The national course in home economics

ounce of chocolate. Soak the gelatine in the cold water for two hours. Whip and drain the cream, scrape the chocolate and put the milk on to boil. Put the chocolate, two tablespoonfuls of sugar and one tablespoonful of hot water in a small saucepan and stir on a hot fire until smooth and glossy. Stir this into the hot milk. Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into a basin that will hold two quarts or more. Place the basin in a pan of ice-water and stir until cold, when it will begin to thicken. Instantly begin to stir in the whipped cream, adding one-half the amount at first. When all the cream has been added dip the mold in cold water and Turn the cream into it. Wipe out the chilled mold and turn the cream into it. Place in the ice chest for an hour or more. At serving time dip the mold in tepid water. See that the cream will come from the sides of the mold and turn out on a fiat dish. Serve with whipped cream. Maria Parloa. CHOCOLATE MOUSSE. Put a three-quart mold in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mold and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space. Whip one quart of cream and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of chocolate, three tablespoonfuls of sugar and one of boiling water and stir over a hot fire until smooth and glossy. Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the whipped cream. Pour the chocolate in a thin stream, into the cream, and stir gently until well mixed. Wipe out the chilled mold and turn the cream into it. Cover and then place a little ice lightly on top. Wet a piece of carpet in water and cover the top of the pail. Set away for three or four hours; then take the mold from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish. Maria Parloa. BAKED APPLES IN MOLD. Dissolve bromangelon in the usual way, pour over a dish of baked apples. When congealed serve with cream. (Bromangelon can be procured of any grocer.) Amy. APPLE CHARLOTTE. Rub the bottom and sides of a baking pan with butter and line with slices of wheat bread or rolls; peel tart apples, cut small and nearly fill the pan, scattering bits of butter and sugar between the apples; grate a small nutmeg over the apples, soak as many slices of bread or rolls as will cover, and on this put a plate with a weight on top to keep the bread close upon the apples. Bake in a quick oven. The proportion of apples, butter and sugar to be used is: To one-half peck of tart apples one-half pound of sugar and one-quarter pound of butter. Mrs. B. Mahoney. MACAROON WHIPPED CREAM. (Delicious.) Grate one dozen macaroons, whip one pint of cream to stiff froth, beat in gradually the grated macaroons, one-fourth cupful of sugar. Flavor with vanilla and pour in mold. When set, turn out on platter. Pour whipped cream over and decorate with candied cherries. Minnie Jones. CORN-STARCH AND CHERRY MOLD.