Caramel Sauce

1/2 cup sugar

1/2 cup boiling water

Miss Parloa

Melt sugar as for Caramel Custard, add water, and boil ten minutes; cool before serving.

Coffee Custard

2 cups milk

2 tablespoons ground coffee

3 eggs

1/4 cup sugar 1/8 teaspoon salt 1/4 teaspoon vanilla

Scald milk with coffee, and strain. Beat eggs slightly; add sugar, salt, vanilla, and milk. Strain into buttered individual moulds, set in pan of hot water, and bake until firm.

Tapioca Cream

1/4 cup pearl tapioca or 11/2 tablespoons minute tapioca 2 cups scalded milk

2 eggs

1/3 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla

Pick over tapioca and soak one hour in cold water to cover, drain, add to milk, and cook in double boiler until tapioca is transparent. Add half the sugar to milk and remainder to egg yolks slightly beaten, and salt. Combine by pouring hot mixture slowly on egg mixture, return to double boiler, and cook until it thickens. Remove from range and add whites of eggs beaten stiff. Chill and flavor.

Norwegian Prune Pudding

1/2 lb. prunes = 22 prunes 2 cups cold water 1 cup sugar

1 inch piece stick cinnamon 1 1/3 cups boiling water 1/3 cup corn-starch

1 tablespoon lemon juice

Pick over and wash prunes, then soak one hour in cold water, and boil until soft in same water. Obtain meat from stones and add to prunes and water; then add sugar, cinnamon, boiling water, and simmer ten minutes. Dilute cornstarch with enough cold water to pour easily, add to prune mixture, and cook five minutes. Remove cinnamon, add lemon juice, mould, then chill, and serve with cream.

Nut Prune Soufflé

Follow recipe for Norwegian Prune Pudding, then add whites two eggs beaten stiff and one-half cup walnut meats broken in pieces.

Apples In Bloom

Select eight red apples, cook in boiling water until soft, turning them often. Have water half surround apples. Remove skins carefully, that the red color may remain, and arrange on serving dish. To the water add one cup sugar, grated rind one-half lemon, and juice one orange; simmer until reduced to one cup. Cool, and pour over apples. Serve with Cream Sauce I or II.

Neapolitan Baskets

Bake sponge cake in gem pans, cool, and remove centres. Fill with Cream Sauce I, flavoring half the sauce with chocolate. Melt chocolate, dilute with hot water, cool, and add Cream Sauce slowly to chocolate. Garnish with candied cherries and angelica and insert strips of angelica to represent handles.

Wine Cream

Arrange lady fingers or slices of sponge cake in a dish, pour over cream made as follows: Mix one-third cup sugar, grated rind and juice one-half lemon, one-fourth cup Sherry wine, and yolks of two eggs; place over fire and stir vigorously with wire whisk until it thickens and is frothy, then pour over beaten whites of two eggs and continue beating.

Orange Salad Arrange layers of sliced oranges, sprinkling each layer with powdered sugar and shredded cocoanut. Sliced oranges when served alone should not stand long after slicing, as they are apt to become bitter.