Two hundred tested recipes

whipped cream. MRS. THAD G. STEM. PINEAPPLE TRIFLE Cut 1 lb. of marshmallows into quarters. Cover with a can of grated pineapple, and let stand overnight. In the morning, fold in 2 egg whites beaten stiff. Do not serve for 2 hours.. Unsweetened wafers best to serve with this dessert. ~ PINEAPPLE CUSTARD Three eggs, I cup grated pineapple, ?/, cup sugar, % cup milk, 2 tablespoonfuls butter. Beat whites and yolks separately, but mix both with pineapple, milk and sugar before cooking. This will make two cus- tards. MRS. JOHN WEBB. CREAM CORNSTARCH Four tablespoons cornstarch, % cup milk, add to 1 pint boiling milk, cook I minute. Add % cup sugar, then pour slowly into beaten whites of 4 eggs. Use 2 ounces of grated chocolate in milk with starch if wished or 1 pint coffee instead of milk. Mold and serve cold. Send for free sample of KNOX GELATINE. CORNSTARCH BLANC MANGE One pint milk, 1 egg, salt, 2 heaping tablespoons cornstarch, 14 cup sugar, I square chocolate if desired. Put chocolate in after cornstarch and ingredients have thickened in double boiler. REBECCA PUDDING Four cups scalded milk, % cup cornstarch, %4 cup sugar, % teaspoon salt 14 cup cold milk, 1 teaspoon vanilla, whites of 3 eggs. Mix cornstarch, sugar, and salt; dilute with cold milk, add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally. Cook 15 minutes. Add flavoring and whites of eggs beaten until stiff. Mix thoroughly, mold, chill, and serve with boiled custard. PEACH CUSTARD Arrange alternate layers of stale cake and sections of canned peaches in glass dish and pour over boiled custard. SPANISH CREAM Set 1 qt. of milk and % box of gelatine in double boiler. Stir until gelatine dissolves. Beat yolks of 3 eggs and I cup sugar together, and when milk is hot, stir in and heat to boiling point. Set dish off fire and stir in gradually whites which have been beaten stiff. Turn into molds, flavoring to suit individuals. KNOX GELATINE comes in two packages—PLAIN and ACIDU- LATED (Lemon Flavor). ORANGE CHARLOTTE One-third box of gelatine, 1/, cup cold water, 1/, cup boiling water, I cup sugar, juice of I lemon, I cup orange juice and pulp, whites of 3 eggs. Line a mold or bowl with lady fingers or sections of oranges. Soak gelatine in cold water till soft. Pour over the boiling water, add sugar and lemon juice. Strain and add the orange juice and pulp with a bit of rind grated very fine. Cool in a pan of ice water. Beat whites of eggs stiff and when jelly begins to harden, beat it til light. Add the beaten whites and beat together until stiff enough to drop. Pour into molds and set to harden. One pint of whipped cream may be used ins‘ead of the whites of the eggs, or piled on top when ready to serve. MISS, KATE de la CROIX. TYLER PUDDING Three cups of brown sugar, 3 eggs, I cup of cream, % cup of butter; flavor with nutmeg and lemon; beat sugar and eggs, add cream and flavoring. Bake in rich pastry. This makes 4 pies. MRS. BOOKER. JEFF DAVIS PUDDING One cup of butter, 3 eggs, 2 cups of sugar, 2 tablespoons flour, 1 cup of sweet milk, juice of 1 lemon; bake in acrust. This makes 3 pies. MRS. BOOKER The KNOX ACIDULATED package contains flavoring and coloring. BAVARIAN CREAM