Wash and clean a heaping tablespoon of Irish moss, drop it in a cup of hot milk in a doubleboiler and let it simmer till it thickens when dropped on a plate. Salt and flavor to taste, and put through a strainer into molds. This will make portions for two. Serve with cream and sugar.

Junket

In a couple of tablespoons of cold water dissolve a junket tablet, or use a little liquid rennet. In a doubleboiler heat a quart of milk lukewarm, stir in the dissolved tablet, pour into the dish in which the junket is to be served, dust it with nutmeg, cover and let stand where it is warm till the milk "sets." Then cool, and serve with cream and sugar.

Lemons Creamed

From two goodsized lemons grate the rind and squeeze the juice. To this juice and yellow rind add two cups of sugar and two beaten eggs. Beat up two tablespoons of flour with a little cold water and add to it a cup of boiling water, stirring all the time. Turn this upon the sugar, eggs, and juice mixture, and then simmer over a fire till smooth, the flour being thoroughly cooked. Set to cool, and when lukewarm add a cup of cream which has been whipped. Chill and serve cold in a glass dish.

Lemon Jelly

Dissolve half a box of gelatine in cold water. Add one pint of boiling water, the juice of two lemons, two cups of sugar, and strain. Make the day before using, and set away to harden.

Chilled Oranges

Cut six oranges in halves. With a silver spoon take out the pulp and mix with half a cup of sugar and the juice of half a lemon. Set in the icebox with the halves of the skins in cups. When ready to serve, fill the cups, put a tablespoon of whipped cream on each, and allow two cups to each plate.

Peach Cobbler

Cut peaches in half, cover with water, sweeten very sweet, and stew slowly until rich, adding a few stones to improve the flavor. When done lay in good quantity in a square bakingpan, and almost cover with the juice. Sprinkle flour thickly over the peaches and cover with a piecrust quarter of an inch thick. Bake a nice brown. When done lift the piecrust and turn it over on a platter. Pile the peaches on the upturned crust, and add the juice about the crust. Serve hot with rich cream.

Peach Gelatine

Dissolve half a box of gelatine in half a teacup of cold water. Boil a pint and a half of milk with half a cup of sugar. Pour a little of the hot milk over the gelatine to dissolve it thoroughly, and then simmer all together ten minutes and set to cool. Peel and slice half a dozen large, fully ripe peaches, or if your peaches are small, use a larger number.

When the gelatine mixture is cool, but not stiff, stir in the sliced peaches and set to chill. Serve with cream; and also sugar if wished.

Peach Pudding

Peel enough peaches to fill the average pudding dish do not take out the pits. Add about two cups of water, cover tight and bake till the peaches are tender. Take the water in which the peaches have cooked and to it add a mixture made as follows: Beat well four eggs, add a cup of milk, a cup of sugar, half a teaspoon of salt, a tablespoon of butter, and a cup of flour into which a teaspoon of baking powder has been sifted. Stir together. There should be a thin batter. Pour over the peaches, set in the oven and bake till brown. Serve with cream.

Peach Tapioca

Wash and soak overnight a cup of tapioca. Next morning set the tapioca to boil in a pint of boiling water. It is best to use a doubleboiler. Boil slowly until the tapioca is clear. Then stir in a can of peaches. Put in a dish and serve cold with cream and sugar.

Pineapple With Strawberries

When selecting pineapples pull the centre spines from the crown. If they come out easily the fruit is ripe and in condition to use. If sliced first, the peel can be removed much easier than paring the fruit whole. Slice with a sharp knife; then, after paring, with a pointed knife remove the eyes. Shredding is done by placing the sliced fruit on to a platter and picking it with a silver fork.

Prune Pudding Wine Jelly

It is popular to serve this fruit in the shell. Cut the crown about one inch from the top. With a sharppointed spoon remove all of the pulp, leaving the shell perfect. Shred the pulp, discarding the hard centre; add to this pulp halved strawberries, enough sugar to sweeten, and put back into the shell. Stand on ice until wanted. Then heap whipped cream or ice cream, flavored with pineapple, on top. Serve on a dish with the spines about the base. [See illustration, Plate XXIV.]

Prunes With Whipped Cream

Stew till tender half a pound of prunes. Drain off the water, take out the pits, mash the prunes, and stir in sweetened whipped cream a pint or half a pint, as your taste and convenience directs. Put into small cups, chill in the icebox, and drop a spoon of whipped cream in each cup as the sweet is served.

Prune Pudding

After thoroughly washing one pound of prunes, stew them till tender. Put them through a colander and add two cups of sugar. Beat to a stiff froth the whites of five eggs and stir in the primes. Pour into a pudding dish and bake ten minutes.