NESSELRODE PUDDING.--One pint of shelled almonds, one pint and a half of shelled chestnuts, one pint of cream, a pint can of pineapple, the yolks of ten eggs, half a pound of French candied fruit, one tablespoonful of vanilla, four of wine, one pint of water, one of sugar. Boil the chestnuts half an hour, then rub off the black skins and pound in a mortar until a paste. Blanch the almonds and pound in same manner. Boil the sugar, water and juice from the pineapple for twenty minutes in a saucepan. Beat the yolks of the eggs and stir them into the syrup. Put the saucepan in another of boiling water, and beat the mixture with an egg beater until it thickens. Take off, place in basin of cold water, and beat ten minutes. Mix the almonds and chestnuts with the cream, and rub all through a sieve. Add the candied fruit and pineapple cut fine; mix this with cooked mixture; add the flavor and half a teaspoonful of salt. Freeze the same as ice cream. LEMON SHERBET.--The juice of five lemons, one pint of water, one tablespoonful of gelatine. Soak the gelatine in a little water. Boil one cup of water and dissolve the gelatine in it. Mix together the sugar, water, gelatine and lemon juice. Turn into can and freeze. This is light and creamy. LEMON SHERBET.--One pint and a half of sugar, three pints of water, the juice of ten lemons. Boil the sugar and water together twenty-five minutes. Add the lemon-juice, strain and freeze. This makes a smooth, rich sherbet. ORANGE SHERBET.--Make the same as lemon sherbet, but use the juice of twenty oranges instead of ten lemons. Boil the syrup for this dish thirty minutes. PINEAPPLE SHERBET.--A pint and a half can of pineapple, or, if fresh fruit is used, one large pineapple, a scant pint of sugar, a pint of water, one tablespoonful of gelatine. Soak the gelatine an hour in enough cold water to cover it. Cut the hearts and eyes from the fruit, chop it fine and add to it the sugar and juice from the can. Have half the water hot and dissolve the gelatine in it. Stir this and the cold water into the pineapple. Freeze. This sherbet will be white and creamy. STRAWBERRY SHERBET.--Two quarts of strawberries, one pint of sugar, one pint and a half of water, one tablespoonful of gelatine. Mash the berries and sugar together, and let them stand two hours. Soak the gelatine in cold water to cover. Add one pint of water to the berries, and strain. Dissolve the gelatine in half a pint of boiling water; add this to the strained mixture, and freeze. STRAWBERRY SHERBET NO. 2.--One pint and a half of strawberry juice, one pint of sugar, one pint and a half of water, the juice of two lemons. Boil the water and sugar together for twenty minutes, add the lemon and strawberry juice. Strain and freeze.