Bridge-Whist Pudding

1 pint milk

1 egg

Sugar

1 teaspoon vanilla

1 cup thick cream

1/4 box or 1 tablespoon gelatine 1/4 cup water English walnuts Candied cherries Lady fingers

Make a custard of the milk and egg, sweetening to taste and flavoring with vanilla; to this add the cream, whipped, and the gelatine, dissolved in the water. Add chopped walnuts and cherries and turn into a mold lined with lady fingers. Stand aside for several hours before serving.

Joyful Pudding

1/3 cup rice 1/2 cup milk 1 cup sugar

1 tablespoon gelatine 1 tablespoon cold water 1 teaspoon vanilla

1 cup thick cream

Clean the rice and cook it in a little water for five minutes; drain thoroughly; then cook with the milk for one hour, using a double boiler. Set the pan in cold water; add the sugar and the gelatine which has been previously soaked in the cold water. When thoroughly cold add the cream, whipped, and the vanilla.

Charlotte Russe

1/4 cup cold water 1 tablespoon gelatine 1/4 cup boiling water 1/2 cup sugar

1 pint whipped cream 1 teaspoon vanilla 6 maraschino cherries 1 dozen lady fingers

Soak the gelatine in the cold water; add the hot water; stir until dissolved; then add the sugar. . As soon as this is cool but not cold whip it into the cream which has already been whipped; flavor with vanilla and chopped cherries and turn into a bowl lined with halves of lady fingers.

Whips

1/2 box or 2 tablespoons gelatine 1/2 cup cold water 1 cup boiling water

1/2 cup sugar

1 teaspoon vanilla

Whites of 2 eggs

Candied Cherries

Soak the gelatine in the cold water; pour over it the boiling water; add the sugar and the vanilla. When this begins to congeal add the unbeaten whites of eggs; beat until white and frothy; fill glasses and place a candied cherry on top of each. Serve with cream or with custard sauce.

Prune Whip

1 pound prunes Sugar to taste

Whites of 2 eggs

1 tablespoon pulverized sugar

Wash the prunes thoroughly and soak them over night. In the morning cook until tender in the water in which they have soaked; remove the stones; chop fine and sweeten to taste. Beat the eggs; add the powdered sugar, then the prunes. Beat thoroughly and stand on the ice to chill. Serve in individual glasses or paper cases with whipped cream or custard sauce.

Chocolate Charlotte

Whites of 5 eggs

2 ounces unsweetened chocolate

1 cup sugar 1/2 cup water

1 teaspoon vanilla

Boil the sugar, water and chocolate until a thin syrup is formed; remove from the fire; fold in the beaten whites; add flavoring and bake until the eggs are set. Serve cold with custard sauce.

Realengo

3/4 cup fresh fruit Whites of 3 eggs

Sugar Whipped cream

Press the fruit through a sieve; heat and sweeten; add this to the well-beaten whites, beating continually. Turn into a buttered mold and bake in a slow oven until firm. Remove; cover the top with whipped cream sweetened and flavored to taste; decorate with preserved cherries or citron. This is a favorite Mexican dessert.