Raisin Puffs

1 egg

1/4 cup butter

1 1/2 teaspoons baking powder

1 tablespoon sugar

1 cup flour

1/2 cup sweet milk

1/2 cup raisins, stoned and chopped fine; flavor with vanilla

Steam in cups 3/4 hour. This will make 5 cups. Serve with any good wine or brandy sauce.

Fruit Mousse

1 pint cream, whipped stiff 3 tablespoons powdered sugar

1/2 cup strawberry preserves 1/2 cup pineapple preserves

Put in a mould with a tight cover; pack in ice and salt for 4 hours. - Ruth Woodley Carman

Maple Parfait

To 1 cup rich maple syrup add yolks 4 eggs, well beaten. Cook in sauce pan, stirring continuously until it boils; boil 5 minutes, strain and set aside to cool. Beat 2 cups heavy cream until stiff; then add in the beaten whites of egg; whip the syrup with a Dover beater until very light and stir all the ingredients together. Mould and pack in ice and salt for 3 hours. This amount will serve 12 people.

Prune Whips

10 prunes, cut fine 1/4 cup chopped nuts 1/2 cup sugar

Whites 5 eggs, beaten very stiff

Butter the dish and bake 20 minutes in moderate oven. The dish must be surrounded by water. Serve with whipped cream.

Sauce Sabayan

Put in sauce pan:

1 unbeaten egg 1/2 cup sugar

1/2 cup wine

Place beside the fire and whip without stopping until mixture is light and thick. Serve at once.

- Mrs. Dakin

Salpicon Of Fruit

1 large pineapple

1 lb. oxheart cherries (mixed red and wnite) 1 boy large strawberries

2 oranges 2 limes

1 grape fruit, cut in cubes using pulp only

Cut pineapple into 1/4- inch cubes, pit cherries, cut in half, cut strawberries in quarters, cut limes and oranges into cubes. Malaga grapes may be added. Remove skins and seeds; serve with wine sauce. Canned goods may be used instead of fresh fruit and Maraschino cherries.

Wine Sauce

Mix 3/4. cup sugar, 1/4cup boiling water thoroughly and boil 10 minutes, cool slightly, add to this 2/3 cup Ma-deria wine, 1/3 cup Maraschino wine, 2 tablespoons Cognac, bring it to boiling point, stir sufficiently to blend ingredients, then pour slowly over fruit; let stand 1 hour or more in a cool place; chill thoroughly. Serve in orange baskets or crystalized glasses. - Elizabeth O. Hiller

Spanish Cream

1/2 box Cox's gelatine, soaked in 1 quart milk 1 hour, then place on the fire until dissolved; have ready the yolks 4 eggs, well beaten, with 4 tablespoons sugar, over which pour the milk; place again on the fire and stir until it thickens, then pour this over the whites 4 eggs, well beaten with 4 tablespoons sugar and flavored with 1/2 teaspoon vanilla. Stir quickly and pour into moulds to harden.

- Mrs. J.H.B. Howell