Strawberries and Cream Whip

1 pt. ice cold cream 1/2 cup sugar

1/2 cup mashed fresh strawberries

Add sugar and berries to cream, whip as for whipped cream and serve in sherbet glasses.

Apple Cream

Pare, quarter, core and steam 12 tart apples, rub through colander, cool, add 1 cup sugar and whites of 2 eggs, beat until white and foamy; heap in cold glass dish. Garnish with chopped candied cherries, bits of jelly or with citron or angelica. Serve very cold.

Rose Apple Cream

Steam red skinned apples without paring for above recipe. Pile on glass dessert plate and surround with whipped cream roses flavored delicately with extract of rose.

Lemon Snow Pudding

2 - 2 1/4 tablespns. lemon juice 1 1/4 tablespn. corn starch

1 cup water 1/2 cup sugar white of 1 egg

Heat sugar and water to boiling, stir in the corn starch blended with water, boil up, add lemon juice and pour gradually, beating, over the stiffly-beaten whites of eggs. Beat well and pour into molds or cups, cool. Serve with custard or red sauce or cream.

Pudding may be garnished with halves of candied cherries.

Sponge Apple Pudding

Fill pudding dish half full of quartered sour apples that have been steamed until tender. Fill dish with a sponge cake batter and bake until well done. Serve with custard, almond, cream or other sauce. May use peaches sprinkled with sugar instead of apples, with thin meringue on cake and no sauce.

Lemon Soufflé Pudding

1/4 cup butter 3 tablespns. lemon juice

1/2 cup flour 3 eggs

1 1/2 cup milk 1/4 cup sugar grated rind of 1 lemon salt

Cream butter and flour and pour the boiling milk over; cook until thick; add lemon juice and rind and yolks of eggs beaten with the sugar; cool a little, chop in whites of eggs beaten to a stiff froth with salt; bake in buttered mold in pan of water in moderate oven until egg is set, about 30 m. Serve with foamy or fruit Sabayon sauce, fruit syrup or egg cream sauce.-Boston Cooking School Magazine.

Cream Sponge Pudding

4-5 tablespns. corn starch

(according to quality) 1 qt. milk

2 eggs

1/2 cup sugar or none salt

Thicken boiling milk and sugar (if used) with corn starch stirred smooth with some of the cold milk, boil 3-5 m; add beaten yolks of eggs, beat well and pour over stiffly-beaten whites, turn into wet molds or cups. Serve with fruit or other sauce if not sweetened, or if sweet with cream,

Fruit Juice Mold

1 cup rich fruit juice salt

1 cup water 4 level tablespns. corn starch sugar whites of 2-3 eggs

Heat juice, sugar, salt and water to boiling; stir in corn starch blended with cold water; boil well, pour over stiff whites of eggs, beating; mold. Serve with custard or whipped cream flavored with strawberry, orange, lemon or vanilla or not flavored at all, as suitable.

Corn Starch Meringue

1 qt. milk 6 tablespns. sugar

2 tablespns. corn starch 3 eggs flavoring

Heat milk and 4 tablespns. of sugar to boiling; stir in corn starch blended with cold milk; boil; add the yolks of eggs, flavor, turn into serving dish; cover at once with whites of eggs beaten with 2 tablespns. of sugar; tint delicately on top grate of oven. Serve cold. The meringue may be sprinkled with grated cocoanut while warm. May use 1 tablespn. more of corn starch and lay drained canned peaches on top of pudding before putting on meringue. Other fruits, jellies or jams may be used.