Apple Whip

One white of egg, one large apple grated, three-fourths cup sugar, beat until stiff. Mrs. Geo. B. Gale.

Apple Snow

Pare, core and bring to boil in as little water as possible six tart apples, cool and strain, beat well and add the well-whipped whites of three eggs, sweeten to taste and beat thoroughly until a dish of snow is the result, flavor with lemon or vanilla, or add the grated rind of a lemon; serve with sweetened cream. Or, make custard of yolks, sugar, and a pint milk, place in a dish, and drop the froth on it in large flakes.- Selected.

Baked Pears

Pare and core large pears; stuff with seeded dates, raisins, or chopped nuts, with some tart marmalade of other fruit, or shredded cocoanut; place close together in pan and bake slowly till tender, without sugar, only enough moisture to prevent burning. When done chill and serve with either a simple custard or melted marsh-mallows.

Grape Parfait

One-third cup grape juice, three-fourths cup sugar. Boil until it threads, then pour on beaten whites of two eggs; beat occasionally until cold. Whip one pint bottle of cream and add one-half cup grape juice and juice of one lemon. Beat all together, mold and pack in ice and salt. Serve five or six. Mrs. J. A. Bell.

Pineapple Parfait

Boil together one-half cup sugar and one-half cup water. When cold add well beaten yolks of six eggs and place in a double boiler, stir until as thick as cream. Remove from the fire and whip until cold. When quite cold add one pint stiffly whipped cream, one cup chopped pineapple and a little vanilla. Put at once in freezer and let stand about four hours.

Caramel Custard

Two cups milk, two tablespoons corn starch, two cups coffee A sugar (caramelized), one cup nuts. Flavor with vanilla when cold and serve with whipped cream.

Mrs. Geo. B. Gale.

Peach Meringue

Select firm, but ripe peaches. Peel, cut in halves and place on serving dish. Pile lightly on top a meringue made of beaten egg whites and powdered sugar. Chill thoroughly and serve. Baked apples may be served in the same way.

Marshmallow Dessert

(For four people)

Marshmallows, ten cents, one-half pint whipping cream, any kind of fruits such as pineapple, strawberries, red raspberries, candied cherries, bananas; English walnuts, tablespoon sugar. Whip the cream, and stir in the marshmallows. Let stand couple of hours in cold place. Just before serving stir in chopped fruits or whole berries, also nuts and sugar. Mrs. Smith.

Marshmallow Cream

Dissolve one tablespoon of granulated gelatine in one-half cup of cold water, stirring over the fire until dissolved, then add one-half cup cold water. Beat the whites of four eggs until very light and pour the dissolved gelatine very slowly into the beaten whites, beating all the time; sprinkle one cup of sugar over the mixture and add one teaspoon of orange extract and beat until well mixed; tint one-third of the mixture pink with coloring paste, sprinkle chopped pecan nuts over it, add a layer of white and more nut meats, then the last layer tinted lavender or green. Serve with whipped cream flavored with vanilla, sweetened a little. Care must be taken not to let gelatine get cold as it will stiffen and the layers will not be smooth.

Mrs. Albert Welles.

German Cream

One quart milk, scald, add three tablespoons corn starch, one-half cup sugar, vanilla to taste. Before set to cool, add one-fourth package Jello (dissolved), peach flavor. When these two have been thoroughly beaten together and cooled, add beaten white of an egg, with one bottle whipped cream, and one tablespoon confectioners' sugar. Whip all together with dover beater. Serve in frappe cups with wafers or lady fingers.

Mrs. Kirk Austin.

Pineapple Foam

One cup shredded pineapple, one cup powdered sugar, two whites of eggs (well beaten), one cup whipped cream. All the above will serve about six.

Marshmallow Pineapple Cream

One can pineapple, one-half pound marshmallows, one-half pint cream to whip. Drain juice from pineapple on marshmallows that have been cut up. Let stand over night. Next morning add the chopped pineapple and whipped cream.

Pineapple Gelatine

Soak two level tablespoons of gelatine in one-half cup of cold water. When soft add one-half cup of hot water. Stir till dissolved and then pour this into one large can of grated pineapple. Beat till well mixed, and when cold and beginning to stiffen, beat in one pint of cream, whipped. Set in a cool place till ready to serve.

Lemon Jelly

One apple, grated; one lemon, juice and grated rind; one cup sugar, yolks of three eggs. Boil until like cream. One teaspoon butter, add last.

Mrs. C. Candy.

Orange Cream

One heaping tablespoon Knox Gelatine, two oranges, One-half pint whipping cream, one cup sugar, three eggs. Soak one heaping tablespoon Knox Gelatine in one cup cold water one hour. Squeeze juice two oranges, grated rind of one, strain; then add one cup sugar. Beat yolks three eggs until light. Add one cup hot water to gelatine, then add juice of oranges and sugar. Pour this liquid little by little on the beaten yolks, stirring constantly. Heat again, continue stirring until custard reaches boiling point, remove and set aside to cool. When thickening add one half pint whipped cream.

Mrs. Fred W. Lamb.