Delicacies

Melt chocolate. Add Y* cup of sugar to it and enough milk to pour — then add mixture together, add vanilla and nuts, Bake in slow oven 40 to 45 minutes. Serve hot with whipped cream. — Mrs. Willard Hagc. Peach Souffle Press canned peaches through a sieve sufficient to make 1 cupful. Add 2 tablespoons of the peach juice. 1 tsp. lemon juice 1 tbsp. gelatin (dissolved Y\ tsp. almond extract in 2 tbsp. cold water }i cup sugar and Yx cup boiling water When cold, fold into this the whites of 3 eggs beaten until stiff and 1 cup of cream, whipped. This will keep on ice 24 hours. — Mrs. Harry Malcolm. Chocolate Pudding Into yolks of 5 eggs beat one cup of sugar thoroughly. Put one cup Ghirardelli chocolate and one cup sweet milk on stove and cook slowly until thick. Let cool and add eggs. Dissolve 1 pkg. Knox's gelatin in tbsp. cold water, then add one cup boiling water, add slowly to mixture, beating hard and constantly. Beat whites and add. Beat hard again. Chill and serve with whipped cream. — Mrs. Jack Focrster. —1-14— Thursday Club Delicacies Puddings — Deserts Cream Puffs 1 cup boiling water 4 tablespoons butter 1 cup unsifted flour 4 eggs Melt butter in boiling water. Add flour all at once, stirring briskly. Cook until mixture leaves spoon and sides of pan entirely clean. Cook one minute longer and remove from fire. Add one egg at a time, beating batter smooth after adding each egg. Drop by teaspoons on a buttered dripping pan, leaving about 3 inches between each for expansion. Let cool half hour. Bake in a hot oven about 25 minutes. When cold open a crack and fill with whipped cream or French custard. — Mrs. Earl C. Rice. Puff Pudding 2 scant cups flour 1 tbsp. sugar 3 tsp. baking powder 1 tbsp. melted shortening pinch of salt Sift and mix to soft dough with water — soft enough to drop from spoon. Butter 6 individual Pyrex cups, place 1 tablespoon batter in each ; then 2 tablespoons of sweetened crushed berries or fruit, and top with batter. Bake until well done and brown. Serve with sweetened milk or whipped cream flavored with vanilla. Use any kind of berries, peaches, pineapple, plums, etc. — Mrs. Ruel Liggett. Date Pudding 1 cup chopped dates 2 tbsp. milk 1 cup chopped nuts 2 tsp. baking powder 2 eggs 2 tbsp. flour 1 cup sugar Mix all together and bake slowly in shallow pan. — Mrs. Jack Lindsay. Peanutbrittle Bisque Whip 1½ pint cream, having cream beater and bowl ice cold; add 1 cup of peanutbrittle, which has been ground in food chopper, cut 8 marshmallows in fours and fold in ; add l/> tsp. vanilla. Place on ice. Serve very cold. Serves six. — Mrs. Charles E. Shallenberger. —145— Puddings — Desserts Thursday Club Delicacies Lemon Souffle 1 cup sugar 1 cup milk 1 tbsp. butter Juice and grated rind of 1 2 tbsp. flour lemon 2 eggs Cream, butter and sugar and flour together, add lemon juice and rind, beaten egg yolks and milk, well beaten egg whites. Bake in custard cups in pan of boiling water. The top is a delicious soufflé, and the bottom a creamy sauce. ■ — Mrs. Robert Neiman. Charlotte Russe