Six whites of eggs; two cups granulated sugar; one teaspoonful vinegar; one teaspoonful vanilla. Beat the whites of eggs to a stiff, dry froth; add the sugar a little at a time and beat; add the vanilla and vinegar. Grease a spring form pan and pour in the mixture. Bake about one hour in a slow oven. Serve with crushed strawberries or raspberries and whipped cream. Can be baked in individual molds and the centers filled with berries, etc. Very delicious. Bake forty minutes in a slow oven.

Three egg whites beaten very stiff; gradually put in above one cup of granulated sugar, one teaspoonful vinegar, one-half teaspoonful vanilla. Bake in a very light warm oven in two layers. Fill with one quart ice cream, whip cream on top, use berries if you desire, with cream. Serves four or five people. Recipe can be doubled.

Thicken cherries with corn starch. Torte: Two tablespoonfuls butter; two tablespoonfuls sugar; one yolk egg. Work little by little into above mixture one cup of flour; put in pie tin and fill with cherries. Bake in oven twenty minutes.

One cupful sugar; three eggs; one cup sliced date; one cup sliced nut meats; three tablespoonfuls flour; one-half teaspoonful salt; one teaspoonful baking powder. Bake about one hour. Serve with whipped cream.

One cup whipped cream; fifteen marshmallows cut into quarter inch squares; four slices pineapple cut into this mixture and let stand on ice for two hours. Bananas or prunes may be used this same way.

One tablespoonful Knox gelatin; one quarter cup cold water; one-half can grated pineapple; one-quarter cup sugar; one-half tablespoonful lemon juice; one and one-half cups whipped cream. Soak gelatin in the cold water. Heat pineapple and add sugar, lemon juice and gelatin. Chill in pan of ice water, stirring constantly. When it begins to thicken, beat until frothy. Fold in cream and turn into molds. When cold serve with maraschino cherry on top.

Heat one can of grated pineapple and one-half cup granulated sugar and when boiling, thicken with about two tablespoonfuls of corn starch, dissolved in one-fourth cup of water. Boil five minutes. Add juice of one-half lemon and three beaten egg yolks. Remove and cool. Fill pastry shells and cover with a meringue, made of three whites, beaten stiff, with eight tablespoonfuls powdered sugar. Serve very cold.

One small fresh pineapple or one and one-half pint can of the fruit; one small cup of sugar; one-half package Knox gelatine; one-halm cup water; whites of four eggs. Soak gelatine two hours in one and one-half cups water. Chop pineapple, put it with juice in a small saucepan with sugar and the remainder of the water. Simmer ten minutes, add gelatine, take from fire immediately and strain (if you prefer to leave the pineapple in, take out before straining) into a basin. When partly cold, add whites of eggs beaten. Beat until mixture begins to thicken. Serve with soft custard, flavored with wine.

For one pint whipped cream soak a scant tablespoonful granulated gelatine in enough water, cold, to barely cover, until soft; then add a small half teacupful of boiling water and stir until the gelatine is completely dissolved; after which add three-quarters of a cupful of sugar and flavoring. Turn into a bowl and beat it with an egg beater until it is white, like marshmallows, and begins to become firm. Just as soon as it has reached that point, but before it commences to grow stringy, beat it by spoonfuls into the cream. This will increase the bulk of the latter, and it will keep firm any length of time.

Pint milk with one-half box Keystone gelatine in double boiler; yolks of two eggs and five tablespoonfuls sugar beaten together very lightly; pour milk, etc., into egg mixture; then return to double boiler and stir constantly. Beat whites of two eggs, pour mixture very gradually with same and stir until cold; then add two tablespoonfuls cream and pour into mold. Stand two hours on ice before serving. Be careful and have mold damp inside, but not wet, before using.

One pint whipping cream; one-half pound marshmallows; two tablespoonfuls sugar; one teaspoonful vanilla; one-fourth pound pecan nuts (other nuts can be substituted if desired). Cut the marshmallows up with scissors, add to stiffly beaten cream; also add sugar and vanilla. Let stand all one day. When ready to serve place a small amount in glasses, adding the chopped nuts, chocolate sauce or any fruit desired. This cream and marshmallow combination can be served as the foundation of any number of desserts.

One-half pint whipping cream; one tablespoonful Keystone white gelatine; one-fourth cup hot water; one-fourth cup powdered sugar; whites of two eggs; flavor with vanilla. Add gelatine when cold to whipped cream and sugar; then flavoring and well beaten whites of eggs. Pour over lady fingers and decorate top with cookies standing up.

