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Fruit Jelly Floats

Good firm jellies of fruits can be beaten partially light after the manner of the gelatine kinds preceding, and whipped whites of eggs can be beaten in as a finish. Take quince, peach, currant, or other jelly that is hard enough to cut with a knife and warm it sufficiently to beat. Set the bowl containing it in a pan of ice water to cool it while beating, and to 1/2 pint of jelly allow 1/2 pound of powdered sugar. When light add the whipped whites of 6 eggs. Beat 5 minutes more Keep cold Serve in saucers of cream.

Why do fifteen families requires as many persons to do the marketing for them, trusting to the butchers and bakers and others for the weights and measures, and trusting to luck for the quality of things bought because the qualities are too small to be worth a person's attention, when, if all were together, one buyer could buy better for them all at once, aided by acquired judgment and knowledge of goods and prices, and scales, weights, measures and books?