Pineapple Cream

Pineapple, 1 small can. Marshmallows, 1/2 pound.

Cream, 1/2 pint. Chopped nuts, 1/2cup.

Soak marshmallows in pineapple juice for several hours, then mix with cream whipped stiff, add fruit diced and sprinkle nuts over all. Commuter's Wife, Lawrence.

Marshmallow Whip

Marshmallows, 1/2 pound. Heavy cream, 1 cup. Candied cherries, 1/2 cup.

English walnut meats, 1/2 cup. Powdered sugar, 2 tablespoons. Almond extract, 1 teaspoon.

Vanilla extract, 1 teaspoon.

Soak cherries in the almond and vanilla extracts for 1 hour, stirring occasionally, then cut in pieces. Chop nut meats and cut marshmallows in small pieces. Whip cream, add sugar and fold in the remaining ingredients. Chill and serve.

Chestnut Cream

Shelled French chestnuts, 1

pound. Sugar.

Cream. Vanilla.

Whipped Cream.

Boil the chestnuts till soft, changing the water twice. Drain and rub through a sieve when very tender. Moisten with cream to make smooth and soft. Add sugar to taste, a few drops of vanilla and serve in long stemmed glasses with a big spoonful of whipped cream on each.

Date Fluff

Dates, 1 package.

Sugar, 1/2 cup.

Eggs, 2.

Cover the dates with water, cook until soft and put through a colander. Add the sugar and the yolks of the eggs beaten. Cook for 3 minutes, stirring constantly. When cool stir in the whites of the eggs beaten stiff. Chill and serve with whipped cream.

Mrs. 0. B. C, Cambridge.

Prune Whip

Prunes.

Egg whites, 2.

Sugar, 2 tablespoons. Orange juice, 1 tablespoon.

Remove stones from stewed prunes and press through a fine sieve. Beat the egg whites stiff and add sugar, orange juice and 4 tablespoons of the prune pulp. Beat well together and pile in long stemmed glasses.

Lord Mayor's Trifle

Eggs, 4.

Sugar, 2 tablespoons. Cornstarch, 1 tablespoon. Milk, 1 pint.

Vanilla, 1 teaspoon.

Macaroons.

Fresh or canned fruit.

Jelly.

Whipped cream.

In the bottom of a glass dish arrange a layer of macaroons. Over these pour the juice from canned or fresh stewed fruit. When this is well soaked up spread over it a layer of the fruit. Over this pour a custard made by cooking milk, egg yolks, sugar and cornstarch in a double boiler till it thickens. Then fold in the egg whites beaten to a stiff froth. On this custard spread a layer of jelly, then pile high with a pint of whipped cream.

Strawberry Cream

Strawberries, 1 pint. Sugar, 4 tablespoons.

Whipped cream, 1 pint.

Gelatine, 1/2 ounce.

Water, 1 gill.

Hull and mash the strawberries with the sugar. Rub through a sieve and mix well with the whipped cream. Dissolve the gela-tine in the water, stir into the cream and pour into a mold that has been oiled lightly with oil of sweet almonds. Chill and serve with or without whipped cream.