Apple Charlotte

Rub the bottom and sides of a baking pan with butter and line with slices of wheat bread or rolls; peel tart apples, cut small and nearly fill the pan, scattering bits of butter and sugar between the apples; grate a small nutmeg over the apples, soak as many slices of bread or rolls as will cover, and on this put a plate with a weight on top to keep the bread close upon the apples. Bake in a quick oven. The proportion of apples, butter and sugar to be used is: To one-half peck of tart apples one-half pound of sugar and one-quarter pound of butter. Mrs. B. Mahoney.

Peach Charlotte

Drain a can of peaches; take a teacupful of sugar and one and one-half cupfuls of the peach juice and boil them until the syrup is clear and rich. Drop the peaches in and let them cook a short time, not long enough to break them; lay them in a glass dish and pour over them a charlotte made by boiling one pint of milk and one one-half cupful of sugar and two tablespoonfuls of corn-starch until thick and smooth; add the stiffly-beaten whites of two eggs and a teaspoonful of vanilla. Serve cold with the following sauce: Scald one pint of milk in a double boiler, beat two tablespoonfuls of sugar with the yolks of two eggs, pour milk on them, return to the fire and add one tablespoonful of corn-starch rubbed smooth in a little milk. Stir until it thickens; delicious. Flavor with vanilla. A. J.

Chocolate Charlotte

Soak one-quarter of a package of gelatine in one-third of a cupful of cold water for two hours. Whip one pint of cream to a froth and put it in a bowl which should be placed in a pan of ice-water. Put one-half ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water and stir over the hot fire until smooth and glossy. Add to this a gill of hot milk and the soaked gelatine and stir until the gelatine is dissolved. Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture and stir gently until it begins to thicken. Line a quart charlotte mold with lady fingers or stale pieces of sponge cake and when the cream is so thick that it will just pour, turn it gently into the mold. Place the charlotte in a cold place for an hour or more, and at serving time, turn out on a flat dish. Serve with whipped cream.

Maria Parloa.

Charlotte Russe With Pineapple

Peel and cut a pineapple in slices, put into a stew-pan with a cupful of white sugar and one-half teacupful of water; stew until it is quite tender, then rub it through a sieve, place it upon ice. When cold add a pint of cream well whipped, a few pieces of nuts, and pour it into glasses lined with lady's-fingers standing lengthwise. Put in center of each a little jelly.

Mrs. Minnie Hearter.

Orange Or Raspberry Charlotte

Soak one-half of a box of gelatine in one-half cupful of water for two hours. Add one and one-half cupfuls of boiling water and strain. Then add two cupfuls of sugar, one cupful of orange juice and one cupful of lemon juice. Stir until the mixture begins to cool, then add the whites of four eggs beaten to a stiff froth. Beat the whole until stiff, then pour it over sliced oranges. Set away to cool. Make raspberry the same way leaving out the lemon and orange juice, substituting a teaspoonful of vanilla instead. Mrs. Julia Peters.

Ice-Creams, Ices And Sherbets

ICES are not, we regret to say, healthful when taken at the close of a meal, and yet no dinner is looked upon as complete without them in some form or other. But when used at any other time they are nourishing and refreshing.

Frozen dishes will always, however, be popular in spite of the one unpleasant fact, and many of them are certainly delicious. Water ice, sherbets, punches and ice-creams all come under the head of frozen dishes. When a family prefers to make its own ice-cream it is essential that a good freezer be purchased. There are several such on the market, and the labor of manufacturing ices and kindred dishes is much lessened by the use of one. It is best to scald the cream, and the sugar should be dissolved in it while hot. Fruit juices should never be cooked. They should be beaten into the cream after it is frozen, to attain the best results. For a four-quart freezer allow ten pounds of ice and two quarts.

Iced Oatmeal Flakes

Stir four heaping tablespoonfuls of Quaker Oats or wheat flakes into three and one-half cupfuls of fast boiling water, add salt, and cook for twenty minutes, using a double boiler. Cook the day before using, pour into cups, filling each one-half full, place on ice over night and when ready to serve remove from cups and eat with powdered sugar and cream. A little fruit strewed over is an improvement. Miss Hoop.

Nesselrode Pudding

Peel two dozen Spanish chestnuts. Put them into boiling water five minutes, take off the second skin and boil until tender with one-half of a stick of vanilla and one-half the thin rind of a fresh lemon in the water with them. Drain them well and pound them in a mortar. Press them through a hair-sieve and mix with them one-quarter of a pound of powdered sugar, a glass of maraschino, and one-half pint of thick cream. Dissolve three-quarters of an ounce of best isinglass in a little water, stir it into one-half pint of hot cream, add the chestnuts, etc., and keep stirring the mixture gently until it is sufficiently stiff to hold the fruit without letting it fall to the bottom. Work in two ounces of picked and dried currants and two ounces of candied citron cut into thin strips. Put the mixture into an oiled mold and set in a cool place to stiffen.

Mrs. W. Adler.

Souffle A La Vanilla

Take six eggs and whip the whites, three pints of whipped cream, twelve ounces of sugar. Flavor with vanilla. Whip the egg whites well, then whip in the sugar. Whip the cream and mix all together. Add the flavoring. Pour the mixture into the mold and put the mold into strong salted ice. Mrs. Emma Beidelmann.

Ice Cream Souffle

Four eggs, three gills of good cream, five ounces of sifted sugar and essence of vanilla. Whip the cream in a cold basin until it is stiff. Whisk the eggs to a froth with a knife on a plate. Mix them lightly into the cream and add the sugar and essence. Freeze it in the cream freezer and dress it in a souffle tin. Mrs. Mary Manning.

Charlotte Russe (Frozen)

Cut a sponge cake into sheets one-quarter of an inch or more thick, according to the size of the molds used, the thin sheets for small molds.

Dissolve one and one-half ounces of gelatine in a gill of hot water. Beat a quart of cream in a large china bowl, set on ice removing the froth often till only one-half pint of cream is left, to which add four ounces of pulverized sugar, and the flavoring, which may be a teaspoonful of either orange, vanilla or nectarine When the gelatine is lukewarm, strain it, with the sugar and cream, into the froth, in a bowl set on ice; stir till it begins to stiffen, then fill the molds and keep on ice till wanted to serve.

Mrs. D. Roberts.

Convenient Vanilla Flavoring

The best way to flavor with vanilla is to buy two of the best Mexican vanilla beans and put them in a glass fruit jar filled with granulated sugar and kept tightly closed. Use the sugar in making desserts. The jar can be refilled with sugar a number of times for the same beans.

Mrs. Rider.

Pineapple Julep

Pare a very ripe pineapple with as little waste as possible, and cut it into thin slices. Lay these in a large bowl and strain over them the juice of two sweet oranges. Pour in one-quarter of a pint of raspberry syrup and mix thoroughly. Just before serving add a tumblerful of shaved ice.

Mary Vining.