Fruit Souffle

3/4 cup fruit pulp - peach, apricot, quince, or prune

Whites 3 eggs Sugar

Cook fruit, rub through sieve, sweeten, and perhaps add lemon juice. If canned fruit is used, first drain from syrup. Beat whites of eggs until stiff, add gradually fruit pulp, and continue beating; turn into buttered molds, having them 3/4 full. Set molds in pan of hot water and bake in slow oven until firm, which may be determined by pressing with finger. Serve with soft custard.

Angel Cream

Take a loaf of angel cake or sunshine cake, and with a sharp knife cut a circle from the center. Fill the hollow with whipped cream. Place a thin slice of the cake on as a cover, coat the entire cake with a heavy chocolate filling. Set in a cool place until needed. Slice as you would a frozen pudding.

Splash

1/2 pound marshmallows I dozen macaroons

1/2 cup nut meats 1 jar cream

Cut the marshmallows into small pieces and break up the macaroons. Whip the cream, beat in the other ingredients, adding a little salt. Serve in glasses, chilled.

Maple Mousse

1 cup maple syrup 1 pint cream

Mix and beat with a Dover egg-beater till thick. Put in a mold and pack in ice and salt.

Vanilla Mousse

I pint cream

4 tablespoons flour

1 tablespoon vanilla

Whip the cream and place on a sieve to drain. Return to bowl and stir in lightly the powdered sugar and the flavoring. Place in a mold and pack in ice and salt for 2 hours.

Coffee Parfait

Pour a syrup of 1/2 cup of sugar and 1 cup of strong coffee over 2 beaten eggs. Cook in a double boiler until it thickens. Remove from the stove and when it is cool combine it with I pint of thick cream beaten until stiff. Fill mold and pack in ice and salt for 3 or 4 hours.

Frozen Orange Whip

I cup sugar 2/3 cup water 1/4 cup orange juice

Grated rind 2 oranges

Few grains salt

1 pint heavy cream

2 oranges

Boil the sugar and water together until it spins a thread. Add the orange rind, juice, and salt. Cover and keep in a warm place 1 hour, then cool. Beat the cream until stiff and add the orange syrup gradually, beating all the time. Cut the oranges crosswise, remove the pulp with a spoon. Pour the juice from the oranges into a brick mold, then put in alternate layers of cream mixture and orange pulp until the mold is filled to overflowing. Pack in salt and finely chopped ice, in equal parts. Let it stand 2 hours. Garnish with candied orange peel.

Walnut Ice

I cup granulated sugar I cup water Whites 3 eggs

1 pint cream whipped l teaspoon vanilla

1 cup chopped walnut meats

Boil the sugar and water until it threads, and pour it over the whites of eggs beaten stiff and dry. To this add the whipped cream, vanilla, and nut meats, folding the latter in gently. Pack in salt and ice and freeze.

1-2-3 Ice-Cream

Juice and part of grated rind of I lemon

Juice and pulp of 2 oranges 3 bananas, squashed through a sieve 2 cups of sugar

Whites of 2 eggs beaten stiff 2 cups of cold water

Mix all together, add a little salt and freeze.