Strawberry Blanc Mange

Stew ripe strawberries, strain off juice and sweeten to taste; place over fire and when it boils stir in corn starch wet in water, allowing two tablespoonfuls corn starch to every pt. of juice. Stir constantly until sufficiently cooked. Pour into wet moulds and set away to cool. Serve with cream and sugar, and if desired scatter fresh strawberries around.

Mrs. Wilbur, Pacific Grove.

Strawberry Salad

One pineapple, fresh or canned; fresh strawberries, twice as much berries as pineapple; strained and sweetened juice of two oranges and three lemons. Instead of slicing pineapple, tear apart in small pieces. Fill a glass dish with alternate layers of strawberries and pineapple, with layer of berries at bottom and on top; then pour over the whole the juice of lemons and oranges and whatever juice there may be of pineapple. This is an exceptionally fine combination of flavors. It should bek ept in a very cool place or on ice until served.

Mrs. F. May, Soquel.

Strawberry Meringue

Make good puff paste; cut out size of dinner plate, and bake to a light brown in quick oven. Draw to oven door, lav strawberries rolled in sugar over it; cover these an inch deep with meringue made of whites of four eggs whipped stiff with three tablespoonfuls powdered sugar. Bake until meringue is tinged with yellow brown. Eat fresh, but not hot.

Mrs. Wilbur, Pacific Grove.

Delicate Dessert

Three-fourths of a box of gelatine dissolved in one cupful cold water; add juice of two lemons, two cupfuls sugar and one cupful boiling- water. Stir till all is dissolved, then set away to cool till it begins to jelly when you add two oranges peeled and cut in small pieces, two bananas peeled and sliced, six figs cut in little bits, and twelve English walnuts broken up. Stir fruits and nuts well through jelly and leave over night to harden. Serve with cream. whipped.

Mrs. R. L. PoRter.

Tropical Salad

1 large pineapple,

9 bananas, 6 oranges, 4 lemons.

1 pt. of sherry, 1 box of gelatine,

2 dozen strawberries or cherries, 1 small cupful blanched almonds.

Make pyramid of the large fruit in a deep glass dish as follows: Pare a pine apple, slice across, and quarter from apex to base, (still holding its natural shape) and place in center of dish; peel and quarter bananas lengthwise, allowing to remain together at one end, and stand around pineapple; pare, slice and remove seeds from oranges and two lemons, and arrange between bananas and bottom of dish; make wine jelly and pour in dish, drop-ing in nuts and small fruit before it is firmly set.

Wine Jelly: -

Soak box of gelatine in one-half pt. cold water, two hours; pour on one and one-half pts. boiling water and stir until dissolved; add juice of two lemons and sweeten to taste; strain and add one pt. sherry. To be served with mayonnaise, or as a dessert with whipped cream.

Mrs. J. F. Birlem, S. F.