Jellied Oatmeal

Place three cupfuls of water and one of milk in the upper part of the double boiler, add a pinch of salt, and when boiling, stir in two cupfuls of oatmeal; cover closely and cook for two hours over hot water; then add, just previous to serving, one large cupful of stiffly whipped cream; serve in small dishes, sprinkle thickly with chopped nuts, and accompany with sugar and thick cream.

Angel Custard

Heat a quart of milk in the double boiler and then pour it slowly on the stiffly whipped whites of four eggs; sweeten the custard with two scant tablespoonfuls of pulverized sugar, flavoring with a drop or two of almond extract and one teaspoonful of vanilla and turn into small custard cups; set the cups in a pan of hot water and cook in a moderate oven, until firm; then cover the tops with grated macaroon crumbs.

Pear Condet

Cook one-third cupful of washed rice in milk until rice is tender. Add two eggs, one tablespoonful of sugar, one-third teaspoonful salt. Turn on to a serving dish, and on it arrange halves of canned pears, which have been cooked in the syrup. Sprinkle rice and pears with finely cut preserved ginger.

Banana Compote

Make a syrup by boiling together one cupful of sugar and two-thirds of a cupful of water ten minutes. Add grated rind and juice of half a lemon, one-fourth tea-spoonful of vanilla, and let stand until perfectly cold. Pour, over four bananas halved and quartered. When thoroughly chilled, sprinkle with finely chopped nuts, and serve with beaten cream.

Maple Cup Custards

Beat three eggs slightly, add a pinch of salt, and three tablespoonfuls of scraped maple sugar. Pour over all three cupfuls of hot milk with one-fourth cupful of thick cream. Of course the latter may be omitted, if liked. Fill the custard into wetted custard cups, place these in a dish of hot water, and bake in a very slow oven until the custard is set.

Grape Juice Souffle

To one pint of grape juice, add two tablespoonfuls of granulated gelatine, and heat until gelatine is dissolved.

Strawberry Compote. Recipe on Page 259.

Orange Surprise. Recipe on Page 260.

Choux Pastry. Recipe on Page 390.

Strawberry Charlotte. Recipe on Page 259.

Strain and cool. When mixture begins to stiffen, beat in the stiffly beaten whites of four eggs, and fold in one cupful of stiffly beaten cream. Turn into molds and chill.

Jellied Prunes

Cook one-third pound of prunes until soft; remove stones, and cut meat in pieces. Soak one-half box of gelatine in one-half cupful of cold water, and add to one pint of the syrup in which prunes were cooked. Add one cupful of sugar, one-fourth cupful of lemon juice, and the prunes. Mold and chill. Serve with plain or whipped cream.