Beat the whites of 4 eggs until foamy; then add gradually 4 tablespoonfuls of powdered sugar, beating all the while; then beat until stiff enough to stand alone; add 1 tablespoonful of sherry and a teaspoonful of vanilla; stir in carefully 1 pint of cream, whipped. Serve in small glasses. This will serve 8 persons. - Mrs. D. C.
Mix 1 pint crushed strawberries with 1/2 cup powdered sugar. Cover 1/2 box gelatine with 1/4 cup cold water to soak until soft; add 1/4 cup hot water; dissolve and strain. Stir into the fruit mixture and let stand until it thickens; then beat in 1/2 pint of whipped cream.
Chop fine enough walnuts and almonds to fill the crevice from which the stones have been removed; spike them through with a wooden toothpick and stand in a saucepan; sprinkle a thin layer of sugar over them; cover and place in a warm oven for 10 minutes to be well steamed. Serve cold with cream. - A. E. B.
Three small sponge buns, or home-made sponge cake, 1 pint custard, made with 6 eggs to a pint of milk, 1/2 pint cream, 1 tablespoonful iceing sugar, 1 white of egg, 1/2 pint any kind wine mixed with a little brandy if liked, 2 ounces sweet almonds, jam (raspberry or strawberry). Put a layer of sponge cake in a glass dish, then a layer of jam, then the rest of sponge cake. Pour over the wine to soak all through the cake. Make cup custard and let it cool a little before pouring on. Whip the cream, white of egg, and sugar together and pile on the top - not so much sugar if preferred. Blanch the almonds and cut in strips and stick over the whipped cream. If this quantity of almonds is too much for the top, mix some with the custard before pouring on. - A. T. F.
Spread slices of cake, preferably sponge cake, and halved lady fingers, with raspberry or other jam and place in layers in a dish. Pour on this sufficient sherry to soak the cake thoroughly and a boiled custard. Top the whole with whipped cream and garnish with blanched, shredded almonds and crystallized fruit. Chopped almonds should also be scattered through the pudding. This dessert permits of many variations and odds and ends of cake and stewed fruit or fresh berries can be ultilized with good results. - B. B.
Two cups sweet cream, 1/2 ounce gelatine spaked in little cold water 1 hour, 1 cup white sugar (powdered), 1, teaspoon extract, little almonds, 1 glass white wine. Heat the cream to boiling point. Stir in the gelatine and sugar, and as soon as dissolved take from the fire. Beat 10 minutes or until very light. Flavor and add the wine by degrees, mixing it in well. Put into moulds wet with cold water. Let stand over night.
One-half box gelatine, 1/2 cup cold water, dissolve 1 can of shredded pineapple, 1 cup of sugar, 1/2 cup boiling water. Boil water, sugar and pineapple 10 minutes; pour oh gelatine; beat well and set aside till quite cool; then add 1 pint of whipped cream; then beat very well from the bottom; pinch salt; set aside to cool. - Mrs. B. R. K.