Caramel Custard

4 cups scalded milk 4 eggs

½ cup sugar ¼ teaspoon salt

1 teaspoon vanilla

Melt the sugar until it is light brown in color; add it to the milk. Beat the eggs; add the milk and sugar, salt and flavoring, and bake in cups as directed for cup custards. Serve with caramel sauce.

Apple Snow

1 large sour apple Whites of 2 eggs

¾ cup powdered sugar Boiled custard

Peel and grate the apple, sprinkling the sugar over it as it is grated to keep it from turning dark. Add the unbeaten whites of the eggs; beat constantly for half an hour; arrange mound-fashion on a glass dish with cold boiled custard around it.

Suet Pudding Cheese Cake Plum Pudding

Banana Dainty Almonds With Eggs

Strawberry Trifle No. 1

1 cup mashed strawberries Whites of 3 eggs

1 cup powdered sugar Boiled custard

Make and serve like Apple Snow.

Strawberry Trifle No. 2

Stale cake ½ cup milk 1 egg

Sugar to taste

¼ teaspoon vanilla

1 pint cream

1 cup crushed strawberries

Line the bottom of a glass dish with slices of stale cake, and pour over them a boiled custard made from the milk and egg, sweetening to taste and flavoring with vanilla. Whip the cream; mix with the strawberries and pile over the custard, decorating the top with a few whole berries.

Lemon Jelly

½ box or 2 tablespoons gelatine 1½ cup boiling water

1 cup cold water ¾ cup sugar

1 cup lemon juice

Soak the gelatine in the cold water for five minutes; then pour on the boiling water; add the sugar and stir until dissolved and cooled. Then add the lemon juice; strain through sterilized cheesecloth and set aside in a cool place until stiff.

Whipped Jelly

Make lemon jelly in the usual way. See directions above. Place it in a bowl on the ice, and when it is cool, but before it begins to harden, beat with a Dover beater until white and frothy. Turn into a mold and set in a cool place to harden; serve with boiled custard or with preserved cherries or other fruit.

Coffee Jelly

¼ box or 1 tablespoon gelatine ¾ cup boiling water

¼ cup cold water ¼ cup sugar

1 cup strong coffee

Soak the gelatine in the cold water for two hours; add the boil-ins water and sugar and stir until dissolved; then add the coffee; strain through cheesecloth into a wet mold and stand away until the following day. Serve with whipped cream.

Spanish Cream

½ box or 2 tablespoons gelatine 1 quart milk ½ cup sugar

3 eggs

Pinch of salt

1 tablespoon vanilla

Scald the milk with the gelatine and pour slowly on the yolks, well beaten with the sugar. Return to the fire; stir and cook until thickened, but no longer; remove; add salt, flavoring and whites of eggs beaten stiff. Turn into wet molds; cool and serve with whipped or plain cream.