Apple Snow

2 cupfuls stewed apples 1 cupful sugar whites of 3 eggs

1/4 cupful chopped candied lemon peel 1/4 cupful chopped raisins

Mix the stiffly beaten whites with the other ingredients, and serve with fresh sponge or white cake.

Banana Whip

6 bananas whites of 2 eggs

1/4 cupful sugar 1/2 teaspoonful vanilla flavoring

Crush bananas through a colander, beat in sugar, add flavoring, and stir in very lightly the stiffly beaten whites.

Turn into six sherbet glasses, place a bit of pineapple or other fruit on top with a spoonful of whipped cream. Serve very cold.

Banana Cream No. 1

6 bananas 1 cupful milk 1/2 cupful sugar

1 dessertspoonful corn starch 1 teaspoonful vanilla flavoring 1 egg

Slice bananas very thin and sprinkle with half the sugar. Put one-half the milk in double boiler and when at boiling point, add beaten yolk, one-half the sugar, and corn starch smoothed in remaining one-half of milk, stirring as it boils about a minute. Add well beaten white, flavor, and remove from fire. Do not pour over fruit till cream is cold.

Other fruits may be substituted for bananas.

Banana Cream No. 2

6 bananas 3 eggs milk

2 tablespoonfuls butter

3 tablespoonfuls sugar

1 teaspoonful vanilla flavoring

Peel the bananas, mash, add enough milk to make a creamy mixture. Cream butter and sugar, add well beaten yolks, bananas, and' stiffly beaten whites. Flavor, pour into moulds and bake about thirty minutes.

Cranberry Whip

1 cupful cranberry sauce white of 1 egg

1/4 cupful sugar

1/4 cupful chopped nuts

To the stiffly beaten white, beat in the sugar and sauce alternately, beating till very fluffy, then adding nuts.

Fancy Cream

1 cupful milk

1/2 cupful chopped marshmallows 1/2 cupful chopped dates

1/2 cupful chopped nuts

1 dessertspoonful gelatine

1/4 cupful sugar

1/2 teaspoonful vanilla flavoring

Heat the milk in double boiler, dissolve gelatine in it. stir in marshmallows, dates, nuts and sugar, till mixture is smooth. Remove from fire, flavor, pour in mould or into small dishes and set on ice to cool.

May be served with whipped cream, jelly or any preferred addition.

Marshmallow Cream No. 1

1 cupful cream 3/4 cupful chopped marshmal-lows

1 cupful grated nuts 1/2 teaspoonful flavoring

Cut marshmallows in small pieces with scissors. To the stiffly whipped cream add flavoring and pour over marsh-mallows in six sherbet glasses. Sprinkle nuts over top, and serve very cold.

Marshmallow Cream No. 2

1 cupful milk

1/2 teaspoonful flavoring

3/4, cupful marshmallows, cut in small pieces

Heat the marshmallows in milk till melted to a cream. Add flavoring and serve cold in any preferred style.

Marshmallow Cups

Fill sherbet cups with a layer of chopped marshmallows, walnuts, and pineapple. Place on top whipped cream and a couple of small pieces of preserved ginger.

Orange Cream

6 oranges 1/4 cupful butter

1/4 cupful sugar 1 dessertspoonful corn starch

3 eggs

Wash and cut oranges in half, remove juice with a lemon reamer, saving the skins. Smooth corn starch into the beaten yolks, add juice and cook with butter and sugar, in double boiler, till the mixture thickens. Then stir in very lightly the stiffly beaten whites and remove at once from fire. Cut the orange skins in scallops, with scissors, around the top, the inside scraped dry and brushed with melted butter, with sugar sprinkled over it. Pour each skin half full of cream and set in the oven for a few minutes to become firm.

Prune Whip

1 cupful prunes whites of 3 eggs

Stew prunes, put through colander, add stiffly beaten whites, bake in a buttered dish fifteen or twenty minutes. Serve cold with whipped cream.

Spanish Cream

1/4 box gelatine 1 cupful sugar

2 cupfuls milk 2 eggs

1/2 teaspoonful flavoring

Dissolve gelatine in enough cold water to soften it, add it to milk at boiling point, stirring constantly. Then add well beaten yolks and sugar. Remove from fire and add well beaten whites and flavoring. Serve cold with whipped cream or any preferred sauce. Cook in double boiler.