DAINTY DESSERT.

A dainty dessert is to half fill a wine-glass with combin-
ation of fruits, and the remainder of the glass with vanilla
ice cream. The chief charm of the dessert lies in the
combination of blending fruits, and the best flavors are:
First, pineapple and strawberries. Second, pineapple,
oranges, bananas, grape fruit (the first flavors in equal
quantities, the grape fruit only half amount). Third,
raspberries, pineapple, blackberries or loganberries.
Fourth, strawberries, figs, peaches. In fact, one may be
original in combinations so long as flavors blend. Pine-
apple, blending with all flavors, is always a great addition,
when it can be had fresh.

FRUIT PUNCH.

The juice of two dozen oranges, one dozen lemons,
one-half dozen limes, one can of pineapples, cut fine;
sweeten to taste. Before serving, allow the mixture to
stand for two hours with a large piece of ice; add water
just before serving.

COFFEE MOUSSE.

Two eggs, one cup sugar, one cup strong coffee, one
pint cream. Beat eggs, add sugar and beat; add coffee
and beat again. Beat the cream until thick and add to
first mixture. Beat all together; then put in mold and
pack in salt and ice three parts salt to one of ice and
let it stand three to four hours. If necessary add more
ice as the mousse freezes, so as to keep plenty of ice water
around mold. Before putting cover on mold, cover
mousse with buttered paper, butter side up.

BROWN BREAD ICE CREAM.
Dry the crust of Boston brown bread in a very slow
oven. Roll and sift. Add one pint of crumbs to one
quart of whipped cream, sweetened to taste and flavored
with vanilla. As a rule, the brown bread being sweet,
it makes less sweetening in the cream necessary.

PINEAPPLE SPONGE.

Soak one-quarter box of gelatine in one-quarter cup of
cold water. Drain syrup from one can pineapple. Add
water, if necessary, to make one and a half cupfuls.
Add more sugar, if necessary. Heat to boiling point;
take from fire and stir soaked gelatine until dissolved.
Strain and set aside until it begins to thicken; then add
one-half cup thick cream, whipped to stiff froth; add
whites of three eggs well beaten. Stir carefully to-
gether and when quite thick add one cup finely-cut
pineapple. Turn into wetted mold and stand in cold
place. Serve with cream.

SNOW BALLS.

Three eggs, one cup sugar, one cup flour, three table- .
spoons water, two tablespoons lemon juice, rind of one
lemon, one and one-half teaspoons baking powder. Stir
quickly and steam in buttered cups half an hour.

Sauce. One cup sugar, one tablespoon butter, three
teaspoons cornstarch, three cups boiling water, juice of a
lemon. Cook until thick.

WHITE VELVET SHERBET.
Juice of six lemons and sugar enough to make a
batter (about six cups), three pints of milk. If it cur-
dles, it will all disappear in the freezing and come out
smooth. It can be varied by using a can of grated pine-
apple strained, and does not use so many lemons and
sugar.