AVhites of ;3 eggs Ijeaten Avitli 1 rw]) of ])0\vdered STigar. 1 tal)l<'S|)oon of gelatine, dissolve in tlio same sized cup of hoiling water ✪ California Sunshine Pudding as that of the sugar; wlien eool grad- ually heat in with egg and sugar; heat until eool; st't on ii'e in a mould : serve with \\hi])|ied cream. ]\[iss Wood, San Francisco. Tapioca Cream. Soak '! tahlesjtoons of ta|iiot'a o\cr night in just enough water to c(jvei' it; in the morinng hoil 1 qt. of milk with the soaked tapioca hy placing in a douhli^ l)oiler and add % cu]) of sugar and a litth' salt; heat the yolks of .'1 eggs tlioi'ttugldy and when the milk has hoiled 10 minutes stir in the yolks. IJemove from lire and stir rapidly for 5 nunutes so tluil it will not curdle. Flavoi- with vanilla. ])our into baker or pudding dish; beat th.e A\liites of the eg!j.-s to a stitf froth and ])our o\er the top of the cream; sift sugar over the to[) and hi'own in oven in a dcwel liange a few minutes. Serve cold. Sel.ma Boiuciki;. Prune Tapioca. Soak 1 cupful of tapioca in .'J cu[)s of water over night; in the morning cook until clear; add llg cups sugar, juice of [U lemon, the beaten white of 1 egg and "3 cu])s [)runes which \u\\e been thoroughly cooked and put through a sieve. Serve with cream. • Ursula Eopes. Lemon Cream. \nu> \\ cups of hoiling water stii' 'i tal)l!'sp()onl'uls of coi-nstarcli wet with water, aiul th.e juice of a large lemon. Add thie beaten yolks of 3 eggs✪ Tapioca Cream and 1 cup of sugar. l>oil .■> minutes, then stir in th.e whites of the eggs beaten stiff. I'oni' into punch, glasses and servt* cold with a spoonful of whi])ped cream on the top of each glass. Mrs. A. P. Schmidt. Gelatine Blanc Mange. One-half box of gelatine, lyo pts. sweet milk, 3 eggs, 1 small lunn) of butter, 1 teaspoon of vanilla, I tablespoons sugar✪ Gelatine Blanc Mange. Soak gelatine in milk 1 hour. Cook in double boiler until it comes to a boil. Add yolks of eggs and sugar beaten together, i^nd wh.cn egg is cooked take off lire. Add butter and flavoring. When cold add the stiffly beaten whites of eggs. Tour into mould. Mi^s. THO]\rAS Tkllow. Lemon Jelly with Fruit. One box gelatine, juice of ;> lemons, 1/4 '^^^V brandy, 1 cup sugar, 1 pt. cold \Aatei'. 1 qt. boiling water, 1 lb. white grapes, 2 bananas, 1 orange. Coyer gelatine with cold water, let soak half an houi'; add the sugar, boiling water, grated yellow rind of 2 lemons, lemon juice and lu'andy. Let this stand 10 or 15 minutes, strain through cheese cloth into a mould. Seed grapes, cut oranges and bananas in small pieces and add. Stand asid(^ to harden. Serve with whipped cream. Mrs. W. T-1. Oakley. Fruit Gelatine. One oz. of gelatine dissolved in 1 cup of cold water; after standing 20 minutes ])onr o\('r it 1 cup of boiling water; strain and add 2 cups of sugar. When i)erfectly cold add 2 bananas sliced, juice of two lemons, y^ lb. of figs cut very fine, 1 can grated jiineapple, % lb. green grapes ✪ Fruit Gelatine cut in half. Serv(! with whipped cream. Ursula Eores. SUl^ICRIOK COOK BOOK 113 Maple Mousse. Wlii]) 1 |»1. oT crcaiii, add ' - cui) of iiiaplo synip wliicli has first Ik'cu licatcd and then cooli'd ; if not sweet enouji'li add a little sii^uai--. \\lii|) all to^a'ther, i)lace in a mould or Inikiiig powder cans, pack in ice and freeze. ^Lus. W. l^ Beldek. Strawberry Mousse. ✪ Maple Mousse

