Pineapple Dessert

Place alternate layers of halved lady-fingers and diced pineapple in dish and pour over all a pint of whipped cream.

Pineapple Jelly

Dissolve 2 tablespoons granulated gelatine in 1/2 cup cold water. Add 1 cup hot water in which 1 cup sugar has been dissolved. Add 1 cup fresh pineapple, juice and grated pulp, and 1 tablespoon lemon juice. Pour into a mould. Serve very cold with whipped cream.

Fried Cream

One pint milk, 1 tablespoon cornstarch, 4 tablespoons flour, yolks of 3 eggs, 1/2 cup sugar and 1/4 of a nutmeg (grated). Scald 3/4 pint of milk and reserve 1/4 pint in which to mix the flour and cornstarch, stirring constantly until a smooth paste. Add to the hot milk and stir rapidly until quite thick', then add the yolks beaten lightly, the sugar and nutmeg. Cook a moment longer. Pour into a square pan to cool. When cold turn out on a board, cut in squares, dip in white of egg, then in cracker crumbs and fry in hot lard until a light brown.

Moonshine

Beat the whites of 6 eggs to a very stiff froth; add gradually 6 tablespoons powdered sugar (to make it thicken use more sugar until 1 pint is used). Beat 1/2 hour, then beat in 1 tablespoon preserved peaches cut in tiny bits. Set on ice until thoroughly chilled. In serving pour in individual dishes some rich cream sweetened and flavored with vanilla. On the cream place a liberal portion of the moonshine. This will serve 7 or 8 persons.

Strawberry Gelatine

One-half box gelatine, 1 1/2 teacups sugar, 1/2 pint cold water, 1 quart strawberries, 1/2 pint boiling water, 2 lemons, 1/2 pint of cream. Soak the gelatine in the cold water for 20 minutes, then add the boiling water and stir until gelatine is dissolved. Add the sugar and the juice from the lemons; then strain the whole into a measuring cup and add sufficient cold water to make 1 1/2 pints of the whole. Wet a tin mould with cold water and place a small jam jar in middle to make a hollow center when finished, placing a weight inside of jar to keep it in place. Pour 1/4 of gelatine mixture in mould and set on ice to thicken, keeping the remainder in a warm place. As soon as the jelly sets, add a deep layer of the stemmed fruit, then pour in more of the mixture. Again set on ice and when it thickens, add another layer of the fruit and mixture until all are used. When ready to serve put a little hot water in jar and when jelly is released from sides remove jar. Set mould for a moment in hot water to free sides. Turn out upon a flat serving dish. Sweeten cream, whip to a froth, and heap it into the hollow center made by the jar.

Strawberry Foam

Wash 1 cup hulled strawberries and press through a sieve; beat 1 cup cream till stiff; beat whites of 2 eggs until dry; then gradually beat into the eggs 1/2 cup powdered sugar and continue beating till very stiff; fold in the cream and strawberry juice and set on ice to chill. Serve cold in dainty thin glasses, with lady-fingers.

Blanc Mange

Beat 3 eggs thoroughly and add to them 4 tablespoons cornstarch dissolved in a little cold milk. Let 1 quart milk come to boiling point and stir in the eggs and cornstarch. Stir briskly until cooked. Flavor with lemon or vanilla and pour into mould to cool. Sweeten to taste while cooking or eat with cream and sugar. Can be made without eggs if preferred.

Banana Fritters

One heaping cup flour, yolks of 2 eggs, pinch of salt, 2 tablespoons melted butter, 1 cup water. Add the whites beaten to a stiff froth, and stir in lightly 2 or 3 bananas cut in thin strips. Fry in hot lard. Dust with powdered sugar. This will serve 8 persons.