WHIPPED CREAM PUDDING.
Peel 4 bananas, mash and rub
through sieve; add pulp and juice of
2 oranges, 1 tablespoon lemon juice,
2/3 cups powdered sugar, and 1%
tablespoons granulated gelatine dis-
solved in 44 cup of boiling water. Cool
in ice water, stirring constantly, and
fold in 2 cups of whipped cream.
—Mrs. Ben. Baldwin

CHOCOLATE ICE BOX CAKE.
30 lady fingers.

3/8 lb. sweet chocolate.
3 tablespoons sugar.

3 tablespoons water.

4 egg yolks.

4 egg whites.

1 teaspoon vanilla.

ty pint whipped cream.

Line a loaf bread tin with oiled
paper. On this place a layer of lady-
fingers. Melt the chocolate in a double
boiler, add sugar, water, and beaten
egg yolks. Cook until smooth, stir-
ring constantly. When cool add the
stiffly beaten egg whites. Pour one
half the filling over the layer of lady-
fingers, add another layer of lady-
fingers then the remaining filling,
place the third layer of lady fingers
on top and set in ice box for
12 hours. When ready to serve, slice
crosswise, cover with whipped cream
and chopped nuts.

—RMrs. John Davies.

FROZEN ORANGE CREAM
DESSERT.
26 marshmallows.
1 cup orange juice.
14 pint whipping cream.

Heat orange juice, remove from
burner and stir in the marshmallows.
Fold in whipped cream and turn into
freezing trays. After the mixture has
frozen °4 hour, stir thoroughly and
freeze 4 hours. Pile lightly in sher-
bet glasses. —Mrs. C. Carswell.

MAPLE MOUSSE.
144 cups maple syrup.
4 egg yolks.
1 tablespoon gelatine soaked in a little
cold water.
Cook above in double boiler, stirring
constantly until it coats spoon.
When cool add egg whites of 4 eggs

59

beaten stiff and 1 pint of whipped
cream.
Pour into mold and freeze.
—Mrs. F. H. Deeks.

CANTELOUPE FREEZE.
1 large ripe canteloupe.
4 ripe peaches,

Scoop out the ripe pulp from the
melon and cut into cubes. Peel the
peaches and slice thin. Add % cup
orange juice and 2 tablespoons lemon
juice, sweeten with fruit sugar to
taste. Pack in freezing tray to freeze
for 2 hours. Serve heaped high in
tall, slender glasses, top with whipped
cream. Adele Chalmers.

PRUNE WHIP.
1 package orange Jell-O.
1 pint warm water.
Y% teaspoon salt.
14% cups stewed prune pulp.
4 tablespoons sugar.

Dissolve Jello in warm water. Add
salt. Chill until cold and syrupy.
Place in bowl of cracked ice or ice
water, and whip with rotary egg
beater until fluffy and thick like
whipped cream. Fold in prune pulp,
sugar. Pile lightly in sherbet glasses.
Chill until firm, Serve with custard
sauce. Serve 6.

—Mrs. Rosa Johannesson.

ORANGE NUT WHIP.
1 cup whipping cream.
Fold in 1 cup rolled peanut brittle.
2 teaspoons icing sugar.
1 cup cut oranges.
Chill, and serve in sherbet glasses.
—Hrefna B. McRae.

BANANA SPONGE PUDDING.

14 envelope gelatine dissolved in
1%, cup cold water.
1 cup of banana pulp.
Juice of 1 lemon.
Y cup sugar.
Whites of 2 eggs beaten stiff.
1 dozen chopped almonds (optional).

Cook banana pulp, lemon juice and
sugar until it begins to boil. Add
gelatine and stir until dissolved. Cool,
and when it begins to set fold in beaten
egg whites, mold and chill. Serve with
thin custard. -—Mrs. J. B. Johnson.