Bavarian Cream

1/2 pint whipping cream. 1/2 pint milk. 1/4 cup sugar. Yolks of 2 eggs. 1/4 teaspoon salt. 1/4 box Knox gelatine.

Soak gelatine in 1/4 cup cold water 20 minutes. Scald milk, turn slowly on beaten yolks mixed with sugar and salt. Then return to fire in double boiler. When hot add soaked gelatine. Cool and add 1/2 pint whipped cream. Serve with whipped cream. Mrs. Harry M. Freed.

Nut Frappe

1/2 envelope Knox Sparkling Gelatine. 1 cup cream. 1/4 cup cold water. 3/4 cup milk. 1/2 cup sugar. White of one egg. 1 cup cooked pineapple and strawberries. 1 cup chopped nuts.

Soak gelatine in the cold water five minutes and dissolve over hot water. Add dissolved gelatine to cream, milk and sugar and stir in beaten white of egg. When cold, add the pineapple and strawberries which have been chopped in small pieces, also the chopped nuts. Serve ice cold in sherbert glasses.

A Dainty Dessert

Cup cakes. Whipped cream. Apricots. Nut meats. Sugar.

Bake small cakes; scoop out centers (making "nests"); fill with sweetened whipped cream and cooked (or canned) apricots, which have been put through a sieve and mixed with the cream. Put nut meats on top.

Mrs. C. J. Chandler.

Easy Dessert

1/2 lb. macaroons. 1 cup dates. 1 cup figs.

Break macaroons in small pieces; cut figs and dates fine. Mix and serve with whipped cream.

Christina Stringer.

Gingerbread

1 cup molasses. 1 egg. 2 teaspoons ginger. 1 cup sour milk or cream. 1 teaspoon soda (even). 2 cups Henkel's flour. Pinch of salt.

Mix and sift dry ingredients; add remaining ingredients; beat well; pour into buttered pan and bake 20 minutes. Serve hot with whipped cream. Christina Stringer.

Heavenly Hash

1 pint whipping cream. 1/2 cup nuts. 1 lb. marshmallows. 1 tablespoon sugar. 1/2 cup Maraschino cherries. 1/2 cup pineapple.

Beat cream very stiff; cut marshmallows in quarters with shears; break nuts in small pieces. Have cherries and pineapple dry and add just before serving. This should be very cold and served in glasses.

Mrs. Arthur Montgomery.

Marshmallow Dessert

1/2 lb. marshmallows. 3 tablespoons sugar. 1/2 lb. walnuts. 1/2 cup candied cherries. 1/2 pint whipping cream. Flavor to taste.

Whip cream very stiff; cut marshmallows and cherries in small pieces; add other ingredients; mix. Put into six glasses; sprinkle walnut meats and a few cherries on top. The sugar may be omitted. Ivie K. Barker.

Molded Snow

1/2 cup rice. 1/2 cup sugar. 1 pint milk. 1/4 box Knox gelatine. 1/4 pint whipping cream. Vanilla.

Boil rice in water for a short time; drain off water and add milk, and boil until soft. Add sugar, gelatine and vanilla to taste. Set in cold water until cool. Then add whipped cream. Set away in mold to cool or until following day.

Sauce.

1 square Baker's chocolate. 1 teaspoon cornstarch. 1 cup milk. 1/4 cup of sugar.

When cold add beaten white of 1 egg.

Mrs. Jas. Black, Chicago, Ill.

Orange-Banana Cream

Orange jelly. 1/4 cup sugar. 2 bananas. 1 tablespoon lemon juice. 1/4 pint whipping cream.

Fill sherbet glasses half full of orange jelly. Mash bananas with sugar and lemon juice. Beat with an egg beater until smooth and light; then fold in whipped cream. Fill glasses with the banana cream over the orange jelly and serve very cold.

Jello or any orange jelly may be used.

Mrs. Jas. Black, Chicago, Ill.

Kiss Torte

6 egg whites. 1 teaspoon vanilla. 2 cups granulated sugar. 1 teaspoon vinegar.

Beat the whites very stiff, add sugar little at a time and beat, add the vanilla and vinegar. Bake in well buttered pattie tins 50 minutes in slow oven until dry. When done they leave pan readily. Mrs. E. I. Chase.

Sauce For Steamed Apples

1 cup granulated sugar. Yolks 3 eggs beaten well. Cook in double boiler; when well heated add whites beaten very stiff. Cook, cool, add 3 tablespoons vanilla.

Mrs. E. I. Chase.

Cold Sauce For Any Plain Steam Pudding

Cream together 1 tablespoon butter. 1 cup granulated sugar. Add 1 cup strawberries or 1 cup fresh sliced peaches.

Mrs. E. I. Chase.