quarter of an hour with sugar and a little lemon peel to tasfce. Mix a small spoonful of flour with some butter, and stir over the fire a few minutes ; then add the cream to it and beat up three eggs, a dessertspoonful of brandy, the same of Marsala, and put into the mixture ; pour into a mould stuck round with dried cherries, and boil it. Serve with fruit sauce. Pyramids (copyright)). — Get some ball moulds and fill them with different-coloured jellies — blue, green, pink, white, black, red, brown, yellow, and orange. Arrange them on a border of frozen cream. Each ball must be of a different flavour. Raspberry Sponge. — Soak one ounce of gelatine in half a pint of cold water for fifteen minutes ; then add a pint of boiling water. When cool, add half a pound of sugar, half a pint of raspberry juice, the juice of two lemons, and the whites of two eggs. Whisk it for half an hour, and pour into a mould. Roches de Poires à la Gaillard (Caterer).— Put into a stewpan four yolks of eggs, with six ounces of castor sugar ; work well with a wooden spoon, and dilute the mixture with a pint of milk flavoured with vanilla ; stir over the fire till it thickens, without letting it boil. Add three boiled and mashed pears, and rub through a hair sieve. Add half a glass of liqueur, and set to freeze. When properly frozen, take a spoon, and mould some of the ice into the shape of a pear ; cut it open with a knife, introduce into the centre a little apricot jam, mixed up with a few dried currants to imitate the pips, and attach a piece of angelica to imitate the stalk. Make a pistachio cream ice ; rub it through the sieve to imitate moss, and dish the pears on it. Rothe Griitze. — Take equal quantities of raspberries and currants ; pick the latter from their stems and put them