Italian Cream

Mrs. Stafford.

1 pint milk.

3 eggs.

3 tablespoons sugar.

1 ounce gelatine flavoring dash of salt.

Make custard of milk, egg yolks, sugar and salt. When cooked enough to coat the spoon, add ounce of gelatine, which has soaked half an hour in some of the cold milk. As soon as dissolved, remove from the fire, and when it begins to stiffen fold in carefully the whites of eggs whipped to a froth. Turn into a mould to set.

Italian Custard

6 eggs sugar.

currant jelly lemon juice.

Beat yolks of eggs to a cream, and while beating add sugar and lemon juice to taste. Beat until quite thick. Pour into glass cups. Beat the whites to a stiff froth, whip in enough currant jelly to give it color. Heap the glasses with this and place on ice to chill.

Mango Sauce

Pare green mangos and slice from the seed. Boil in plenty of water for a few minutes; pour off the water and boil again, being careful that the fruit is not broken by boiling too long and hard. After the last parboiling add a little water and sugar sufficient to sweeten. If the parboiling is carefully done so that sufficient acid is removed, the result will be like a delicious green apple sauce.

Marshmallow Dessert

Mrs. Hartford Beaumont.

pineapple marshmallows.

1 1/2 cups whiped cream maraschino cherries.

Mix equal parts of diced pineapple (no juice) and quartered marsh-mallows, and let stand in ice box twelve hours to swell. When ready to serve add halved maraschino cherries. Mix well and add whipped cream. If the cream is not stiff enough add white of one egg beaten stiff.

Marshmellow Pudding

Mrs. Quinan.

1/2 tablespoon gelatine, 1 tablespoon cold water, 3 eggs.

1/2 cup sugar.

1/2 teaspoon vanilla.

Custard 1 cup milk.

Soak gelatine in water. Beat the whites of eggs stiff and dry; beat slowly into them one fourth cup of sugar and the gelatine which has been dissolved over boiling water. Add flavoring that is desired and mould in small cups. Stand on ice, and unmould at serving time by dipping the outside of the cup in hot water. Serve with whipped cream, or a spoonful of crushed fruit, or a custard made from the yolk of two eggs, milk and one fourth cup of sugar, cooked in double boiler.

Orange Jelly

1/2 box gelatine ,1/4 cup cold water, 1 cup sugar.

3 cups boiling water, 3 oranges whipped cream.

Soak gelatine in cold water half an hour; add sugar and boiling water and stir until dissolved. Grate the peel of two oranges and squeeze the juice of three on the peel. Let stand for half an hour, while gelatine is dissolving, and then strain into jelly. Turn into halved orange skins as moulds. Serve in skins with whipped cream on top of each.

Papaya "Apple" Sauce

Mrs. C. Sullivan. A delicious "apple" sauce can be made from green papayas. Select large green papayas in the market. Peel and cut in small pieces as with green apples; cook until very soft; remove from stove and put in a very little sugar and the juice of one lemon. Beat until very soft and smooth. Put in the ice box to cool and serve with roast pork or roast goose.

Pineapple And Sago Pudding

From The Philippine Education.

1 tablespoon sago, 1/3 cup boiling water.

1 tablespoon sugar, 1/2 cup shredded pineapple.

Soak sago over night; stir soft sago with boiling water, cook twenty minutes; add sugar, and stir until dissolved. Shred the pineapple with a fork and pour sago over it. Then cover with a meringue and brown slightly in the oven.

Steamed And Baked Prunes

Mrs. Townsend Wood. Take a quantity of California prunes, pour scalding water over them, then wash in cold water. Add cold water enough to cover them. Cover closely and cook slowly until tender. If rich syrup is desired uncover and boil briskly. Turn into a baking pan, sprinkle a little sugar over the top and bake a few minutes. Serve with cream.

Prune Pudding

Mrs. F. Seymour.

1 dozen large prunes, 1 cup powdered sugar.

whites 5 eggs, 1/2 teaspoon cream tarter pinch of salt.

Take stewed prunes, run through a colander. Beat eggs and whip in powdered sugar, with salt and cream tarter; bake twenty minutes in pan of hot water; serve with whipped cream.

Prune Souffle

Mrs. G. E. Seybolt.

1/2, pound stewed prunes yolks 3 eggs.

4 tablespoons powdered sugar whites, 6 eggs.

Remove the stones from prunes, press through a sieve; add to them the yolks of three eggs slightly beaten with powdered sugar. Fold in the beaten whites of six eggs; turn into a baking dish; dust the top with powdered sugar; bake in a quick oven for five or six minutes, then send immediately to the table in the dish in which it was baked. Serve with whipped cream.

SNOW PUDDING

Mrs. Quinan.

2 tablespoons corn starch, 1 1/2 cups boiling water.

1 lemon, 1 1/2 cups sugar whites ,2 eggs.

Dissolved cornstarch in boiling water, add lemon juice and sugar, and boil in double boiler twenty minutes. When perfectly cold beat in the stiffly beaten whites of eggs and continue to beat ten minutes. Serve with any desire sauce.