Pistachio Cream Cake

½ cup butter. 2 cups sugar, scant. 1 cup milk. Whites of 3 eggs.

2¾ cups flour.

2 tsps. baking-powder.

½ tsp. almond.

Cream the butter, add the sugar, milk, eggs beaten till foamy, almond and flour mixed with the baking-powder. Bake in shallow pans, and fill with one cup rich cream, half cup powdered sugar, half cup pistachio-nuts, half cup almonds. Whip the cream stiff with a Dover beater; add the sugar, and the nuts chopped and pounded fine.

Roman Punch

1 cup lemon juice. 4 cups water. 2 cups sugar.

1 pint champagne. 1 gill maraschino.

Put water, lemon juice, and sugar together, freeze to a mush; then add champagne and maraschino and finish freezing. Serve in frappe glasses.

Sultana Roll

Wash and soak one-fourth of a cup of Sultanas in brandy or wine to cover. Mix one scant tablespoon of flour and a speck of salt with one cup of sugar; add one egg, and beat well. Pour on slowly one pint of hot milk. Turn into the double boiler, and cook twenty minutes. Cool and stir in one quart of cream, a few drops of almond and a tablespoon of vanilla. Color a delicate green with green color paste. Freeze it, and then use it to line baking-powder cans, pound size. Scatter the drained Sultanas through the cream, fill the centre with thick cream, sweetened, flavored with vanilla and whipped stiff. Cover, and let the cans stand in ice and salt one or two hours. Turn out, cut in slices, and serve with.

Pot-Pourri

Put a pint of alcohol or white preserving brandy into a large stone jar that has a tightly fitting cover; then, as the summer fruits come on, put them into the alcohol with an equal amount of sugar; thus a cup of sugar and a cup of fruit. Stir every day with a clean wooden spoon. Use strawberries, pineapples, raspberries, currants, blackberries, apricots, cherries, peaches, plums, and grapes. Plums and peaches should be peeled, stoned, and cut fine. Cherries should be stoned, and grapes should be seeded. The alcohol is enough for the jarful of fruit, and will cook and keep the fruit perfectly. About a month after putting in the last fruit, it will be ready to use.

As the seeds of small fruits become hard by the brandy, it is better to mash them and use only the juice, particularly with currants, blackberries, and raspberries.

Rhubarb Jelly

September, or not earlier than the middle of August, is the best time to make rhubarb jelly, as it is almost impossible for it to thicken when made of the spring rhubarb.

Wash the rhubarb, but do not peel it, simply cut it into small pieces and never mind if it be stringy. To every pound of rhubarb add half a cup of water and let it stew slowly in a granite or porcelain pan until it is all in shreds. Then strain through a fine cloth. Measure the juice and allow one pound of sugar to one pint of juice. Let the juice simmer ten minutes, or until it begins to thicken on the edge, then add the sugar and let it simmer till it jellies on the spoon or when dropped on a cool plate. Remove the scum carefully when done, turn into glasses which have been rolled in hot water and are still standing in it, and when cold and firm, pour melted par-affine over the top. Cover with paper and keep in a cool, dark closet.