Marmalade Meringue

Make rich pastry, roll not too thin, cut into squares or oblongs and bake. Spread with orange marmalade (or other fruit). Cover with meringue made by adding a quarter cup sugar to stiffly beaten white of one egg, salt. Put in oven and brown slightly.

Minute Tapioca

1 1/2 pints milk

1 cup minute tapioca

1 cup sugar

3 eggs

1 tablespoon butter

Salt, vanilla, lemon

Put the tapioca and milk into a double boiler and cook fifteen minutes, add sugar, butter, flavoring and a pinch of salt and cook five minutes longer, then add beaten yolks of eggs. Remove from stove and stir in the beaten whites. Pour into dish and serve with cream.

Orange Custard

1 level tablespoon cornstarch

4 oranges

1 quart of milk

1 teaspoon vanilla 1 heaping cup sugar 4 eggs

Mix cornstarch with a little milk, beat yolks of two eggs and two whole eggs and add to cornstarch, then milk, sugar and vanilla. Cook in double boiler until it thickens. Cut four oranges into small pieces in dish in which custard is to be served and sprinkle about half a cup of sugar over them and let stand. Just before serving, pour the custard over the oranges. Beat the whites of two eggs stiff, add a little sugar and drop in spoonfuls over top of pudding. Serves ten.

Peach Cups

1 pint milk 3 cups flour

1/2 teaspoon salt

2 eggs

1 tablespoon melted butter

2 heaping teaspoons baking powder

Fruit

Beat eggs, add milk, salt, flour and beat thoroughly, then mix in butter and baking powder. Put a little into each baking cup, then a layer of fruit, cover with more batter and set cups in a pan half filled with boiling water. Bake twenty minutes in quick oven. Serve with cream or soft sauce. Glass sherbet cups may be used.

Peach Ice Cream

1 quart milk 4 eggs

1 cup sugar

Scald the milk. Beat the eggs and add sugar. Mix together and pour into scalded milk. Cook very slowly, stirring until it thickens a little; set to cool. Cut up six peaches fine and cover with a cup of sugar. Add one pint whipping cream to peaches and then add this to cooked mixture. Freeze.

Peach Melba

2 eggs

1/2 sugar

1/2 cup flour

3/4 teaspoon baking powder

2 1/2 tablespoons boiling water Vanilla Peaches canned or fresh

Beat yolks and sugar, add water, baking powder, flour and whites of eggs. Pour into greased pan and cover dough with fruit. Bake from a half to three-quarters of an hour. Serve with whipped cream.

Pineapple Flip

1 can minced pineapple

2 cups water 1 1/2 cups sugar

1 tablespoon cornstarch Small lump butter Yolks 2 eggs

Mix together above ingredients and cook in double-boiler. As soon as it thickens, pour into a deep dish and spread the beaten whites of eggs over top, brown slightly. Serve very cold.

Pineapple Fluff

1 tablespoon gelatine 1 cup cold water 1 cup boiling water

1 cup sugar 1 cup pineapple 1 pint cream

Soak gelatine in cold water, dissolve in boiling water, add sugar and pineapple. Turn mixture into cream which has been well whipped. Mould and serve with soft custard.

Pineapple Tapioca

2 tablespoons minute tapioca 1 cup water

1 cup grated pineapple 1 tablespoon sugar

Cook in double-boiler tapioca, water, pineapple, sugar and salt twenty minutes or until top is clear. Serve hot or cold, with or without cream. Mould if desired.

Strawberry Short Cake

2 cups flour

3 level teaspoons baking powder

1/4 teaspoon salt

1 cup butter and crisco mixed 1 egg

1 tablespoon sugar Milk

Work shortening into the flour, add baking powder, salt, break egg into flour, add enough milk to make a thick batter, stir well. Bake in shallow pan about twenty minutes. When done, remove from pan, split and spread with butter. Cover with the berries, which have been crushed and sweetened. Serve at once.

Strawberry Dessert

1 quart strawberries 1 cup sugar 1/2 box gelatine

1 cup water 1 lemon Whites 4 eggs

Mash the berries and stir in one-half cup sugar, cover the gelatine with a gill of water and let stand one hour. Make a syrup of one - half cup sugar and one cup water, simmer slowly twenty minutes. Strain the berries, pour boiling syrup over gelatine, return to the fire and stir until dissolved. Remove, add berry juice and lemon juice. Set aside until mixture begins to cool, beat ten minutes, add gradually as it thickens the well beaten whites and beat until quite stiff.