BAKED APPLES.

Pare and core firm Greening apples; fill centers with equal parts of chopped almonds, candied cherries, candied pineapple and figs; pour over a syrup of 1 cup water and 1/2 cup sugar boiled 10 minutes; dust with granulated sugar; bake until tender. Serve cold with whipped cream.

MRS WALNER.

CREME DE MENTHE.

1 quart water; juice of 3 lemons and 2 oranges; about 1 tablespoon creme-de-menthe, depending upon the strength of the liquor; sweeten to taste; freeze not too solid, just slushy, or pour it over chopped ice; add a little vegetable coloring if not green enough.

MRS. GAULE.

CHARLOTTE RUSSE.

Whip a quart of cream; to this add 4 tablespoons of congealing gelatine, 1 cup sugar, juice 1 lemon, 1 teaspoon vanilla; line mold with whipped cream, then thin slices angle [sic angel] food cake alternately, having last layer of cream.

MRS. CLYDE CAMPBELL.

YELLOW PARFAIT.

6 egg yolks; 1 cup sugar; 1/4 cup water; 1 pint cream; beat egg yolks until thick; boil sugar and water together 5 minutes; add to egg yolks. Cook in double boiler until mixture looks smooth; strain; add cream whipped stiff; flavor and mix thoroughly; put on ice and let stand 4 to 6 hours.

MRS. HUGH REINIG.

VEGETABLE PUDDING.

1-2 pound Challenge flour; 1-2 pound suet; 1-2 pound raisins; 1-2 pound currants; 1-2 pound brown sugar; 1 nutmeg; 3 teaspoons Royal Baking powder; 1-2 pound raw carrots, grated; 1-2 pound raw potatoes, grated; a little salt. The vegetables are sufficient to mix.

MISS PALMER,
California.

PINEAPPLE SPONGE.

1/2 cup minute tapioca soaked in 1 cup cold water for 1/2 hour. When soaked pour off water, then add juicce [sic juice] of pineapple and hot water mixed, 2 cups (juice of 1 15-cent can, the rest water); 1/2 cup of sugar. Let it cook 1 hour in double boiler; add beaten whites of 2 eggs and chopped pineapple. Serve with whipped cream.

MRS. SEASTROM.

PRUNE WHIP.

White of 4 eggs; 1 cup stewed prunes; sweeten too taste; beat white to stiff froth, beat in chopped prunes and sugar. Bake in moderately hot oven till brown on top. Serve with whipped cream.

MRS. H. K. WILLIAMS.

PINEAPPLE FLUFF.

1 package lemon Jello; 1 1/2 pint boiling water; 1/2 cup sugar; 1 pint can grated pineapple; juice of 2 oranges; the beaten whites of 4 eggs. Pour water over the Jello; add sugar; stir until dissolved. When cool and beginning to set stir in the pineapple, the orange juice and whites of eggs. Beat until light and fluffy. Keep in a cool place until firm. Serve with orange flavored whipped cream.

MRS. L. H. PINE.

COFFEE, BAVARIAN CREAM.

1 cup strong coffee; 1 pint cream; 1/2 package Knox gelatine soaked in 1/2 cup cold water; pour on coffee boiling hot; add 1 cup sugar; strain into a basin which stands in ice water; beat until it thickens, then add the cream whipped. When mixed put into a mold and put away to harden. Serve with sugar and cream.

MRS. SEASTROM

SHORT CAKE.

1 1/2 cups Challenge flour; 4 tablespoons sugar; 1/2 teaspoon soda; 1/2 teaspoon Royal Baking powder; 1/2 cup lard and butter, equal proportions. Mix well in the flour, then add 1 cup sour milk. The sugar may be omitted if preferred unsweetened. Pour on greased tin and bake.

MRS. E. H. STAFFORD.

ORANGE CUPS.

1 cup sugar; 1 cup water; juice of 3 oranges; 2 teaspoons gelatine; little fruit coloring. Heat sugar and water to boiling, add gelatine, then juice. Put into a mold to set, then put into it the half of an orange peel with a notched top. Serve with whipped cream.

MRS. SEASTROM.

LEMON GLACE.

1 quart new milk; 1 pint sugar; freeze partly, then add juice of 2 lemons and 1 orange.

