Macaroon Cream Jelly

Soak ¼ box of gelatine in ¼ cup of cold water. Beat yolks of 3 eggs and add 3 teaspoons of sugar. Pour over this ½ cup scalding milk. Put 2 more cupfuls of milk in a double boiler with the scalded milk and eggs, add a pinch of salt and stir until creamy. Take from fire and add soaked gelatine and ½ cup of rolled macaroons, 1 small teaspoon vanilla. Stir until mixed and add beaten whites of 3 eggs. Turn into mold and cook. Serve with whipped or plain cream. Serves 5 people. - Mrs. Asa Hall.

Grandma's Apple Dumplings

Make a good baking powder biscuit dough. Make dumplings. Dredge the dripping pan with flour and set the dumplings in it. Have 2 cupfuls of sugar and 1½ cups of water and butter size of an egg. Dissolve over fire, pour over dumplings and bake. This is enough for 6 or 8 dumplings.

- Mrs. E. C. Thomas.

Pineapple Loaf

One pint of pineapple, 1 cup of sugar; put on stove and boil slowly while mixing; ½ package Knox gelatine with ½ cup cold water; let stand fifteen minutes and mix with pineapple. When cold enough to begin to harden, add 1 pint of whipped cream with whites of 2 eggs beaten stiff. Set in cool place to harden. - Mrs. Helen Mitchell.

Tapioca Custard

Soak 2 tablespoons of tapioca over night. Next morning add 1 pint of milk. Cook in double boiler until transparent. To the beaten yolks of 2 eggs add ½ cup of sugar and a pinch of salt. Add to boiling mixture and stir until thick. Take from fire and stir in the stiffly beaten whites. Make a foamy custard.

Banana Cream

Three bananas, cut in small pieces, ½ cup of cold water, 6 tablespoons sugar, rind of 1 lemon. Cook 10 minutes. Remove rind and add ½ pound of hydrated gelatine (i.e., gelatine soaked well in 4 times its volume of cold water). Add 1 cup of cream, juice of 1 lemon. Beat vigorously, mold and' chill. - Mrs. V. R. Ross.

Angel Charlotte

One tablespoon gelatine, ¼ cup cold water. ¼ cup boiling water, 1 scant cup sugar, 1 pint heavy cream, ½ dozen rolled stale macaroons, 1 dozen marshmallows, cut fine, 2 tablespoons chopped candied cherries, 1 teaspoon vanilla,¼ pound blanched almonds. Soak gelatine in cold water, dissolve in hot water, add sugar. When cold, add cream, whipped stiff, and other ingredients. Pour into molds, or into sponge cake baskets which have been iced. Let stand an hour before serving.

- Mrs. V. R. Ross.

Egg Cream

Two eggs, ¼ cup sugar, juice and grated rind of 1 small lemon. Beat yolks till lemon-colored and thick, add sugar and beat again. Add lemon juice and rind and cook over boiling water, beating constantly until mixture is thick. Add beaten whites, beat thoroughly, pour into molds and chill, or set aside for several hours to chill. - Mrs. V. R. Ross.

Vanilla Bavarian Cream

One-fourth cup of cold water; soak in it ¼ package gelatine, 1 teaspoon vanilla, 1 cup of milk, scalded. Add to this ½ cup sugar. Add next yolks of 2 eggs beaten and mixed with few grains of salt. Cook as a boiled custard. When it will coat spoon, remove and add gelatine; strain. Set in a pan of cracked ice and stir until about like very thick cream. Then fold in the whipped cream, from ½ to 1 cup; add vanilla. May be served as a cream or molds may be lined with lady-fingers, etc., and filled with cream. Chocolate, coffee, pineapple, strawberry or raspberry may be used instead of vanilla. Packed and covered it will keep nicely for a few hours if desired. - Mrs. V. R. Ross.

Harlequin Cup

In the bottom of sherbet cups put a layer of marshmalllows cut in small pieces, then a layer of coarsely chopped walnuts, and then fill with pineapple cut in dice. Place on top a generous spoonful of whipped cream and a maraschino cherry.