The national course in home economics

Take as many freshly-gathered raspberries as wanted. Whisk the white of an egg, and stir in with it two tablespoonfuls of cold water. Dip the raspberries quickly one by one in the liquid, drain them, and roll them in finely powdered and sifted sugar. Lay them on paper to dry and arrange them prettily in a fancy dish. Mrs. W. Sues. ORANGE SALAD. Peel one-half dozen oranges, free them from the white skin, and cut them into slices of about one-quarter of an inch in thickness. Arrange them neatly in a compote dish, strew three ounces of finely-powdered sugar over them and pour upon them a wine-glassful of California sweet wine. If it stands a day before using it is richer. S. E. F. FIGS AS A DESSERT. Dried figs make a very agreeable dish, but they must be prepared the day before and set away on ice. Soak them first, then simmer slowly till plump. Drain and pile them in a bon bon dish. Serve whipped cream around the dish. Flavor and sweeten the cream with vanilla or sherry. P. Thomason. ORANGES IN FANCY SHAPES. There are many artistic ways of arranging oranges. Cut the peel vertically at even distances, beginning at one end, down to the center. Now peel down the loosened skin but do not break or cut off but tarn points in. The whole resembles a rose. Another pretty way is to peel off the entire skin and slice the oranges crosswise; sugar well and place each slice as though it was uncut. Ione. ICED GRAPES. Wash and drain large dry bunches of ripe grapes, two or three varieties if possible, dip into beaten white of egg, put in sieve so that they will not touch each other, sift powdered sugar over and put in a warm place to dry. Cherries may be prepared in the same way. Mrs. N. K. B. FRESH RASPBERRY COMPOTE. Bruise a quart of sound raspberries thoroughly, put them into a glass dish, and sprinkle a pound of powdered sugar over them. Let them lie in a cool place for a couple of hours, then pour over them a quart of thin claret and a quart of cold water. Send sponge cake or any light cake to table with them. Mrs. Lottie Meisman. ORANGE COMPOTE. Peel the oranges, cut up into sections, pare off all the white skin and cut them into slices; place these in a circle in a preserve dish, pour a little brandy over and let stand in a cool place in their own juice thirty minutes. Corrine Betts. FRESH STRAWBERRY COMPOTE. Select fine ripe berries, hull them and arrange in a pyramid in a preserve dish; press others through a sieve and put the pulp into a vessel with plenty of powdered sugar and the juice of an orange; stir well and place both this and the strawberries in the ice-box. When ready to serve pour the sweetened pulp over the berries. M. Brubaker. A DESSERT OF PEACHES. Select the largest and finest and rub the down off with a clean cloth. Lay them on a dish in the form of a diamond and pile them up, row upon row, to the height you wish. Cut paper peach leaves and build in unless you can obtain the real leaves. Put a circle of the leaves around the base of the fruit. Mrs. Sophia Morris. APPLES. This fruit, which every one loves, can be eaten in any way. Pick nice, juicy ones, wipe and polish with a soft napkin and serve in a fancy basket decorated with apple leaves. P>uit knives of silver should accompany them. Miss Grace Johnson. ORANGES, SLICED.