Blancmange

Time, fifteen minutes - Put into a delicately clean stewpan one ounce isinglass or gelatine, two ounces of sweet and bitter almonds, blanched and pounded, one pint and a half of new milk, and one pint of cream, the lemon juice and the peel grated, with loaf sugar to taste. Set the stewpan over a clear fire, and stir it till the gelatine is dissolved, then take it off and continue stirring it till nearly cold before putting it into the mold. This quantity will fill a quart mold, but if you wish to make it in a smaller shape, you must not pour more than a pint of milk and a half a pint of cream. Color the top ornament with cochineal, and allow it to cool.

Meringues

Whisk the whites of four small eggs to a froth, then stir into it one-half pound of powdered sugar; flavor with vanilla or lemon essence, and repeat the whisking until it will lie in a heap; then lay the mixture in lumps on letter paper, in the shape of half an egg, molding it with a spoon, laying each about half an inch apart. Then place the paper containing the meringues on a piece of hard wood and put them into a quick oven; do not close it. Watch them, and when they begin to have a yellow appearance, take them out, remove the paper carefully from the wood, and let them cool for two or three minutes; then slip a thin-bladed knife very carefully under one, turn it into your left hand, take another from the paper in the same way, and join the two sides which were next the paper together. The soft inside may be taken out with the handle of a small spoon, the shells filled with jam, jelly or cream and then joined together as above, cementing them together with some of the mixture.

Tapioca Fruit Pudding

Soak 1 cup tapioca in 1 quart of water over night; add 1 cup sugar, 1 cup Not-A-Seed Raisins, 1 pineapple sliced very thin, or 5 apples pared and sliced thin. If needed, add a little warm water. Bake 1 1/2 hours. Beat whites of 2 eggs to a stiff froth, and 2 tablespoons pulverized sugar, spread over pudding and brown. Serve with cream.

Tomato Aspic Salad

Drain all the liquor from a can of Del Monte Brand tomatoes. Soak a half-box of gelatine for a half-hour in a cupful of cold water. Put the tomato liquor into a saucepan with a bay leaf, a half teaspoonful of onion juice and a sprig of parsley. Season with salt and white pepper, and bring to a boil. Simmer for twenty minutes, stir in the soaked gelatine, add a teaspoonful of sugar and, as soon as the gelatine is dissolved, take from the fire and strain through a flannel jelly-bag. Pour into a wet melon mold or into a border mold, and set in a cold place to form. When stiff turn out upon platter and serve garnished with lettuce leaves, pouring a mayonnaise over it.

Beet And Celery Salad

Drain Del Monte Brand canned beets, and scoop out the insides. Cut crisp celery into small bits and mix with a rich mayonnaise. Fill the beets with this mixture and set them in the ice until very cold. Put two crisp lettuce leaves on one plate, lay the stuffed beets on this and send to the table.

Macedoine Salad

Drain the liquor from Del Monte Brand canned tomatoes, and cut into bits of uniform size enough tomatoes to make a half-cupful; add to them a half cupful of Del Monte Brand canned, drained peas, a half cupful of Del Monte Brand canned string beans, a half cupful of celery cut into bits, and two hard-boiled eggs, cut into bits. Season all with salt and pepper and set in the ice until very cold, then mix with a French dressing and heap the vegetables on crisp lettuce leaves.

Spinach And Egg Salad

Boil eight eggs hard, cut in half and remove the yolks. Drain a can of Del Monte Brand spinach and chop very fine or put through a meat chopper. Rub the egg yolks to a paste with a tablespoonful of melted butter; work into this the spinach, adding more melted butter if necessary to make a paste that can be handled. Season with salt and pepper, and make the mixture into balls. Cut off the ends of the halved egg-whites so that they may stand. Fit into each one of these one of the balls, and arrange on a lettuce-lined platter. As there will be some of the paste left over, make it all up into round balls, and garnish the edge of the dish with them. Pour over all mayonnaise dressing. This is a pretty and delicious dish.