being careful not to crack the
bowl. (Put a silver spoon into the bowl before pouring in the cream, as
this will prevent it cracking). When cold, stick pieces of the nuts over
the cream and serve.

TIPSY PUDDING

Cut stale sponge cake into thin slices, spread with jelly or preserves,
put two pieces together like sandwiches and lay each slice or sandwich
on the plate on which it is to be served. Wet each piece with wine, pour
or spread a tablespoon of rich custard over each piece of pudding, and
then frost each piece with a frosting and put in a moderate oven for a
few minutes. Eat cold.

APPLE AND LADY-FINGER PUDDING

Core and peel apples, take top off, chop the top with almonds, citron
and raisins; butter your pan, fill apples, sugar them and pour over a
little wine, bake until tender; when cool add four yolks of eggs beaten
with one cup of sugar, then last, add beaten whites and eight lady
fingers rolled, and juice of one whole lemon; pour over apples, bake.
Eat cold.

FIG DESSERT

Soak two cups white figs overnight. In the morning boil slowly until
tender, add two cups of sugar and boil until a thick syrup is formed.
Line a dish with sponge cake or lady fingers; pour the figs in the
centre and cover with whipped cream that has been sweetened and
flavored. Decorate with candied cherries or angelica.

STRAWBERRIES A LA "BRIDGE"

Into a champagne-glass put large strawberries, halved and sugared, and
an equal amount of marshmallows halved. Place on top a mass of whipped
cream, already sweetened and flavored then a single strawberry, sprinkle
with shelled pecans.

QUEEN OF TRIFLES

Make a rich custard of four eggs, one cup of granulated sugar and one
quart of milk to which has been added one teaspoon of cornstarch. Let
this cook in double boiler, stirring constantly, until the custard is
very thick. Cool.

Soak one-half pound of macaroons in sherry wine, blanch and chop
one-quarter pound of almonds, cut fine one-quarter pound of dried figs;
one-quarter pound of crystallized cherries and one-half pound of lady
fingers are required as well.

Line a deep glass bowl with the lady fingers cut in half, add macaroons,
fruit and almonds in layers until all are used. Then pour the boiled
custard over all. Set on ice and when cold, fill the bowl with whipped
cream that has been sweetened and flavored with vanilla. Decorate with a
few cherries.

ICE-BOX CAKE

One-half cup of butter creamed with one-