The juice of fresh strawberries is a fine addition to blancmange.

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A JUDITHA.

Put some gooseberries into a saucepan with very little water, when they are soft, pulp them through a sieve, and add several well-beaten yolks of eggs, and sweeten with white sugar; have ready a shape of biscuit ice, or any other cream ice that may be preferred, take off a thick slice of the ice from the top carefully, and without breaking, so that it may be replaced on the ice.  Scoop out a large portion of the ice which may be mixed with the gooseberry cream, and fill the hollow with it.  Cover the shape with the piece that was removed and serve.  This is an elegant dish, the ice should be prepared in a round mould—­brown-bread ice is particularly well adapted to a Juditha.

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TOURTE A LA CREME.

This is a fashionable and delicate description of tart.  A couple of round cutters about the size of a pie plate are required for it, one of the cutters must be about two inches smaller than the other, if they are fluted the tourte will have a better appearance.

Roll out some very rich puff paste to the thickness of one inch, and cut two pieces with the larger tin cutter, then press the smaller cutter through one of these pieces, and remove the border which will be formed round it; this must be laid very evenly upon the other piece of paste, and slightly pressed to make it adhere; place the tourte in an oven to bake for about twenty minutes, then let it become cool, but not cold, and fill it with a fine custard or with any rich preserves; if the latter, a well whipped cream may be laid lightly over; the pastry may be glazed if approved.

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THE GROSVENOR PUDDING.

Beat half a pound of butter with the same quantity of white sugar until it is like cream, then beat up five eggs and add them with half a pound of flour, a quarter of a pound of currants, two ounces of candied orange and lemon peel cut in thin slices, and a few drops of lemon essence; when these ingredients are well mixed and beaten, butter a pudding tin, pour in the mixture, and bake in a moderately quick oven.

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CITRON PUDDING.

Cut in slices two ounces of citron, the same quantity of candied orange and lemon peel, add to them four ounces of loaf sugar, and four of fresh butter; line a dish with fine puff paste, and beat up to a froth the yolks of four eggs and the whites of two, fill the dish with these ingredients and bake half an hour.  The dish should be shallow.

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STEWED PEARS.

Peel, core, and quarter a dozen fine large baking pears, put them into a stewpan with half a pound of white sugar and sufficient cold water to cover them; with a small quantity of the peelings, a few cloves, and a little cochineal tied up in a muslin bag, let them stew gently, and closely covered until tender.