The household (of the Detroit free press)

Set a quart of milk to boil, then stir into it the beaten yolks of six eggs : flavor with any extract liked and sweeten to taste ; whip whites of eggs to a stiff froth. When the custard is thick put into a deep dish and heap the frothed eggs upon it. Serve cold. NEW YEAR'S BLANC MANGE. Take one quarter of a box of gelatine or isinglass ; dissolve it in half a pint of cold water over the steam of a tea-kettle ; take a pint of rich cream and whip it to a stiff froth ; then take the whites of three eggs and also beat these to a stiff froth ; sweeten with powdered sugar to suit the taste ; grate one cake of vanilla chocolate ; strain 456 DRINKS. gelatine through a fine cloth or wire sieve ; beat all well together. Make two separate parts of the blanc mange, coloring one with white or pink sugar, and the other with chocolate. Commence laying this alternately in the molds, the first layer of the pink mixture and the last of the chocolate. This will make a very pretty dish for a New Year's dinner if ornamented with lady fingers or kisses. CHARLOTTE RUSSE. Boil in half a pint of rich milk a large vanilla bean till the milk is highly flavored ; strain through a fine strainer ; mix with this strained milk half a pint of rich cream, and add five eggs well beaten and strained. Let this custard boil, but not curdle. It must be like any boiled soft custard. Set it on ice. Have ready in another saucepan one ounce best isinglass boiled in half a pint of water till it is a thick jelly. When both are cold, but not hard, mix together and ,add four tablespoonfuls sugar ; add the yellow rind of two large lemons ; add the juice of the lemons and one pint of rich cream that has been whipped to a stiff froth. Then set it on the ice ; cover the bottom of an oval dish with slices of sponge cake ; slice enough to put all round the sides of the dish, putting white of eggs between them to make them stick together. Fill this full of the custard mixture, and put the sponge cake on top to cover it, using whites of eggs to make it adhere. Make a nice icing for the top. DRINKS. COFFEE, TEA AND CHOCOLATE. Coffee is more heating and stimulating than tea. The former excites the pulse, the latter quiets it. Coffee may act as a laxative ; tea diminishes the action of the bowels and promotes perspiration. Coffee may produce headache ; tea frequently relieves it. Both have power to sustain under fatigue and privation, coffee being particularly active in this direction. Hunger is better borne by their aid. Tea disposes to mental cheerfulness and activity, clears the brain, and diminishes the tendency to sleep. Coffee produces simple wakefulness. If used to excess, they both produce tremor, palpitation, anxiety, and deranged vision, and seriously impair digestion. Coffee is heating in warm weather and warming in cold. They are both to be recommended, because they introduce a part of the necessary amount of water needed, because they act as gentle stimulants, and because the milk and sugar added to make them agreeable, furnishes nutriment to the body. Cocoa possesses in a milder degree the properties of tea or coffee, but it differs from them in possessing much higher nutritive powers. COFFEE, TEA AND CHOCOLATE. 457