To obtain a firm cream which can be used for ornamenting cold puddings with bag and tube, use double cream (or cream that is two clays old). Prepare the cream some time before it is wanted; put it in a basin and beat on ice, or in a cold place, with slow and even motion till the beater stands in the cream, or till it can be drawn to a point. Fast beating breaks the cream, makes it curdle and get weak; a pinch of salt added assists in giving better consistency to the cream. After the cream is beaten firm, put it on a sieve to drain for thirty minutes. To use it, beat into one quart of cream from four to six tablespoonful fine powdered sugar, add flour, and use with bag and tube. The puddings may be decorated in reverse colors, using pink and white cream. - Contributed. Williams. Ariz.