Meringues

Peach Meringue

Stew the peaches in a syrup of sugar and water until tender; remove and boil the syrup until thick, then pour over the peaches. Make a cornstarch custard of the yolks of three eggs, a pint of milk, two teaspoonfuls of corn-starch (wet in cold milk), sugar and vanilla. Make a meringue of the whites of the eggs and sugar and spread over the peaches. Use the custard as sauce. Mrs. Bertha Starr.

Date Meringue

Beat the whites of five eggs to a stiff froth, add three tablespoonfuls of sugar, one-half pound of dates, stoned and cut fine. Bake fifteen minutes in moderate oven. Serve in custard cups with custard made of yolks of eggs. Mrs. Clingan.

Meringue

Take the whites of two eggs, a pinch of salt, one-half teaspoonful of vanilla and four tablespoonfuls of confectioners' sugar. Put the eggs in a large, shallow dish; add salt and beat with a fork or egg whip until very stiff; add vanilla and beat again, then the sugar, and beat until it will stand alone. MISS. Elizabeth K. Burr.

Shredded Wheat Biscuit And Strawberry Meringue

Pick over two quarts of ripe, juicy strawberries, put into a bowl and sugar thoroughly, an hour before wanted. Carefully divide three shredded wheat biscuits into halves, place in a pan in the oven and heat. Then butter lightly and moisten with strawberry juice; place in baking dish, add the strawberries (stewed or fresh), cover and return to the oven for five minutes. Have the whites of two eggs, beaten stiff with two tablespoonfuls of powdered sugar, place on top and place in open oven for two minutes. Serve with cream. Shredded wheat biscuits can be found at any grocery. Mrs. Clark.

Orange Meringue

Slice six peeled oranges in a dish and pour over one pint of milk boiled with one-half cupful of sugar and two tablespoonfuls of corn-starch, allowed to cool. Make meringue of the whites of three eggs beaten stiff, brown in the oven. Fannie Gallup.

Molds

Coffee Mold

One quart of liquid coffee and two tablespoonfuls of corn-starch.

Dissolve the corn-starch in a small portion of the coffee; heat remainder to boiling point, stir in the corn-starch and cook two or three minutes.

Pour into cold, wet molds and serve with whipped cream.

Anna Johnson.

Baked Apples In Mold

Dissolve bromangelon in the usual way, pour over a dish of baked apples. When congealed serve with cream. (Bromangelon can be procured of any grocer.) Amy.

Corn-Starch And Cherry Mold

Take one quart of milk, three tablespoonfuls of corn-starch, two eggs, beating whites and yolks separately and a little salt. Dissolve the starch in milk, adding yolks, and bring to a boil. Fill molds or cups, if you have no molds, one-half full. Beat the whites to a froth and beat four table-spoonfuls of sugar with them. Turn the corn-starch out of the cups onto fancy plates or dishes and pour the whites over. Decorate with candied cherries or jelly. Candace Gregory.

Nut And Fruit Mold

Prepare bromangelon in the usual way. When about one-half jelly-fied or set, lay into it some bananas, peaches, or any fruit, so as to make a nice combination. Serve very cold. Nuts may be used if desired. Use sweet or sweetened fruit. Mrs. A. L. Clute.

Molded Prunes

One pint of prunes, one-half cup of sugar, one ounce of gelatine, the rind and juice of one lemon, one pint of water; boil the prunes in the water and sugar until quite soft, then remove the stones, crack the kernels and add them with the lemon juice and rind and the gelatine dissolved in a little water; stir all until thoroughly mixed; pour into a mold, set in a cool place till ready to serve, when turn bottom side up and pour over whipped cream. Decorate with a few stuffed prunes.

Julia Pullman.

Rice Mold (Texas Style)

Cover one-fourth of a box of gelatine with one-quarter of a cupful of cold water and let soak one-half hour. Boil four tablespoonfuls of rice in a kettle of rapidly-boiling water for thirty minutes, drain until the rice is free from moisture. Whip one pint of cream, put it in a basin, place basin in a pan of cracked ice; add two-thirds of a cupful of powdered sugar and a teaspoonful of vanilla. Add the rice. Stand the gelatine over the tea-kettle until dissolved; strain it slowly into the cream and stir constantly, but carefully, until the whole is partly congealed. Turn into previously wet molds and stand aside to harden. Take one-half tumblerful of crab-apple jelly, add to it a cupful of water and stir over the fire until thoroughly melted. When pudding is ready to serve turn from the mold, pour over this sauce and serve. Mrs. A. Partridge.