Miss Parloa's kitchen companion

Other floats may be made in a similar way, using raspberries, strawberries, peaches, cherries, apricots, etc. But if preserved fruit be taken, use only a quarter of a cupful. * Apple Trifle. The materials are : three pints of pared, cored, and quartered apples, half a pint of water, one cupful of sugar, a slight grating of nutmeg, and three pints of whipped cream. Put the water in the stew-pan and then put in the apples. Cover closely, and place on the fire. As soon as the apples begin to soften (which will be in about three minutes after they begin to boil), add the sugar and nutmeg, and cook gently for ten minutes. Take up, and set away to cool. At serving-time put them in a ^eep glass dish, and heap the whipped cream on top. Caledonian Trifle. This is made of eight eggs, one quart of milk, half a teacupful of sugar, one-fourth of a teaspoonful of salt, one teaspoonful of vanilla extract, two table-spoonfuls of currant jelly, and two table-spoonfuls of raspberry preserve. Reserve half a cupful of milk, and put the remainder on the stove in a double-boiler. Put aside the whites of three eggs in a cool place, and beat the yolks and the five whole eggs with the sugar and salt, using a spoon for the operation ; then add the cold milk. When the milk on the stove begins to boil, pour it upon this mixture, stirring all the while. Turn the mixture into the double-boiler, and set it over the fire. Stir until the liquid looks as thick on the edge of the spoon as in the middle. This will be in from five to six minutes if the water in the lower kettle has been boiling all the while. Pour the custard into a pitcher or bowl, and set it away to cool, stirring it occasionally. At serving-time pour it into a deep glass dish. Beat the reserved whites of three eggs to a stiff, dry froth. Stir into it one-half the currant jelly, broken into small pieces, and into the other half the raspberry preserve. Form these mixtures into little mounds on top of the custard. * Strawberry Trifle. Lay slices of stale cake in a deep glass dish, and pour over them enough canned strawberries to moisten well. Beat the whites of four eggs to a stiff, dry froth, and beat into them four table-spoonfuls of powdered sugar. When light and firm, slowly add two table-spoonfuls of wine or strawberry juice. Heap upon the cake and strawberries, and serve soon. Orange Charlotte. Use half a box of gelatine, one cupful of sugar, one of orange juice, the juice of one lemon, one cupful and a half of boiling water, half a cupful of cold water, and four Florida oranges of medium size. Soak the gelatine in the cold water for two hours. Pour the boiling water on it, and then place the bowl in a pan of boiling water. Add tlie sugar, and stir until dissolved. Now add the orange and lemon juice, and strain into a bowl. Place the bowl in a pan of ice-water, and stir frequently until the contents begin to congeal. While they are cooling, peel and slice the oranges. Line a quart charlotte-mould with them. As soon as the jelly begins to congeal, beat it vigorously. Continue beating the preparation until it is light and so thick that it flows in a thick stream. Fill the charlotte mould, and set away to harden. Bavarian Orange Charlotte.