Date Forte.

One cup sugar, 3 eggs, 1 cup chopped dates, 1 cup walnuts, 2 1/2 tablespoons flour, 1 teaspoon baking powder. Flour the nuts and dates. Beat sugar and eggs very lightly, add flour, then dates and nuts alternately. Bake in moderate oven, serve with whipped cream.

Mrs. W. J. Jeter.

Shortcake.

Three scant cups flour, 1 cup sugar, pinch salt, 3 level teaspoons baking powder, 1-3 cup butter, milk to form soft dough.

Mrs. E. W. Kelly

Delicious Dessert.

Pare the peaches carefully, halve them and remove stones. Chop fine an equal quantity of almonds and English walnuts. Fill the openings from which the stones were taken with the chopped nuts. Fasten the halves together with tiny skewers or wooden toothpicks, sprinkle 4 or 5 tablespoons sugar over them and set in a saucepan with just enough water to keep from burning. Steam 10 minutes, then set away to cool. Chill thoroughly and serve cold with sugar and cream.

Mrs. Harvey.

Spanish Cream.

Half box Knox's gelatine soaked in 1 cup milk. Put another cup milk on the stove and when hot stir in 5 tablespoons of sugar, the soaked gelatine, and the beaten yolks of 2 eggs. As soon as it begins to thicken take from the fire and stir in the whites beaten to a stiff froth, flavor with vanilla, pour into a mold to cool. Serve with cream and sugar.

Mrs. M. R. Matthews.

Baked Apples.

Select large even sized apples, core with thin knife so as not to break them, 1/2 cup chopped walnuts, 1/2 cup cracker crumbs, 1/2 cup sugar. Soften filling with melted butter, fill apples and bake in oven.

SAUCE - One-quarter cup water, 1/2 cup butter, 1 1/2 cups brown sugar, 1/2 nutmeg grated. Let boil 2 minutes, then beat whites of 2 eggs to a stiff froth and slowly stir into syrup. Use while hot.

Mrs. Burson.

Angel Charlotte Russe.

One tablespoon Knox's gelatine, 1/4 cup cold water, 1/a cup boiling water, 1 cup sugar, 1 pint heavy cream, 1/2 dozen or more rolled stale macaroons, 1 dozen or more marshmallows cut in small pieces, 2 tablespoons or more chopped candied cherries, vanilla, 1/4 pound blanched and chopped almonds. Soak gelatine in cold water, dissolve in boiling water and add sugar. When mixture is cold add cream beaten stiff, almonds, macaroons, marshmallows and candied cherries. Flavor with vanilla. Turn into a mold first dipped in cold water and chill.

A Friend

Charlotte Russe.

Whip 1 quart of rich cream to stiff froth and drain well on a nice sieve. To 1 scant pint of milk add 6 eggs beaten very light, make very sweet, flavor high with vanilla. Cook over hot water till it is a thick custard. Soak 1 ounce Cox's gelatine in a very little water, and warm over hot water. When the custard is very cold beat in lightly the gelatine and whipped cream. Line bottom of mold with buttered paper, sides with sponge cake or lady fingers fastened together with white of egg. Fill with the cream, put on ice. To turn out, dip the mold for a moment in hot water. In draining the whipped cream, all that drips through can be rewhipped. Fine.

Mrs. L. M. Anderson

Tapioca Cream Custard.

Soak 4 heaping tablespoons of tapioca in 2 teacups water over night. Place over the fire a quart of milk, let come to a boil, then stir in the tapioca, a good pinch of salt; stir until it thickens a little, then add a cupful of sugar and the beaten yolks of 3 eggs. Stir it quickly, pour into a dish and stir gently into the mixture the whites beaten stiff, the flavoring, and set to cooi.

Fruit Cream.

Half box gelatine dissolved in milk for 5 minutes, 2-3 cup sugar, 3/4 quart of milk. Heat to boiling point. When cool and just velvety (not set), stirr in 1 quart of whipped cream. Set on ice. Serve with fruit and sugar and cream. Delicious with bananas.

Caramel Pudding.

One and a half cups sugar, 1 quart of boiling water, 3 tablespoons cornstarch, 1/2 pound blanched almonds. Put the sugar in a saucepan and brown to a rich coffee color, pour in the boiling water and thicken with the cornstarch. Put the almonds in molds, pour over them the caramel and set to cool. Serve with whipped cream.

Mrs. Anderson.

Pineapple Cream.

Two cups of milk, 3 tablespoons cornstarch, 3 tablespoons sugar, speck salt, whites 2 eggs, 4 tablespoons grated pineapple. Cook as for cornstarch pudding. Remove from fire and fold in lightly the whites of the eggs beaten stiff and the grated pineapple. Serve cold with cream.

Escalloped Strawberries.

One quart of strawberries and 1 pint of cream are required. Whip the cream until dry; place a layer of fruit in a deep glass dish, add a sprinkling of sugar and cover with whipped cream; continue this until all are used, heaping cream on top. Set in a cool place until thoroughly chilled.

Mrs. W. J. Jeter.

Cranberry Frappe.

Boil 1 quart cranberries and 2 cups water for 5 minutes. Strain through cheese cloth, add 2 cups sugar, juice 1 lemon. When cold freeze to a soft mush, serve with or after the turkey course.

Y. W. C. A. Cooking School.

Strawberry Shortcake.

Three tablespoons white sugar, 4 tablespoons butter, 1 quart flour, 3 teaspoons baking powder. Make this into a soft dough with sweet milk. Roll out and bake in jelly cake pans.

Mrs. E. Rice