The Monmouth Baptist ladies' cook book

Custard: Two quarts of milk, six eggs, two tablespoons corn starch, one cup sugar, a pinch of salt, one tablespoon vanilla ; add to this one quart whipped cream, one pint each of preserved or candied cherries, pineapple and strawberries. Let custard cool before adding cream and fruit. Freeze as ice cream. RASPBERRY SNOW. Mrs. Frank M, Hallam. One box gelatine soaked in two cups cold water ; add two cups boiling water, the juice of two lemons and two cups of sugar. Stir well together until dissolved, then strain and set aside to cool until about as thick as cream. Stir in whites of three eggs (beaten), carefully fold in one and one-half cups raspberries. Pour in your mold, set away to cool and serve with whipped cream. A DELICIOUS DESSERT. Mrs. Guy Stapp, Chicago. One-half cup of gelatine, fill cup with cold water and let soak until dissolved. One can of grated pineapple and one cup of sugar. Cook till sugar is dissolved, and gelatine while hot, and cool. When cool add juice of one lemon, candied cherries and nutmeats, and beat with egg beater. Have ready one pint of whipped cream, stir in lightly and pour in mold. A PRETTY DESSERT. Mrs. F. Foster. Grate pineapple in a dish, cover with a meringue heaped up and browned and put candied cherries on top for a garnish. SNOW DESSERT. Soak one-fourth cup of gelatine in one-fourth cup of cold water, one hour. Pour on one cup ot boiling water and stir till dissolved, add one cup of sugar and four tablespoons of lemon juice. When cool, beat till frothy, and add beaten whites of three eggs. Serve with a custard sauce. SALPICON OF FRUITS. Mrs. F. Foster. Mix together lightly an equal portion of orange pulp, bananas cut into one-half inch dice, and grapes cut in two, the seeds removed. Add sugar, if necessary, and a little lemon juice. Serve in half orange skins. CARAMEL SAUCE. Melt one cupful of sugar in a spider, stirring it all the time, allowing it to become a delicate brown ; add three-fourths of a cupful of hot water, b'lending till smooth, and a tablespoon each of butter and flour rubbed together. Cook together four minutes. CHOCOLATE SAUCE. Mrs. Melville Brewer. Two and one-half cups of sugar, three and one-half cups of hot water, two tablespoons of cornstarch, five squares of Bakers' chocolate. Boil sugar and water a few minutes, add the cornstarch dissolved in cold water. Cook two or three minutes and add chocolate melted. Serve hot over vanilla ice cream. CHOCOLATE SAUCE. Mrs. W. S. Holliday. Mix two ounces of grated chocolate and two cups of sugar ; add two tablespoons of butter, half cup of water and an inch piece of cinnamon bark. Cook to the soft ball stage ; remove the cinnamon and pour hot cream over each serving of cream. The sauce will candy upon the cold cream. Chipped nuts may be first sprinkled over the cream. For a gallon freezer about three pints of coarse rock salt to twelve quarts of ice. Put in layers, press down, cover the place where moulds join with cloth dipped in wax or suet to keep out salt. ' And then ro breakfast with what appetite you have." —Henry VIII. Squeeze the juice of a good sized lemon over three or four sliced bananas. Pour over this a gill of ice water and a half cup of sugar. Put in cold place for half an hour.