Banana Pudding

Same as orange pudding, using 3 tablespns. cornstarch only. Pour unflavored custard over sliced bananas warm, so that the custard will be flavored with the banana.

Hattie's Prune Dessert

Stew 1 lb. nice large California prunes in as little water as possible; drain, remove the stones and chop the prunes, not too fine. Beat the whites of 3 eggs to a stiff froth with a little salt and 1/4 cup of sugar. (Be sure to use the sugar in the eggs instead of in the prunes.) Chop prunes in lightly, bake in pudding dish or brick shaped granite pan in slow oven until egg is set, about 20 m. Serve cold with plain or whipped cream. Almond cream flavored with vanilla is nice.

Prune Soufflé

Stew 28 prunes in as little water as possible; drain, rub through colander. Add the whites of 4 eggs stiffly-beaten with 4 to 6 tablespns. sugar, set in pan of water, bake slowly until set. Serve with egg cream or custard sauce or whipped cream.

Fruit Whips

Dried Apple-2 cups sifted, stewed, dried apples (stewed in small quantity of water), 1/2 - 1 cup sugar, 1 tablespn. lemon juice if 1 cup of sugar is used, whites of 2-4 eggs. Beat all together until light and spongy, heap in glass dish. Serve cold with or without custard sauce or cream. Dried peaches, apricots and prunes may be used the same.

Use only 2 tablespns. of sugar for each cap of prunes.

Banana - White of 1 egg, 1/4 cup sugar, 1 teaspn. lemon juice, 1 cup banana pulp. Nice on cake.

Cranberry - 1/2 cup thick, sweetened, cooked pulp to white of 1 egg.

Whips must be beaten until they hold their shape. They are nice served on bread puddings, custards and other desserts, instead of a meringue or a sauce.

The rule for fruit whips is, 1 cup of fresh or stewed fruit pulp to the white of each egg, sugar to suit the fruit, and a little lemon juice with sweet fruits; but the proportion of fruit often needs to be varied.

Fresh pears and peaches may be used by rubbing through the colander or mashing well.

Jelly Whips, or Mary's Desserts

Quince-1 glass of quince jelly, whites of 3 eggs; beat jelly a little, and whites very stiff and dry; combine the two and beat together until stiff. Make custard of 1 pt. of milk, yolks of 3 eggs, 2 tablespns. sugar; when cold put into glasses with whip on top. Sterilized cream may be used instead of custard, or whip may be put into glass first and whipped cream piled on top of that. Serve with crackers or cake.

Other jellies may be used the same.

Brother Fulton's Strawberry Fluff

whites 2 eggs, 3/4 cup sugar, 1 pt. strawberries

Mash berries with sugar and add to unbeaten whites in deep cake bowl; beat with egg or batter whip until the mixture will stand alone, very light and fluffy. Serve in glasses with cake or wafers, or as meringue, garnish, or sauce for other desserts. Strawberry fluff makes a nice garnish for strawberry shortcake. Raspberries and other fruits may be used.