Help each person to a large ladleful, being careful not to break it. Eat with powdered sugar, nutmeg and cream.--_Mrs. S. T._ FLOAT. To a common-sized glass bowl of cream, sweetened with loaf sugar and flavored with wine, take the whites of six eggs, three large tablespoonfuls sugar, and three of fruit jelly. Do not beat the eggs to a froth, but put in the jelly and sugar and beat all together.--_Mrs. T._ APPLE FLOAT. Mash a quart cooked or coddled apples smooth through a sieve; sweeten with six tablespoonfuls sugar, and flavor with nutmeg. Then add the apples, a spoonful at a time, to the whites of four eggs, well beaten. Put a pint of cream, seasoned with sugar and nutmeg, at the bottom of your dish, and put the apples on top.--_Mrs. I. H._ APPLE SNOW. Pare and slice one dozen large apples; stew them perfectly done, and run through a colander. Then add whites of twelve eggs, beaten to a stiff froth, and one pound white sugar. Eat with sweet cream. A NICE DESSERT OF APPLES. Pare and weigh two pounds green apples. Cut them in small pieces, and drop them in a rich syrup, made of a pound and a quarter of "A" sugar and a little water. As soon as the syrup begins to boil, add the juice and grated rind of one large lemon or two small ones. Boil till the apples become a solid mass. Turn out in a wet mould to stand till cold. Serve on a dish surrounded with boiled custard, or eat with seasoned cream.--_Mrs. A. F._ A NICE, PLAIN DESSERT. Peel and slice the apples, stew till done, then run through a colander and sweeten, season. Beat the whites of three eggs to a stiff froth, and just before serving whip them into a quart of the stewed apples. Eat with cream.--_Mrs. T._ APPLE COMPOTE. Pare, core, and quarter the apples, wash them, and put them in a pan with sugar and water enough to cover them. Add cinnamon, and lemon peel which has been previously soaked, scraped and cut in strings. Boil gently till done; lay in a deep dish. Boil the syrup to the proper consistency, and pour over the apples.--_Mrs. E._ NICE PREPARATION OF APPLES. Quarter and core some well-flavored apples, place in a shallow tin pan or plate, sprinkle thickly with white sugar and a few small pieces of cinnamon. Pour on enough cold water to half cover the apples, and scatter a few small pieces of butter over them. Cook slowly till thoroughly done, then set away to cool.--_Mrs. McG._ BAKED APPLES. Pare and core the apples, keeping them whole. Put in a baking-dish, and fill the holes with brown sugar. Pour into each apple a little lemon juice, and stick into each a piece of lemon peel. Put enough water to prevent their burning. Bake till tender, but not broken. Set away to cool. Eat with cream or custard. They will keep two days.--_Mrs. Dr. J._ ICED APPLES.