Delicacies

1 quart thin cream, sweeten and flavor, whip the cream to a froth, then take Yi box of Knox's gelatin and melt in as little water as possible. Mix melted gelatin with cream. Have a dish lined with slices of sponge cake or lady fingers, pour the cream into the dish and set on ice to cool. — Mrs. Fred J. Awen. Pineapple Butterscotch Parfait V2 cup white sugar H pint whipping cream y2 cup brown sugar 1 V, c. crushed pineapple 2 tablespoons butter 12 marshmallows V2 cup water 1 teaspoon gelatin 2 egg whites % cup cold water Boil white sugar, brown sugar, butter and ^2 cup water until soft ball in cold water. Pour over whites of eggs. Chill. then fold in whipped cream, crushed pineapple and marshmallows. Soak gelatin in % cup cold water, then melt over hot water and add to mixture. Chill in refrigerator 2 hours. and serve in parfait glasses, topped with whipped cream and red cherry. — Mrs. Daniel H. Perkins. Pineapple Dessert 1-3 lb. marshmallows l/2 pint whipping cream 1 small can crushed pineapple Cut marshmallows in small pieces; pour pineapple over them and let stand, preferably over night. Whip cream ; add to first mixture and serve very cold. — Mrs. Melvin Wilson. Thursday Club Delicacies Puddings — Desserts Whipped Cream Dessert Serves Four People. T/2 pint whipped cream Yi tsp. vanilla 1 tbsp. powdered sugar 8 macaroons Beat whipping cream until stiff; add powdered sugar and vanilla. Break macaroons into small pieces and drop into whipped cream. Let set in ice box for several hours. Colored crystallized sugar is very effective sprinkled on top. Chocolate wafers may be substituted for macaroons, using a layer of whipped cream and a wafer until there are about 4 layers in dish. — Mrs. Guy H. Miller. Angel Cake 1 cup chopped dates 1 heaping tablespoon flour 1 cup of chopped nuts 1 teaspoon baking powder 2 eggs Yz teaspoon vanilla 1 cup of powdered sugar Beat whites of eggs very stiff and add beaten yolks, add sugar, flour and baking powder that have been sifted together, last add dates and nuts. Set in pan of boiling water and bake in a slow oven 30 minutes. Let cool in same pan of water. If it gets too brown before it is done, put cover on. Serve with whipped cream. — Mrs. J. W . McCommins. Ice Box Cake 1 cake Eagle sweet chocolate 3 eggs 3 tbsp. boiling water V/i doz. lady fingers or 1 tbsp sugar macaroons 1 tsp vanilla Melt chocolate in double boiler with boiling water. Add sugar and yolks of eggs one at a time. Cook a few minutes. When cool add beaten whites of eggs and vanilla. Line mold with waxed paper. Arrange lady fingers around mold and pour in mixture. Chill. To Serve : Turn on to plate and cover with whipped cream — smooth or through pastry tube. — Mrs. Win. F. Wahrenberger. Puddings — Desserts Thursday Club Delicacies Maple Nut Pudding 1 1/2 cups brown sugar 1-3 cup cornstarrh 1 cup boiling water %, cup cold water pinch of salt 3 egg whites 1 cup scalded milk y2 cup nut meats To brown sugar add boiling water, salt, scalded milk, and cornstarch diluted with cold water. Cook over direct heat until mixture thickens, stirring constantly, then over hot water for 15 minutes, continuing stirring. Remove from range, add egg whites, beaten stiff and nut meats broken in pieces. Put in mold until wanted. — Mrs. George Edwards. Banana Short Cake