Whipped Cream Dessert

(Mrs. Hussey.)

1 quart cream, beaten whites of 3 eggs, 1/2 cup of hot milk, 2 tablespoons Knox gelatine dissolved in hot milk. Add 1/2 cup powdered sugar, 2 tablespoons sherry, 1 tablespoon brandy, 1/2 teaspoon vanilla. Add beaten whites of eggs and quart of cream beaten stiff. Arrange lady fingers around dish or mold with cherries on top.

Caramel Bavarian Cream

(Mrs. Luther.)

| cup granulated sugar (caramel), 3/4 cup scalded milk, yolks 2 eggs, J cup sugar. Make custard of above ingredients and pour over beaten whites. Dissolve small tablespoon granulated gelatine in 1/4 cup water. Add to custard and stir in ice water till it thickens. Whip 2 cups cream. Fold in mixture and mold.

Chocolate Pudding

(Mrs. John A. Putnam.)

1 pint milk, \2 tablespoons grated bread, 4 tablespoons grated chocolate, 1/2 cup sugar, 3 eggs. Put the milk on in double boiler. Stir in bread crumbs, which have been previously mixed with chocolate and sugar. Stir until thickens, then take it off the stove. Stir in 3 yolks and beaten whites of 2 eggs. Set away to cool. One-half hour before serving put into oven, then put on meringue of 1 beaten white of egg and sugar. Serve with hard sauce.

Spanish Cream

Ingredients. - 1/2 box of Cox gelatine, 1 quart of milk, 4 eggs, 7 tablespoons of sugar, 1 tablespoon vanilla, 1 dozen macaroons, 1 glass sherry. Mode. - Dissolve gelatine in the milk, pour it over the well beaten yolks of 4 eggs that have had 4 tablespoonfuls of sugar beaten into them. Let it boil till it wheys slightly. Take off the fire and pour the mixture into the whipped whites of 4 eggs that have had 3 tablespoons of sugar beaten into them. Add the vanilla and macaroons that have been broken up into a cup of sherry. Pour into molds that have been rinsed with cold water.

Apple Custards

(Mrs. Frank R. Mcmillin.)

Take six medium sized apples, peel and core, and cook slowly in slightly sweetened water. When tender, drain, and place each apple in a large custard cup; fill the center with chopped almonds, then fill up the cups with a custard made of 1 pint of milk, three eggs, four heaping tablespoons of sugar, one level tablespoon of flour, one teaspoon of lemon extract. Set the cups in a pan of water and bake in a slow oven until the custard is set. Serve cold with plenty of whipped cream. This is a nice dessert, especially for children.

Desserts. (Mrs. John A. Putnam.) Prune Souffle

Stew 1 pound of prunes, stone them, rub through a sieve and measure: 4 cups prunes, 1/2 cup sugar, 1 teaspoon cream tartar, 4 eggs. Add yolks first, and last the whites. Bake 20 minutes in a pan of hot water. Serve with cream.

Prune Souffle

(Mrs. J. G. Mott.)

Soak 20 prunes over night, then cook. Take off outside skin and remove the stones and rub through a colander. Beat the whites of 4 large or 5 small eggs very stiff, then add 6 tablespoons of granulated sugar and beat well together. Then add the prunes and flavor with vanilla. Put mixture in double boiler and boil 1 hour. Serve with whipped cream.