Apricot Sponge.

Make a pint of jelly from dried apricots, stewed and strained. When half cold beat in the whites of two or three eggs, or one cup of thick cream, whipped, or use the white of one egg and one-half cup of cream. Use any other fruit pulp in the same way.

Fruit Sponges.

Make a soft custard with one pint of milk and the yolks of three eggs. Take from the fire and add one-half box of gelatin soaked in one-half cup of cold water, one-half cup of sugar, and a speck of salt. Strain and cool, stirring occasionally. When it begins to thicken beat thoroughly, and add one-half pint of sifted fruit pulp and the stiffly beaten whites of the eggs.

Or dissolve the gelatin in the hot fruit pulp, and when cold fold in one pint of cream, whipped. Pack in molds and serve cold. Whipped cream may be added as a garnish.

Either a cream or fruit jelly, or both together, may be blended with either whipped cream and stiff egg whites, or both. The important point is not to attempt the blending until the jelly or cream is half thickened. Then the sponge will be of uniform texture throughout, otherwise the jelly will separate from the froth and settle, while the froth stays on top, and, therefore, is at the bottom when the dessert is turned out of the mold.

Whipped Cream.

Heavy cream, costing forty to sixty cents a quart, may be whipped with an egg beater and forced through fancy tubes for a garnish, or used for filling cream puffs, etc. It may be slightly diluted for this purpose with fruit juice, strong coffee, or milk, and then is less likely to turn to butter in whipping.

Thin cream, or the heavy cream combined with an equal quantity of milk, is whipped with a special churn. Put cream and churn in a deep bowl, move the dasher down quickly and up slowly. Skim off the froth as it rises, and drain on a fine strainer.

All Cream To Whip Should Be Chilled.

Charlotte Russe.

Whip one quart of thin cream and drain on a fine strainer. Soften one-fourth box of gelatin, and dissolve by heating with a little of the cream which drips from the whip; add one-half cup of powdered sugar, a speck of salt, and one teaspoon of vanilla. Strain into an agate pan set in ice water; as the jelly thickens, with a wire whisk fold in the whipped cream. When all is mixed put in cups or a large mold lined with lady-fingers or thin slices of sponge cake.

Frozen Desserts.

So many names are given to different frozen desserts that a few words of explanation are needed.