Caramel Custard

One egg to each individual, 1 cup milk to each egg. Boil and cool. Cook ½ cup sugar and 4 teaspoons water in a pudding dish until caramel color. Beat eggs, milk, salt, vanilla and a little sugar and pour over the caramel. Place pan in another filled with hot water and bake ½ hour.

Mrs. W. B. Reed.

Caramel Custard

Three eggs beaten all together, 1 ½ cups sweet milk and cream, 3 teaspoons sugar, ½ teaspoon vanilla. Melt until brown, (not too brown), 4 tablespoons granulated sugar in pudding pan. Pour custard in. Bake in pan of water in moderate oven. - Mrs. John Bossard, Peru, Ind.

Custard

One pt of fresh milk, yolks of 4 eggs. Beat eggs, add sugar and beat. Pour this into hot milk which is in boiling water. Flavor with vanilla. Serve with some of custard and whipped cream on each slice of pudding.

Mrs. S. H. Banchouer.

Date Whip

1 lb. chopped dates, ½ cup sugar,

1 large cup ground nuts, (English, walnuts and almonds.)

Whites of 5 eggs stiffly whipped. Combine and bake in very slow oven for thirty minutes. Serve with whipped cream or custard sauce.

Mrs. C. B. Baymiller.

Pineapple Whip

Soak one envelope of gelatine in ½ Pint of cold water five minutes. Add 1 pint boiling water, ¾ cup of sugar, 1 small can grated pineapple. Cool until slightly jelled. Beat, and beat in ½ Pint of cream (whipped). Let stand in a cool place about one hour and beat again just before serving. Will serve 8 or 10 sherbet cups. Put marachino cherry on each one.

Grace M. Upton.

Marshmallow Cream

Cut up about one-half pound of marshmallows (use scissors which have been dipped in cold water.) Whip one cup of thick sweet cream, chop one cup of English walnuts and mix all together, set on ice. This is much better if made twenty hours before serving, and is a delicious dessert.

Mrs. W. C. Tibbets.

Cherry And Nut Cream.(Original.)

One cup of cherry juice, 1 cup of water. Heat in a double boiler. Add three tablespoons of corn starch dissolved in ½ cup of water. Cook ten minutes, add ¾ cup of sugar and beaten whites of three eggs. Nuts and a little of fruit improves the cream. - Mrs. L. O. Eagleton.

Bavarian Cream

First part. 1 ½ envelopes gelatine, 1 cup cold water. Let this stand while preparing second part. Second part. 3 whole eggs, slightly beaten, 4 cups milk, 1 cup sugar. Cook over steam. Add first part and let stand until jelly-like. Beat in 1 cup cream, whipped, 1 cup blanched almonds, 1 teaspoon vanilla, ¼ cup candied cherries, ½ cup pineapple. Put into tin to mold. Cut in squares and serve with whipped cream.

Nell Pearce, Gibson City, Illinois.

French Charlotte

1 tablespoon gelatine (minute), Two-thirds cup hot water, 1 cup milk,

Two-thirds cup sugar, 1 egg.

Dissolve gelatine in hot water. Heat milk and sugar. Add beaten eggs. Now add dissolved gelatine. Cool. When mixture thickens add ½ pint whipped cream. Serve in glasses with chopped nuts and cherry on top. 9 Jane. B. Clemson.