Peach Dessert

peach per person marshmallows boiled or uncooked icing nuts whipped cream

Method:

Pare peaches and cut in halves. Place marshmallows in center and close. Roll in icing and then in chopped nuts. Chill and serve with whipped cream.

Marion PerkINs Gem mill. Xi.

Spanish Cream

1/2 box gelatine 1 quart milk 3 egg yolks

3 tablespoons sugar 3 egg whites beaten 3 tablespoons sugar

Method:

Soak gelatine in milk, place in double boiler and when hot add the yolks and the sugar, which have been beaten together, beat until partly cool then add the beaten whites and sugar. Flavor with vanilla and pour into moulds.

Bobby Shurtleff Cole, Nu.

Turkish Cream

1/2 package lemon jello

1/2 pint cream

2 tablespoons sugar

1/2 cup boiling water 1 teaspoon vanilla fruit

Method :

Dissolve jello in boiling water, mix with whipped cream and add green grapes, bananas and nuts.

Jessie Pond Weyman, Xi.

Snow Pudding

1 tablespoon granulated gelatine 1/4 cup cold water 1 cup boiling water 1 cup sugar

3/4 cup lemon juice 3 egg whites

Method :

Soak gelatine in cold water, dissolve in boiling water, add sugar and lemon juice, strain and set aside in a cool place. Stir occasionally and when quite thick stir with wire spoon until frothy ; add whites of eggs beaten stiff and continue beating until stiff enough to hold its shape. Mold in a glass dish and serve with boiled custard or golden sauce. Serves six.

Louise Vater, Xi.

Golden Sauce

1 heaping tablespoon cornstarch 1 pint milk 2/3 cup sugar pinch of salt 2 egg yolks

Method:

Bring to a boil one pint milk ; mix a heaping tablespoon of cornstarch in a little cold milk, add two-thirds cup of sugar and a pinch of salt. Mix thoroughly with the beaten yolks. Add slowly to the hot milk, stir well while thickening. Flavor with a little vanilla. Serves six people.

Louise Vater, Xi.

Grapefruit Jelly

2 tablespoons gelatine

1/2 cup water

1/2 cup lemon juice

3/4 cup sugar

3 cups grapefruit pulp

2 cups boiling water

Method :

Dissolve gelatine in cold water, add lemon juice, sugar, grape-fruit and boiling water. Stir well, put in mold and chill.

Dorothy Rapp, Xi.

Prune Mould

1 heaping tablespoon powdered gelatine

3 tablespoons sugar

2 cups water

1/2 pound prunes

Strained juice of one orange

Method:

Soak prunes, cut in halves and put in sauce pan with water and sugar. Cook slowly until soft, then add gelatine (dissolved in hot water and the orange juice). Pour into wet ring mould and allow to become firm. Serve with whipped cream in center. Decorate with lady fingers.

Frances Pennewell.

Prune Whip

20 prunes 1 cup sugar

2 eggs (whites)

1 tablespoon lemon juice

Method:

Put just enough water on twenty prunes to cover, cook until tender, then pit. Put the prune pulp in the water in which it was boiled. Add one cup of sugar and simmer until thick, then add by spoonfuls to the stiffly beaten whites of two eggs. Add I tablespoon of lemon juice, beat until thick and light. Serves four to six people.

Gladys Carlson Scott, Xi.