The new practical housekeeping

To serve very handsomely with cream, set to form in a mold with cylinder in I center (any pudding or cake mold will do) one may be improvised by stitching together a roll of stiff paper just the height of mold, butter it well and hold in center of mold while filling, putting a light weight on it to keep in place ; or, better still, use a bottle filled with shot or damp salt. When blanc-mange is turned out slip Out this cylinder, fill the cavity with whipped cream, raising it to pyramidal form, and heap same about the oase ; or, form in melon mold and serve with whipped cream around it. Farina Blanc-Mange* — Set a quart new milk over boiling water, reserving a few spoonfuls in which mix three ounces farina ; when the milk films add one-third cup sugar, the farina and a quarter teaspoon salt, and stir until cooked to thick batter; pour into wet mold, let stand three hours, and eat with sugar and cream, or any custard or sauce preferred. Raspberry Blanc-Mange, — Stew nice fresh raspberries, strain off the juice and sweeten to taste; place over the nre and when it boils stir in corn starch wet in cold water, allowing two tablespoons com starch for each pint juice; continue stirring until sufficiently cooked, pour into molds wet in cold water and set away to cool ; eat with cream and sugar ; other fruit can be used instead of raspberries. Rice Blanc-Mange, — Five ounces rice flour and one quart milk ; mix flour with a little cold milk and stir till smooth, then add and stir in six ounces fine sugar, a teaspoon grated yellow rind of a lemon, or two teaspoons pure vanilla extract, or a drop or two essence of almonds; then add the rest of the milk, stir all well together, place on the fire and boil and stir constantly until it thickens, then immediately pour into mold; let it remain till perfectly stiff and cold; eat with sugar and cream or any sauce preferred. Sago Blanc-Mange, — Boil a half pint pearl sago in one quart milk, or half milk and half water, until perfectly soft ; stir in two well-beaten eggs and pour into mold wet with cold water. Serve with the sweetened cream, or it may be eaten warm if preferredwith "Fairy Butter."'' Yanilla Blanc-Mange, — One ounce gelatine soaked in one quart milk one hour ; set over fire, add yolks of three eggs beaten with one cup sugar, beat to boiling, flavor with vanilla and turn into mold. Eat with sweetened cream. Apple Charlotte, — Soak one-third box gelatine an hour in third cup cold water, pour half cup boiling water over it, stir until thoroughly dissolvea and pour upon a scant pint of tart apples steamed and rubbed through a puree sieve, add one cup sugar and juice of one large lemon ; place in a basin of pounded ice and beat until it begins to thicken add well-frothed whites of three eggs, pour into two-quart mold that has been lined with sponge cake and set on ice to harden ; make a custard of the volks, one pint milk and three tablespoons sugar, and when the charlotte is turned out on a dish pour this around it.