The national course in home economics

One quart of liquid coffee and two tablespoonfuls of corn-starch. Dissolve the corn-starch in a small portion of the coffee; heat remainder to boiling point, stir in the corn-starch and cook two or three minutes. Pour into cold, wet molds and serve with whipped cream. Anna Johnson. RHUBARB DESSERT. Trim off the crust of stale bread, cut it in fingers two-thirds of an inch thick, dip each piece in melted butter and line the bottom and sides of small buttered molds. Fill the center with stewed and sweetened rhubarb and cover the top with buttered fingers. Bake in a moderate oven for about thirty minutes and serve with whipped cream. . Mary Peters. SOUFFLE OF OATMEAL. Mix one cupful of oatmeal with one tablespoonful of butter, one tablespoonful of lemon juice, one-half cupful of sugar and one cupful of milk and cream. Cook five minutes. Take off and add while stirring two eggs, one-half teaspoonful of baking-powder and two large apples pared and thinly sliced. Turn into a buttered pudding dish and bake in a moderate oven until it swells and has a yellow color. Sprinkle with sugar and serve with cream. Emily Brooks. FROZEN CONFECTIONERY DESSERT. Scald one pint of milk in a double boiler; sweeten with one-fourth of a cupful of sugar and pour slowly into three beaten eggs. Return to the double boiler and stir until it thickens, about three minutes; do not let it stay too long or it will curdle. When cool add one pint of sweet cream, one-half cupful of sugar, one-quarter of a box of gelatine dissolved and strained, one-half teaspoonful of vanilla. Pour into the freezer and when half frozen open and put in one teacupful of blanched and chopped almonds, one teacupful of candied ginger chopped, and one-half teacupful of candied cherries. Stir in and finish freezing. Margaret Hunter. FAIRY PUDDING. Take five pieces of common sponge cake, split them, spread with butter, put them together again and lay in the bottom of a buttered pudding dish. Make a custard of two eggs, three cupfuls of milk and one-half cupful of sugar, flavor with vanilla or any flavor you choose. Pour this over the cake and bake one-half hour. Mrs. Melville Hewitt. PEACH SURPRISE. Scald three cupfuls of milk in a double boiler and stir into it two tablespoonfuls of corn-starch, previously wet in a little cold milk. Remove from the fire, stir in one tablespoonful of butter, the yolks of two eggs, one-half cupful of sugar and beat to a cream. Drain the juice from a can of peaches, put them in a baking dish, cover with the above mixture and set in a hot oven ten minutes; remove and spread with the stiffly beaten whites of the eggs, sweetened with three tablespoonfuls of powdered sugar, and return to the oven to brown. Serve with the sweetened peach juice. Lulu Fisher. VANITY FAIR. Make a boiled custard with one quart of milk, yolks of three eggs and three-quarters of a cupful of sugar; line a large glass dish with slices of sponge cake dipped in sweet cream, then a layer of blackberries well sweetened, then another layer of cake and berries as before. When the custard is cold pour it over the whole; then beat the whites of the eggs to a stiff froth, add one-half cupful of sugar and flavor with vanilla; heap up on the top and decorate with a few large berries. Emma Folsom. PEACH SNOWDRIFT.