Macaroon Ginger Custard

2 cups scalded milk. 6 macaroons dried and rolled fine; speck of salt.

3 eggs.

3 tablespoonfuls sugar.

Add the macaroons to the hot milk. Then add the eggs slightly beaten, sugar and salt. Bake, setting the dish in a pan of hot water. When firm remove from the fire and cover with thin slices of preserved ginger.

Then a meringue made of the whites of two egg3 and two tablespoonfuls of sugar. Brown in the oven a few minutes. Serve cold.

Ginger Rice Souffle

To one cup of warm cooked rice add one table-spoonful sugar; one-half cup of cream that has been whipped and two tablespoonfuls of finely cut preserved ginger. Serve cold in glasses.

Pineapple Sponge

Two cups grated pineapple sweetened to taste, add one tablespoonful granulated gelatine that has first been softened in one-fourth cup cold water and dissolved in a little hot water. Set in a dish of cold water or cracked ice, stir until it begins to thicken, add a tablespoonful of lemon juice and fold in the whites of four eggs. Mould, serve with whipped cream flavored with the pineapple or custard sauce.

Snow Pudding

Make a lemon or orange jelly. When it begins to thicken beat in the whites of three eggs that have been whipped stiff. Beat all together vigorously until it is stiff enough to drop from a spoon, mould, serve with custard sauce.

Rice Cream

Put one-half cup of well washed rice on to boil in one quart of boiling salted water, and the yellow of the rind of one-half orange, or lemon. When the rice is tender, drain, remove the peel, mix lightly with the rice one tablespoonful of gelatine that has been softened in a little cold water and dissolved with one-half cup of hot milk and one-half cup of sugar. When the mixture begins to be a little firm, flavor with three tablespoonfuls of sherry or madeira (that can be omitted), and fold in one cup of heavy cream whipped stiff. Mould. This can be garnished with whipped cream and candied orange or lemon peel, or serve with plain cream or preserved fruits.

Rice And Almond Cream (Mrs. Lincoln)

Blanch and cut fine one-half cup of almonds. Put them in double boiler with three cups of milk, one-fourth cup of sugar and one-half teaspoonful of salt. When hot, add one cup of well-washed rice. Cook until the rice is tender. When ready to serve dip out in frappe glasses, having them about half full, put on a teaspoonful of jelly, then fill with thick whipped cream, with more jelly on top.

Chocolate Bavaroise (Boston Cooking School)

Melt two ounces of chocolate (in a double boiler) with one-fourth cup each of sugar and water. Cook until glossy, add to it one cup of milk. When hot add the yolks of three eggs that have been well beaten, with one-fourth cup of sugar. Cook in the hot milk and chocolate till the mixture coats the spoon, then add one tablespoonful of granulated gelatine that has been softened in one-fourth cup of cold water, strain. Set the dish in cold water or surround with cracked ice. Flavor with one teaspoonful of vanilla. Stir until the mixture becomes thick, then fold in one cup of heavy cream that has been whipped stiff. Mould. When ready to serve, surround with whipped cream and garnish with a few candied cherries or other fruits.