ter almond. Pour
into a deep glass dish; put the whites on top, and garnish with jelly or
candied fruit. Eat cold.

RED RASPBERRY OR CURRANT FLOAT

Take a half-pint glass of red raspberry or currant juice and mix it with
a quarter cup of sugar. Beat the whites of four eggs to a stiff froth
and add gradually a quarter cup of powdered sugar. Press the raspberries
through a strainer to avoid seeds and by degrees beat the juice with the
sugar and eggs until so stiff that it stands in peaks. Chill it
thoroughly and serve in a glass dish half filled with cold whipped
cream. Heap on the mixture by the spoonful, like floating island. If
currant juice is used it will require a pint of sugar.

ROTHE GRITZE

Take one cup of currant juice, sufficiently sweetened, and a pinch of
salt. Let this boil and add to it enough cornstarch to render it
moderately thick and then boil again for ten minutes. It should be eaten
cold with cream. (About one-quarter cup of cornstarch dissolved in cold
water will be sufficient to thicken.)

APPLE SNOW

Peel and grate one large sour apple, sprinkling over it three-fourths
cup of powdered sugar as it is grated to keep it from turning dark. Add
the unbeaten whites of two eggs; beat constantly for half an hour;
arrange mound fashion on a glass dish with cold boiled custard around
it.

BOHEMIAN CREAM

Stir together and whip one pint of double cream and one pint of grape
juice or grape jelly melted, this must be whipped to a froth. Drain if
needed. Put in cups and set on ice for several hours. Serve with lady
lingers.

PRUNE WHIP

Soak one-half pound of prunes in cold water overnight. In the morning
let them simmer in this water until they are very soft. Remove stones
and rub through strainer. Add one-half cup of sugar and cook five
minutes or until the consistency of marmalade. When the fruit mixture is
cold, add the well-beaten whites of three eggs and one-half teaspoon of
lemon juice; add this gradually, then heap lightly in buttered dish and
bake twenty minutes in a slow oven. Serve cold with thin custard or
cream.

RICE CUSTARD

Beat four eggs light with one cup of sugar. Add one cup of cooked rice,
two cups of sweet milk, juice and rind of one lemon, one-half teaspoon
of cinnamon. Pour in pudding-pan and place in a pan filled with hot
water; bake until firm in moderate oven. Serve with lemon sauce.

PRUNE CUSTARD

Heat a little more than a pint of sweet milk to the