Miss Corson's practical American cookery and household management

which they have been pressed, add to them a glass of Jamaica rum, and as much sugar as will sweeten them moderately ; keep the sirup thus made, and the ambrosia, in a very cold place until it is wanted for the table ; then pour the sirup over the ambrosia, and serve it at once. Ambrosia is best when freshly prepared. ICED RASPBERRIES FOR DESSERT. Choose large, sound raspberries, remove the hulls, and examine the berries carefully to make sure they contain no insects ; beat together the white of an egg and two tablespoonfuls of cold water ; dip the berries singly in the beaten egg and water, roll them at once in powdered sugar, and lay them apart from each other on sheets of white letter-paper until they are quite dry ; they may dry slowly, so that it is best to allow five or six hours ; when they are dry, keep them in a cool, dry place until dinner-time, and then serve them for dessert. ICED STRAWBERRIES. After the berries are hulled, put them into a deep glass or china dish in layers with powdered sugar ; then pour over them, for each quart, a wineglassful of any fruit-juice or fruit-wine, and place the dish in a refrigerator for at least an hour before serving. Just before serving the berries, sprinkle them with finely pounded ice and then with powdered sugar. STRAWBERRIES WITH WHIPPED CREAM. After hulling the berries, put them into a glass or china dish in layers with powdered sugar, and place the dish in a cold place. Mix together one pint of cream, the whites of three eggs, and a quarter of a pound of powdered sugar, and whip the mixture for one minute ; then let it rest for a minute, skim off the froth, and put it into a colander set in a bowl ; again whip and skim the cream ; and so proceed until all the cream is whipped, occasionally turning back into the whipping-bowl the cream which drains from the colander. Keep the whipped cream very cold, and just before serving the strawberries lay it over them in a light mass. PEACHES WITH ORANGES. A variety of canned peaches, which are exceedingly nice, are put up with what is called heavy sirup ; they are cut in thin slices, and the sirup has much sugar in it ; to prepare this dish, first drain the sliced peaches, saving all the sirup in which they are preserved ; dissolve in this sirup as much sugar as it will contain ; then peel for each small can of peaches half a dozen ripe oranges ; slice them thin, removing all the seeds J put the sliced oranges and peaches in layers on a dish, with a plentiful sprinkling of powdered sugar ; pour the sirup over them, and then serve them. GRAPE-FRUIT FOR BREAKFAST. The Florida grape-fruit makes a most refreshing dish for breakfast. It is a clear-skinned, lemon-colored fruit, three 3r four times as large as an orange, otherwise closely resembling that fruit. Its flavor is sub-acid, but its juicy pulp is enclosed in a tough white inner membrane of intensely bitter taste; when this membrane is carefully removed, the fruit is a delicious tonic. To prepare grape-fruit for the table, cut the skin in strips, and peel it off; separate the sections of the fruit like an orange, and, holding each section by the ends, break it open, disclosing the pulp; tear the pulp in rather small pieces out of its bitter white envelope, carefully