Orange Fool

2 large oranges, juice only. Sugar to sweeten.

2 or 3 eggs, well beaten. 2/3 pint cream.

Mix all together, in a pitcher; set this into a pan of hot water, and stir it over a slow fire until it becomes as thick as melted butter, but do not let it boil.

Pour into a glass dish and serve cold with nice crackers.

Gooseberry Fool

1 quart ripe gooseberries. 1 tablespoonful butter.

1 cupful sugar.

3 or 4 eggs, yolks only.

Put the gooseberries into cold water on the fire, and when they come to a boil, throw it off, and pour in just enough hot water to cover them, and stew till tender. Then put through a sieve to remove the skins.

While hot, stir in the butter, sugar and eggs, beaten. Serve cold in a glass dish, with nice crackers.

This can be improved by making a "Meringue" for the top.


1egg, white only.

3 table spoonfuls strawberry or raspberry jam.

2tablespoonfuls currant jelly.

Beat the white stiff and add it by degrees to the jam and jelly. Beat till stiff enough for the spoon to stand upright. Serve in glasses with nice crackers.

A good way to use preserves left from tea.

Raspberry Trifle

1 pint fresh raspberries. 1/2 cupful sugar.

4 eggs, whites only.

1/2 cupful pulverized sugar.

Crush the raspberries, and pass them through a sieve to avoid seeds; stir in the sugar; beat the eggs stiff, and add to them the pulverized sugar. By degrees, beat in the sweetened raspberries, until stiff enough to stand in peaks.

Apple Snow

2 cupfuls stewed apples, or 8 baked apples (pulped).

2 eggs, whites only. 2/3 cupful white sugar.

Strain the apple. Beat the eggs light; then add the sugar gradually. Mix the egg and sugar with the apple while hot, in a deep dish, and beat with the egg-beater three quarters of an hour, or until it will stand alone.

Serve before it falls.

This makes a very large dish full.

Imperial Cream

1 pint cream. 1 large lemon.

Sugar to sweeten.

Boil the cream in a pitcher set within hot water. Dissolve in it a few lumps of sugar rubbed on the lemon skin till yellow. Remove from the fire and stir till nearly cold. Have ready in a custard-dish, the juice of the lemon (strained), with as much sugar as will sweeten the cream. Pour the cream into the dish from a pitcher holding it high and moving it about, so as to mix thoroughly with the juice.

Make it at least six hours before serving; better if the day before.