With a saucepan over the sea

Pick and press through a sieve sufficient berries to make a pint of pulp, add 10 ounces of sugar, }4 a teaspoonful of vanilla, and i }i ounces of gelatine, melted in i cup of water. Stir until almost firm, add sufficient whipped cream to fill a 3-pint mould. Set on ice. With a Saucepan over the Sea HONEYCOMB CREAM. (Switzerland.) Strain and sweeten the juice of 2 lemons and an orange, add 1^4 pints of hot cream or rich milk, set these in a pan of hot water, stirring until thick, then pour from a height into a glass dish, so as to froth it well. Set on ice, and when firm, serve. HOLSTEIN CREAM. (Germany.) Infuse the rind of a lemon for ^ hour with a pint of cream, in a warm place. Then boil it, add a teaspoonful of ground rice and two tablespoonfiils of sugar. Boil, stir a little longer, pour into a dish with slices of sponge cake in it, and set on ice. Serve cold. PINEAPPLE CREAM. (France.) Chop and core i large ripe pineapple, add 9 ounces of sugar and 2 tablespoonfuls of brandy, and set aside 2 hours. Cook the peel and core in ^ pint water for i hour, strain, cool it, and add to the rest. Boil it J^ hour, skim it, add ^ ounce melted gelatine, cook 10 minutes longer, add i^ pints cream. Whisk until frothy, set in a mould on ice. Turn out on a glass dish when firm. ALPINE BASKETS. (Switzerland.) Make a mixture of whites of eggs and sugar as used for kisses and meringues, drop in large 18s With a Saucepan over the Sea spoonfuls on buttered paper, set on a board and bake until yellow. If the spoonfuls have been given the right shape, — a pastry bag is the best thing to use, — the baskets, which must be scooped out of any soft part in the centre, will be a good shape. Stand them on end, let them dry, and fill with whipped cream, sweetened and flavored with a little cordial or vanilla. Drop small red strawberries over the tops. MERINGUES. (Paris.) Beat the whites of 5 eggs very stiff, add slowly I pound of the finest pulverized sugar, beat long and well, then drop in spoonfuls on sheets of oiled paper, set on tin or boards. Bake until yellow, cut them off, and join two together. This makes 25 small meringues. Use for afternoon tea. MARASCHINO JELLY. (France.) Squeeze and strain the juice of an orange, a lemon, and a peach, add 12 tablespoonfuls of orange-flower water, J/^ ounce of sugar, and the zest of a lemon. Melt the sugar in i glass of water before adding. Put these with i^ pints of jelly made from calf's feet or gelatine, ^ pint of Maraschino cordial, and the shells and beaten whites of 6 eggs. Line a mould with strawberries dipped in claret, and pour this over, through a With a Saucepan over the Sea sieve. Set on ice, and serve with custard or whipped cream. GOOSEBERRY FOOL. (England.) Trim i pound of green gooseberries, cook with I cup of water and ^ pound of sugar. When soft, press through a sieve, add i pint of rich milk or cream, boiling hot, then put on ice in a bowl, and serve cold. JELLY OF GREEN GAGES. (England.) Skin and stone i^ pounds of ripe gages, add lo ounces of sugar, and a few of the kernels, blanched. Boil to a pulp, add J^ ounce of dissolved gelatine, and pour into an oiled mould. Serve cold, with cream. APRICOT CUSTARD. (Vienna.) Strain and make a pulp of ^ pint of stewed apricots. Mash these through a sieve, add 6 ounces of sugar and the juice of yi an orange, cook and stir until thick, then add the whites of 4 eggs well beaten, pour into a dish, dust with sugar, bake 20 minutes in hot oven, and serve at once, with wine sauce or cream. APRICOT CREAM. (France.) Stone and slice i pint of cooked apricots, add juice of a lemon, 4 ounces sugar, and a table- With a Saucepan over the Sea spoonful of Maraschino or Kirsch cordial. Boil, stirring it, add ^ ounce melted gelatine, in a cup