Currant Snow

Wash one cupful of tapioca, then pour boiling water over it and cook in a double boiler until the tapioca is transparent; add a pinch of salt; stir often while cooking; wash one pint of ripe currants and put them in a glass dish, sprinkle over them one cupful of white sugar, turn the hot tapioca very slowly over them and after it has cooled a little set on the ice to get very cold. Serve with cream. A delicious and cool summer dessert. Marion.

Gelatine Snow

Use one-half box of Cox's gelatine. Pour one pint of cold water over it and set on back of stove till dissolved. Then add one coffee-cupful of sugar. Pour gelatine over the sugar, then pour a pint of warm water over all, beating well together. Add juice of two lemons strained into the gelatine. Beat the whites of two eggs. When nearly cold pour the eggs on top. Place the yolks around the dish so as to give a pretty effect.

Ada Hermann.

Bromangelon Snow Pudding

Dissolve bromangelon in the usual way. When half congealed whip up thoroughly with an egg beater, then add the white of one egg thoroughly beaten. After this, whip both jelly and egg together. When well beaten pour into molds and allow to stand until perfectly cold. Serve with cream. B. C. A.


A dainty dessert is made by taking one pint of boiling water and two tablespoonfuls of corn-starch. After boiling three minutes remove from the fire and add the whites of two eggs beaten to a froth, flavoring, a little salt and two tablespoonfuls of sugar. Mold. Mrs. F. Payne.

Banana Snowball

Place in a double boiler one pint of milk, two tablespoonfuls of sugar and the yolks of two eggs, a pinch of salt and butter the size of a walnut; add one teaspoonful of corn-starch; stir over the fire until thick; then add a little vanilla flavoring. When custard is cold beat the two whites to a stiff froth, mix with two tablespoonfuls of sugar. Cut three bananas into slices and place in a dish, pour over the custard and put whites of eggs on top in shape of snowballs. Auditorium Annex.

Astrakhan Snow

Core and quarter, but do not pare, three large astrakhan apples. Stew until tender and rub through a sieve. Beat the whites of two eggs stiff, add one-half cupful of powdered sugar, and beat again. Add the apple and beat until like snow. Pile lightly in a dish and serve with the following sauce: One pint of milk, the yolks of two eggs, one teaspoonful of corn-starch and one tablespoonful of sugar. Cook in double boiler.

Mrs. R. M. Beebe.


Compote Of Cherries

Pick large white cherries, wipe them, and leave on them about one inch of stalk, making all uniform. Put one-half pound of sugar into a saucepan with one cupful of water, and let it boil for ten minutes, then put into it one and one-half pounds of the cherries and simmer three minutes. Dish them with the stalks uppermost. E. F. T.

Compote Of Pears

Select golden fruit, not too ripe. Wash and cut into halves lengthwise, carefully removing the core. Make a syrup in the proportion of two cupfuls of sugar to one cupful of water. When the syrup boils put in the pieces of pears with a dozen whole cloves and cook them till tender. Take out and arrange in a pyramid form, the stem end up, on a pretty glass dish. Slice a peeled lemon very thin over the fruit and pour the syrup over all by the spoonful when a little cool. Place the compote where it will become perfectly cold and serve. Mrs. Maitland.

Compote Of Pineapple

Peel a pineapple and pick all the specks or eyes from it; cut it into slices one-half inch thick, keep one of the largest of these whole and divide the rest into halves. Make some syrup by boiling five ounces of lump sugar in one-half pint of water for ten minutes, put in the slices of fruit and let them boil for five minutes. Leave them in the syrup until they are quite cold; drain them; put the whole slice in the center of a compote dish and arrange the half slices in a circle round it; pour the syrup over and serve. Time to boil the syrup, ten minutes; with the fruit, five minutes. Marie Bliss.


Floating Island

Beat the whites and yolks of three eggs separately. Add to the whites two tablespoonfuls of sugar and beat to a stiff froth. Flavor this. Take one quart of milk and let it come to a boil. Then drop in enough of the beaten whites to make it the size of an egg. Be careful not to put too much in at a time. When done skim them out and lay them on a platter. Add to the boiling milk the beaten yolks and one tablespoonful of corn-starch dissolved in a little cold milk with sugar to sweeten it. Flavor with lemon, orange or vanilla. When cold put it in a dish and slide the islands on top. Mrs. M. C. Mills.

Strawberry Float

Crush one-half pint of fresh strawberries with one-half cupful of white sugar. Beat the whites of four eggs to a stiff froth, add gradually, a gill of sugar, then the strained juice of the berries and beat till it will stand in peaks. Then make a custard with the yolks of the eggs, one pint of milk and one-half cupful of sugar. Pour custard into a fancy dish. Let it cool and put a layer of strawberries on top of this. Then arrange the frosting on top in peaks. It is a very pretty dessert.

Mrs. Julia Clarkson.


Heat to the boiling point one quart of sweet milk, a tiny lump of butter and stir into it the yolks of four eggs. (Do not let boil or it will curdle.) As soon as it thickens pour out and stir in the beaten whites of four eggs. Sweeten and flavor to taste. This is fine if carefully made. Serve when cold. Mrs. Tessie James.