Rhubarb Individual Fanchonettes

1 cup sugar

1/2 cup strained orange juice

1 tablespoon powdered gelatine 1 piece orange peel

1 cup cream, whipped, flavored and sweetened

A number of individual pastry shells

Cut rhubarb in inch pieces. Place in baking dish in layers, sprinkling sugar between layers. Add two tablespoons water, one tablespoon lard and few thin strips orange peel. Place in moderate oven, cover and bake one hour. Dissolve gelatine in orange juice and when rhubarb is cooked, remove from oven and add this mixture to it. Let it get cold. When ready to serve fill shells with rhubarb mixture, heap with whipped cream and decorate with crystalized orange peel.

Dutch Cobbler

Into a pie tin put 3 cups apples, cut thin 1 tablespoon butter 1 tablespoon molasses 1 cup sugar Top crust only.

Bake 40 minutes in hot oven.

1 tablespoon flour

Pinch salt, cloves

3 tablespoons hot water

Bananas En Casserole

6 bananas

2 tablespoons butter

4 tablespoons sugar

1 tablespoon maple syrup Juice of 1 lemon

Cut bananas into halves lengthwise and place in a casserole, together with melted butter, lemon juice, sugar, and maple syrup, and bake slowly about 20 minutes, basting with the sweet syrup from time to time.

Prune Whip

1/3 pound prunes Whites of 4 eggs

1/2 cup sugar

1/2 teaspoon lemon juice

Pick over and wash prunes; soak several hours in cold water to cover; cook in same water until soft; remove stones and rub prunes through a strainer; add sugar; cook 5 minutes or until consistency of marmalade. Cool. Then beat whites of eggs until stiff; add prune mixture gradually, folding in carefully; add lemon juice. Pile lightly in buttered pudding dish. Bake 20 minutes in slow oven. (Place pudding dish in a pan of hot water while baking.) Serve cold with boiled custard.

Peach Cobbler

2 cups flour

2 tablespoons sugar

1/2 teaspoon salt

4 teaspoons baking powder

6 tablespoons fat

3/4 cup milk

8 peaches

3/4 cup sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon

Mix and sift dry ingredients. Cut in fat, add milk and mix lightly. Toss on floured board and pat into shape. Peel and slice peaches. Add sugar mixed with salt and spices. Place in bottom of buttered baking dish. Cover with dough and bake in moderate oven 3/4 of an hour.

Peanut Brittle Trifle

Whip 1 cup thick cream until light. Fold in gradually 1/4 pound peanut brittle which has been passed through meat chopper. Add 1 cup cooked rice (dry and flaky), 1 cup shredded pineapple, and 6 or 8 chopped marshmallows. Add 2 tablespoons pineapple juice and powdered sugar to taste. Pile lightly into glass serving dish, decorate with candied cherries and serve very cold.

Tutti-Frutti

1 cup maraschino cherries 1 cup marshmallows 1 cup nuts

2 teaspoons vanilla

3 cups whipping cream 3/4 cup sugar

Whip the cream, add cherries, marshmallows, nuts, sugar and vanilla. Put in ice box and freeze for 4 hours. Serves twelve people.