Let one ounce sparkling gelatine stand an hour in a pint of cold water. Then add three pints boiling water, one and one-half pounds loaf sugar, one and one-half pint wine, juice of three lemons, rind of two lemons. Stir all these ingredients and freeze before allowing it to congeal. Delicious. AMBROSIA. Pare and slice as many oranges as you choose, in a glass bowl. Sprinkle sugar and grated cocoanut over each layer.--_Mrs. W C. R._ _Ambrosia._ Cut pineapple and orange in slices, sprinkle with sugar, and put in a deep dish alternately to form a pyramid. Put grated cocoanut between each layer. If you like, pour good Madeira or sherry wine over the dish.--_Mrs. T._ PINEAPPLE. Peel and slice thin, just before eating. Sprinkle pulverized sugar over it, but nothing else, as the flavor of this delicious fruit is impaired by adding other ingredients. Keep on ice till wanted.--_Mrs. S. T._ WATERMELONS. Keep on ice till wanted. If lacking in sweetness, sprinkle powdered sugar over them.--_Mrs. S. T._ CANTALEUPES. Cut out carefully the end with the stem, making a hole large enough to admit an apple. With a spoon, remove the seed. Fill with ice, replace the round piece taken out, and place on end. Eat with powdered sugar, salt, and pepper.--_Mrs. S. T._ PEACHES AND CREAM. While the first course is being served, peaches should be pared and split, and the stones removed. Lay in a glass bowl and sprinkle liberally with powdered sugar. No fruit should be sweetened till just before eating. Ornament the edges of the bowl with any handsome, glossy leaves convenient, and serve with cream.--_Mrs. S. T._ STRAWBERRIES Should never be washed unless sand or earth adheres to them. Cap carefully while the first course is being served, or, if more convenient, you may cap in the morning, but never sweeten till just before eating, as sweetening long beforehand extracts the juice and makes the fruit tough. Set it on ice, or in a refrigerator. No ice must be put on fruit. Serve with cream that has been set on ice. Decorate the edges of the bowl with strawberry leaves. The same directions will apply to raspberries, blackberries, and dewberries. Whortleberries may be washed, picked, and drained, though not sweetened till dinner.--_Mrs. S. T._ PRESERVES AND FRUIT JELLIES. Always make preserves in a porcelain or brass kettle. If the latter, have it scoured first with sand, then with salt and vinegar. Then scald it and put in the sugar and water for the syrup. In peeling fruit, throw it into cold water to keep it from turning dark, and let it remain there till you are ready to throw it in the boiling syrup. Bear in mind that exposure to the air turns peeled fruit dark. Boil rather quickly. In preserving fruit whole, boil it a short time in the syrup, take it out, let it get cold, and then put it again in the kettle.