Coffee Souffle

Heat one pint of cold coffee with one tablespoonful of gelatine and one-half cupful of sugar. Pour onto the slightly beaten yolks of two eggs, cook over water until thickened. Remove from fire, add one teaspoonful of vanilla, one-eighth teaspoonful of salt, the stiffly beaten whites of two eggs, and allow the mixture to cool. As it begins to stiffen fold in one cupful of stiffly beaten cream. Mold and chill.

Prune Tapioca

Cut into quarters prunes that have been slowly stewed with sugar and a little grated lemon peel, and pour over the fruit when cold the following: Soak a cupful of tapioca in a pint of water for two hours, then cover with rich milk and cook until tender, stirring in just before removing from the fire the yolks of two well-beaten eggs, a heaping tablespoonful of granulated sugar, and a dusting of grated nutmeg. Cover all with a meringue made from the whites of the eggs and serve cold with a sauce made from the prune syrup.

Apricot Mousse

Soak over night half a pound of dried apricots and in the morning cook in the same water until tender, sweetening to taste; then drain and to about a pint of the fruit syrup add a tablespoonful of gelatine that has been dissolved in a little hot water; allow it to cool but not stiffen, and then fold in the stiffly whipped whites of two eggs and a cupful of whipped cream; beat steadily until it is a light creamy mass, gradually adding the chopped apricots as you beat; pour carefully into an ornamental mold, placing directly on the ice to chill; unmold at serving time and serve with an iced custard sauce.

Peach Melba

Place in the bottom of a wide-brimmed glass half of a preserved peach, cover this with a layer of French vanilla ice cream, laying the other half of the peach on top: now cap with a tiny pyramid of sweetened whipped cream and pour over two tablespoonfuls of the peach syrup. Serve garnished with small crystallized cherries.

Princess Cream

Whip one pint of cream, add sugar, and flavor with vanilla. Grate some stale cake (sponge cake preferably), and moisten slightly with milk or water. Take a glass bowl, put in a layer of the cream, then a layer of the cake crumbs, putting little pieces of jelly on top of the cake, then another layer of cream, and so on; the top layer should be of cream decorated with jelly.

Hamburg Sponge

Place in the upper part of the double boiler one pint of milk, adding two well-beaten eggs and a heaping table-spoonful of sugar. Cook only until well thickened, and then remove from the fire, stirring in half a package of gelatine dissolved in a little hot water. Flavor with the juice and grated rind of an orange, and when the cream begins to cool and stiffen, beat to a foam with an egg-beater, folding in one tablespoonful of powdered sugar and a half pint of cream beaten solid; turn into wide-rimmed glasses that have been lined with macaroons, and place directly on the ice to chill. Serve garnished with crystallized cherries. (Add more sugar, if desired.)