tablespoonful of brandy to it, cool it a little, and pour it over
the sliced fruit. The dish is very nice when iced, and costs about
fifteen cents.

=Peach Salad.=--Pare and quarter a quart of ripe peaches, (cost ten
cents,) lay them in a heap in a shallow glass dish; squeeze over them
the juice of an orange, (cost two cents,) and sprinkle them with
powdered sugar, (cost two cents.) Put them on the ice to get very cold.
A large dishful can be prepared for fifteen cents.

=Cold Compote of Pears.=--Peel and slice thin a quart of Bartlett pears,
(cost fifteen cents,) lay them in a glass dish, pour over them a little
wine, and sprinkle them plentifully with powdered sugar. Let them stand
in a cool place for an hour before using them. A nice dish will cost
less than twenty cents.

=Stewed Prunelles.=--Put a pound of prunelles, (cost fifteen cents,) in
enough boiling water to cover them, and stew them gently for one hour.
Take them up with a skimmer, strain their juice, return it to the fire
with four ounces of loaf sugar, (cost four cents,) the yellow rind and
juice of one lemon, (cost two cents,) and a glass of wine; skim until
clear, add the prunelles, and stew again for one hour. Take up the
prunelles in a glass dish, cool the syrup a little, and strain it over
them. Cool before using. The dish can be made for about twenty-five
cents.

=Quince Cakes.=--Wash some quinces, boil them in enough water to cover
them, until they are tender enough to rub through a seive; to each quart
add a pound and a half of loaf sugar, place the mixture over the fire,
and heat to the boiling point, stirring it constantly, but do not let it
boil. Oil some plates, spread the quince upon them, and dry it in the
mouth of a cool oven. Then cut it in cakes, pack it in a tin box,
between layers of white wrapping paper, when it is thoroughly cold, and
keep it in a cool, dry place. A good dishful can be made for twenty-five
cents.

=Quince Snow.=--Boil some nice quinces until tender, peel them, rub them
through a sieve with a wooden spoon, and add to each pound a pound of
powdered sugar, (cost ten cents,) and the whites of three eggs, (cost
three cents.) Beat with an egg whisk to a stiff froth and pile by the
tablespoonful in the centre of a shallow glass dish. A nice dishful can
be made for about twenty-five cents.

=Iced Raspberries.=--Beat the white of one egg, (cost one cent,) with two
tablespoonfuls of cold water; pick over a quart of fine