Snow Flakes

Grate a large cocoa-nut into a glass dish, and serve with cream, preserves, jellies or jams.

Peach Meringue

Put on to boil a quart of milk, omitting half a cup with which to moisten two table-spoons of corn starch; when the milk boils, add the moistened corn starch; stir constantly till thick, then remove from the fire; add one table-spoon butter, and allow the mixture to cool; then beat in the yolks of three eggs till the mixture seems light and creamy; add half a cup of powdered sugar. Cover the bottom of a well-buttered baking-dish with two or three layers of rich, juicy peaches, pared, halved and stoned; sprinkle over three table-spoons powdered sugar; pour over them the custard carefully, and bake twenty minutes, then spread with the light-beaten whites, well sweetened, and return to the oven till a light brown. To be eaten warm with a rich sauce, or cold with sweetened cream.

Peach Custard

Equal parts rich sliced peaches, green corn pulp and water. Sweeten to the taste, and bake twenty minutes.

Raspberry Float

Crush a pint of very ripe red raspberries with a gill of sugar; beat the whites of four eggs to a stiff froth and add gradually a gill of powdered sugar; press the raspberries through a fine strainer to avoid the seeds, and by degrees beat in the juice with the egg and sugar until so stiff that it stands in peaks.

Florida Grape Fruit

The fruit stores display a new clear-skinned lemon-colored fruit, about three times as large as an orange, and bearing a general resemblance to that fruit. Its flavor is sub-acid, but its juicy pulp is inclosed in a tough white membrane of intensely bitter taste; when this membrane is removed, the fruit is delicious. To prepare it fir the table, cut the skin in sections and peel it off; separate the sections as you would those of an orange, and holding each one by the ends, break it open from the center, disclosing the pulp; tear this out of the bitter white membrane which covers the sections, carefully removing every part of it; keep the pulp as unbroken as possible, and put it into a deep dish with a plentiful sprinkling of fine sugar. Let it stand three or four hours, or over night, and then use the fruit. It is refreshing and wholesome, especially for a bilious temperament.

Fig Sauce

Figs are very fine for dessert, stewed slowly until soft. Season with two ounces loaf-sugar to a pound of fruit; cook two hours; add a glass port or other wine, also lemon-juice if liked. Can be seasoned with a few bitter almonds or orange-peel. - A Georgia housekeeper.