The national course in home economics

free from moisture. Whip one pint of cream, put it in a basin, place basin in a pan of cracked ice; add two-thirds of a cupful of powdered sugar and a teaspoonful of vanilla. Add the rice. Stand the gelatine over the tea-kettle until dissolved; strain it slowly into the cream and stir constantly, but carefully, until the whole is partly congealed. Turn into previously wet molds and stand aside to harden. Take one-half tumblerful of crab-apple jelly, add to it a cupful of water and stir over the fire until thoroughly melted. When pudding is ready to serve turn from the mold, pour over this sauce and serve. Mrs. A. Partridge. PRUNE WHIP. Wash and soak over night one-half pound of prunes in water to cover; in morning cook in same water until tender; remove the stones; add onehalf cupful of sugar; cook until of the consistency of marmalade; then put through a sieve; beat the whites of four eggs until stiff; add prune mixture and beat until well mixed; pile lightly on a dish and bake a delicate brown. Miss T. P. M. CHARLOTTE RUSSE WITH PINEAPPLE. Peel and cut a pineapple in slices, put into a stew-pan with a cupful of white sugar and one-half teacupful of water; stew until it is quite tender, then rub it through a sieve, place it upon ice. When cold add a pint of cream well whipped, a few pieces of nuts, and pour it into glasses lined with lady's-fingers standing lengthwise. Put in center of each a little jelly. Mrs. Minnie Hearter. FRUIT SALAD. Put in the center of a dish a pineapple pared, cored and sliced thin yet retaining as near as possible its original shape. Peel, quarter and remove the seeds from three oranges; arrange them around the pineapple. Take three bananas, peel and cut into slices crosswise; arrange these wreath-fashion around the oranges and over all this strew a few fresh ripe strawberries. Pour one pint of pulverized sugar over the fruit and serve. Anna Vallens. FRUIT SALAD— No. 2. Cut small cantaloupes in halves and if overripe scoop out and throw away. Fill with cold seeded grapes, peaches, bananas and shredded pineapple. Use orange juice for flavoring. Sprinkle over pulverized sugar. If sweet, do not remove flesh of melons. Set on ice twenty minutes. E. J. T. FRUIT SALAD— No. 3. Four bananas, two oranges sliced fine, one-half cupful of sugar. Dissolve one-half box of gelatine (according to directions on box), pour over fruit and set away to harden. Cut in squares, serve with whipped cream on each square. Any kind of fruit may be used. Mrs. W. Yokes. FRUIT BLANC MANGE. Take one quart of milk and soak one-half of a box of gelatine in it for one hour; place it on the fire and stir often. Beat the yolk of one egg very light with a cupful of sugar, stir into the scalding milk and heat until it begins to thicken (it should not boil or it will curdle); remove from the fire and when nearly cold stir in some nice stewed and sweetened fruit without the juice (cherries, raspberries and strawberries being the best); then pour into molds wet in cold water and set away to cool. Serve with cream and sugar. Mrs. R. M. Nesbitt. MACAROONS. For cocoanut, almond, chocolate and other macaroons and kisses look under the head of Cakes, Cookies, etc. They are a delicious accompaniment to ices, creams and all soft and cold desserts. FRUIT SHORTCAKES.