1 pint sweet, rich cream.

1 quart milk.

1 package Coxe's gelatine.

1 heaping cup white sugar.

3 eggs, beaten light - whites and yolks separately.

1/2 pound crystallized fruit - cherries and peaches, or apricots.

Vanilla flavoring.

Juice of one lemon.

Soak the gelatine in a cup of the milk four hours. Scald the remainder of the milk, add the sugar when this is dissolved, the soaked gelatine. Stir over the fire until almost boiling hot; strain and divide into two equal portions. Return one to the fire, and heat quickly. When it nears the boiling-point, stir in the beaten yolks. Let all cook together two minutes, and turn out into a bowl to cool. While it cools, churn the cream very stiff, and beat the whites of the eggs until they will stand alone. Divide the latter into two heaps.

As the yellow gelatine begins to "form," whip one-half of the whites into it, a little at a time. To the white gelatine add the rest of the whites in the same maimer, alternately with the whipped cream. Season the yellow with vanilla, the white with the lemon-juice beaten in at the last. Wet the inside of a tall, fluted mould with water, and arrange in the bottom, close to the outside of the mould, a row of crystallized cherries-Then put in a layer of the white mixture ; on this the apricots or peaches cut into strips ; a layer of the yellow, another border of cherries, and so on, until your materials are used up. When firm, which will be in a few hours, even in summer, if set on the ice, wrap a cloth wrung out in hot water about the mould, and invert upon a flat dish.

Eat with sweet cream, or, if you like, with brandied fruit.

This is a beautifnl dessert, and a handsome centre piece for a supper-table. It is also a safe one, even in the hands of a novice, if these directions be followed exactly. Bitter-almond may be substituted for the lemon.