MRS. W. A. McWAID.

PEACH MOUSSE.

Rub through the sieve enough mellow peaches to measure 1 1/2 cups; soak 1/4 box gelatine in 1/4 cup cold water; stand over hot water until dissolved, then add peaches, a cup of sugar and a teaspoon of lemon juice; stir occasionally until quite thick, then add 1 pint cream whipped to a stiff froth; stir until thoroughly set; put in a mold and pack in salt and ice 3 hours.

MRS. L. H. PINE.

LEMON SHERBET.

Boil 1 1/2 pints sugar and 5 pints water 25 minutes; add juice of 10 lemons and freeze.

MRS. SEASTROM.

FROZEN PUDDING.

To 1 generous pint of milk add 2 cups sugar, yolks of 2 eggs, 1/2 scant cup Challenge flour. Cook until thick in double boiler. When cold add 1 quart cream, whites of 2 eggs and 4 or 6 tablespoons of sherry. Freeze. If wanted very nice, when partly frozen add candied cherries and pineapple cut in small slices.

MRS. B. R. WASSON.

BISQUIT GLACE.

Beat yolks of 8 eggs; 1 cup sugar; vanilla flavor. Beat light 1 quart of rich, sweet cream, then add sugar and eggs well beaten. Pour in mold, set in ice and salt and let it freeze for 2 hours.

MRS. SEASTROM.

FRUIT PUNCH.

1 1/2 cups sugar and 1 pint water brought to a boil; when cold add 1 cup lemon juice, 1 cup raspberry juice, 1/2 cup cherry juice; 1 cup orange may be used and the cherry omitted; add 1 quart water.

MRS. BUNDY.

HOT CHOCOLATE SAUCE FOR ICE CREAM.

Butter the inside of a granite saucepan; add 2 ounces of unsweetened chocolate and melt over hot water; add 2 cups light brown sugar and mix well; then add 1 ounce of butter and 1/2 cup of rich new milk. Cook until the mixture forms a soft ball when tested in cold water, then take from the fire; add a teaspoon of vanilla. Put into a sauce boat and pour while hot over each service of ice cream. It will immediately harden.

MRS. IRWIN.

APRICOT ICE.

1 can apricots run through sieve; juice of 3 lemons and 2 oranges; put all together and cover with 1 1/2 pints sugar. Let stand an hour. Whip 1 quart of cream and add to mixture. Freeze.

MRS. ALEXANDER.

BAVARIAN CREAM.

Dissolve 1 envelope of gelatine in 1/2 cup cold water; then add 1 cup boiling water and 1 cup sugar; whip 1 pint cream and add 1 can shredded pineapple, and when gelatine is cold whip the cream and fruit in it. Any kind of fruit may be used, also nut.

MRS. CLARENCE HEDGES.

CRANBERRY SHERBET.

2 gallons water; 6 pounds granulated sugar; 1 ounce fruit acid or lemon; 2 quarts cranberry juice. Makes 3 gallons.

MISS MAMIE FINDLEY.

MAPLE FLANGO.

Beat yolks of 4 eggs until light; add 1 cup of good maple syrup; let it boil, stirring all the time; take from the fire and beat until cool, then strain and add 1 pint of cream whipped and the well beaten whites of 4 eggs; place in freezer and pack in ice and salt; let stand 5 or 6 hours, stirring only with a spoon.

MISS MAMIE FINDLEY.

SHERBET.

3 cups sugar; 3 pints water; make into syrup; when cool add juice of 3 lemons and strain, then add 1 can of shredded pineapples. When mixture has begun to freeze add the beaten whites of 2 eggs.

MRS. SHENTON.

CARAMEL ICE CREAM.

1 quart milk; yolks 3 eggs; 1 cup sugar, boil. Melt 1 cup sugar; when melted stir into hot custard; when cold add 1 pint cream; flavor.

MRS. W. A. McWAID.

LEMON SHERBET.

Make good, strong lemonade too sweet to drink; fill freezer two-thirds full; when half frozen add whites of 2 eggs with 2 tablespoons sugar. Beat them into the partly frozen mixture and finish freezing. Any other fruit juice may be added.

MRS. PETITE.