The household (of the Detroit free press)

water, boil them slowly together for thirty minutes, add the juice of one small lemon, and then place the vessel in a basin of hot water to prevent the syrup from getting stiff. Dip ripe fruits into it, and lay them upon a buttered plate until cold. Currants may be dipped by holding them by their stems. Grapes are taken up on the point of a long pin, dipped in the sugar, and laid carefully aside to dry. Oranges are removed from their skins and pulled apart into as small pieces as 'one likes, and then dipped with the assistance of the pin, after the fashion of the grapes. These articles of delicacy are not only delicious but decorative. The sections of orange may be arranged prettily about the plate, or built up into a cone, with the smaller fruits piled into the interstices and around the base. Or an easier way to sugar fruits is to beat the white of the egg just enough to break, then dip fine stones of cherries or currants into the egg and then into powdered sugar, and dry on a sieve. A fine dessert of cherries is produced in this way : Have a quantity of the best, ripest, and reddest cherries, not only on the stems, but on the stalk and still in leaf. One hour before you sit down to dinner, put these bunches in the refrigerator. Have these stalks placed on a large china dish and brought to the table as the last article in the dessert. They are now not only more freshingly cool, but they are covered lihd dripping with ice-cold dew, every separate bead and drop of which glistens and sparkles like a precious gem. The cherries are now set in diamonds. This caps the climax of everything in the way of an elegant and appetizing dessert. APPLE MERINGUE. Stew and sweeten ripe, juicy, tart apples ; mash smooth and flavor with lemon juice or grated peel, and put in a dessert dish for tea. Spread over the apple a thick meringue, made by beating to a stiff froth the whites of three eggs and three tablespoonfuls of powdered sugar ; flavor with vanilla ; beat until it will stand alone, and cover the sauce very thick ; set back in the oven until set. Eat cold. PRESERVED APPLES. Make a nice syrup of sugar and water, and put in some small pieces of ginger root or the yellow of orange peel; have some good firm apples pared and halved — pippins are best — and when the syrup has boiled up three or four times and been skimmed, drop in the apples and cook until transparent, but they must not go to pieces. Let them be quite cold before eaten, and good cream greatly improves them. APPLE OMELET. Six large pippins or other tart apples, one tablespoonful of butter, three eggs, six tablespoonfuls of white sugar, nutmeg to the taste, and one teaspoonful of rosewater ; pare, core and stew the apples, as for sauce ; beat them very smooth while hot, adding butter, sugar and flavoring ; when quite cold add the eggs, beaten separately very light ; put in the whites last and pour into a deep bake dish previously warmed and well buttered. Bake in a moderate oven until it is delicately browned. Eat warm — not hot. STEAMED APPLES.