Beat the whites of two eggs until stiff, and dissolve the
soaked gelatin in three-quartets cup of boiling water. When the custard
is cool, add a teaspoon of vanilla, the strained gelatin and the whites
of the eggs beaten stiff. Stir all together lightly and turn into mold.

~STEAMED PUDDING~--Beat one-half cup of butter with one cup of sugar to
a cream, add two beaten eggs and cup of flour sifted with one teaspoon
each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of
sour milk. Add one cup of chopped and seeded raisins and one-half cup of
chopped dates. Steam two hours and serve with whipped cream.

~STRAWBERRY SARABANDE~--Whip a cupful thick cream until very stiff, then
fold carefully into it a pint of fresh berries cut in small pieces with
a silver knife. Have ready a tablespoonful gelatin soaked in a quarter
cup cold water for half an hour, then dissolved by setting the cup
containing it in hot water. Add by degrees to the berries and cream,
whipping it in so that it will not string. Add three tablespoonfuls
powdered sugar and when it stiffens turn into a cold mold and set on the
ice. When ready to serve turn out onto a pretty dessert platter.

~WALNUT SUNDAE~--Put one cone of vanilla ice cream in a sherbet cup, or
better yet in a champagne glass and sprinkle with minced walnuts.

~YORKSHIRE PUDDING~--Take an equal number of eggs and tablespoonful of
sifted flour, and when the eggs are well beaten mix them in with the
flour, add some salt and a little grated nutmeg, and then pour in as
much new milk as will make a batter of the consistency of cream, stir
the batter with a fork well for ten minutes and then put in at once into
a baking tin, which must be very hot, containing a couple of tablespoons
of hot drippings. Set the pudding in oven to bake or before the fire
under the roasting meat. When ready to serve cut the pudding into
squares and send to the table on a separate dish.

~APPLE PUDDING~--Butter a pudding dish and line it with slices of
toasted stale bread buttered and wet with milk. Over these put a thick
layer of peeled, cored, and sliced tart apples, and sprinkle generously
with granulated sugar and cinnamon or nutmeg. Over these put a cover of
more toast buttered, moistened and sprinkled with sugar. Cover with a
plate and bake for two hours in a moderate oven, taking off the plate
toward the last that the top may brown. Serve with maple or other syrup
for sauce.

~APPLE