The new practical housekeeping

Raspberry Cream. — One quart good cream, one pint fresh raspberries ; mash and rub fruit through a fine sieve or strainer to extract the seeds, bring the cream to a boil (having reserved one pint for froth), and add it to the berries while it remains hot, sweeten with powdered sugar to taste, let it become cold. Now raise cream, which has been reserved, to a froth with a beater, take off the froth and lay it on a sieve to drain ; fill dish, or glasses as in almond custard, with the cream and place froth on top. Very nice. Any kind of berries, jam or jelly is good, and can be used without straining. Rock Cream, — Boil one cup rice in a custard-kettle in sweet milk until soft, add two tablespoons loaf sugar, a salt-spoon salt ; pour into a dish and place on it lumps of jelly ; beat whites of five eggs and three tablespoons pulverizea sugar to stiff froth, flavor to taste, add one tablespoon rich cream, and drop the mixture on the rice, giving it the form of a rough snowy rock ; or, flavor the rice with essence almonds, or any other preferred, put into cups and let stand till cold ; then turn out in a deep glass dish and pour round them a soft custard made after any good recipe, placing on top of each ball a bit of bright colored jolly. Flavoring must be same in rice and custard. Ruby Cream, — Soak half pint tapioca over night in half pint water ; simmer over slow fire in a pint cold water until clear, the soaked tapioca and a lemon rind cut in pieces ; skim out lemon paring and stir in four ounces sugar, half pint currant jelly, juice one lemon, two teaspoons scokeberry syrup; let simmer a few minutes and pour into one large or two small glass dishes, and when perfectly cold (just before serving) cover it with either of these snows : Whipped whites of four eggs with three ounces powdered sugar added gradually, flavored with a little lemon, or one pint cream whipped with two and one-half ounces sugar. Very ornamental, and called also " Ruhy under the snow" Tapioca Cream, — Soak over night two tablespoons tapioca in one-hali cup milk (or enough to cover) ; bring one quart milk to boiling point ; beat well together yolks of three eggs, lialf cup sugar and one teaspoon lemon or vanilla for flavoring ; add the tapioca, and stir the whole into the.boiling milk, let boil once, turn into the dish, and immediately spread on the whites. Serve when cold. Tea Cream. — Dissolve one-half package gelatine in one cup milk, add one cup white sugar, and pour over it one large cup strong tea, boiling hot, strain through fine muslin and let cool; whip pint of rich cream and also two eggs; when the gelatine is perfectly cold beat in the whites until it is a firm froth, then whip in the cream ; set away in a wet mold for eight or ten hours, and serve cold with sweetened cream. coffee Cream, is made in same manner, substituting cup strong black coffee for the tea. , Both made at a time, molded in cups or individual molds, and turned out in alternate rows upon a plate, they make a handsome dish, and give guests a choice. The stronger and blacker the coffee the greater the contrast.