ORANGE SPONGE.
1/3 box gelatine (11% tablespoons).
1/3 cup cold water.
1/3 cup boiling water.
1 cup sugar.
1 cup orange juice and pulp.
Juice of one lemon.

When starting to set, add 3 egg
whites well beaten. Beat 20 minutes
with flat beater.

—Mrs. Paul Johnson,

PINEAPPLE CHARLOTTE.
1 can crushed pineapple.
4, lb. marshmallows.
2 cups whipped cream.
Pecans or walnuts.

Combine marshmallows (quartered)
and pineapple, drained from its liquid.
Let stand 6 hours or overnight. Be-
fore serving, fold in the cream and add
the nuts. Top with maraschino cherry.
—Mrs.I. Bergsteinson, Berkeley, Calif.

CHARLOTTE RUSSE.

Scald 1/3 cup cream.

Soak 1 tablespoon gelatine in 4 table-
spoons cold water.

Add softened gelatine and stir until
dissolved.

Add % cup sugar. |

1144 teaspoons vanilla.

Remove from the fire. Put in bowl
and cool till beginning to set. Fold in
2 cups cream, whipped. Place in cold
place to set. Beat once before serving.
Garnish with cherries.

—Mrs. E. S. Feldsted.

PINEAPPLE CREAM.

1 package of pineapple jelly powder.
1% cups boiling water.
1 cup crushed pineapple.
1 small can evaporated milk.

Dissolve jelly powder with boiling
water. When beginning to jell, whip
jelly. Fold in pineapple and evaporated
milk. Turn into mould until set.

—Mrs. Finnur Johnson.

PINEAPPLE-ORANGE DESSERT.
Dissolve 1 package orange Jello in 1
cup boiling water. Cool and beat
until foamy, add 1 small can
crushed pineapple, *4 cup sugar.
Beat all and cool. Add juice of 1

60

orange and 1] cup whipped cream.
Cool and serve.

—Mrs. H. Johnson.

GINGERSNAP ICE BOX PUDDING.
1) |b. gingersnaps.

-1 cup pineapple, cut fine.

% cup whipping cream.
Y% cup soft butter.

Y% cup chopped nuts.

3 bananas.

1 cup powdered sugar.
2 eggs.

Roll gingersnaps to make crumbs.
Combine the fruit, nuts and whipped
cream. Fold in 1 tablespoon powdered
sugar. Cream the rest of powdered
sugar and butter, add eggs, one ata
time, and beat until creamy. Grease
the pan with butter. Cover the bottom
and pour over this the powdered sugar,
butter and egg mixture. Sprinkle
crumbs on top of this and then the
fruit, nuts and whipped cream mix-
ture, sprinkle any crumbs left over on
top. Set in refrigerator over night.
This will serve 8.

—Mrs. H. Baldwin.

ICELANDIC CREAM PUDDING.
package lemon Jello.

eggs.

large cup of milk.

heaping teaspoons white sugar.
heaping teaspoon corn starch.
teaspoon lemon extract.

YY, teaspoon salt.

Method—Dissolve Jello as usual and
let stand until it begins to thicken.

To Make Custard—

Heat milk in top of double boiler,
mix a little of the cold milk with corn
starch. Beat egg yolks with salt, and
sugar. Now add corn starch to egg
mixture, and stir into heated milk.
Stir constantly until cooked. Add
lemon extract. When cool beat into
Jello with egg-beater. Beat egg whites
till stiff and fold into Jello custard.
Put in cool place till set. Serve with
whipped cream topped with a cherry.
(Serves 8.) —Mrs. H. Olson.

pet eek ND et ND et

PINEAPPLE DELIGHT.
14 lb. crushed arrowroot biscuits.
Save nearly 1% of this mixture and line
pan with remainder.