t in a
pan of ice water and as mixture begins to thicken, add sweetbreads and
vegetables. Mould and chill. Remove from mould, arrange on lettuce
leaves, and garnish top with a slice of cucumbers and sprig of
parsley.

CHICKEN AND NUT SALAD.

Mix two tablespoons cold cooked chicken or fowl cut in cubes with one
tablespoon finely chopped celery and one-half tablespoon English
walnut meats browned in oven with one-eighth teaspoon butter and a few
grains salt, then broken in pieces. Moisten with mayonnaise dressing.
Mound and garnish with curled celery, tips of celery, and whole nut
meats.

PRINCESS PUDDING

1 egg yolk
3/4 teaspoon granulated gelatin dissolved in
1 tablespoon boiling water
2 teaspoons lemon juice
1/4 grain saccharine dissolved in
1/4 teaspoon cold water
1 egg white.

Beat egg yolk until thick and lemon-colored, add gelatin, continue the
beating. As mixture thickens add gradually the lemon juice and
saccharine. Fold in white of egg beaten until stiff and dry. Turn into
a mould and chill.

COFFEE BAVARIAN CREAM.

2 tablespoons coffee infusion
1 tablespoon water
2 tablespoons heavy cream
1 egg yolk
Few grains salt
3/4 teaspoon granulated gelatin soaked in
1 teaspoon cold water.
1 grain saccharine dissolved in
1/2 teaspoon cold water
1 egg white
1/4 teaspoon vanilla

Scald coffee, water and one-half cream. Add egg yolk, slightly beaten,
and cook until mixture thickens; then add gelatin and salt. Remove
from fire, cool, add saccharine, remaining cream beaten stiff, egg
white beaten until stiff, and teaspoon vanilla. Turn into mould and
chill.

LEMON CREAM SHERBET.

1/4 cup cream
2 tablespoons cold water
1/2 grain saccharine dissolved in
1/2 teaspoon cold water
4 drops lemon juice
Few grains salt

Mix ingredients in order given and freeze.

ORANGE ICE.

1/3 cup orange juice
1 teaspoon lemon juice
2 tablespoons cold water
1/2 grain saccharine dissolved in
1/2 teaspoon cold water

Mix ingredients in order given, and freeze.

GRAPEFRUIT ICE.

1/4 cup grapefruit juice
1/4 cup water
1/2 grain saccharine dissolved in
1/2 teaspoon cold water.

Remove juice from grapefruit, strain and add remaining ingredients,
and freeze to a mush. Serve in sections of grapefruit.

FROZEN PUNCH.

1/4 cup cream
2 tablespoons cold water
1-1/2 teaspoons rum
1 egg yolk
1/2 grain saccharine dissolved in