Charlotte Russe

1 1/4 cup milk

5 tablespoons sugar

2 eggs

1/4 teaspoon salt

1 1/4 tablespoons granulated gelatine 1/4 cup water 1 cup heavy cream 1 1/2 teaspoons vanilla

Scald the milk. Beat yolks of eggs slightly, add two teaspoons sugar, salt, and pour over milk gradually, stirring constantly. Return to double boiler and cook, stirring constantly until mixture thickens slightly and a coating is formed on the spoon; then add the gelatine soaked in the cold water fifteen minutes. As soon as gelatine has dissolved, strain and set pan containing mixture in a pan of ice-cold water, stirring occasionally that mixture may not lump. As mixture thickens add the whites of eggs beaten stiff and the cream beaten stiff, mixed with three tablespoons sugar and the vanilla. Pour into molds and serve with sponge cake.

Coffee Italian Cream

1 1/2 cups strong coffee 1/2 cup milk 1/2 cup sugar 3 eggs

1 tablespoon gelatine (granulated), soaked in a little cold water

Add to coffee, milk, sugar, egg yolks and gelatine. Cook ingredients in double boiler until mixture begins to thicken. Meantime, beat the egg whites very stiff and when the pudding is stiff stir it into them. Add one teaspoon vanilla and set away in a mould wet with cold water. Chill and serve with plain or whipped cream.

Cereal coffee may be substituted but must be strong.

Delight Dessert

Make a cream sponge cake, bake in two layers, cover each layer with stiffly whipped cream, sprinkle with chopped walnuts and serve with chocolate syrup, made as follows: Mix together one cup sugar, one-half cup water, four tablespoons chocolate, boil five minutes.

Fruit Salad As Dessert

1 envelope Knox's gelatine 3 cups boiling water

2 oranges

1/2 cup walnuts

2 bananas

Juice of 1 lemon

Cream

Soak gelatine half hour in half cup cold water. Pour three cups boiling water over this and sweeten to taste. Let liquid cool. Add oranges, bananas, nuts cut into small pieces, then lemon juice. Serve with cream.

Lemon Cream

4 eggs

5 rounded tablespoons sugar

1 1/2 lemons

1/8 teaspoon salt

Separate yolks and whites, beat yolks until lemon color, add sugar, grated peel and juice of lemons, stir well. Boil in double boiler until it thickens. Take from the fire and cool, then pour it into the well beaten whites to which salt has been added before beating, stirring well. Put in glass sherbet cups and serve cold.

Left-Over Cake Dessert

1 quart milk 3 eggs

1 heaping teaspoon cornstarch

Butter size of egg Sugar, salt, vanilla

Toast pieces of left-over cake, put in dish, pour over it custard.

Custard

Heat milk in double boiler. Wet cornstarch with a little cold milk, put in eggs and sugar, beat together and stir into the hot milk.

Lemon Bananas

1 dozen bananas 1 cup sugar

3 lemons

Slice bananas, put sugar and juice of lemons over them and let stand two hours before serving, turning over two or three times while standing. Orange juice may be added.