"Dainty things for dainty people."

Fruit Relish.

Eight oranges, 3 lemons, 4 bananas, 3 grape fruit, 1 small can grated pineapple. Sweeten to taste.

Mrs. F. C. Webber

Breakfast Dish.

Wash, core and chop nice apples, fill the dishes, sprinkle with chopped nuts and sugar, and serve with cream.

Mrs. Gilmer.

Grape Juice Sponge.

One pint juice, 2 tablespoons tapioca, cold water. 1 cup sugar, lemon juice, whites of 2 eggs. Heat grape juice, soak tapioca, then add to juice with 1/2 teaspoon of lemon juice. Cook until tapioca becomes transparent. When partly cold add whites of eggs beaten stiff. Serve with cream and sugar.

Miss Vera DeForest.

Lemon Soufle.

Yolks of 4 eggs, grated rind and juice of 1 lemon, 1 cup sugar, whites of 4 eggs. Beat whites and yolks separate, add sugar and rind to yolks, then add lemon. Cut whites into mixture after having beaten them stiff. Put in baking dish and place dish in pan of cold water. Do not let water boil. Bake for twenty-five minutes and serve in baking dish. Do not let a draught touch it.

Miss Vera De Forest.

Banana Snow.

Take 6 good ripe bananas, not dark. Cut and slice, then mash as fine as possible. Add juice of 1 lemon, the white of 1 egg (whipped). Whip bananas, lemon juice and egg together. The longer you whip the more banana snow you will have. When nearly done add 2 spoonfuls of sugar and whip until sugar is dissolved. When ready to serve add chopped walnuts on top.

Mrs. Gilmer

Bavarian Cream.

One pint cream, 1 cup milk, 1/2 cup sugar, 1 box gelatine, 1 square chocolate. Soak gelatine in 1/2 cup milk. Whip cream stiff. Melt chocolate, add 2 tablespoons of sugar to it, put in pan with 1 tablespoon of boiling water, stir over fire till smooth. Have the remaining 1/2 cup milk hot. Stir chocolate into it and add gelatine and rest of sugar. Beat the mixture till it begins to thicken, add whipped cream, mix and put in cold place. Serve with whipped cream.

Mrs. Gilmer

Spanish Cream.

Half box Knox gelatine, 1 quart milk, 4 eggs, 8 tablespoons sugar. Soak gelatine in milk. Put over fire and stir until dissolved. Add yolks of eggs and 4 tablespoons of sugar thoroughly beaten. Stir until it comes to boiling point. Remove from stove and have whites of eggs well beaten with 4 tablespoons of sugar. Add whites, stirring briskly until thoroughly mixed. Flavor with vanilla and pour into molds. Serve with whipped cream.

Mrs. O. P. Lockhart.

Strawberry Charlotte.

Make boiled custard of 1 pint of milk, yolks of 3 eggs, 1/2 cup sugar, 1 tablespoon of cornstarch, flavoring to taste. Line a glass dish with lady fingers dipped in sweet cream; lay upon these ripe strawberries sweetened with powdered sugar; then layer cake and strawberries as before. Just before serving pour over whole the cold custard. Beat whites of eggs to a stiff froth with 3 tablespoons of powdered sugar and spread over top. Decorate with large berries.

Mrs. J. M. Woodruft.