Mississippi Charlotte Russe

Mrs. J. R. Jackson, Centerville, Miss.

Put alternate layers of sponge cake slices and raisins in a glass custard-bowl. When nearly full pour over it a rich boiled custard with icing on top. Ornament with jelly.

Hen's Nest

Author's Recipe.

Use plain blanc mange recipe on corn stareh package. Take half a dozen or a dozen egg shells and fill with the blanc mange while warm. When cold, take out of the shells and place in a glass dish. Cut small strips of lemon peel and boil in a clear syrup till tender. Place them around the egg-forms, and make a boiled custard and pour over all. (Very pretty and very good.)

Apple Meringue

Stew tart cooking apples until smooth and soft. Sweeten as for the table. Then take the whites of eggs - 3 or 4 to a quart of sauce - and beat to a stiff froth; add 1/2 cup sugar and beat again. Spread over the apples in the dish in which it is to be served, in little mounds heaped up. Serve cold, with cream.

Corn Starch Meringue

Two tablespoons corn starch, 3 tablespoons sugar, 3 cups milk, 2 eggs, and pinch of salt. Heat the milk to boiling, stir in the corn starch, dissolved in 3 tablespoons of water, add the beaten yolks of the eggs, sugar, and salt. Cook 3 to 5 minutes, pour into a pudding-dish, cover with a frosting made of the beaten whites and 1/2 cup sugar. Brown in the oven. Dot with jelly when serving.

Apple Island

Mrs. Kate Toncray, Tollesboro, Ky.

Pare and stew 10 large apples. Put through a sieve, add 1 cup pulverized sugar and whites of 4 eggs beaten to a stiff froth. Mix well. Take 3 pints milk, and heat to boiling. Stir in the well-beaten yolks of 4 eggs and 1 cup sugar, and I teaspoon lemon. In 5 minutes pour the custard over the apples in a custard-bowl.


A pint of strawberries or any other fresh fruit in a glass dish. Sprinkle with sugar. Put a layer of macaroons over them. Pour over a custard made of one quart fresh milk, yolks of 8 eggs, 1/2 cup sugar, scalding hot. When cold, place the beaten whites with half a cup of sugar on top, or whipped cream may be used instead. Dots of currant jelly improve the looks of it.

Thickened Rice

Miss Bettie Hill, Maysville, Ky.

One cup rice boiled in water until soft. Add a pint of milk, little salt, 2 eggs, well beaten, 1/2 cup sugar, tablespoon of flour mixed with cold milk; flavoring. Boil up. Eat cold or warm. It does not require sauce, and is much nicei than one would think.

Rice Handy-Andy

Take a cup of raw rice and a cup of raisins; put together in a bag, tie securely, leaving plenty of room to swell. Boil about 2 hours in water salted a little. To be sliced and eaten with cream and sugar. Or, put the rice and raisins into 4 cups water, and steam 1 hour, and serve with any sweet sauce.

Rice-Balls Garnished With Cranberries

Boil rice and mold it in cups. Serve each person with 1 ball in a saucer, and pour over it 1 or 2 spoons of very sweet cranberry sauce.


Mold simple boiled rice in tea-cups. When turned out, serve with cream and sugar, or boiled custard. A pretty effect is obtained by using red sugar-sand to sweeten the rice before molding. Call it "red rice."

Almond Snow-Balls

Boil rice in a double boiler in water until soft. Then pour in milk, and mold in cups or balls. Then take blanched almonds, cut in halves, and stick around in the rice. Serve with cream sauce, or plain cream and sugar.

Artificial Honey

Five pounds nice brown sugar, 3 cups water, 20 grains cream tartar, 5 drops essence peppermint, 1 1/2 pounds honey.

Dissolve the sugar in water slowly; skim. Dissolve cream of tartar in a little warm water, and add. Stir well; add the honey already heated to boiling. Add the essence, stir, let cool.

French Honey

One pound lump sugar, 4 whole eggs, and 2 yolks extra, juice of 4 lemons, grated rind of 2, 3 tablespoons butter.

Stir altogether until thoroughly incorporated, and heat over a slow fire. Put into jars, cover with paper, and keep with canned fruit. Use for tarts and layer cakes.

Lemon Honey

Take 6 well-beaten eggs, 3 lemons, grated rind, 1 pound white sugar, 2 ounces butter. Add juice of lemons, stir butter and sugar to a cream, then add all but the eggs, and simmer. When hot, turn in the eggs, stir quickly for five minutes and take from the fire, setting in a pan of cold water. Very nice for jelly cake and will keep months.

Lemon Butter

Mrs. J. W. Smith.

Two pints white sugar, 1 1/2 pints water, 3 eggs well-beaten, lump of butter size of a hickory-nut, 2 tablespoons corn starch, juice of 2 lemons, rind of 1. Cook in a dish set over boiling water. Stir often to keep it smooth. Use as sauce, filling for tarts, or as jelly for layer cake.

Lemon Butter 37