Apple Fritters

Apples; powdered sugar; fritter batter. Pare, core and cut your apples into small slices. Stir into a good fritter batter and fry in boiling hot fat. Drain on paper and sprinkle with powdered sugar.

Candied Apples

Select 6 nice red apples; pare and core, leaving a band of red around each apple. Make a syrup of 1 1/2 cups of granulated sugar; drop apples in, cover, and cook until tender. Remove to individual plates and insert a marshmallow into each apple and on top of marshmallow a candied cherry. Pour syrup over all and serve with whipped cream. - Mrs. W. T. Eaton.

Cream Puffs

One-half cup of butter, melted in 1 cup of hot water; put in a small pan on stove to boil; while boiling stir in 1 cupful of flour, take off and let cool; when cold, stir in 3 eggs, one after the other, without beating; drop on buttered tins and bake in a hot oven 25 or 30 minutes; fill with whipped cream. - Mrs. W. J. Hendershott.

Date Souffle

One pound dates, chopped; 1 cup walnuts; 2 eggs, well beaten;

1 tablespoon sugar; 1 tablespoon flour; 2 tablespoons milk; 1 teaspoon baking powder. Bake in very slow oven 30 minutes. Serve with whipped cream. - Mrs. Willoughby.

Food Of The Gods

One cup of dates; 1 cup of nuts; 1 cup of sugar; pinch of salt;

2 eggs; 1 teaspoon baking powder; 1 teaspoon flavor; stir eggs, salt, and sugar, don't beat; add flour and baking powder, and cover with milk and bake for 45 minutes; bake in slow oven. Serve with whipped cream. - Mrs. Rohletter.

Float

One quart milk; 1 tablespoon corn starch; 3 tablespoons sugar;

3 yolks of eggs; pinch salt; boil and pour over beaten whites; flavor. - Mrs. Mae Lampman.

Food For The Gods

English walnuts (in shell) one pound; 3/4 pound dates; chop; cracker crumbs (12 crackers) or 9 tablespoons; 2 teaspoons baking powder; 5 eggs; 2 cups granulated sugar; beat eggs separately; mix crackers, fruit, nuts and baking powder; add sugar to beaten yolks, then add whites and other ingredients. Bake one hour in slow oven; paper the pan; bake several days before using; will keep a month in cold weather. Serve with whipped cream. - Mrs. Harry E. Smith.

Lemon Sauce

One cup sugar; 1 egg; juice and grated rind of 1 lemon; 1 pint water; 1 tablespoon butter; 1 tablespoon of corn starch. - Mrs. Clarence Thompson.

Macaroon Surprise

One-quarter box gelatin in 1/4 cup cold water; 2 cups milk; 3 egg yolks; 1-3 cup sugar; pinch salt; 2/3 cup macaroons; flavoring. Beat yolks; add milk, salt and sugar; when near boiling point add gelatin; let this cool; add macaroon crumbs, whites beaten stiff and flavoring. Serve with whipped cream, finely chopped nuts or maraschino cherries. - Mrs. W. G. Willson.

Mountain Dew Pudding

One pint milk; yolks of 2 eggs; 1/2 cup cocoanut; 1/2 cup rolled crackers; 1/2 cup sugar; 1 teaspoon lemon; bake half hour. Make . frosting of whites of 2 eggs; 1/4 cup sugar; brown in oven. Serve hot or cold. - Mrs. W. G. Willson.