Two hundred tested recipes

Whites 3 eggs, 3 rounded tablespoonfuls of pulverized sugar, any flavoring desired. Beat the eggs very stiff, add sugar slowly, and then the flavoring. The only art in having a nice meringue is in the cooking. Don’t put it in a hot oven; don’t try to brown it. Put it in a very moderate oven and let it cook slowly at least half an hour. It will brown evenly in that time if it is turned occasionally, and rise very high and be solid. 3 eggs are enough for one pie or pudding, though 2 might do. HEAVENLY HASH Peel and slice in very small pieces 6 oranges, 8 slices of pineapple, chopped; 1 lb. of Malaga grapes, seeded and cut into halves, 1 cup of English walnuts. Sprinkle over all 1 pint powdered sugar; dissolve 1 package of Knox Gelatine in a little water, pour through the fruits; set on ice. Serve with whipped cream. TIPSY PUDDING Flavor boiled custard with sherry wine, and pour over slices of stale sponge cake; cover with whipped cream. For Dainty Delicious Desserts use KNOX GELATINE. PRUNE WHIP One-third lb. prunes, 1% cup sugar, whites of 5 eggs, %4 tablespoonful lemon juice. Pick over and wash prunes, then soak several hours in cold water to cover; cook in same water until soft; remove stones and rub prunes through a strainer, add sugar and cook 5 minutes ; the mixture should be of the consistency of marmalade. Beat whites of eggs until stiff, add prune mixture when cold, and lemon juice. Pile lightly on buttered pudding dish, bake 20 minutes in slow oven. MAPLE SPONGE One envelope Knox Sparkling Gelatine, 114 cups cold water, 2 cups brown or maple sugar, % cup hot water, whites of 2 eggs, 1 cup. chopped nut meats. Soak gelatine in cold water 5 minutes. Put sugar and hot water in saucepan, bring to boiling point and let boil 10 minutes. Pour syrup gradually on soaked gelatine. Cool, and when nearly set, add whites of eggs beaten until stiff, and nut meats. Turn into mold first dipped in cold water, and chill. Serve with custard made of yolks of eggs, sugar, a few grains of salt, milk and flavoring. Pink Coloring for fancy desserts in each package of KNOX GELA- TINE. ORANGE CHARLOTTE One and one-half tablespoons Chalmer’s Granulated Gelatine 1/, cup cold water, 1/, cup boiling water, 1 cup sugar, 3 tablespoons lemon juice, 1%4 cups orange juice and pulp, whites 3 eggs, 2 cups whipped cream; soak gelatine in cold water, dissolve in boiling water; add sugar, lemon juice, orange juice and pulp. Chill in pan of ice water; when quite thick beat with egg beater until frothy; add whites of eggs beaten stiff and fold in cream. Let stand in cold pan to congeal. CHOCOLATE PLUM PUDDING One envelope Knox Sparkling Gelatine, 34 cup cold water, I cup sugar, % teaspoonful vanilla, I cup seeded raisins, 44 cup dates or figs, if desired, 4% cup sliced citron or nuts, as preferred, % cup currant, 1% squares chocolate, 1 pint milk, pinch salt. Soak gelatine in cold water 5.minutes. Put milk in double boiler, add melted chocolate, and when scalding point is reached add sugar, salt and soaked gelatine. Remove from fire and when mixture begins to thicken add vanilla, fruit and nut meats. Turn into mold, first dipped in cold water, and chill. Remove to serving dish and garnish with holly. Serve with whipped cream, sweetened, and flavored with vanilla. KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. BOILED CUSTARD Two cups scalded milk,.yolk 3 eggs, 4 cup sugar, % teaspoonful salt, 14 teaspoonful vanilla. Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler; continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately, chill and flavor. When eggs are scarce, use yolks 2 eggs and