Velvet Cream

Two tablespoons of gelatine, dissolved in a half-tumbler of water; one pint of rich cream; four tablespoonfuls of sugar; flavor with vanilla extract or rose water. Put in moulds and set on the ice. This is a delicious dessert, and can be made in a few minutes. It may be served with or without cream.

Whipped coffee cream for one who likes the coffee flavor is perfectly delicious as a last morsel at a formal dinner or an afternoon lunch. Take two ounces of coffee beans and roast them; while fresh and still warm put them in one pint of rich cream, which you have sweetened liberally with sugar. Let this stand for an hour; then strain through a muslin cloth laid in a colander; dissolve a tea-spoonful of gelatine in a little cold milk, and add to the cream; then whip it to a firm froth. The gelatine may be dissolved in a little orange water, or lemon extract if you choose.

Crystallized Oranges

Crystallized fruits form a prominent feature in all confectioners' windows just now, and beguile boys and girls into spending all their spare money for them. If they care to take the trouble they can prepare oranges, at home, which will take the place at half the expense of the costly fruit. Peel and quarter the oranges, make a syrup of one pound of sugar to one pint of water, let this boil until it is like candy around the edge of the dish, then dip the oranges in this and let them drain; keep them where it is warm, and the candied syrup will become crystallized. Try this;. it is delicious.

Sour Milk Biscuit

Sift one quart flour containing one teaspoonful soda and one of cream tartar through a fine sieve, then add a teaspoonful of salt, a tablespoonful of butter; mix with sour milk stiff enough to roll out. Let them stand ten or fifteen minutes before baking, then bake in a moderately quick oven.

Corn Meal Muffins

Stir two cupfuls of cream or milk with the yolks of three well-beaten eggs, Sift together one cup of flour, two cups of yellow Indian meal, two teaspoonfuls of baking powder, a teaspoonful of salt, one tablespoonful of yellow sugar. Stir in the milk and eggs. Beat well together. Add, lastly, the well-beaten whites. Pour on well-buttered muffin rings. Bake in a well-heated oven and serve as soon as baked.

Green Corn Cakes

Grate green corn and mix with milk, adding flour enough to make a batter stiff enough to hold the corn together; add a teaspoonful of yeast powder to a pint of batter and fry as you would griddle cakes.

Rice Cakes

Take a pint bowl of cold boiled rice, three eggs, a little salt, one pint of milk, and flour sufficient for quite a stiff batter; add a scant teaspoon of yeast powder to the flour before mixing the other ingre-dients; fry in cakes in butter or lard.

Stuffing For A Turkey

For a turkey weighing from eight to ten pounds, allow one loaf of stale baker's bread, one quart of oysters, one lemon, two roots of celery and one-quarter of a pound of butter. It is taken for granted that the turkey is thoroughly cleaned and wiped dry before putting the stuffing in. Crumble the bread till very fine : season with pepper and salt. Drain the oysters, setting the liquor aside. Now take a very sharp knife and peel off the outer rind of the lemon, being careful not to have any of the bitter and tough white skin left on : cut the peel in very small bits; chop the white part of the celery very fine, adding the butter and the juice of the lemon; mix the ingredients mentioned, stirring until thoroughly mixed; then proceed to stuff body and crop. A turkey of the size spoken of requires at least two hours' baking, and it should be basted frequently; the liquor of the oysters should be put in the pan when the pan is first set in the oven, and this is to be used in basting. The giblets and liver should be cooked in a basin on top of the stove, then chopped very fine and when the gravy is made add them to it.