The national course in home economics

Peel two dozen Spanish chestnuts. Put them into boiling water five minutes, take off the second skin and boil until tender with one-half of a stick of vanilla and one-half the thin rind of a fresh lemon in the water with them. Drain them well and pound them in a mortar. Press them through a hair-sieve and mix with them one-quarter of a pound of powdered sugar, a glass of maraschino, and one-half pint of thick cream. Dissolve three-quarters of an ounce of best isinglass in a little water, stir it into one-half pint of hot cream, add the chestnuts, etc., and keep stirring the mixture gently until it is sufficiently stiff to hold the fruit without letting it fall to the bottom. Work in two ounces of picked and dried currants and two ounces of candied citron cut into thin strips. Put the mixture into an oiled mold and set in a cool place to stiffen. , , Mrs. W. Adler. SOUFFLE A LA VANILLA. Take six eggs and whip the whites, three pints of whipped cream, twelve ounces of sugar. Flavor with vanilla. Whip the egg whites well, then whip in the sugar. Whip the cream and mix all together. Add the flavoring. Pour the mixture into the mold and put the mold into strong salted ice. Mrs. Emma Beidelmann, ICE CREAM SOUFFLE. Four eggs, three gills of good cream, five ounces of sifted sugar and essence of vanilla. Whip the cream in a cold basin until it is stiff. Whisk the eggs to a froth with a knife on a plate. Mix them lightly into the cream and add the sugar and essence. Freeze it in the cream freezer and dress it in a souffle tin. Mrs. Mary Manning. CHARLOTTE RUSSE (FROZEN.) Cut a sponge cake into sheets one-quarter of an inch or more thick, according to the size of the molds used, the thin sheets for small molds. Dissolve one and one-half ounces of gelatine in a gill of hot water. Beat a quart of cream in a large china bowl, set on ice removing the froth often till only one-half pint of cream is left, to which add four ounces of pulverized sugar, and the flavoring, which may be a teaspoonful of either orange, vanilla or nectarine When the gelatine is lukewarm, strain it, with the sugar and cream, into the froth, in a bowl set on ice; stir till it begins to stiffen, then fill the molds and keep on ice till wanted to serve. Mrs. D. Roberts. FROZEN BANANAS. Cut four bananas crosswise in very thin slices; add two-thirds cupful of powdered sugar, let stand an hour, then add one quart of water and the grated peel of a lemon. When the sugar is dissolved put all in a freezer and freeze as you would ice-cream. Mrs. C. A. Stewart, FROZEN PEACHES. One quart of ripe peaches pared and sliced, one quart of water, one pint of sugar. When the sugar is dissolved, freeze. This is a delicious change from the usual desserts. Minnie B. Heath. FROZEN PINEAPPLE CUSTARD. One pint of milk and two eggs. Beat the yolks with two-thirds cupful of sugar and stir into the milk, then heat it to nearly the boiling point, stirring all the time. When cold add one cupful of sweet cream and the beaten whites of the eggs. Place in the freezer and turn till almost solid, then stir in one small pineapple grated which has stood an hour in one cupful of sugar. Adelaide R. Covert. TUTTI FRUTTI