Marsh-Mallow Cream

Whip 1/2 pt. of cream, sweeten to taste, place on ice to cool. Cut in small pieces 1 orange, 2 bananas, 5 cents worth of marsh-mallow, 1/2 cup walnut meats. Beat the fruit lightly into the cream, put into Sherbert glasses, add a cherry for ornamentation, and serve at once. Mrs. C. M. Wolff.

Bisque

Make a custard of 1 qt. of good milk, 3 table-spoonfuls of corn starch, and the yolks of 2 eggs. When cold add 2 qts. of rich cream and 1/4 lb. of macaroons dried and rolled fine.

Mrs. J. S. Moul.

Mock Ice Cream

Rub 1 cup of strawberry jam or preserves through a sieve, and add to it 1 qt. of sweet, rich cream, then dissolve 1 oz. of gelatine in 1/2 pt. of water, add 1/4 lb. of fine white sugar, stir all well together, put into a mold, and set on ice until firm and solid.

Mrs. J. S. Moul.

Chocolate Custard

4 tablespoonfuls grated chocolate, 6 tablespoonfuls sugar, 2 tablespoonfuls of flour, 1 teaspoonful vanilla, 1 cup cold water, yolks of 2 eggs. Mix well and boil until it thickens. Use the whites of the eggs for a meringue on the custard. Mrs. Ed. Michael.

Chocolate Custard

1 pt. sweet milk, 1 cup brown sugar, yolks of 3 eggs, 2 heaping tablespoonfuls chocolate, 1/2 cup flour, whites of eggs, 2 tablespoonfuls sugar, beat whites stiff, add sugar. Mrs. C. Anthony.

Chocolate Pudding

One-fourth cake of chocolate, 3/4 cup sugar, 1/2 cup of water, 1 pt. of milk, 1 tablespoonful of corn starch. Take chocolate, sugar and water and boil to syrup, then add milk and corn starch. Flavor and cool.

Edith Gitt Billmeyer.

Orange Pudding

4 large oranges, reject the peel, seed, and inside tissue, cut the remainder into small pieces, and put into 2 qt. baking dish with 1 cup sugar. Make a custard of 1 tablespoonful corn starch, yolks of 3 eggs, and 1 pt. milk. Cool and add to the oranges. Make a meringue of whites of 3 eggs and 1 table-spoonful sugar, spread over top, and brown in oven.

Peach A La Paris

Pare and slice peaches, arrange in a dish, dust with sugar, and set in a cool place. Now put into a boiler 1 qt. of milk. Mix 2 tablespoonfuls of gelatine with cold milk, beat together 2 eggs and 3/4 cup of granu-lated sugar. When the milk boils stir in the eggs, sugar and gelatine. Set away to cool, but do not allow it to set. When cool pour this mixture over your peaches and set on ice until it jellies. Serve with whipped cream.

Mrs. Clinton J. Gitt.

Whipped Cream

1 1/2 pts.of good rich cream, sweetened and flavore-d to taste. Whip to a stiff froth. Dissolve 3/4 oz. of best gelatine in 1 small teacup of hot water and when cool, pour into the cream. Stir thoroughly and set in a cool place. Mrs. Lewis Brockley.

Charlotte Russe

Yolks of 4 eggs well beaten, with 1/2 cup of pulver-ized sugar, dissolve one-third of a box of gelatine in a cup of milk after it has stood for 10 minutes, set the cup of milk in a vessel of hot water on the back of the range, stirring frequently, and as soon as dis-solved remove from the range or it will curdle, and pour it over the beaten eggs, and sugar, flavor with 1 1/2 teaspoonfuls of vanilla when cool add the well beaten whites of 4 eggs. Let get quite cold and add 1 qt. of cream whipped, set on ice over night. This will serve 12 or 14 persons. Mrs. J. D. Zouck.