CHARLOTTE RUSSE

One pint of milk, one teacup of cream, or one-half teacup cf -ondensed milk, one teacup of sugar, one teaspoonful of Sea Moss Farine and two eggs. Put the milk into a farina kettle, add the sugar and stir till dissolved. Mix the yolks of the eggs and the Farine with a little cold milk, and pour into the heated milk, stirring all the time until it is quite smooth; remove from the fire and add the cold cream; flavor to taste, and add the whites of the two eggs, beaten to a stiff froth. . Line the bottom and sides of a dish with thin slices of sponge cake, pour in the mixture, and set it aside till cold. Pour into a suitable dish, cut into slices from top to bottom with a thin, sharp knife, and sérve. A dish fit for a queen.

SHOO FLY CUSTARD,

Prepare a quart of Sea Moss Farine Blanc Mange, according to directions then make a custard of one quart of milk, the yolks of five eggs, three tablospoonfuls sugar and a pinch of salt. Pour the Blanc Mange in a pudding dish, and the custärd on top of it, and when both have become cold, whip the white of the eggs and a tablespoonful of sugar to a Sstiff froth and pour on the top of the custard. Ada says ‘‘this is ornamental and very delicious.”

Observation.—Blanc Mange or any other dish made from Sea Moss Farine may be covered with any kind of fruit, or garnished with any kind of fruit jelly.