Newport Whips

Mix two cups of sweet or sour cream with half a cup of fruit juice and one tablespoonful of lemon juice, and half a cup of powdered sugar. Beat till stiff. Serve in glasses with sponge cake or first line the glasses with lady fingers and fill up with the whip.

Stuffed Figs

Select fine, large figs, wash them, make an opening on the side of each fig and press in a teaspoonful of English walnut meats finely chopped, fasten together with a toothpick. Cover with boiling water, cook until tender. The time depends upon the toughness of the figs. Ten minutes before removing from the fire add one-third cup of sugar and the juice of half a lemon (this amount is for a pound of figs). Flavor with sherry wine. Serve with whipped cream.

Orange Sections Moulded In Jelly

Make an orange jelly, have ready individual moulds. Set in ice water, pour in a very little of the jelly. When hard arrange in each a section of orange that has been freed from the skin. Add a few drops of the jelly to hold it in place. When firm, fill up the mould with the jelly. To serve, remove from the mould, surround with whipped cream that has been sweetened.

Pineapple In The Shell

Select a pineapple that has a nice green top. Cut a slice from the top, remove the pineapple, cut in small pieces and use the same amount of orange and bananas, mix with the pineapple, sprinkle with sugar, chill. When ready to serve, replace in the shell with the top on, surround the base with green leaves and serve from the shell.

Chestnut Puree With Cream

Use the large French chestnuts. With a sharp-pointed knife, cut a cross on the shell of the chestnut, put in a pan in the oven with a teaspoonful of butter. bake until the shell is well broken open, then the skin will come from the nut shell, boil in hot water with a little salt till tender, then mash through a puree sieve. Put in a double boiler, sweeten, flavor, add a little cream, stir over the hot water till almost dry, press through a colander or potato ricer, onto the serving dish, making a mound, surround with whipped cream that has been sweetened a little and flavored.

Chestnuts With Cream

Remove the shell and skin (as given in chestnut puree), boil till tender, then add sugar (a half cup of sugar to a pound of chestnuts), and boil until clear. Let them remain in the syrup until cold, then drain. Pile on a dish, boil the syrup down to a thick consistency, pour over the nuts. Serve cold with whipped cream.

Paris De Marrons (Chestnuts)

Make a puree of boiled chestnuts (see chestnut puree with cream), sweeten and flavor with lemon, vanilla or sherry to one pint of puree, add one table-spoonful of granulated gelatine that has been softened in a little cold water and dissolved over hot water, and one-half cup of heavy cream whipped. Mould, garnish with whipped cream and glace chestnuts.

Cherry Cream

One and one-half tablespoonfuls of granulated gelatine softened in one-fourth cup of cold water, then add one-half cup of boiling water, one-half cup of sugar (the amount of sugar depends upon the acidity of the fruit), one cup of cherry juice, juice of half a lemon. When this is cold enough to hold together, add one cup of whipped cream. This is very pretty moulded in individual moulds and served on sponge drops.

Crumble Tart

1 cup chopped dates. 1 cup chopped pecans. 1 cup sugar.

2 eggs.

1 teaspoonful baking powder.

Mix all well together. Bake in a buttered pudding dish one-half hour. Serve cold in glasses with whipped cream on top.