Blackberry Mold

1 quart blackberries 1/2 cup sugar

1/4 teaspoon salt 2 cups water

3/4 cup farina

Heat berries, sugar, salt, and water, and when boiling add farina slowly. Cook over hot water half an hour, turn into a mold, and serve cold with cream. Blueberries, either fresh or canned, may be used in place of blackberries.

Charlotte Russe Filling

1 1/2 cups thin cream 1 1/2 teaspoons gelatine 2 tablespoons cold milk

1/4 cup hot milk

3 tablespoons powdered sugar

1/2 teaspoon vanilla

Whip the cream with a whip churn; skim off the froth as it rises, and place in a fine sieve to drain; soak gelatine in cold milk, dissolve in hot milk, add sugar and flavoring. Stir occasionally until mixture begins to stiffen; then fold in the whip from the cream.

Coffee Junket

2 cups lukewarm milk 1/4 cup sugar 1 teaspoon instantaneous coffee

Few grains salt 1/2 junket tablet 1 teaspoon cold water

Mix milk, sugar, coffee, and salt; stir until sugar is dissolved; dissolve junket tablet in cold water, add to milk, and pour into glasses. If milk is overheated junket will not be firm.

Cranberry Whip

Follow recipe for Prune Whip (see No. 574), using one cup of strained cranberry sauce instead of prunes.

Fruit Cream

2 bananas

1 orange

1/2 lemon

1/3 cup powdered sugar

1 tablespoon granulated gelatine 1/4 cup boiling water 1 cup cream whipped

Press bananas through a sieve; add juice and pulp of orange, juice of lemon, sugar, and gelatine which has been dissolved in hot water. Stir over ice water until mixture begins to stiffen, then fold in the cream. Put in mold and chill.

Fruit Whip (Uncooked)

4 tart apples grated 4 figs chopped

8 dates stoned and chopped 2 tablespoons fruit jelly

Whites of 2 eggs

Mix fruit; mash jelly with a fork; add to fruit, and fold in the stiffly beaten whites of eggs. Serve in glasses, and garnish with bits of jelly.

Pineapple Pudding

Follow recipe for Chocolate Blancmange (see No. 563), omitting chocolate and cinnamon, and adding one-half can of grated pineapple.

Prune Whip

Press cooked and stoned prunes through a sieve; to one cup of prune pulp add two tablespoons of sugar; beat the whites of two eggs very stiff; add prune mixture gradually, and beat well with a strong egg beater; when light turn into a small greased baking dish or into four individual dishes, and bake in a slow oven about twenty minutes, or until firm. Serve plain or with a custard sauce made from the yolks of the eggs.

Prune And Wheat Mold

1 cup prunes Boiling water

1/4 teaspoon salt

1/2 cup Cream of Wheat

Wash prunes, soak over night; cook in same water until tender, and remove the stones; measure prunes and juice, and add boiling water to make one quart; add salt; slowly sift in wheat, and cook over hot water for half an hour, stirring often at first; turn into a mold to cool.

Rice Mold

1 cup rice

2 quarts boiling water 1 tablespoon salt

Juice of 1 orange Grated rind of 1/2 orange 3/4 cup powdered sugar

2 tablespoons grape juice

Cook rice in boiling salted water until tender; drain; mix with orange, sugar, and grape juice; press into a mold, and chill; turn out of mold, and serve with cream.