Reduce a dozen of large peaches to a pulp, and strain through a sieve, soak one teasp(»on gelatine in cold water, dissolve it in a large tablespcK)!! of hot water, and add to the peach pulp, then set the whole on ice to get cold. Sweeten one pint of cream✪ Peach Mousse, whipped to a stiff froth, then fold in the peach pulp, and pour in a mould. Cover tightly and pack in ice three hours. RASPBERRY FLUMENY. One pint raspberries, one pint water, one cup sugar, boil ten minutes, add three tablespoons cornstarch✪ Raspberry Flumeny mixed smooth in a little water. MARINGUES. Beat the whites of six eggs stiff then add two cups of sugar and one teaspoon vanilla✪ Maringues. Line a large pan with buttered paper, and drop the maringues by the tablespoon, leave a little space between for them to spread. Bake in a slow oven about one hour. Serve with whipped cream. MOONSHINES. Beat the whites of six eggs very stiff add gradually six tablespoons i)owdered sugar, add more if not stiff enough, beat thirty minutes, then add a cup of jelly or fruit cut flue✪ Moonshines, beat, set on ice until very C(dd. Serve with rich cream sweetened and flavored. WALNUT MACAROONS. tMiites of three (‘ggs beaten very light, nine heaping tuhlesiHM>ns pulverized sugar stirred into the eggs, two large tablespoons flour, flavor with lemon, and add one pint (d walnut or hickorynut meats. Drop on greased pajK'r and bake slowly until a light brown. Mrs. McMillan BAKED APPLES. Core and pare apples, place in a pan, sprinkle with a little flour, sugar, add small pieces of butter✪ Baked Apples, and bake, serve with cream. CRACKERS AND COFFEE. Spread square crackers with butter, put into the oven a few' minutes until a light brown, .serve warm with warm cof¬ fee. Kill cups two-thirds full with gcMxl coffee, then All cups with whipped cream✪ Crackers and Coffee. M. M. M. BANANA SHORTCAKE. Cream (uie-half cup butter and one cup pulverized sugar, the yolks of two t‘ggs and half a cup of sugar may be added next. Now beat up the whites of your eggs, and .sift two t(‘a.spoons of bak¬ ing powder into two cups of flour, add eggs and flour alternately. Bake in jelly pans, and while it is baking whip one pint of sweet cream, with half a cup of pulverized sugar, when stiff add two bananas✪ Banana Shortcake, spread this mixture over one layer, and put other layer on top, serve hot. You can u.se less sugar if desired. BERRY SHORTCAKE. Make a rich biscuit dough, make it into.tw’o layers and hake one on top of the other. After baked take off top layer spread h»wer layer with butter, cover with well .sea.soned frui✪ Berry Shortcaket, cover with top layer. Serve with sweet cream. S. K. CRANBERRY SAUCE. <Bie half pint water, one pint sugar, one (|uart cranberrie✪ Cranberry Sauces. Boil slowly, and mash cranb(*rries to a jelly, then put into moulds. (THK PENNSYLVANIA (JERMAX (’OOK HOOK. 27 ANOTHER WAY. One pint cranberries, two pints water, set on stove and cover, let come to a boil, then uncover, add a cup of sugar✪ Cranberry Sauce, set on back of stove and let simmer until the juice thickens, do not mash berries. Mrs. M. Fause. SAUCE FOR PUDDINGS. Beat one-half cup of butter to a light cream, add one cup granulated sugar, stir until very white. Just before serv¬ ing pour one cup of boiling water✪ Sauce for Puddings, stir rapidly two minutes. SNOWY SAUCE. ✪ Snowy Sauce

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Reduce a dozen of large peaches to a pulp, and strain through a sieve, soak one teasp(»on gelatine in cold water, dissolve it in a large tablespcK)!! of hot water, and add to the peach pulp, then set the whole on ice to get cold. Sweeten one pint of cream, whipped to a stiff froth, then fold in the peach pulp, and pour in a mould. Cover tightly and pack in ice three hours. RASPBERRY FLUMENY. One pint raspberries, one pint water, one cup sugar, boil ten minutes, add three tablespoons cornstarch mixed smooth in a little water. MARINGUES. Beat the whites of six eggs stiff then add two cups of sugar and one teaspoon vanilla. Line a large pan with buttered paper, and drop the maringues by the tablespoon, leave a little space between for them to spread. Bake in a slow oven about one hour. Serve with whipped cream. MOONSHINES. Beat the whites of six eggs very stiff add gradually six tablespoons i)owdered sugar, add more if not stiff enough, beat thirty minutes, then add a cup of jelly or fruit cut flue, beat, set on ice until very C(dd. Serve with rich cream sweetened and flavored. WALNUT MACAROONS. tMiites of three (‘ggs beaten very light, nine heaping tuhlesiHM>ns pulverized sugar stirred into the eggs, two large tablespoons flour, flavor with lemon, and add one pint (d walnut or hickorynut meats. Drop on greased pajK'r and bake slowly until a light brown. Mrs. McMillan BAKED APPLES. Core and pare apples, place in a pan, sprinkle with a little flour, sugar, add small pieces of butter, and bake, serve with cream. CRACKERS AND COFFEE. Spread square crackers with butter, put into the oven a few' minutes until a light brown, .serve warm with warm cof¬ fee. Kill cups two-thirds full with gcMxl coffee, then All cups with whipped cream. M. M. M. BANANA SHORTCAKE. Cream (uie-half cup butter and one cup pulverized sugar, the yolks of two t‘ggs and half a cup of sugar may be added next. Now beat up the whites of your eggs, and .sift two t(‘a.spoons of bak¬ ing powder into two cups of flour, add eggs and flour alternately. Bake in jelly pans, and while it is baking whip one pint of sweet cream, with half a cup of pulverized sugar, when stiff add two bananas, spread this mixture over one layer, and put other layer on top, serve hot. You can u.se less sugar if desired. BERRY SHORTCAKE. Make a rich biscuit dough, make it into.tw’o layers and hake one on top of the other. After baked take off top layer spread h»wer layer with butter, cover with well .sea.soned fruit, cover with top layer. Serve with sweet cream. S. K. CRANBERRY SAUCE. <Bie half pint water, one pint sugar, one (|uart cranberries. Boil slowly, and mash cranb(*rries to a jelly, then put into moulds. (THK PENNSYLVANIA (JERMAX (’OOK HOOK. 27 ANOTHER WAY. One pint cranberries, two pints water, set on stove and cover, let come to a boil, then uncover, add a cup of sugar, set on back of stove and let simmer until the juice thickens, do not mash berries. Mrs. M. Fause. SAUCE FOR PUDDINGS. Beat one-half cup of butter to a light cream, add one cup granulated sugar, stir until very white. Just before serv¬ ing pour one cup of boiling water, stir rapidly two minutes. SNOWY SAUCE.

The Pennsylvania German cook book