Apple Cream

Beat the white of one egg to a stiff froth, grate one good-sized apple, add one cup of sugar. Beat all together twenty minutes. - Miss Carrie M. Shoff, Maine, Ariz.

Apple Cream (Sour)

Pulp of three baked apples, whites of two eggs, one cup pulverized sugar. Beat one solid hour. - Mrs. G. A. Cole, Middle-town, Conn.

Barberry Cream

One can grated pineapple, one cupful sugar, stir in one-half package dissolved gelatine. Set on ice to cool, then stir in one pint whipped cream. Let cool and mould. - Mrs. E. J. Gibson, Santa Fe System.

Orange Cream

Whip a pint of cream until one-half the quantity is left when skimmed off. Soak in half cup cold water ,half package gelatine; grate over it rind of two oranges. Strain juice of six oranges, add a cupful sugar; now put half a pint of cream in double boiler, pour into it well beaten yolks of six eggs. Stir until it begins to thicken, then add gelatine, remove from fire, let stand two minutes, then add juice and sugar; beat all together until about the consistency of soft custard, and add the whipped cream. Mix well and turn into moulds to harden. To be served with sweetened cream. This is fine. - Mrs. James Kennedy, Williams, Ariz.

Hungarian Cream

Six oranges, two lemons, six or eight eggs (according to price), one large cup sugar, squeeze juice of oranges and lemons and grate a bit of rind of each to the juice add your sugar, then the yolks of eggs (well beaten). Place all in a double boiler till it is a fine velvety paste, well done. Have your whites beaten very stiff and remove the paste from fire, beat in the whites gradually and steadily till all are thoroughly mixed. Serve in individual punch or other moulds. - Miss Florence Parker, Los Angeles, Calif.

Marshmallow Cream

One rounded tablespoon granulated gelatine, four egg whites, one cup cold water, one cup granulated sugar, one teaspoon extract, almond, vanilla or any kind, one teacup, more or less, of pecan nut meats coarsely chopped. Dissolve, the gelatine in one-half cup of cold water, stirring over the fire till perfectly smooth, add the other one-half cup cold water and let cool. Beat whites very light (with pinch of salt) and gradually add dissolved gelatine, beating constantly, sprinkle in the sugar (continuing to beat), add extract, beating all the time. Take one-third of the mixture, color a delicate pink with fluid that comes for the purpose. Spread in a deep dish and sprinkle with nut meats, add a second, one-third, and sprinkle on more meats, then the remainder, and add, decorating with care, dried cherries. Put in refrigerator to stiffen. Serve with whipped cream or a delicate custard. The flavoring, nuts and decoration may be varied to suit the taste, preserves or jelly may be used instead of nuts. - Mrs. Watts S. Humphrey, Saginaw. Mich.

Spanish Cream

One pint milk, add two and one-half tablespoons gelatine, let stand fifteen minutes, heat in double boiler, stirring to keep gelatine from the bottom, add two-thirds cup sugar, yolks of three eggs well beaten, stir until creamy like thin custard, pour it over the stiffly beaten whites of three eggs, beating lightly, and add vanilla flavoring. When cool stand in ice box until next day. Nice plain or with whipped cream or fruit when served. - Mrs. J. C. Hudson, Williams, Ariz.

Sponge Cream

Let two cups sweet milk in a double boiler come to a good scald, add the yolks of four well beaten eggs, one-half cup granulated sugar, pinch of salt, then two tablespoons gelatine thoroughly dissolved in a little sweet milk and boil until it thickens. To this add the well beaten whites of four eggs, season with vanilla, rose or almond to taste. Put in mould, set on ice five or six hours. Serve on dish garnished with berries, and alternate with whipped cream, or serve with sweetened whipped cream. - Miss Esther Hanson, Hartford, Conn.

Strawberry Cream

Stir one cup clear strawberry juice into one pint thick cream, add one cup sugar and whip till stiff, then add beaten whites of two eggs and beat till very stiff. Garnish with large whole berries. - Miss Safronibelle Campbell, Williams, Ariz.

Tapioca Cream

Three tablespoonfuls of tapioca soaked in one cup of water over night, add one quart of milk, boil twenty minutes, beat yolks of three eggs with one cup of sugar, flavor with vanilla, beat whites of eggs stiff and pour the custard over them. - Mrs. Geo. A. Cole, Middletown, Conn'.

Cream Caramel

For Custard: One quart milk, one cup sugar, four eggs, one spoonful flour. Place milk in double boiler with pinch of salt, break eggs, separating the yolks from the whites, beat yolks well, adding gradually the sugar and flour, add slowly to boiling milk, till all is of a velvety contingency, add vanilla or any other flavor excepting lemon. Beat your whites very stiff, with a pinch of salt, and add a little sugar, place on the custard in small moulds. Caramel:- Brown one-half cup sugar, being careful not to let it burn, pour over the whites, and allow a little to slip in the custard. Fine. - Miss Florence Parker, Los Angeles, Calif.

Italian Cream

One-half box gelatine, soak in water enough to cover till dissolved. Put in double boiler one quart sweet milk, heat; to this add one cup sugar beaten with yolks of four eggs. To this add gelatine and cook in the boiling milk for five minutes. Take from the stove, add beaten whites of four eggs. Put in a bar tin to mold. Slice when cold and serve with whipped cream. - Mrs. Pierson, Manistee, Mich.