San Rafael cook book, 1906

20 prunes cooked without sugar till very tender and very dry; stone and chop fine; beat the whites of 4 eggs very stiff; add a small cup of sugar and % teaspoon of cream of tartar; mix all thoroughly; Bake 3/4 hour in a pan set in a pan of water. Serve with cream; whipped cream is nicest. JELLIED PRUNE— Mrs. Geo. Foster. 1 pint prunes, IVa pints water, Vz package gelatine, 1 cup sherry, 1 cup sugar. Soak gelatine in 1 gill of water 2 hours. Cook prunes in 5 gills of water slowly 1 hour. Remove stones and mash very fine. Pour a little boiling water on gelatine to dissolve it. Strain it into the prunes; add sugar and water; beat thoroughly. Serve with whipped cream. PRUNE SOUFFLE— Mrs. H. V. Robinson. Cook prunes until well done, drain on cloth, chop, and to every 4 prunes allow the white of 1 egg, beaten very dry, sweeten to taste and if liked add a grating of lemon peel. 7 eggs will serve 8 people. Bake in buttered pan set in water until done. Try with a straw. When cold, turn out, slice and serve with whipped cream. PRUNE SOUFFLE— Mrs. A. F. Fechteler. Washington, D. C. Prunes, 1 cup; Eggs (whites only), 3; sugar, 1 teaspoon; sherry, 1 tablespoon. Soak prunes over night. Stew until tender. Remove stones and press through a fine sieve. Put back on stove In a saucepan, when hot stir in sugar and sherry. Take off the fire and add the well beaten whites of eggs. Bake twenty minutes in a moderate oven. Serve with whipped cream. APPLE SOUFFLE— Mrs. E. B. Mahon. Stew the apples, add a little grated lemon peel, the juice, also sugar to sweeten; line the sides and bottom of the dish about 2 inches thick. Make a boiled custard with 1 pint of milk, 2 eggs, and a little sugar; when cool, pour into the center of the dish; beat the whites, add a little sugar, spread over, and brown a few minutes In oven. OMELETTE SOUFFLE— Mrs. W. F. Jones. Beat the whites and yolks of 3 eggs separately. To the whites add 2 tablespoons sugar; mix together, flavor with vanilla; put into a pudding dish, sprinkle with sugar, bake 15 minutes, and serve immediately. ORANGE SOUFFLE— Mrs. Fronmuller. 1 cup stale bread crumbs, i^ cup milk, grated rind of % small orange % cup orange juice, 1 tablespoon lemon juice, % cup sugar, 1 saltspoon salt, 3 eggs, beaten separately. Soak bread crumbs in milk until soft and mix with all other ingredients, excepting the whites of eggs, which are folded in last. Butter small cups or molds, fill about % full, and bake in pan of hot water in moderate oven until set. Serve at once. SAGO CREAM— Mrs. W. F. Jones. Cook % cup of sago in 1 quart of milk until clear. Then add 1 cup of sugar and the yolks of 3 eggs. When a little cool, stir in the well beaten whites and flavor. Some use the pearl tapioca and cook it the same way. DESSERT— Mrs. A. A. Smith. Slice the ripe part of a watermelon, and cut it into diamonds, squares, hearts, or disks, the size of a mouthful. Put a layer of watermelon in a glass fruit dish, cover with sugar, then another layer of watermelon, and so on until the dish is full, with sugar over the top; set it in the ice-chest till wanted. To be eaten as fruit with cake. This is a delicious way of serving watermelon. CARAMEL CUSTARD— Mrs. W. F. Jones 1 quart of milk, 3 eggs, 2 tablespoons corn starch, 1 cup brown sugar. Melt the sugar, stirring constantly; then add the milk but do not let it boil or it will crack. When near boiling add the corn starch, sugar, and yolks of the eggs. When a little cool, stir in the whites and 1 teaspoon vanilla. Pour into a mold; to be eaten with whipped cream. FLOATING ISLAND— Mrs. H. V. Robinson.