Take a tin of canned apricots, strawberries, pineapple or any fruit desired, and place them in a glass dish. Cover them with slices of sponge cake, then pour the syrup of fruit and a little castor sugar over the whole. Make a custard of 2 cups milk, 2 tablespoons maizena, and 2 egg yolks, and pour over the sponge cakes. Whip the whites of the eggs to a stiff froth, sweeten and put on top - or use whipped cream. Chopped almonds may be added if desired.
To four cupfuls of milk add four tablespoonfuls of sugar, bring to the boil, dissolve four tablespoonfuls of cornstarch in a little cold milk, and add to the hot milk. Cook gradually about ten minutes, then put in two tablespoonfuls of butter, one egg well beaten, and two cupfuls of drained canned mulberries. Turn the mixture into a fireproof baking dish, and bake in a moderate oven for ten minutes. Garnish with berries and meringue.
To 1 1/2 cups of milk add 1 1/2 cups of juice drained from a bottle of canned peaches, place on the fire, and when it commences to boil stir in 4 tablespoons of maizena dissolved in a little milk, and allow to cook for 3 minutes. Pour into a wet ring mould, and when cold and firm turn out and serve with canned peaches in the centre. Another pretty way to serve it is to line a mould with canned peaches and to pour the mixture over the fruit, then to leave until cold and set and to turn out.
Peel the peaches, split in two, and remove the stones. Sprinkle castor sugar over them, dip each piece in batter, made the same way as for Apple Fritters, and fry in hot lard.
Make a meringue by beating the whites of 4 eggs until stiff, mix in gently 1 cup of castor sugar and 1 cup of finely chopped walnuts. Drop in rounds with a spoon on to a baking sheet, or force through a forcing bag, and bake gently in a very slow oven until firm. Arrange canned peaches in a glass dish with meringues on top.
Soak 1/2 cup of tapioca in 3 cups water for one hour, then cook until transparent, together with 1/2 cup of sugar and the rind of one lemon. Remove and add 1 cup grated pineapple. Serve with whipped cream.
Soak prunes overnight, and the next day cook until tender, together with the juice and grated rind of a lemon. Remove the stones, chop up fine, and mix with whipped cream or the stiffly-beaten whites of eggs.
Take a small round sponge cake, and remove the centre to form a round case, into which fill any stewed fruit, such as apricots, or fresh crushed strawberries sprinkled with castor sugar. Pile on top some sweetened whipped cream, and sprinkle over some finely chopped almonds and pistachio nuts. Instead of whipped cream, the stiffly-beaten whites of eggs, sweetened with sugar, may be used.
Stew strawberries, strain off the juice and sweeten to taste. Place over the fire, and when it boils stir in maizena mixed with a little cold water, allowing two tablespoonfuls of maizena for each pint of juice; continue stirring until sufficiently cooked. Pour into moulds wet in cold water and set away to cool. Serve with cream and sugar and fresh strawberries if desired.
Drain the syrup from a bottle of canned fruit and soak 1 cup tapioca in 3 cups of juice for one hour. If there is not sufficient juice, add a little water and a squeeze of lemon juice. Cook until transparent, sweeten to taste, add canned fruit drained from the syrup and pour into a glass dish. Leave till cold and serve with a custard. If liked, a glass of sherry may be added.