Peach Cream.

To one quart of ripe peaches, peeled and rubbed through sieve, add whites of two eggs, one cup granulated sugar. Beat together until a stiff cream is formed. Serve cold.

Banana Cream.

After peeling the bananas, mash fine with a spoon, then allow equal parts of bananas and sweet cream. To one quart of the mixture add one-fourth pound sugar. Beat all together until the cream is light.

Spanish Cream.

Scald three cups milk with one-quarter box gelatine, add one-half cup sugar, and pour on yolks of three eggs slightly beaten. Cook until thick, stirring constantly; remove from heat, add salt, one teaspoonful vanilla, and whites of eggs beaten stiff. Pour into mold wet with cold water.

Apple Snow.

Peel and grate one large sour apple, sprinkling over it a small cup of powdered sugar as you grate it, to keep it from turning dark; break into this the whites of two eggs, and beat it all constantly for half an hour; take care to have it in a large vessel, as it beats up very stiff and light; heap in a glass dish and pour a fine, smooth custard around it and serve. A very delicate dessert.

Raspberry Float.

Crush one pint ripe red raspberries with gill of sugar. Beat whites of four eggs to stiff froth and add gradually a gill of powdered sugar. Press raspberries through fine strainer to remove seeds, and by degrees beat in juice, egg and sugar until so stiff that it will stand in pyramids.