Desserts

MARSHMALLOW PUDDING

Beat four egg whites to a stiff froth. Dis­solve one rounded tablespoonful of Cox's gelatine in one-half cup boiling water; then add one-half cup cold water. When cool beat slowly into the egg whites, and whip in a scant cup of granulated sugar. Add flavoring, or a few fresh or soaked evaporated apricots mashed to a pulp. Stir until mixture hardens. Serve with whipped cream.

VIENO PUDDING

Scald one quart of milk in double boiler, then stir in a pinch of salt and four tablespoons Vieno Food and cook 25 to 30 minutes. After it has cooked 10 or 15 minutes add one-half teacup seeded raisins. When ready, turn into moulds and serve cold with cream and sugar or fruit juice if desired.

UNCOOKED FRUIT CAKE

Place on a small dish a layer of ground figs and over this a layer of grated protoid nuts and a few stoned dates, cut in small bits. Cover with fresh grated cocoa-nut. Build these layers one upon the other until the whole is of the thickness desired. Cover the top with fresh cocoanut. Decorate with any small ornamental fruit. Cut thin with a sharp knife and serve in very dainty portions.

HONEY NUT

To one part of strained honey add two parts of grated nuts (protoid nuts preferred), mix thoroughly. Cover with whipped cream and stiffly beaten white of egg. Serve with De Luxe whole-wheat crackers (O. B. Gilman's).

CHOCOLATE DAINTIES

Mix thoroughly one-half cup of pecan nuts, one-half cup of protoid nuts, two-thirds of a cup of figs (cut in pieces), and one-third cup of stoned dates. Chop or grind all together. Add one tablespoon of orange juice, a small bit of grated orange peel and one square of melted chocolate (unsweetened). Toss on a board sprinkled with grated protoid nuts and roll or cut in any shape desired.

ORANGE BASKETS

Select the number of oranges desired. Cut one-eighth out of each side of an orange leaving a handle in the center. Remove the pulp. Fill the basket with seeded Malaga grapes, sliced bananas, bits of orange, a few chopped dates or raisins, a dash of cocoanut (fresh or dried), and a spoonful of grated nuts. Just before serving place a spoonful of whipped cream on top. Serve on a small plate and decorate with smilax or bits of something green. This makes a very novel, beautiful and delicious dish.

MILANAISE SOUFFLE

Put three egg yolks into a saucepan. Add one cup sugar, the grated rind and strained juice of two lemons. Set on stove and stir until hot, then strain into a basin.

Add to this one and one-half heaping tablespoons Cox's Powdered Gelatine, dissolve with one-half cup boiling water. Cool and add one cup heavy cream whipped, and the stiffly beaten egg whites. Pour into a pretty dish, when set decorate with whipped cream, ornamental fruits or rose petals.

RASPBERRY MERINGUE PUDDING

Rub enough ripe raspberries through a sieve to make one pint of pulp, then dissolve three heaping table­spoons of Cox's "Instant Powdered" Gelatine in one cup of milk. Add to this one cup of sugar, one tablespoon lemon juice and two cups whipped cream. Mix this thoroughly with the raspberry pulp. Pour into a wet mold. When set, turn out and decorate with raspber­ries and whipped cream.

This will serve nine or ten people.

ORANGE CREAM PUDDING

Dissolve two heaping tablespoons Cox's "Instant Powdered" Gelatine in one cup boiling water. Add to this two cups sugar, two cups orange juice and three egg yolks. Beat thoroughly, then add two cups heavy cream whipped. Pour into a wet mold, turn out when firm. Decorate if desired.

BANANA CHARLOTTE RUSSE

Peel and cut three or four bananas into strips re­sembling lady fingers. Line with these the bottom and sides of a small plain charlotte mold. Mix one heaping tablespoon Cox's Powdered Gelatine with one cup hot milk. Dissolve thoroughly. Add two tablespoons sugar, one-half teaspoon vanilla extract. When cool fold in one cup heavy cream whipped. Set aside until firm then turn out and serve with cream or fruit juice.

Note—A few seeded raisins or Malaga grapes can be placed in the center of the mold before pouring in the gelatine.

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