Two hundred tested recipes

¥4 tablespoonful corn starch. MISS HELEN WHITE. LEMON FOAM Yolks of 4 eggs, 4 tablespoonfuls sugar, juice and grated rind of 1 lemon, 2 tablespoonfuls hot water. Simmer until it thickens and then stir in the beaten whites of 4 eggs and 2 tablespoonfuls sugar. Serve cold. MISS KATE de la CROIX. NUT FRAPPE One-half envelope Knox Sparkling Gelatine, 1% cup cold water, %4 cup sugar, I cup cooked pineapple and strawberries, I cup cream, 34 cup milk, white of I egg, I cup chopped nuts. Soak the gelatine in the cold water 5 minutes and dissolve over hot water. Add dissolved gelatine to cream, milk and sugar and stir in beaten white of egg. When cold, add the pineapple and strawberries which have been chopped in small pieces, also the chopped nuts. Serve ice cold in sherbet glasses. 53 KNOX ACIDULATED GELATINE—no bother—no trouble—no squeezing’ lemons. APPLE SNOW Whites 3 eggs, 34 cup apple pulp, powdered sugar. Pare, quarter, and core 4 sour apples, steam until soft, and rub through sieve; beat on a platter whites of eggs until stiff, add gradually apple sweetened to taste, and continue beating. Pile lightly on glass dish, chill, and serve with boiled custard. TOMBSTONE PUDDING One quart milk, 5 eggs, 1% cups sugar, 4 tablespoons flour, 2 doz. macaroons, 4% lb. shelled almonds, I cup wine. Make custard of milk, eggs, sugar and flour. (Leave out egg whites for meringue.) “Set aside to cool. Dip macaroons in wine, line a chop dish with them, put the rest of wine in the custard and pour over the cakes, Put meringue on top and brown, then stick the almonds in the meringue. MRS. JOHN PARIS. PASTRY “Simplicity talks of pies.”—Willis. (Love in a cottage.) PIES In making paste, use ice water. Have the lard and butter cold and hard. Do not knead the dough, but mix it as lightly as possible. PIE CRUST Three and one-half cups sifted flour, 1 cup of sweet lard, or half butter, I teaspoon salt, I teaspoon baking powder, I cup of cold water. Mix with a knife, using hands as little as possible. Roll thin. Pastry for One Pie One heaping cup of pastry flour, 1 saltspoon of baking powder, 1 saltspoon of salt, 1-3 to % cup butter and lard mixed. CITRON TARTS One lb. brown sugar, % lb. butter, yolks of 6 eggs, juice of 1 lemon rind. Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed. POTATO CUSTARD Three cups mashed sweet potato, cream with 21% cups sugar, I cup of butter. Add 1 cup of sweet milk with pinch of soda. I cup of wine, 4 eggs beaten in one ata time, 14 nutmeg grated. Put in pastry, and bake light brown. ‘This will make two thick pies. MRS. S. C. MORTON, JR. BUTTERMILK CUSTARD PIE Five eggs, 4 teaspoons of corn starch or flour well beaten together, 1 tablespoon butter, 2 cups sugar, 2 cups buttermilk, I teaspoon soda. Season with lemon. Bake on crust. Will make four pies. MRS. J. WEBB. MARSHMALLOW APPLE PIE This makes one pie. Fill a pastry lined pan with well-floured apples, pared, cored and cut in eighths. These are sprinkled thickly with sugar and a few tablespoons of water poured over them. The pie is baked in oven until the apples are tender, then spread with halved fresh marshmallows and return to oven to bake until brown. MRS. W. I. HOWELL. ENOX GELATINE makes dainty desserts for dainty people. CHOCOLATE PIE One cup sugar, I cup milk, 1 egg, % cake chocolate. Cook until thick, and serve on portions of flaky pie crust, topped with whipped cream. PINEAPPLE PIE