Pineapple Tort

1 medium can sliced pineapple cut up, or laid in bottom of iron skillet whole (no grease or butter). 1 large cup brown sugar brought to a boil with 2 tbsps. of water and 2 tbsps. of butter. Pour this over pineapple, then make thin cookie dough as follows:

1 tbsp. melted butter, 3/4 cup sugar, 2 eggs well-beaten, 4 tbsp. water, 1 tsp. vanilla, 1 cup flour, 2 tsp. baking powder. Pour dough over the pineapple and let pan drop suddenly on a wooden table or stove from a distance of 4 or 5 inches. This takes out large air bubbles and makes the grain of the cake fine. Bake 45 minutes in moderate oven, turn out in plate bottom side up and serve with whipped cream.

- Mrs. G. F. Falley.

Peach Cobbler

1 cup flour, 2 tsps. baking powder, 1/4 tsp. salt, 2 tsp. butter, 3/4 cup milk. Mix as for baking powder biscuits. Pare and slice six or eight peaches and put in the bottom of a baking dish. Add 1 cup of sugar and 1/2 cup of water. Cover with the batter and bake 30 minutes in a moderate oven. Serve with cream and sugar. Canned or dried peaches may be used.

- Mrs. G. A. Nichols.

Raisin Puff

2 eggs, 1/2 cup butter (scant), 1 cup milk, 2 tbsp. sugar, 2 cups flour, 3 tsp. baking powder, 1 cup chopped raisins. Steam 1 hour.

Sauce: 1 cup brown sugar, 1 heaping tbsp. butter, 2 tbsp. flour. Cream together, add 2 cups boiling water, and boil until thick. - Mrs. C. B. Coon.

Rice Surprise

1 cup 'hot cooked rice, 1 tbsp. gelatin, 2 or 3 tbsp. sugar, 1/4 tsp. salt, 1 tsp. vanilla, 1 cup whipped cream.

Soak the gelatin in 3 tbsp. cold water for 5 minutes, and mix with rice. Add the sugar, salt and vanilla; beat well. Set aside until it begins to congeal. Beat the cream stiff and fold in. Pour into mould and let harden. Turn onto a platter and serve with orange sauce, made by boiling until thick, 1 cup sugar, 1/2 cup water, juice and a little grated rind of 1 orange. Serves 6.

Lemon Rice

1 cup boiled rice, 1 pt. milk, 2 eggs, 1 lemon, 1 cup sugar. Boil milk and stir in rice; beat yolks with 1/2 cup of sugar, add to the milk and rice and cook until thick as soft custard. Take from stove, grate in the rind of lemon and pour into pudding dish. Beat whites of eggs with remaining 1/2 cup sugar, add juice of lemon and pour over pudding. Serve cold.

- Mrs. H. McPherrin.

Spanish Cream

1 envelope Knox's gelatine, 3 eggs, 1 tbsp. vanilla, 1 qt. milk, 8 tbsp. sugar. Soak gelatine in milk 5 minutes. Place in double boiler with a little salt, and when hot, add yolks of eggs and 4 tbsps. sugar well beaten. Stir until it comes to the boiling point. Remove from fire and add the well-beaten whites, to which has been added 4 tbsps. sugar, stirring briskly until thoroughly mixed.

Flavor and turn into mold. Serve with whipped cream.

Thisa. forms a jelly in bottom of pan with custard on top. Serves 8. - Mrs. W. H. Blacker.

Turkish Delight

1 can sliced pineapple, 1 small bottle maraschino cherries, 3/4 lb. marshmallows, 1 pt. cream. Drain pineapple, wipe dry and cut into small pieces. Drain cherries and cut in halves. Drain in separate bowls over night. Cut or pull marshmallows into 4 pieces. Pour cream over this and let stand until marshmallows have dissolved; stir once in a while. Pour fruit into this and serve. - Mrs. Margie Moore.