The Landmarks club cook book

Let one and a half dozen large California prunes stand in cold water for five minutes. Then stew for one hour. Let them cool, then stone and chop fine. Whip a pint of cream stiff. Then whip the prunes into this. Line a dish with sponge cake and fill the center with the prune cream. Set in ice box till ready to serve. Miss Ahbie McCrary, Sacramento. PRUNE WHIP. One-half pound prunes cooked very tender and sweetened; put through colander. Take whites of six eggs, beat very stiff; then beat in prunes gradually. Whip all together about five minutes ; put in a mold and set in a cold place. This will keep several days, and is much nicer than the baked pudding. Serve with whipped cream unsweetened. Miss H. Knickerbocker. RASPBERRY SPONGE. Two boxes raspberries, two cups of sugar, juice of one lemon, one tablespoonful Knox’s gelatine, whites of three eggs. Wash and mash the berries, and put through a sieve; add the sugar and lemon juice. Soak the gelatine in a cup of water, and when dissolved pour into the mashed berries, and let it stand until it is as thick as jelly; then add the beaten whites and beat all together. Pour in a mold and place on ice. Mrs. Marion W. Stewart. ROSE CUSTARD. Milk two cups, eggs three cups, sugar half cud, raspberry juice half pint. Heat the milk to boiling. Beat the eggs; pour the hot milk gradually upon them, stirring all the time. Add sugar and salt. When cool, stir in juice. Pour in buttered mold, set it in a pan of boiling water and cook until well set. When cold, serve with cream. Mrs. Fred Walton. RUSSIAN CREAM. One quart sweet milk, half box gelatine, three eggs, one cup sugar, vanilla to taste. Dissolve gelatine in a very little tepid water. Beat yolks of eggs and sugar together. Bring milk to a boiling point, then add gelatine, eggs and sugar, and let it come to a boil once more. Then remove from the fire and add the beaten whites of the eggs. Mrs. Gluyas. SPANISH CREAM. One pint of milk, half box of gelatine (Cox). Put to soak a few moments, then put on the stove and let come to a boil. Stir in four tablespoons of sugar that have been mixed with the yolks of three eggs. Remove from the fire and stir in the whites of the three eggs well beaten. Pour into a mold and set until the next day. Serve with whipped cream and sugar, Mrs. John H. Norton. STRAWBERRY CREAM. Cover half a box of gelatine with half a cup of cold water. Soak half an hour. Mash a quart of strawberries and press through a sieve; add a cup of sugar and stir until dissolved. Stand the gelatine over boiling water. When melted, stir into the strawberry juice, mix well and put on the ice until it thickens. Then add a pint of whipped cream, beat well, pour into a mold and set on the ice. Kate S. Vosburg. SWISS CREAM. One quart of sweet cream, the whites of seven eggs beaten to a stiff froth. Set the cream on stove. When it begins to boil, add the beaten eggs. Cook five minutes, stirring constantly. Flavor with vanilla. Pour into dish lined with lady fingers. Serve cold. • Cora T. Caswell. TAPIOCA CREAM CUSTARD.