Cream Puffs

One cupful of boiling water, one cupful of flour and one-half cupful of butter. Mix together, first putting the butter in the water, then stirring in the flour and baking-powder. Let cool, stir in three eggs, drop into buttered pans and bake in a moderate oven thirty minutes.

Filling

One cupful of sweet milk, one-half cupful of sugar, one egg and one tablespoonful of corn-starch. Cook until like thick cream and flavor. Take a knife, raise top of puff, and fill in with filling. Dust top with pulverized sugar. Mrs. Chas. Horner.

Cream Puffs - No. 2

One cupful of hot water and one-half cupful of butter. Boil the water and butter together and stir in a cupful of dry flour while boiling. When cool, add three eggs not beaten. Mix well and drop by spoonfuls on buttered tins. Bake twenty-five minutes.

Cream

One cupful of milk, one-half cupful of sugar, one egg and three level tablespoonfuls of flour. Beat the eggs, sugar and flour together and stir in the milk when boiling. With a knife lift off the top of the puffs and fill. Rose C. Jenks.

Desserts

Rhubarb Dessert

Trim off the crust of stale bread, cut it in fingers two-thirds of an inch thick, dip each piece in melted butter and line the bottom and sides of small buttered molds. Fill the center with stewed and sweetened rhubarb and cover the top with buttered fingers. Bake in a moderate oven for about thirty minutes and serve with whipped cream.

Mary Peters.

Frozen Confectionery Dessert

Scald one pint of milk in a double boiler; sweeten with one-fourth of a cupful of sugar and pour slowly into three beaten eggs. Return to the double boiler and stir until it thickens, about three minutes; do not let it stay too long or it will curdle. When cool add one pint of sweet cream, one-half cupful of sugar, one-quarter of a box of gelatine dissolved and strained, one-half teaspoonful of vanilla. Pour into the freezer and when half frozen open and put in one teacupful of blanched and chopped almonds, one teacupful of candied ginger chopped, and one-half teacupful of candied cherries. Stir in and finish freezing. Margaret Hunter.

German Pancakes For Dessert

Beat the yolks of six eggs and whip three whites to a stiff froth; mix them with a teacupful of cream and finely-grated stale bread-crumbs and a breakfast-cupful of flour, pour in the saucepan, add a pinch of sugar and stir over the fire until thick. Melt some butter in a frying-pan and fry the preparation like pancakes. Put them on a hot dish, sift powdered sugar and juice of one lemon over and serve. Amy Bitner.

Society Dessert

One-half box of gelatine soaked and dissolved, to which add a wine-glassful of sherry wine, one-half pint of cream whipped stiff, one table-spoonful of boiled rice, one-half pound of chopped figs, one-quarter cupful of powdered sugar; mix all together and stir until it begins to thicken; pour into molds. Serve cold. Mrs. Eastman.

Pineapple Dessert

Make thin sandwiches of home-made white bread and grated pineapple; pour the juice over them and let stand until well soaked; then cover with sweetened whipped cream and serve very cold.

Delicious Blueberry Dessert

Stew blueberries or any other berries and sweeten to taste and pour hot over thin slices of bakers' bread, buttered and with crust cut off, making alternate layers of fruit and bread, leaving a thick layer of fruit for the last. Put a plate on top, and when cool set on ice. Serve with sweetened cream. Inexpensive. Luella.

Dessert Surpassing Ice Cream

One package of raspberry bromangelon, juice of one-half of an orange and one pint of boiling water. Stir together and let stand until cold but not set. Have ready two large bananas sliced, and a handful of nuts (hickory nuts or pecans preferred). Put these into the cold bromangelon and stir lightly; no sugar. Pour this mixture at once into one-half dozen molds and let stand until it sets. When ready for use turn bottom-side up and serve with cream. Whipped cream on top is an addition.

A Modern Cook.

Dessert Of Chestnuts

Take large chestnuts, boil them in water till you can pierce them with a fork, then boil them in sugar and water, removing all scum. Leave them in this syrup till cold. Then skim them out and pile them on a dish. Return the syrup to the fire, boil it down till thick and pour it over the nuts. Whip cream and serve with them, cold. Mrs. Kate Dagy.

A New Dessert

Grate the rind of one lemon and squeeze out the juice. Add one tea-spoonful of best vanilla, one coffee-cupful sifted powdered sugar, two whole eggs and the yolks of four others. Beat all this together for twenty minutes with a Dover beater. Have one-half box of gelatine dissolved in one cupful of water. Add the well-beaten whites of the four yolks and at last, drop by drop, the gelatine, beating constantly. Drop the mixture into a glass dish and set in a cool place. Serve with the sweetened juice of oranges. Mattie Rusk.

Ideal Dessert

One quart of milk, the whites of four eggs beaten to a stiff froth, one heaping cupful of sifted flour, one scant cupful of powdered sugar, add a little vanilla and a salt-spoonful of salt, beat till very light, bake in gem pans, sift powdered sugar over them and serve with vanilla sauce.

Mrs. Sarah Yates.

Health Dessert

A nice dessert is made by filling cups loosely with strawberries and pouring over them graham mush or, if preferred, thicken sweet boiling milk to a consistency which is thin enough to fill the interstices between the berries, and yet thick enough to be firm when cool. Turn out and serve up with cream and sugar. Mrs. Thos. Gough.