Peach Whip

Put 2 cups fresh or canned peaches through a sieve and sweeten; beat whites of 3 eggs until stiff; add gradually the fruit pulp; turn into buttered mold; set in pan of hot water (or in slow oven) to bake until firm. When cool cover top with whipped cream and garnish with cherries. May be made of any fruit pulp. Ivie K. Barker.

Pineapple Whip

1 can pineapple. 1/4 lb. English walnuts. 1 lb. marshmallows. 1 pint cream.

Cut the pineapple, marshmallows and walnuts fine. Add cream, whipped, when ready to serve. Very nice without nuts.

Mrs. Henry Bunn.

Prune Whip

1 lb. prunes. 3/4 cup sugar. Whites of 4 eggs.

Boil prunes until soft. When cool remove pits and chop fine. Add the beaten whites of eggs and sugar. Beat well and bake 20 minutes. Serve cold with sweetened whipped cream, flavored with vanilla. Mrs. Byron H. Edwards.

Prune Whip. 2

1 cup prunes (cut up). Lemon juice. 1/2 cup sugar. Whites of 5 eggs beaten stiff. 1/4 cup chopped nuts.

Stand dish in pan of water and bake 20 minutes in moderate oven. Mrs. C. Westcott.