Caramel Custard

4 cups scalded milk 1/2 cup sugar

4 eggs

1/4 teaspoon salt

1 teaspoon vanilla

Melt the sugar until it is light brown in color; add it to the milk. Beat the eggs; add the milk and sugar, salt and flavoring, and bake in cups as directed for cup custards. Serve with caramel sauce.

Apple Snow

1 large sour apple

3/4 cup powdered sugar

Whites of 2 eggs Boiled custard

Peel and grate the apple, sprinkling the sugar over it as it is grated to keep it from turning dark. Add the unbeaten whites of the eggs; beat constantly for half an hour; arrange mound fashion on a glass dish with cold boiled custard around it.

Strawberry Trifle No. 1

1 cup mashed strawberries 1 cup powdered sugar

Whites of 3 eggs Boiled custard

Make and serve like Apple Snow.

Strawberry Trifle No. 2

Stale cake

1/2 cup milk 1 egg

Sugar to taste

1/4 teaspoon vanilla

1 pint cream

1 cup crushed strawberries

Line the bottom of a glass dish with slices of stale cake, and pour over them a boiled custard made from the milk and egg, sweetening to taste and flavoring with vanilla. Whip the cream; mix with the strawberries and pile over the custard, decorating the top with a few whole berries.

Lemon Jelly

1/2 box or 2 tablespoons gelatine 1 cup cold water

1 1/2 cup boiling water 3/4 cup sugar

1 cup lemon juice

Soak the gelatine in the cold water for five minutes; then pour on the boiling water; add the sugar and stir until dissolved and cooled. Then add the lemon juice; strain through sterilized cheesecloth and set aside in a cool place until stiff.

Whipped Jelly

Make lemon jelly in the usual way. See directions above. Place it in a bowl on the ice, and when it is cool, but before it begins to harden, beat with a Dover beater until white and frothy. Turn into a mold and set in a cool place to harden; serve with boiled custard or with preserved cherries or other fruit.

Coffee Jelly

1/4 box or 1 tablespoon gelatine 1/4 cup cold water

3/4 cup boiling water 1/4 cup sugar

1 cup strong coffee

Soak the gelatine in the cold water for two hours; add the boiling water and sugar and stir until dissolved; then add the coffee: strain through cheesecloth into a wet mold and stand away until the following day. Serve with whipped cream.

Spanish Cream

1/2 box or 2 tablespoons gelatine 1 quart milk 1/2cup sugar

3 eggs

Pinch of salt

1 tablespoon vanilla

Scald the milk with the gelatine and pour slowly on the yolks, well beaten with the sugar. Return to the fire; stir and cook until thickened, but no longer; remove; add salt, flavoring and whites of eggs beaten stiff. Turn into wet molds; cool and serve with whipped or plain cream.

Bavarian Cream

1/2 box or 2 tablespoons gelatine 1 pint milk Yolks of 7 eggs

5 tablespoons powdered sugar 1 cup milk 1 cup rich cream

1 teaspoon vanilla

Dissolve the gelatine in the pint of milk and stir over the fire until thoroughly hot; then remove from the fire. Beat the yolks of the eggs until light; add the sugar and more milk; stir well; add the hot milk and gelatine. When thoroughly mixed stir in the cream; flavor and add more sugar if desired. Return to the fire; stir until the custard thickens a little; pour into a wet mold and when cool stand on the ice until serving time.