The national course in home economics

Take one quart of milk, three tablespoonfuls of corn-starch, two eggs, beating whites and yolks separately and a little salt. Dissolve the starch in milk, adding yolks, and bring to a boil. Fill molds or cups, if you have no molds, one-half full. Beat the whites to a froth and beat four tablespoonfuls of sugar with them. Turn the corn-starch out of the cups onto fancy plates or dishes and pour the whites over. Decorate with candied cherries or jelly. Candace Gregory. ITALIAN CREAM. Take one quart of cream, sweeten one pint of milk very sweet and flavored highly with sherry wine and vanilla. Beat it with an egg beater and remove the froth, as you make it, onto a dish till it is all froth. Dissolve a package of Cox's gelatine in a little warm water. Set the dish containing the froth into a tub of ice. Pour the gelatine into it and stir constantly till it thickens, then pour into molds and set in a cool place. IsA Robinson. CRUSHED PEACHES. One can or twelve large peaches, two coffee-cupfuls of sugar, one pint of water and the whites of three eggs. Break peaches with the sugar, water, etc., and stir all together. Freeze all into a form. Beat the eggs to a froth and pour over. Ida Montroy. HERINQUE. Take the whites of two eggs, a pinch of salt, one-half teaspoonful of vanilla and four tablespoonfuls of confectioners' sugar. Put the eggs in a large, shallow dish; add salt and beat with a fork or egg whip until very stiff; add vanilla and beat again, then the sugar, and beat until it will stand alone. Miss Elizabeth K. Burr. SALTED ALMONDS. For a company of six persons blanch one pound of almonds. Put in a granite baking pan one tablespoonful of melted butter and one tablespoonful of salt. Stir till well mixed, then bake fifteen minutes, stirring often. They must be bright yellow-brown when done. They are a fine appetizer and should be served with the meat course at dinner. Mrs. G. R. Olcott. NUT AND FRUIT MOLD. Prepare bromangelon in the usual way. When about one-half jellyfied or set, lay into it some bananas, peaches, or any fruit, so as to make a nice combination. Serve very cold. Nuts may be used if desired. Use sweet or sweetened fruit. Mrs. A. L. Clute. STEWED APPLES. Apples cooked in the following way are very pretty on a lunch table and are appreciated as a relish. Select six firm round greenings, wipe dry and cut in halves but do not pare, place in a shallow stew-pan, skins down, with sufficient water to cover and add one cupful of sugar. Each half should cook on the bottom of the pan and be removed from the others so as not to injure its shape. Stew slowly until the pieces are tender; remove to a dish, pour syrup over the apples. Eat cold. Mrs. T. B. Lovewell. DESSERT OF CHESTNUTS. Take large chestnuts, boil them in water till you can pierce them with a fork, then boil them in sugar and water, removing all scum. Leave them in this syrup till cold. Then skim them out and pile them on a dish. Return the syrup to the fire, boil it down till thick and pour it over the nuts. Whip cream and serve with them, cold. Mrs. Kate Dagy. PEAR5 A LA NATURAL. Choose fair, smooth ones. Put them into cold water and boil them whole, leaving on the stems. It takes about one hour to boil them tender. Then pour sweet cream over them, in each dish, as you serve.