Biscuit Glace

One and one-half cups of cream, four ounces of macaroons, six ounces of white sugar, the yellow rind of one orange and the juice of two. Whip the cream a little, then add the sugar, orange and macaroons. Grate the macaroons, which must be stale or you can do nothing with them. Put all through a sieve and chill. Let stand on ice in cold box.

Marsh Mallow

Dissolve one-half box of Knox's gelatine in a scant pint of warm water. Let stand until cool. Beat the whites of three eggs very light; add one cup of granulated sugar and one teaspoon of vanilla; beat light, then add the cold gelatine and beat twenty minutes or until quite stiff. Put one-half of this in a square pan, add to the other half a pink coloring tablet dissolved in water. Spread over first half chopped nut meats then place on this the pink layer. Chill. Let stand over night in a cold box.

Chocolate Mousse

Whip one quart of cream and drain it through a sieve. Whip all that drains through. Melt one ounce of chocolate with three tablespoons of sugar and one of boiling water and stir until it is smooth. Add three tablespoons of cream. Sprinkle a cupful of powdered sugar over the whipped cream and stir gently until well mixed. Turn into a cold covered mold. Pack the mold in chopped ice. Set it all in your cold box for several hours.

Fruit Mousse

One cup rich fruit juice and one-half cup sugar. Boil to a syrup. Cool. Beat the whites of two eggs and add one cupful of the whip of cream. Beat all together. Pour into a mold, cover, and set on cracked ice in a cold packed box.

White Mousse

Take one cup of sugar and one-third cup of boiling water. Cook as for making icing, until it threads. Pour this on the beaten whites of two eggs. Let cool and pour into it one pint of heavy cream whipped, also add a tablespoon of vanilla. Put in a mold and pack as for ice cream in salt and ice and let stand for four hours in a cold box.

Surprise Peaches

Beat the whites of five eggs, add gradually one cup of sugar and follow with one quart of ripe peaches finely chopped. Beat until it is smooth. Chill and stand on ice in cold box.

Prune Jelly

Take one-half box of Knox Acidulated Gelatine. Soak in one-half pint of cold water. To the juice remaining from prune whip add enough water to make one pint. Heat, and when it boils pour it over the gelatine. Stir until it is dissolved and add one and three-fourths of a cup of sugar. Strain through a fine cloth.

Into a border mold pour enough of the jelly to make about an inch in thickness. When this is set, arrange on it blanched almonds and cooked prunes cut into symmetrical pieces. Then pour over the remainder of the jelly and when hardened turn it out and fill the center with whipped cream. Put the whipped cream also on the dish around the jelly and garnish with the prunes and almonds according to your taste.

Prune Whip

Prepare the prunes in the cooker as given in the directions for "Prunes", leaving them long enough to become quite soft. Press enough of them through a sieve to make one cup of pulp. Beat the whites of four eggs to a dry froth and add to them the pulp a little at a time, beating well until all is used. Sweeten to taste. Heap lightly in a serving dish and surround it with halved prunes. To be served with rich cream.

Cocoanut Sponge

Thicken a pint of milk with two heaping tablespoons of corn starch; add three tablespoons of sugar and a little salt. Cook ten minutes and when slightly cool beat in the stiffly beaten whites of three eggs and one cup of cocoanut and turn into a mold. Serve with a custard made with the yolks of the eggs, three tablespoons of sugar, and one pint of milk. Or serve with whipped cream.

Pineapple Sponge

Soak one-half package of gelatine in as little water as possible. After it is dissolved add to it a boiling syrup made by boiling one teacup of water into one teacup of sugar. Stir this well and add one can of shredded pine apple. Set away to cool. When it begins to harden, stir in a coffee cup of cream which has been well whipped. Pour in a mold. Chill and set in the ice box.