Fruit Salpicon

Juice of one and one-half lemons. Pulp of two good oranges. Scant half cup of sugar. Two cups of water (cold).

Two large, mellow, fine-flavored peaches, pared and cut in small pieces.

Two heaping tablespoonfuls of shredded pineapple.

Half a cup of small green grapes, ripe, of course, but green in color and mild in flavor. Malaga grapes halved and seeded are most excellent, but too large to use whole.

A fourth of a cup of strawberry juice may be added and two or three fine strawberries served in each cup if desired. When this is done the grapes shoud be omitted. Put the ingredients together and let stand in a cold place over night but do not allow to freeze. Serve in sherbet cups or scoop small canteloupes and serve the salpicon in the shells set on a grape leaf placed on a small plate.

Raspberry Sponge Cake

Three whole eggs beaten separately, one cup of sugar, two tablespoonfuls of cold water, two teaspoonfuls of vinegar, one-fourth teaspoonful of salt, two level teaspoon-fuls baking powder, one cup flour. Beat yolks of eggs until thick and lemon colored; add the sugar, and beat it in with a spoon; add vinegar and water and salt, and stir until mixed; then add all except two tablespoonfuls of flour, and beat until well mixed; then add remainder of flour and baking powder, mixed well. Bake in pie tins, in two or three layers. Bake in a moderate oven until done, but not shrunken. Filling for Raspberry Sponge Cake.

Put two cups of ripe red raspberries into a bowl, and add to them one-fourth cup of red currants washed and stemmed; add enough sugar to sweeten, and mash and stir all together. Let set half an hour, and spread between layers and over top of cake just before serving. Serve without cream. Plain Cake - Chocolate Frosting.

One-fourth cup of butter, one and one-half level tea-spoonfuls of baking powder, one-half cup of sugar, one egg, one-half cup of milk, one and one-half cups of flour. Cream the butter by stirring until soft and pliable; then add the sugar a little at a time, and stir until the mixture is perfectly light and white; break the egg into this, and stir until well mixed; then add a little flour, and stir until incorporated; add a little milk, and treat in same way until all are used, except two tablespoonfuls of flour; mix the baking powder thoroughly with this, and stir it in last. Put into a shallow greased pan, and bake thirty minutes in a moderate oven.

Chocolate Frosting

Boil one cup of sugar with one-half cup of water to the hairing stage. Put one and one-half squares of grated chocolate into a bowl, and set over the hot teakettle (removing cover) when the syrup is put to cook, that it may be melted when syrup has reached the hairing stage. When syrup is ready, take from the fire, and pour over the melted chocolate, and stir until thoroughly mixed. Continue stirring until of right consistency for spreading over the cake; then flavor with vanilla, and pour quickly on cake.