Marshmallow Pudding

From Mrs. J. Green

The whites of 3 eggs, beaten stiff; 1 cupful of sugar, 2 teaspoonfuls of gelatine dissolved in 1/2 cupful of hot water. When the gelatine is dissolved beat the sugar and eggs into it; flavor to taste; beat 20 minutes and set away on ice. It may be colored pink, using 1/3 of a pink tablet. For the sauce, make a custard of the yolks with 1 cupful of milk and 2 tablespoonfuls of sugar.

Orange Cream

From Mrs. C. F. Aked

Put 1/2 pound of lump sugar and 1/4 pint of water into a small saucepan and boil till the sugar becomes brittle. Peel 4 or 5 oranges, remove as much as possible of the white skin; divide them into their natural sections and take out the pits, then dip each section into the syrup, holding them on the point of a skewer. Oil a plain mould and arrange the pieces of orange at the bottom and sides closely together. When firm turn out carefully and fill up the center with whipped cream flavored to taste.

Orange Mousse

From Mrs. C. F. Aked

Take the grated rinds of 2 sound, well-washed oranges and the strained juice of 3, add 3 tablespoonfuls of castor sugar and the yolks of 3 eggs. Whip together over the fire until the mixture nearly boils (if it boils it will curdle), and then strain into a basin. Dissolve 5 sheets of white leaf gelatine in 2 tablespoonfuls of hot water, and when cool add to the mixture, and be sure the gelatine is quite dissolved and not lumpy. Whisk the whites of 3 eggs and 1/2 tumblerful of cream, add and whisk all the ingredients together lightly. Have ready a souffle dish with a paper tied round. Fill so that the mixture comes quite 1 inch above the china dish. Remove the paper before serving, pipe with whipped cream and decorate with chopped pistachio nuts.

Prosperity Dessert

From Mrs. E. Carlson

Beat yolks of 4 eggs, quite slightly; add 2/3 cupful of sugar, 1 lemon, grated, 1 tablespoonful of lemon juice; add a little salt and 1 teaspoonful of gelatine dissolved in mixture. Cook in double boiler until mixture thickens, stirring constantly. Then strain and add the whites of 4 eggs, beaten stiff; and when well mixed set in pan of ice water, stirring occasionally. Beat 2/3 of a cupful of heavy cream stiff, add to first mixture; put in individual glasses, and sprinkle top with powdered macaroons.

Pistachio Cream

From Mrs. C. F. Aked

Whip a pint of thick cream till it is stiff; add to it 1/4 pound of pounded blanched pistachio kernels, 1/2 pound of powdered sugar, and 1/2 ounce of gelatine dissolved in a gill of water. When all the ingredients are mixed, add a little green coloring, but be sure to mix it thoroughly. Then pour the cream into a mould and set on ice until firm.

Raisin Mould

From Mrs. C. F. Aked

Ingredients: 2 eggs, 1 pint of milk, 2 tablespoonfuls of corn-starch, a little sugar, some candied fruit, 1/4 pound of Sultana raisins. Method: Stew the raisins gently in a little sweetened water for an hour. Bring the milk to boiling point, stir in the corn-starch blended with a spoonful or two of cold milk, and the raisins strained; allow it to simmer for 10 minutes, stirring all the time; then add the sugar, the beaten eggs, and the candied fruit, cut into small pieces. Beat all well until perfectly smooth, and pour into a shape. Turn out when set, and serve with red currant sauce or chocolate sauce.