Sea Foam-Sea Moss

Pour hot Irish Moss Blanc Mange, p. 308, over stiffly-beaten whites of eggs. Flavor with almond, orange flower water or other flavoring. Mold. Serve with anything suitable for Irish Moss Blanc Mange.

Cottage Pudding-Eggs

Take 1 egg and 1/2 cup of sugar to each cup of milk in universal crust. Bake in any desired shape and serve with lemon or other sauce.

The sugar may be omitted for some sauces. A different pudding may be made by steaming instead of baking.

Steamed Fruit Pudding

To ingredients for universal crust add 1 or 2 tablespns. of sugar (white or brown) and 1 or 2 eggs for each cup of liquid- milk or water, and flour for a thick batter. When light, mix in carefully floured fresh blueberries, blackberries, raspberries, cranberries, cherries or sliced peaches; dried blaeberries, cherries, raisins or currants; or drained canned cherries. Steam in well oiled molds or cups-cups 3/4 hour, mold 1 hour. Serve with sauce suitable for the fruit.

The batter for Washington cake may be used sometimes.

Quaker Pudding

6 eggs 9 or 10 tablespns. pastry flour 1 qt. milk

Beat all together. Bake in moderate oven. Serve with sauce.

Batter Pudding

4 eggs salt

1 1/2 cup sifted flour 1 pt. milk

Beat eggs for 3 m; add the milk and pour on to flour gradually, beating. Turn into well oiled mold with cover and steam or boil 1 1/2 hr. Serve with suitable sauce.

Sweet Potato Mold

2 lbs. potatoes 5 eggs 1/2 cup butter flavoring

1/2 cup sugar 1 pt. thin cream

Boil and mash potatoes, add butter while warm, beat well; beat eggs with sugar and add to mixture; then flavoring, Vanilla or lemon, and cream. Bake in pudding mold in moderate oven. Serve with sauce or cream. .

Dainty Dessert

Bake rose flavored sponge cake in flat pan, cut in squares and serve with Imperial Raspberry Cream, p. 307.

Cottage Cheese and Cake

Spread creamy, unseasoned, sweetened cottage cheese over sponge cake, cut into squares and serve with whipped cream. Molasses or Washington cake may be used.

Molasses Cake with Whipped Cream

Serve fresh, warm, molasses cake with sweetened whipped cream flavored with vanilla.

Molded Apples

Grind (not too fine) tart apples, put at once into boiling syrup of equal quantities of sugar and water, just enough to cook apples and leave dry. Do not stir. When thick, turn into mold to cool; unmold and serve with boiled custard or with unsweetened whipped cream.

Apple Dessert

Stew nice, tart apples in quarters, in just enough water without sugar to cook them, or, steam them; serve cold with plain sweetened egg cream or boiled custard. Apples may be pared, cored and steamed.