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Globe, Volume XXIV, Issue 2564, 27 June 1882, Page 4

THE HOME.

Pbinob Ettoene Cake, —Mix the yolks of six egg» with two tumblers full of powdered sugar, than beat tho whites of the eggs till thsy are the consistency of snow, and add them to tho yolks ; beat them together, and add to this by degrees two tumblerfuls of flour and a little essence of lemon._ Then take a large cake tin, butter tho inside, and powder this with flour; shake the tin, and tnrn it down so that the flour is not too thick in it, pour in the mixture, and place it in the oven. When the cake is nearly baked, boat up the white of an egg with a spoonful of powdered sugar, and pour it over tho cake so as to cover if, and replace it in When it gets a pale yellow color take it out, and, with a long knife, out it horizontally into three equal parts ; place a layer of strawberry or raspberry preserve on the bottom slice or part of the cake, then a layer of apricot or some other preserve on the middle piece, and put tho cake together again in the tin, finish baking, and whan it cornea out it ought to be well joined together. Before putting the preserves in the cake, mix two spoonfuls of rum with them.

Easteb Eggs. —'■’oak in a bowl a oneounce packet of gelatine for four hours with a pint of odd water; when thoroughly dissolved add to it Jib of white sugar and threequarters of a pint of boiling milk ; stir all this over the fire until well mixed. Strain and divide in four parts. One part leave white. Into another stir the beaten yolks only of two eggs. Into another part stir in two largo tabic-spoonfuls of grated chocolate, previously well dissolved, and made into a smooth paste. Into another part put sufficient cochineal to give it a bright red color. The chocolate mixture should be flavored with vanilla, the yellow with lemon, the white with rose water, and the red with some bitter almonds, boiled in a piece of muslin. The yellow portion must be heated long enough over the fire to cook the egg. Binse out twelve egg shells, which should have been very carefully broken at the end so as to leave the shape of the egg as perfect as possible. Fill the egg shells with the various mixtures, and set them upright in a shallow pan of flour, to keep them steady, and leave them until the next day. Make some nice clear wine jelly, and lay it in a glass dish, broken into sparkling pieces; break away the shells very carefully, and arrange the colored eggs alternately on the of jelly, This is a very pretty and economical dish, and is always much liked,—Mrs 0. Suggestions for Suppkb.— The following make pretty supper dishes : —Venice Oake— Beat Jib of butter to a cream with your hand, add to it six eggs, and their weight in flour, Jib of powdered sugar, and a little almond or vanilla flavoring. Bake in a flat, shallow tin, and, when done enough, out it out in graduated sizes with a biscuit cutter. Pile it upon a dish in the form of a tower, with different colored jam between) each layer of cake. Cream Curds —Seven eggs, three gills of water, three pints of milk, one gill of cream, and a tablespoonful of vinegar. Put all into a stewpan over the fire, and let it boil together two or three minutes, just to separate the curd. Then strain and serve with fruit or a little sherry and sifted sugar. Orange tlpange —Dissolve loz of isinglass in one pint of water, strain it through a sieve, and let it stand till cold, then mix with it the juice of six oranges and one lemon, sweeten to taste, and beat the mixture with a whisk until it becomes white and looks like sponge. Put into a mould, and turn out when required, ornamenting it with slices of cut orange. Apple Snow—Bake six apples in a slow oven ; when done enough, take off the skin, beat up the pulp in a basin, add to it the whites of four eggs. Beat them together until the mixture becomes smooth and white, and throw in gradually a little powdered sugar which has been sifted. It must be served immediately, and beaten nntil the last moment. Put a little Devonshire or other cream beneath it on the dish.