Chocolate Tapioca

1/4 cup minute tapioca soaked in

1/2 cup cold water pinch salt

11/2 cup boiling water

1/2 cup sugar

1 square chocolate vanilla

Method:

Add boiling water to soaked tapioca and cook until clear. Add sugar, melted chocolate, vanilla and salt, and chill. Nuts, cherries or cocoanut may be added. Serve with whipped cream.

Helen Shurtleff, Xi.

Rose Pudding

1 quart raspberries

1 quart red currants

1 pint water

2 heaping: tablespoons cornstarch cinnamon lemon rind 1 cup sugar

Method:

Wash fruit, cook in water, strain, add sugar, cornstarch, cinnamon and grated lemon rind. Roil two minutes and chill.

Dorothea L. Rapp, Xi.

Pineapple Pudding

Beat the yolks of two eggs. Add one-half cup of sugar, one tablespoon of cornstarch and juice of can of pineapple. Cook until thick. Place halves of lady fingers in sherbert glasses and arrange pieces of pineapple over them. Pour custard on top and heap the beaten whites of the eggs on top. Will serve six.

Lois Goltra Heren, Xi.

Pineapple Whip

1 can crushed pineapple 1/2 pint cream whipped

1/2 cup sugar

1 box marshmallows

Method:

Cut marshmallows into small pieces. Mix with pineapple and sugar. Let stand for three hours. About an hour before serving, fold in the whipped cream.

Orletta Rideout Bennett, Omicron.

Paradise Pudding

Cut into small pieces - 12 marshmallows 12 maraschino cherries

6 almond macaroons

1/4 pound blanched almonds

Method :

Set aside in cool place. Pour pint of boiling water over one box of raspberry jello. Add one-half cup sugar. When it begins to set, whip to the consistancy of whipped cream. Add one-half pint of whipped cream. Next add the above mixture. Pour into bread tin, lined with waxed paper and set in a cold place to harden. Cut into slices and serve with whipped cream.

Dorothy Smith, Xi.

Strawberry Fluff

1 pint strawberries 12 marshmallows

1/2 pint whipping cream

Method:

Cut berries in small pieces. Let stand in sugar about ten minutes, cut marshmallows into small pieces and add to berries; then stir in the whipped cream. Serves six generously.

Dorothy Smith, Xi.

Strawberry Floating: Island

1 pint strawberries

2 eggs

1/2 cup powdered sugar 1 pint milk

1/2 cup granulated sugar salt vanilla

Method :

Crush berries and sweeten as desired. Make a custard of the milk, granulated sugar and yolks of the eggs and vanilla. When cool pour over the crushed berries in sherbert glasses. Beat the whites of the eggs and gradually mix in the powdered sugar and sufficient of the berry juice to color it. Heap lightly on the custard and chill.

Julia Pitkin Davenport, Xi.

Banana Fluff Rub two or three ripe bananas through a ricer, and mix with a cup of stiffly whipped cream. Sweeten slightly to taste, pile in sherbert glasses and put a very little grated chocolate or cocoa on top of each. Serve very cold.

Ethelwynn Magee Tidmarsh, Xi.

Cinnamon Apples (or Rose Apples)

8 large Greenings ( pared and cored)

10 cents worth of cinnamon candies (little red ones) butter, sugar, water

Method :

Bake until tender, turning over in juice to make red all over. May be served on rose leaves with whipped cream as a dessert, or on lettuce with mayonnaise as a salad.

Harriet Wilson Davy, Xi.