Strawberry Syllabub

2 cups cream 1 cup sugar.

1½ cups strawberry juice ¼ cup lemon juice whites of two eggs.

Mix sugar and fruit juice. Add beaten whites and cream. Continue beating until stiff. Arrange sliced strawberries in the bottom of frappe glasses, add cream mixture, and garnish with slices of strawberries on top.

Cocoanut Cornstarch Mold

Add one cup of shredded cocoanut to Cornstarch Pudding No. 1, and serve with Custard Sauce.

Pineapple Cornstarch Mold

Add one can pineapple to Cornstarch Pudding No. 1, and serve with Custard Sauce.

Tapioca Cream

3 tablespoons pearl tapioca 2 cups milk 2 egg yolks.

½ cup sugar ¼ teaspoon salt 2 egg whites.

½ teaspoon vanilla.

Soak the tapioca in milk one hour, cook in double boiler one half hour. Mix egg yolks, salt and sugar; add tapioca mixture, and cook until mixture thickens. Cool slightly, add stiffly beaten whites. Cool, flavor, and serve.

Tapioca Pudding

Cover one cup pearl tapioca with boiling water. Cook in boiling water until transparent. Add three tablespoons sugar, the juice and grated rind of one lemon. Serve cold with sugar and cream.

Apple Tapioca No. 1

½ cup pearl tapioca 4 cups boiling water ½ teaspoon salt.

8 apples.

½ cup sugar grated rind and juice of one lemon.

Cook the tapioca in boiling water until transparent; add one half teaspoon salt and lemon rind.

Core and pare apples, arrange in baking dish, fill cavities with sugar and lemon juice, cover with tapioca, and bake until apples are tender, adding one teaspoon butter before taking from oven.

Apple Tapioca No. 2

Use rule for Apple Tapioca No. 1, arranging tapioca and apples cut in slices, in layers.

Apple Sago

Use rule for Apple Tapioca No. 1, substituting one half cup sago for tapioca.

Apple Meringue

8 apples 3 egg yolks ¼ cup sugar.

½ teaspoon salt.

2 cups milk.

1 teaspoon vanilla.

Core apples and bake until tender. Make a custard of the remaining ingredients; pour over baked apples. Cover with meringue made of the whites of the eggs and three tablespoons powdered sugar.

Chestnut Cream

2 cups shelled chestnuts grated rind and juice of one lemon.

Soft Custard 1/2 cup cream.

Boil chestnuts; press through strainer; add lemon juice, rind and custard. Turn into frappe glasses; cover with whipped cream sweetened and flavored.

Banana Cantaloupe

2 tablespoons granulated gelatine ¼ cup cold water.

3 egg whites.

¼ cup lemon juice.

1 cup scalded cream.

1 cup sugar.

6 bananas whip from 2 cups cream lady fingers.

Soak gelatine in cold water; dissolve in hot cream. Add sugar, whites of eggs beaten until stiff, mashed bananas and lemon juice. Chill; as it begins to thicken, fold in the whipped cream. Line a melon mold with lady fingers, add cream mixture, chill, and serve. Garnish with cream beaten and flavored, cherries and angelica.

Date Whip

1 cup stoned and chopped dates.

½ cup boiling water.

1 tablespoon lemon juice.

3 egg whites ⅓ cup sugar ½ teaspoon salt.

Cook dates in boiling water until tender; press through a sieve. Beat whites until stiff; add sugar, lemon juice and salt. Carefully fold in the date pulp, pile lightly-on a buttered baking dish, and bake thirty minutes in a moderate oven. Serve with Soft Custard or with whipped cream.

Prune Souffle

Substitute two cups prunes, for dates, in Date Whip, and follow rule for Date Whip.

Strawberry Whip

2 cups strawberries 2 egg whites.

1 cup powdered sugar ¼ teaspoon salt.

1 tablespoon lemon juice.

Crush the berries; add sugar and lemon juice. Beat eggs until stiff, and continue beating while adding strawberry mixture. Serve with Soft Custard or beaten cream.

Junket

1 quart milt 1 junket tablet 1/4 cup sugar.

2 tablespoons wine, or 1 teaspoon vanilla ⅛ teaspoon salt.

Dissolve junket tablet in cold water. Heat the milk until lukewarm; add junket tablet, sugar and flavoring; fill frappe glasses, let stand in warm room until set; then chill and serve.

Apple Rice

8 apples.

½ glass Crab Apple Jelly.

½ cup seeded raisins.

2 tablespoons butter.

1 cup hot cooked rice.

2 cups milk.

3 egg yolks.

1 tablespoon lemon juice.

Pare and core the apples. Arrange in baking dish, fill apples with jelly, and surround with rice, mixed with hot milk, egg yolks, butter, raisins and flavoring. Cook in oven until apples are tender. Remove from oven and cover with a meringue. Serve hot or cold.

Compote Of Figs

1 pound pulled figs.

2 cups water ¼ cup sugar.

4 tablespoons lemon juice.

1 cup cream.

¼ cup powdered sugar.

Soak figs in water, then press into shape. Mix sugar and water, boil until sirupy, add lemon juice. Arrange figs on serving dish; cover with sirup; garnish with sweetened cream, beaten until stiff, pressed through pastry bag and tube.