RASPBERRY MANIOCA MOLD.--Heat a pint of water, and when boiling, sprinkle into it four scant tablespoonfuls of manioca and cook 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:--