Fruit Gelatine

1 pkg. gelatine dissolved in 1/2 c. cold water.

2 c. cold water.

1 c. sugar.

Juice of one lemon.

1/2 c. pineapple cut in dice.

1 banana neatly cut.

3 oranges cut in sections.

1/2 c. preserved cherries.

1/2 c. pecans cut in halves.

Boil sugar, water and lemon juice; then add dissolved gelatine; when partly cool add fruit, turn into a wet mold; allow to stand till jellied; more fruit may be added. The juice of the fruit may be added to the gelatine, which will improve the flavor. Serve with cream.

Orange Custard

6 oranges.

1/2 c. sugar.

2 c. milk.

1/2 c. sugar.

3 tbsp. corn starch,

1/2 tsp. salt.

1/2 tsp. vanilla.

2 eggs.

Cut oranges in uniform slices, put in a glass dish. Pour over the oranges 1/2 cup sugar; let stand in a cool place.

Beat yolks of eggs light and add milk to eggs. Mix sugar and corn starch together and pour egg mixture into it slowly, being careful not to have any lumps. Pour in double boiler and cook till thick, stirring constantly. When custard is cool pour over oranges. Beat white stiff, add 2 tablespoons of pulverized sugar, and spread over custard; decorate top with slices of oranges.

Prune Souffle

1 c. prune pulp.

Whites of 5 eggs.

1/2 c. powdered sugar.

1/4 tsp. salt.

1 tsp. vanilla.

Beat the whites of the egg very stiff; add sugar, salt and vanilla; then fold in the prune pulp. Pour into a buttered bread pan and place into a large pan containing boiling water. Place in a very hot oven, and bake for exactly 10 minutes. Remove the pan which contains the pudding from the one containing the boiling water, and allow it to become very cold. Serve with whipped cream.