Soak gelatine in ^4 cup of cold water for 15 minutes. Dissolve in boiling water, add sugar, lemon juice and rind. Set in pan of ice water. The bananas should be very ripe, skin them, scrape and put through a coarse sieve. When jelly is cold beaj it till light, add banana pulp and beat again. Pile into a glass dish and serve with whipped cream or cold cocoa sauce. PINEAPPLE PUDDING. Pineapple, 1. Lady fingers. Lemon juice, 2 teaspoons. Sugar. Peel and chop pineapple and cover with sugar. Let stand on ice for an hour, then drain off the juice and add to it the lemon juice. In the bottom of a buttered baking dish spread a layer of split lady fingers and over them pour ;\ little of the prepared juice. Spread lady fingers with a layer of the pineapple. Repeat layers till dish is filled, having soaked lady fingers on top. Set dish in a pan of hot water and bake, covered, in a steady oven for 1 hour. Uncover and brown lightly. 120 DESSERTS. PINEAPPLE RICE PUDDING. Rice, 1 cup. Sugar, 1 cup✪ Cream Rice Pudding. Boiling water, 3 quarts. Grated pineapple, l1/^ cups. Cream, 1 cup. Wash rice and boil in water about 20 minutes. Drain in a colander and let cold water run through it to separate each grain. Add sugar, pineapple and cream whipped stiff. Chill thoroughly before serving. PINEAPPLE CREAM. Pineapple, 1 small can. Cream, y2 pint. Marshmallows, y2 pound. Chopped nuts, l/<> cu✪ Pineapple Creamp. Soak marshmallows in pineapple juice for several hours, then mix with cream whipped stiff, add fruit diced and sprinkle nuts over all. Commuter's Wife, Lawrence. MARSHMALLOW WHIP. Marshmallows, % pound. English walnut meats, i/2 CUP- Heavy cream, 1 cup. Powdered sugar, 2 tablespoons. Candied cherries, 14 cup. Almond extract, 1 teaspoon. Vanilla extract, 1 teaspoon. Soak cherries in the almond and vanilla extracts for 1 hour, stirring occasionally, then cut in pieces. Chop nut meats and cut marshmallows in small pieces. Whip cream, add sugar✪ Candied Cherries and fold in the remaining ingredients. Chill and serve. CHESTNUT CREAM. Shelled French chestnuts, 1 Cream. pound. Sugar. Vanilla. Whipped Cream✪ Chestnut Cream. Boil the chestnuts till soft, changing the water twice. Drain and rub through a sieve when very tender. Moisten with cream to make smooth and soft. Add sugar to taste, a few drops of vanilla and serve in long stemmed glasses with a big spoonful of whipped cream on each. DESSERTS. 121 DATE FLUFF. Dates, 1 package. Sugar, y2 cup✪ Date Fluff. Eggs, 2. Cover the dates with water, cook until soft and put through a colander. Add the sugar and the yolks of the eggs beaten. Cook for 3 minutes, stirring constantly. When cool stir in the whites of the eggs beaten stiff. Chill and serve with whipped cream. Mrs. 0. B. C., Cambridge. PRUNE WHIP. Prunes. Sugar, 2 tablespoons. Egg whites, 2. Orange juice, 1 tablespoon✪ Prune Whip. Remove stones from stewed prunes and press through a fine sieve. Beat the egg whites stiff and add sugar, orange juice and 4 tablespoons of the prune pulp. Beat well together and pile in- long stemmed glasses. GRAPE JUICE PUDDING. Flour, 1 tablespoon. Water, 2 cups. Sugar, !/2 CUP- Grape juice, y2 pint- Egg, 1. Mix the Hour and sugar, add water and boil 5 minutes. Re- move from fire and add grape juice. Beat the egg, and pour over it the hot grape juice mixture, b^r well, chill and serve with sweet- ened whipped cream. COCOANUT PUDDING. ✪ Grape Juice Pudding

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Soak gelatine in ^4 cup of cold water for 15 minutes. Dissolve in boiling water, add sugar, lemon juice and rind. Set in pan of ice water. The bananas should be very ripe, skin them, scrape and put through a coarse sieve. When jelly is cold beaj it till light, add banana pulp and beat again. Pile into a glass dish and serve with whipped cream or cold cocoa sauce. PINEAPPLE PUDDING. Pineapple, 1. Lady fingers. Lemon juice, 2 teaspoons. Sugar. Peel and chop pineapple and cover with sugar. Let stand on ice for an hour, then drain off the juice and add to it the lemon juice. In the bottom of a buttered baking dish spread a layer of split lady fingers and over them pour ;\ little of the prepared juice. Spread lady fingers with a layer of the pineapple. Repeat layers till dish is filled, having soaked lady fingers on top. Set dish in a pan of hot water and bake, covered, in a steady oven for 1 hour. Uncover and brown lightly. 120 DESSERTS. PINEAPPLE RICE PUDDING. Rice, 1 cup. Sugar, 1 cup. Boiling water, 3 quarts. Grated pineapple, l1/^ cups. Cream, 1 cup. Wash rice and boil in water about 20 minutes. Drain in a colander and let cold water run through it to separate each grain. Add sugar, pineapple and cream whipped stiff. Chill thoroughly before serving. PINEAPPLE CREAM. Pineapple, 1 small can. Cream, y2 pint. Marshmallows, y2 pound. Chopped nuts, l/<> cup. Soak marshmallows in pineapple juice for several hours, then mix with cream whipped stiff, add fruit diced and sprinkle nuts over all. Commuter's Wife, Lawrence. MARSHMALLOW WHIP. Marshmallows, % pound. English walnut meats, i/2 CUP- Heavy cream, 1 cup. Powdered sugar, 2 tablespoons. Candied cherries, 14 cup. Almond extract, 1 teaspoon. Vanilla extract, 1 teaspoon. Soak cherries in the almond and vanilla extracts for 1 hour, stirring occasionally, then cut in pieces. Chop nut meats and cut marshmallows in small pieces. Whip cream, add sugar and fold in the remaining ingredients. Chill and serve. CHESTNUT CREAM. Shelled French chestnuts, 1 Cream. pound. Sugar. Vanilla. Whipped Cream. Boil the chestnuts till soft, changing the water twice. Drain and rub through a sieve when very tender. Moisten with cream to make smooth and soft. Add sugar to taste, a few drops of vanilla and serve in long stemmed glasses with a big spoonful of whipped cream on each. DESSERTS. 121 DATE FLUFF. Dates, 1 package. Sugar, y2 cup. Eggs, 2. Cover the dates with water, cook until soft and put through a colander. Add the sugar and the yolks of the eggs beaten. Cook for 3 minutes, stirring constantly. When cool stir in the whites of the eggs beaten stiff. Chill and serve with whipped cream. Mrs. 0. B. C., Cambridge. PRUNE WHIP. Prunes. Sugar, 2 tablespoons. Egg whites, 2. Orange juice, 1 tablespoon. Remove stones from stewed prunes and press through a fine sieve. Beat the egg whites stiff and add sugar, orange juice and 4 tablespoons of the prune pulp. Beat well together and pile in- long stemmed glasses. GRAPE JUICE PUDDING. Flour, 1 tablespoon. Water, 2 cups. Sugar, !/2 CUP- Grape juice, y2 pint- Egg, 1. Mix the Hour and sugar, add water and boil 5 minutes. Re- move from fire and add grape juice. Beat the egg, and pour over it the hot grape juice mixture, b^r well, chill and serve with sweet- ened whipped cream. COCOANUT PUDDING.

Mary Jane's cook book