Peach Cream

Pare one large, very ripe, mellow peach, press it through a colander, using a silver spoon, or put it quickly through an ordinary vegetable press. Add a tablespoonful of powdered sugar, and fold in quickly |six tablespoonfuls of cream whipped to a stiff froth. Heap at once into a pretty stem glass dessert dish, dust with powdered sugar and serve.

Banana Cream

Pare one very ripe banana; the skin must be almost black, but the flesh must be sweet and good. Whip it quickly with an egg-beater, add a teaspoonful of powdered sugar and a tablespoonful of orange juice, and then fold in six tablespoonfuls of cream whipped to a stiff froth; dust with powdered sugar and serve at once.

Prune Cream

(Recipe for this will be found under "Prunes.")

Pineapple Cream

Mash half of a baked apple through a colander, add two tablespoonfuls of grated fresh pineapple, a tablespoonful of powdered sugar and six tablespoonfuls of cream whipped to a stiff froth; dish and serve at once.

Pineapple Albumin Dessert

Grate sufficient ripe pineapple to make four tablespoonfuls; add a teaspoonful of sugar and stir in quickly the well-beaten whites of two eggs; heap this into an individual glass dessert dish, dust with powdered sugar and serve at once. This cannot stand even fifteen minutes; the pineapple will digest the albumin, which will make it bitter.