The previous chapter was devoted to cheap and good sweet dishes of the kind usually called dessert in this country; the dessert proper, however, consists of fruit, creams, ices, small and delicate cakes, fancy crackers, and confectionery. We give here directions for making some of these enjoyable delicacies at a very moderate rate.

It must always be borne in mind that the prices quoted are those which prevail when the articles specified are in season, and consequently abundant and cheap. As apples are very plentiful, and generally cheap, we shall begin with dishes made from them.

Compote Of Damsons

Wipe one quart of sound, ripe damsons, (cost ten cents,) with a clean, dry cloth, drop them, one by one into the following syrup: make a syrup by melting one pound of loaf sugar (cost fifteen cents,) with one pint of water, stir in the white of an eggt (cost one cent,) and boil the syrup fifteen minutes, skimming it clear. Simmer the plums in this syrup until they are tender, about five minutes, but do not let them break; take the plums up carefully and arrange them in a heap on a shallow dish, letting the syrup boil about ten minutes, until it is quite thick; then remove it from the fire, cool it a little, and pour it over the plums. The dish will cost about twenty-five cents.

Stuffed Dates

Remove the stones from a pound of fine dates, (cost ten cents,) by cutting them open at one side; remove the shells and skins from half a pound of almonds, (cost ten. cents;) the skins can easily be rubbed off by first pouring boiling water on the almond kernels; replace the date-stones with the almonds, and arrange the dates neatly on a shallow dish; dust a little powdered sugar over them, and keep them in a cool, dry place till ready to use. The dish will cost twenty-three cents.

Stewed Figs

Dissolve four ounces of powdered sugar, (cost three cents,) in one pint of cold water, and flavor with a few drops of any essence preferred; put into it a pound of nice figs, (cost ten cents,) heat slowly, and stew gently for about two hours, or until the figs are tender. Eat hot with a dish of boiled rice, or serve cold. The cost will be less than fifteen cents.

Pineapple Julep

Pare and slice a very ripe pine apple, which in season will cost about ten cents; lay it in a glass dish; pour over it the juice of one orange, (cost two cents,) the juice of one lemon, (cost two cents,) a gill of any fruit syrup, (cost about five cents,) and two table-spoonfuk of rum, (cost three cents;) sprinkle it with a little powdered sugar, cool it on the ice, and serve it cold. It will cost about twenty, five cents.

Lemon Snow

Soak one ounce of gelatine, (cost eight cents,) in one pint of cold water for half an hour; peel the yellow rind from three lemons, (cost six cents,) and squeeze and strain their juice; put the rind and juice of the lemons into a saucepan with eight ounces of loaf sugar, (cost eight cents,) and stir until the sugar and isinglass are quite dissolved; pour it into a bowl, and let it cool, and begin to grow firm. Then add the whites of three eggs, (cost three cents,) and beat to a stiff froth. Pile by the tablespoonful high in the centre of a glass dish. It is pretty and delicious, and costs only about twenty-five cents.