One cup stale bread crumbs; one-half grated chocolate; two tablespoonfuls sugar; one-fourth teaspoonful salt. Put in oven in buttered tin until chocolate melts. Serve with whipped cream.

Eighteen large lady fingers divided in half and put in a pan flat side up and pan lined with waxed paper. Melt two cakes Baker's chocolate (sweet) in double boiler with three tablespoonfuls water and two tablespoonfuls sugar. Let cool, then add yolks of four eggs, beating one at a time. Beat four whites stiff and add to above mixture. Take layers of lady fingers, then one of the chocolate mixture, another of lady fingers and so on, making three layers of lady fingers and two of the chocolate mixture. When ready to serve, whip two bottles of cream and put on top. Candied cherries and chopped nuts may be added also.

Boil one-half a cupful of rice in a pint of water until very tender and creamy. Add one cup of milk, a small piece of lemon rind, a handful currants and sugar to taste. Let cook slowly for fifteen minutes and remove from fire. Beat yolk of an egg in a spoonful of milk and stir in the rice; do not set back on fire. Serve cold.

To one cup stewed prunes, seeded, add three tablespoonfuls sugar; one-half teaspoonful vanilla and beaten whites of three eggs folded in lightly. Steam for two hours in double boiler. (When adding water to boiler be sure it is boiling hot.) Serve hot with whipped cream.

Three bottles cream; three eggs beaten very light; one cup pure maple syrup; put all together in a double boiler and stir constantly until very smooth. Line a dish with lady fingers and pour the custard over them; put in ice box and serve when very cold.

Canned peaches; maccaroons; whipping cream. Take the juice of peaches and add macaroons broken up. Fill the centers of halves of peaches with this mixture, and serve with whipped cream.

Caramel custard baked in individual molds. Unmold on rounds of sponge cake a little larger than the custard molds, cover with meringue creamed with almond extract. Sprinkle with sugar and brown. Decorate with blanched almonds on top.

One-half cup butter; one cup sugar; one-half cup milk; two eggs; two and one-half cups flour; two heaping teaspoonfuls baking powder; one pint blueberries. Mix batter and add berries last. Bake in muffin rings or shallow dripping pan. Serve hot.

Two cups flour; four level teaspoonfuls baking powder; half teaspoonful salt; two teaspoonfuls sugar; one-third cup butter; three-quarters cup milk. Mix and sift flour, baking powder, salt and sugar, work in butter with finger tips, and add milk gradually. Toss on floured board, divide in two parts, bake in hot oven on large cake tins. Spilt and spread with butter. Sweeten sliced peaches to taste. Crush slightly, and put between and on top of cakes. Cover with whipped cream.

Prepare a syrup by boiling eight minutes two cups sugar and three-fourths cup of water. Wipe, core and pare eight apples (Greenings). Drop apples into syrup as soon as pared. Cook slowly until soft but not broken, skim syrup when necessary. Drain from syrup, fill cavities with quince yelly and stick apples thickly with blanched, shredded and delicately toasted almonds. Chill and serve with cream as dessert or use as a garnish with cold meats.

One cup sugar; one teaspoonful baking powder; four tablespoonfuls, heaping, cracker crumbs; three eggs, beaten separately; one cup dates; one cup nuts. Bake slowly in oven. Serve with whipped cream.

One cup strawberries, mashed; one cup sugar; white of one egg beaten stiff; whip all together for ten minutes, serve on pieces of angel food or sunshine cake.

One cupful sugar; one cup dates, pitted and chopped; one cupful nuts, chopped; two eggs; one tablespoonful flour; one teaspoonful baking powder; pinch of salt. Mix eggs, sugar and salt, then flour and baking powder, adding the dates and nuts last. Bake in slow oven and serve with whipped cream.

Dried figs make a very agreeable dish, but they must be prepared the day before and set away on ice. Soak them, simmer slowly until plump. Drain and pile in a bon-bon dish. Serve with whipped cream around the dish. Flavor and sweeten with vanilla.

Pare, quarter, core and slice five or six large apples. Put these in a serving dish suitable for the oven, in layers, with seeded raisins and one cup of sugar. Cover and let bake until apple is tender. Remove the cover and set marshmallows over the top of the apples, using as many as desired; return dish to the oven, for a minute only, to heat the marshmallows, and brown them slightly. Serve with or without cream.

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