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thoroughly, but stirring as little as possible : put together quickly and when properly made the dough will stand up stiffly if cleft with a knife. The dough, or a part of it, is sometimes colored with cochineal ; have ready either hickory or maple boards three-fourths of an inch thick, to fit oven, soak them fifteen minutes in cold water and cover them with strips of heavy manila paper about two and a half inches wide ; on these drop the mixture from the end of a dessert-spoon (or use the meringue bag), giving the meringues the form of an egg, dropping them about two inches apart on the paper, and bake till a light brown. They should bake very slowly, as the longer they are baked the thicker the crust will be. Leave the oven door open for a half hour at least. Take up each strip of paper by the two ends, turn it gently on the table, and with a small spoon take out the soft part of each meringue, strew over them some sifted sugar and return to oven bottom side up to brown. This recipe makes four dozen double meringues and they may be kept for weeks. When wanted for table, fill with whipped cream, ice-cream or jelly, place two of them together so as to inclose the filling and serve.. vary their appearance, finely chopped almonds or currants may be strewn over them before the sugar is sprinkled over, and they may be garnished with any bright colored preserve. Or, instead of making above shape, form the meringue dough into half balls about six inches in diameter; dry them in the oven very slowly, so that the crust is about one-third of an inch thick. When emptied of the soft interiors and when cold, two shells are placed on a platter like an open clam shell, and the whipped cream (already set by being on ice) is banked between them, as shown in cut, reaching as high as suits the fancy. The cream may be decorated with berries, sliced nuts or candied fruits, or served without ornamentation. Marsh-Mallow. — Take one pound each gum arable and fine sugar, half a pint of the decoction of marsh-mallow root, two or three drops essence of neroli, or a small quantity of orange flower water and whites of six eggs ; pulverize the gum arable very finely, after which place it in a round-bottomed basin (which must be very clean and bright). Add to it one and a half pints water, place it upon a slow fire to dissolve, stirring it constantly with a wooden spatula or paddle to prevent its adhering to the bottom and scorching. When it is entirely dissolved strain through a fine wire strainer into a clean basin. Now add the decoction of marsh-mallow and sugar, place over a slow fire (one covered with a thin layer of ashes), and cook to a thick consistence, stir-