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AVhites of ;3 eggs Ijeaten Avitli 1 rw]) of ])0\vdered STigar. 1 tal)l<'S|)oon of gelatine, dissolve in tlio same sized cup of hoiling water as that of the sugar; wlien eool grad- ually heat in with egg and sugar; heat until eool; st't on ii'e in a mould : serve with \\hi])|ied cream. ]\[iss Wood, San Francisco. Tapioca Cream. Soak '! tahlesjtoons of ta|iiot'a o\cr night in just enough water to c(jvei' it; in the morinng hoil 1 qt. of milk with the soaked tapioca hy placing in a douhli^ l)oiler and add % cu]) of sugar and a litth' salt; heat the yolks of .'1 eggs tlioi'ttugldy and when the milk has hoiled 10 minutes stir in the yolks. IJemove from lire and stir rapidly for 5 nunutes so tluil it will not curdle. Flavoi- with vanilla. ])our into baker or pudding dish; beat th.e A\liites of the eg!j.-s to a stitf froth and ])our o\er the top of the cream; sift sugar over the to[) and hi'own in oven in a dcwel liange a few minutes. Serve cold. Sel.ma Boiuciki;. Prune Tapioca. Soak 1 cupful of tapioca in .'J cu[)s of water over night; in the morning cook until clear; add llg cups sugar, juice of [U lemon, the beaten white of 1 egg and "3 cu])s [)runes which \u\\e been thoroughly cooked and put through a sieve. Serve with cream. • Ursula Eopes. Lemon Cream. \nu> \\ cups of hoiling water stii' 'i tal)l!'sp()onl'uls of coi-nstarcli wet with water, aiul th.e juice of a large lemon. Add thie beaten yolks of 3 eggs and 1 cup of sugar. l>oil .■> minutes, then stir in th.e whites of the eggs beaten stiff. I'oni' into punch, glasses and servt* cold with a spoonful of whi])ped cream on the top of each glass. Mrs. A. P. Schmidt. Gelatine Blanc Mange. One-half box of gelatine, lyo pts. sweet milk, 3 eggs, 1 small lunn) of butter, 1 teaspoon of vanilla, I tablespoons sugar. Soak gelatine in milk 1 hour. Cook in double boiler until it comes to a boil. Add yolks of eggs and sugar beaten together, i^nd wh.cn egg is cooked take off lire. Add butter and flavoring. When cold add the stiffly beaten whites of eggs. Tour into mould. Mi^s. THO]\rAS Tkllow. Lemon Jelly with Fruit. One box gelatine, juice of ;> lemons, 1/4 '^^^V brandy, 1 cup sugar, 1 pt. cold \Aatei'. 1 qt. boiling water, 1 lb. white grapes, 2 bananas, 1 orange. Coyer gelatine with cold water, let soak half an houi'; add the sugar, boiling water, grated yellow rind of 2 lemons, lemon juice and lu'andy. Let this stand 10 or 15 minutes, strain through cheese cloth into a mould. Seed grapes, cut oranges and bananas in small pieces and add. Stand asid(^ to harden. Serve with whipped cream. Mrs. W. T-1. Oakley. Fruit Gelatine. One oz. of gelatine dissolved in 1 cup of cold water; after standing 20 minutes ])onr o\('r it 1 cup of boiling water; strain and add 2 cups of sugar. When i)erfectly cold add 2 bananas sliced, juice of two lemons, y^ lb. of figs cut very fine, 1 can grated jiineapple, % lb. green grapes cut in half. Serv(! with whipped cream. Ursula Eores. SUl^ICRIOK COOK BOOK 113 Maple Mousse. Wlii]) 1 |»1. oT crcaiii, add ' - cui) of iiiaplo synip wliicli has first Ik'cu licatcd and then cooli'd ; if not sweet enouji'li add a little sii^uai--. \\lii|) all to^a'ther, i)lace in a mould or Inikiiig powder cans, pack in ice and freeze. ^Lus. W. l^ Beldek. Strawberry Mousse.

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