Refrigerator Cake

1/2 pound unsalted butter Juice of 1 lemon 2 dozen lady fingers.

1 cup confectioner's sugar Juice of 1 orange.

2 eggs.

Cream butter and sugar until fluffy; add eggs, one at a time; then lemon and orange juice, beating constantly until very light. Line sides and bottom of mold with split lady fingers and pour in one-half of the mixture; cover with layer of lady fingers; pour in rest of mixture and again cover with layer of lady fingers. Let stand in refrigerator twenty-four hours. Before serving cover with whipped cream. This recipe will serve twelve.

Thorborg Swenson, Rockford, Ill. University of Wisconsin.

Fig And Marshmallow Dessert

1 lb. cooking figs.

Marshmallows whipping cream.

Stew figs until tender without sugar. When soft, drain off liquid; add one cup sugar to three cups liquid and simmer down to a rich syrup. W'hen ready to serve cut figs in halves, insert one-half of a marshmallow in each portion of fig; place eight or ten of the stuffed figs in a sherbet glass, cover with syrup and then whipped cream.

Marguerite C. Lund, Seattle, Wash. University of Washington.

Float

1 quart milk 1/2 cup sugar 3 eggs 1 teaspoon vanilla.

2 heaping tablespoons cornstarch.

1/4 teaspoon salt (may be omitted).

Scald milk in double boiler, saving a little to mix cornstarch with eggs. Mix slightly beaten eggs, sugar, cornstarch together and add to hot milk. Cook until mixture thickens on spoon. Remove from fire, cool and fold in stiffly beaten egg whites and flavoring. Let stand before serving cold.

Marian Van Ness, Chicago, Ill. University of Michigan.

Quick Dessert

2 cups brown sugar.

2 teaspoons cornstarch .

2 cups water Nuts or cocoanut.

Whipped cream.

Boil first three ingredients together five minutes. Set aside and cool. Add nuts or cocoanut. Serve with whipped cream.

Beth Manker Dobbin, Wilmette, Ill. Northwestern University.

Jellied Apples

Pare and core ten or twelve small apples, put on deep pan with two and one-half cups water, and one and one-half cups sugar, pinch salt, cook on top of stove until tender. Place each apple in separate mold and cover with the following jelly mixture:-one-half box or two tablespoons granulated gelatine dissolved in a little cold water, juice of two lemons, add syrup in which apples were cooked, enough to make a scant quart in all. Color pink if desired. Serve with whipped cream.

Doris Munsey, Swampscott, Mass. Boston University.

Peach Mellows

Take peach halves, fill the cavity with marshmallow, and pour over them the following:

1 cup peach juice 1 yolk of an egg.

1/2 cup sugar.

1 teaspoon cornstarch dissolved in water.

Let juice and sugar come to a boil. Add the egg yolk and cornstarch to the boiling juice and let come to a boil but do not boil hard. Pour over peach halves while still hot. Sufficient for 6 peaches.

Ruth Cordes, Los Angeles, Calif. University of Southern California.