Fruit Toast

Four tablespoons of sultana raisins, two cups of boiling water, one tablespoon of butter, two-thirds cup of sugar, two level tablespoons of cornstarch, two tablespoons of lemon juice, one-fourth cup each of orange, cut into small pieces, chopped or shredded pineapples and red glace cherries. Simmer the raisins in the boiling water until tender. Drain and measure the water, if not enough to make one cup, add boiling water. Return to the fire, add a thickening made of the cornstarch and butter, add the sugar and lemon juice, then the raisins and other fruits. When hot, pour over rounds of dainty toast and serve at once.

Peach Cream

Whip one cup of rich cream, have ready one cup (or more if liked) of mellow peaches cut into tiny bits. Just before serving, carefully combine the two. Powdered sugar may be sprinkled over the peaches, or beaten with the cream. Serve in sherbet glasses.

Peach Foam

Add to one cup of strained, mellow peaches one-half cup of powdered sugar and one tablespoon of lemon juice. Add the unbeaten white of one egg, and beat until very stiff and greatly increased in bulk. Serve in sherbet glasses.

Strawberries and red raspberries may be used in the same way. Omit lemon, when using strawberries.

Orange Jelly

One pint orange juice, one pint cold water, one pint boiling water, one pint sugar, one box of gelatin. Cover the gelatin with the cold water, and let stand half an hour, add the boiling water, stir until the gelatin is dissolved, then add the sugar and stir until that is dissolved. Add the orange juice, strain through a flannel, pour into a mould, and stand in a very cold place until hardened.

Angel Snow

Make an angel cake with whites of five eggs, three-fourths of a cup of sugar, one-half cup of sifted pastry flour, one-half teaspoonful of cream of tartar, one-half teaspoonful of vanilla. Bake about forty-five minutes. Use cold. At serving time have ready the whip from three cups of cream, sweetened and flavored to taste. Place the inverted angel cake on a chop dish or platter, heap the whipped cream on top and around the cake, completely covering it, then sprinkle liberally with blanched and chopped pistachio nuts, or with macaroon crumbs, or with candied cherries chopped fine.

Macaroon Custards

One pint of milk, four eggs, quarter cup of sugar, half teaspoonful of vanilla, ten macaroons. Make a custard of the milk, eggs, sugar and vanilla. Pour into buttered custard cups, two-thirds filling them. Cover the top of each * with the macaroons, broken into small pieces. Put into a baking pan, surround with boiling water and bake in a moderate oven until puffed up in the center and firm. Turn from the cups three minutes after taking from the oven. Serve very cold.