Peasant Girl With A Veil

2 cups dried crumbs

1 cup tart jam

Whipped cream

This is a delicious Danish pudding. Crumble bits of graham or rye bread to make fine crumbs. Add a little sugar to the crumbs and heat them in slow oven until they are very dry. Cool and mix with any kind of jam, preferably a tart jam like apricot or plum. Mold, chill and serve with whipped cream.

Fruit Charlotte

Line cups with triangular pieces of sponge cake and chocolate cake, alternating. Fill the center with slices of orange and peach. Chill, turn out on a serving-plate and surround with whipped cream and blackberries. Put a spoonful of whipped cream on top and serve very cold.

Sweet Strawberry Or Other Fruit Shortcake

1/4 cup shortening

3/4 cup sugar

2 eggs

1/2 cup milk or water

1 1/2 cups pastry flour 2 1/2 teaspoons baking-powder 1/4 teaspoon salt Strawberries or other fruit

Cream the fat, add the sugar gradually, continuing the creaming process until all is added. Separate the eggs. Beat the yolks until creamy, add to the shortening and sugar mixture and mix well. Sift the flour, measure, add the baking-powder and salt and sift again. Add the flour and milk alternately. Beat the whites of the eggs until stiff and fold into the mixture. Pour into two well-greased layer-cake tins and bake in a moderate oven (375° F.). Turn out and cool. Spread one sheet with a layer of sweetened, crushed berries or diced fruits. Cover with the other sheet and cover the whole with more fruit. Top with whipped cream, if desired. Serve at once.


1 rennet tablet 3 tablespoons sugar

1 pint milk

1 teaspoon vanilla

Set out 4 or 5 dessert glasses. Dissolve rennet tablet in 1 tablespoon of cold water. Warm the milk, sugar and vanilla slowly, stirring constantly, until lukewarm (110° F.) - hot hot. A few drops of milk on the inside of your wrist should feel only comfortably warm. Remove from stove. If desired, add small pinch of salt. Add dissolved rennet tablet and stir quickly for a few seconds only. Pour at once, while still liquid, into dessert glasses. Let set until it thickens - about 10 minutes. Chill rennet-custards in refrigerator. Serve in same glasses.

Rennet-custards may be served with a sauce made of a mixture of sweetened fruits such as bananas, cooked or canned pineapple, oranges and dates or crushed and sweetened berries. They may also be served with chocolate or caramel sauce.

Variations Of Rennet-Custards

Chocolate - Melt one ounce of chocolate over hot water. Add three tablespoons hot water, cook until it is smooth and add to the milk before it is heated.

Caramel - Caramelize the sugar, add sufficient hot water to dissolve the caramel and add to the milk.

With Eggs - Beat the yolks of 2 eggs with the sugar and mix with the milk before it is heated. Make a meringue of the whites by beating until stiff, then beating in sugar. Drop spoonfuls on a buttered baking sheet and bake in moderate oven at 325° F. until lightly browned. At serving time, top each dish of rennet-custard with a meringue.