To each quart of cream add one cup of white corn syrup and one teaspoon of vanilla. Freeze, and serve plain or with English walnuts, chopped, over the top.

Cafe Frappe

3/4 Cup White Corn Syrup 1 Quart Strong Coffee 1 Quart Cream.

1 Tablespoon Cornstarch.

Directions: Cook the cornstarch in the coffee till thickened. Add the syrup and when cold, add the cream. A little sherry may be stirred in before freezing. Serve in sherbet or champagne glasses.

Honey Parfait

1/2 Cup Honey.

2 Eggs.

1 Teaspoon Gelatine 1 Cup Cream, Whipped.

Soften the gelatine in the cold water, and dissolve in hot water. Beat the yolks of the eggs well and then beat the honey in gradually. Heat slowly with the gelatine until thick. Cool, add the well-beaten whites of the eggs and the whipped cream and freeze.

Frozen Apricots

1 Quart Can Apricots Water.

2 Cups Corn Syrup.

To the syrup from the apricots add the corn syrup and sufficient water to make 1 quart. Since the sweetness of the apricots varies, more or less corn syrup may be needed. Put the apricots through a strainer, mix the pulp thoroughly with the liquid and freeze the mixture.

Gelatine Desserts

1/2 Cup Honey.

1 Teaspoon Gelatine 1/2 Cup Cold Water 1/2 Cup Boiling Water Whites 2 Eggs.

1 Teaspoon Vanilla.

1 Teaspoon Lemon Extract.

Dissolve gelatine in the usual way, heating it over a teakettle until thoroughly dissolved. Cool, but do not chill; stir in the honey, and add to the whites of the eggs beaten very light, a few spoonfuls at a time, beating constantly. Divide into 2 parts: to one part add a color and flavor with vanilla, about 1 teaspoon; to the other part add 1 teaspoon lemon extract. Mold in layers, adding nuts to one part and maraschino cherries to the other. Serve with or without whipped cream.

Maple Walnut Jello

1 Package Peach or Orange Jello.

1 Cup Maple Syrup.

1 Cup Boiling Water.

1 Cup Walnut Meats.

Dissolve jello in the boiling water. Add the maple syrup. Cool and add walnuts. Serve with whipped cream.

Cocoanut And Marmalade Jelly

2 1/2 Tablespoons Gelatine 1/2 Cup Cold Water 1 Cup Hot Milk 1/2 Cup Cold Milk.

1/4 Cup Peach, Plum, Orange, or Other Marmalade 1 Cup Canned Cocoanut Corn Syrup.

Soak the gelatine in the cold water for 5 minutes; then dissolve it in the hot milk. If the milk curdles, beat it smooth with an egg beater. Add the marmalade. Add sufficient corn syrup to the milk drained from the cocoanut to make 1 cup. Add this to the hot milk. Stir the mixture well, and when it is cold, add the cocoanut and the cold milk. Pour it into a mold, and chill it. The marmalade may be used to garnish the pudding instead of being molded into it.

Jellied Apples

1 3/4 Tablespoons Granulated Gelatine 1/2 Cup Cold Water 1 Quart Cooked Apples, Pared and Quartered 1 1/2 Cup Cold Water 1 Cup Corn Syrup (light) Hot Water 1/4 Teaspoon Ginger 1/2 Teaspoon Cinnamon 1 Slice Lemon 1 1-3 Tablespoons Lemon Juice 1/4 Teaspoon grated Lemon Rind.

Soak the gelatine in 1/2 cup cold water for 10 minutes. Cook together the 1 1/2 cups cold water, syrup, spices, and slice of lemon for 10 minutes. Add apples a few at a time, letting them cook until tender, but not broken. Remove from syrup when done and place in moulds. When all apples are cooked add hot syrup to the soaked gelatine, add enough hot water to make 2 cups liquid, add lemon juice and grated rind; strain, pour over apples and chill. (Makes eight servings).

Corn Meal Tutti Frutti

1 Cup Corn Meal Mush 1/4 Cup Corn Syrup (light)

1 Teaspoon Corn Oil 1/4 Cup Nut Meats.

2 Tablespoons Chopped Dates 1/4 Cup Lemon Juice.

3/4 Tablespoon Granulated Gelatine.

2 Tablespoons Cold Water.

1 Cup Boiling Water 1/2 Cup Corn Syrup 1/2 Cup Fruit.

Add syrup, corn oil, nuts, and chopped dates to mush. Pour into the bottom of a flat dish, making a layer about one inch thick. Soak gelatine in cold water for 10 minutes, add boiling water, syrup and lemon juice. Strain. Cool, add fruit, as shredded oranges, candied cherries, and sliced bananas.

Pour over chilled mush mixture. Chill until gelatine becomes firm. Cut into squares and serve.

(Makes six servings).