for ten
minutes or until transparent, stirring continually. When transparent and
thickened, remove from the fire and add a tablespoonful of lemon juice
and one cup of sugar. Place a layer of the cooked manioca in the bottom
of a pudding dish, add a layer of freshly picked red raspberries, then
another of the manioca, filling the dish in alternate layers with one of
manioca for the top. Set away in some cool place until well molded.
Serve in slices with cream flavored with rose. Other fresh berries may
be used instead of raspberries.

SEA MOSS BLANCMANGE.--Wash the moss well in several waters, and
soak in a very little cold water for an hour before using. It is hardly
possible to give exact directions for making this blancmange, owing to
the difficulty of accurately measuring the moss, but in general, a small
handful will be ample for a quart of milk. Add the moss, when washed, to
the milk, and cook in a double boiler until the milk has become
thickened and glutinous. Add sugar to sweeten, flavor with vanilla or
rose water, and strain through a fine sieve into cups previously wet in
cold water, and mold. This may be varied by using boiling water instead
of milk for cooking, adding the juice of one or two lemons and a little
grated rind to flavor.

DESSERTS MADE WITH GELATINE.

Gelatine is an article largely employed in making delicate and dainty
dishes. It is economical and convenient, because the dessert can be
prepared several hours before needed; but it must be stated that it has
in itself little or no food value, and there is great liability of its
being unwholesome. A writer in the _Anti-Adulteration Journal_, a short
time since, speaking of the use of gelatine, says:--

"The nutritive value of pure gelatine has been shown to be very low in
the scale of foods. The beef gelatine of the markets that is used by
bakers, is far from being pure gelatine. It frequently has a very
disagreeable, fetid odor, and has evidently begun to decompose during
the process of manufacture. After a thorough drying, putrefaction does
not take place as long as it remains dry. But suppose that gelatine
which has thus begun to decompose during the drying process, containing,
perhaps, putrefactive germs in the dried state, be dissolved in water,
and in hot weather, kept in this condition for a few hours previous to
being used; the result would be rapid putrefaction. The putrefaction
would be checked by freezing; but the bacteria causing