Sago Cream

Soak two tablespoonfuls sago half an hour in cupful warm water. Drain off water, if any is left, put sago in double boiler with pt. of milk and little salt. Beat yolks of two eggs with four tablespoonfuls sugar to a cream, and when milk is hot stir in egg and sugar, stirring constantly until it thickens, then remove immediately from the fire; flavor with vanilla and pour into a glass dish. Beat whites of eggs to stiff froth, add three tablespoonfuls sugar and beat till smooth. Pile on to cream and set in oven to brown. Set dish in cold water and it will not break. Serve either warm or cold. Tapioca can be prepared in same maimer.

Mrs. A. W. Anderson, Pacific Grove

Spanish Cream

Dissolve one-half box gelatine in water sufficient to cover; boil one pt. milk, then add gelatine. Beat together yolks of three eggs and one-half cupful sugar; add to mixture, allowing it to remain on stove ten minutes longer. Remove from stove and add whites of three eggs, beaten to a froth; stir well and put in mould.

Mrs. M. McHarry.

Spanish Cream

1 oz. of gelatine,

1 qt. of milk,

4 eggs, sugar to taste. Dissolve gelatine in milk; beat yolks of eggs to a cream and add little sugar; stir in dissolved gelatine, then stir the whole over fire until it looks like curdled milk; remove at once and flavor with vanilla. Have whites of eggs beaten to stiff froth and stir into custard as soon as it is removed from fire. Pour mixture into moulds and set in cool place. In twenty-four hours it will be ready for use. The top looks clear as amber and custard should be below. Serve with a sauce.

Mrs. H. Samuels.

Pineapple

(Ream).

1/2 box gelatine, 1/2 cupful cold water, 1/2 cupful boiling water, 1 can pine-apple,

1 pt. whipped cream, sugar to taste. Dissolve gelatine in cold water, add boiling water and strain, then the chopped pineapple, sugar and cream; beat all thoroughly and pour into a mould.

Mrs. F. MAY,Soquel.

Pineapple Sponge

One qt. pineapple juice in which a package of gelatine has been dissolved; put on fire and bring to boil, then sweeten to taste; when nearly cold,'beat until it is a white foam and quite stiff, then beat in whipped whites of four eggs and set away until stiff and cold; serve with cream.

Mrs. V. D. Black.

Raspberry Puff

To one cupful of fresh raspberries add one of sugar, and the white of one egg; beat together one hour or till your are tired; strawberries may be used.

Mrs. F. May, Soquel.

A Dish Of Snow

Six large apples put in cold water and kept on stove until soft; remove skins, and cores, and put pulp in a basin and beat to froth. Beat whtes of six eggs very stiff and add one-fourth lb. of sugar; mix with apples and beat till like snow; add vanilla, or lemon and heap high on a glass dish; serve with cream either whipped or plain.

Mrs. J. W. Stirling.