"An't please your honor," quoth the peasant, "This same desert is very pleasant."

- Mrs. Ne Ni Bean.

Ambrosia

Whites of two eggs, two tablespoons gelatine, one cup sugar, one-half cup cold water, few drops bitter almond, one-half cup almonds or walnuts. Mix gelatine and water and cook until gelatine is dissolved, stirring constantly, add this to the stiffly beaten whites of eggs, mix well, add sugar and flavoring. Color a little of this mixture a delicate pink and pour alternately pink and white into a deep, square or oblong pan lined with moistened parrafine paper and nuts. When cold and well moulded, cut in slices about an inch thick and serve with sliced fruit or canned pineapple and whipped cream. - Miss Catharine Wells, Glendale, Calif.

Peaches And Cream

Serve halved peeled peaches with whipped cream flavored with lemon, ground almonds sprinkled over top. - Mrs. Geo. Barney, Williams, Ariz.

Prune Whip

Remove the stones from a dozen large boiled prunes, chop prunes, and set on ice until very cold. Serve in chilled spoon of powdered sugar. Beat in gradually the choppel prunes fine, beat one-half pint of cream stiff, adding a table-giasses. - Miss Bertha J. Peet, Monticello, Ind.

A Delicious Dessert

Whip one pint of cream very stiff, sweeten with confectioners sugar, set away to chill, chop fine large banana, one orange, one-half cup fine apple,, twelve large marshmallows, one-half cup nuts, beat all together in the cream just before serving. Serve in sherbet cups with cherry on top. - Mrs. Geo. Barney, Williams, Ariz.

Elizabeth Dessert

Whites of three eggs beaten stiff, add two teaspoonfuls of sugar, and whip till it stands alone. Then slice twelve plums on top and serve. In winter prunes may be used instead of plums. - Contributed.

A Simple Dessert

Take six apples, peel and core, put in a rather shallow baking pan with one one-half cups of water, one-half cup of sugar (or more according to tartness of apples) well scattered over them, also a generous sprinkling of nutmeg, and a few drops of lemon juice. Bake in a moderate oven one-half hour. When done fill cavity with boiled rice and top with a spoonful of jelly. - Miss Nanna Morrell, Los Angeles, Calif.

Nettie's Dessert

White Part: One pint of boiling water, one half cup of granulated sugar, pinch of salt, three tablespoons of cornstarch. Dissolve the starch in water and then stir the starch into the boiling water, add the whites of three eggs beaten stiff, take off the stove and set away to cool.

Yellow Part: One quart of milk, boiling or not, one cup of sugar, pinch of salt, three teaspoons of cornstarch, yolks of three eggs, flavor with vanilla, take off and cool, turn into the white part, drop jelly on top of this. - Mrs. Patrick Johnson, Williams, Ariz.

Strawberry Fluff

Cream one-half cup butter and one cup sugar, add two-thirds cup sweet milk, two and one-half cups flour, one tablespoon baking powder. Mix and add one and one-half cups fresh crushed strawberries. Pour into pudding moulds and steam half hour. Serve cold or hot with this sauce: Three-fourths cup butter and pulverized sugar beaten to cream, add one-half cup boiling water and cup lightly crushed strawberries. - Mrs. W. Patterson, Williams, Ariz.

Raspberry Flummery

Put one cup of red raspberries, one cup of water over the fire, when hot stir in one-half cup tapioca, cover and let cook until tapioca is transparent, add one-half cup of sugar and fold in the whites of two eggs beaten dry. Serve with whipped cream and nuts on top. - Mrs. George Barney, Williams, Ariz.

Peach Frappe

Put one quart of very ripe peaches through a wire sieve, add two cups of sugar, one quart water, one quart whipped cream. This will serve eighteen people. Canned peaches may be used. If fresh peaches are used, only one pint of water - hot - is needed and dissolve the sugar in it. - Mrs. Earl Nordyke, Santa Fe System, Williams, Ariz.

Pineapple Sponge

Let one can grated pineapple and one cupful granulated sugar stand an hour. Then add white of one egg well beaten, one-half box gelatine dissolved in cup boiling water. Beat all together very hard. Put in a mold for at least half a day, or over night on ice would prove much more satisfactory. Serve on a pudding plate surrounded with little bunches of whipped cream with a strawberry on red cherry on each. Many prefer to mold and serve this individually. - Mrs. Der-mont, Williams, Ariz.

Fruit Jello

Dissolve one package of raspberry Jello in one pint of hot water, when half set stir in one-half medium sized pineapple grated and two bananas (or any other fruit). Serve with whipped cream. - Mrs. C. A. Collett, Los Angeles, Cal.

Lemon Oval

Dissolve two packages of Lemon Jell-O in a quart of boiling water. Pour half of the Jell-O into an oval dish or mould. When cool lay in it peaches, bananas and seeded grapes. When set, add the remainder of the Jell-O and more fruit, and put away until firm. Serve plain or with whipped cream. - Contributed.