Chocolate Sauce

1 cup milk.

2 egg yolks ¼ cup sugar.

⅛ teaspoon salt.

1 teaspoon butter.

2 ounces Lowney's Premium.

Chocolate or ¼ cup Lowney's Cocoa.

Cook all ingredients in double boiler, stirring constantly until the spoon is coated. Serve hot or cold.

Chocolate Raspberry Meringue

3 egg whites.

1 cup powdered sugar.

4 tablespoons raspberry jam.

2 squares Lowney's Premium.

Chocolate, melted 1 tablespoon lemon juice.

Beat the whites of eggs until stiff, using fork or flat beater; add remaining ingredients very slowly, and beat constantly.

Serve with beaten cream, flavored with wine or vanilla. The above mixture may be taken up in spoonfuls and poached in hot water, or may be used for eclairs, cream puffs, or cream pie, or served plain in frappe glasses.

Chocolate Junket

1 ounce Lowney's Premium.

Chocolate 3 tablespoons boiling water.

1 junket tablet.

1 quart milk.

1 tablespoon wine or brandy.

¼ cup powdered sugar.

Melt chocolate; add boiling water. Crush junket tablet; dissolve in one tablespoon cold water. Scald milk; add sugar, flavoring; when cool, add dissolved junket tablet and melted chocolate; pour into serving cups; let stand in warm place until of consistency of jelly, then chill. Serve with sugar and cream.

Cocoa Froth

1½ tablespoons granulated gelatine ¼ cup cold water ¾ cup boiling water.

¼ cup Lcwney's Cocoa.

1 cup sugar grated rind and juice of 1 lemon.

4 egg whites.

⅛ teaspoon salt.

Soak gelatine in cold water; add boiling water. Mix cocoa, sugar, lemon juice and rind; add gelatine mixture; strain into a cold bowl. When mixture thickens, beat until frothy; add well-beaten whites, and beat until mixture will stand alone. Drop spoonfuls on serving dish and garnish with Vanilla Custard.

Orange Trifle

2 tablespoons gelatine ¼ cup cold water ½ cup boiling water 1¼ cups sugar.

1¼ cups orange juice ¼ cup lemon juice grated rind of one orange whip from 2½ cups cream.

Soak gelatine in cold water; dissolve in boiling water. Add sugar, fruit rind, and juice, and the whip from cream. Decorate a melon mold with sections of oranges. Pour in trifle mixture. Chill, cool, remove from mold, garnish with orange jelly and beaten and sweetened cream.

Peach Gateau

Scoop out center of a round sponge cake; fill with fresh peaches, sweetened and cut in pieces. Cover with beaten and sweetened cream, put on with a pastry bag and tube. Garnish with small pieces of peaches.

Syllabub

2 cups cream.

2 tablespoons lemon juice.

1 cup sugar.

1 cup sherry.

1/8 teaspoon cinnamon grated rind of one lemon.

Whip cream; mix other ingredients, add whip, and serve in frappe glasses. Garnish with small bits of red cherries.