in with
sweetened strawberries and whipped cream.--Mrs. Southard, demonstration
fancy desserts.

SPONGE CIRCLES.--Cut round pieces of sponge cake. Lay a border of
sweetened strawberries around the edge of each piece of cake and fill
in the center with ice cream.--Mrs. Southard, demonstration fancy
desserts.

PEACH CUSTARD.--Bake a custard pie. Slice and sugar nice ripe peaches.
Spread the peaches on top of the custard and cap with whipped
cream.--Mrs. Southard, demonstration of fancy desserts.

PINEAPPLE DESSERT.--Thick slice of canned, or of fresh sugared
pineapple, heap each slice with sweetened whipped cream flavored with a
dash of vanilla and powder lightly with chopped nuts. Serve with
cake.--Mrs. Southard, demonstration fancy desserts.

STRAWBERRY SPONGE.--One quart strawberries, one half package Knox
gelatine, one and one half cups water, one cup sugar, juice of one
lemon, whites of four eggs. Soak gelatine until soft in one cup water.
Mash strawberries, add half of sugar. Boil balance of sugar with the
water twenty minutes. Rub strawberries through a sieve. Add gelatine to
the strawberry juice and the hot, thin syrup. Remove from fire, add
berry pulp and lemon juice and beat five minutes in dish set in ice
water. Add whites of eggs and beat until mixture thickens. Other
berries, crushed peaches, plums and other fruits may be used the same
way. Serve with cream or with custard sauce.--Mrs. Southard, domestic
science demonstration of fancy desserts.

WHISKEY SPONGE PUDDING.--One quart sweet cream, yolks of ten eggs, one
package gelatine, one small cup whiskey, one large cup sugar, one
teaspoon vanilla. Dissolve the gelatine and beat well with the eggs,
then add half of the cream, boiled, add sugar, vanilla and whiskey, and
the rest of the cream whipped stiff. Allow to stand until cold and
thick; at least six or eight hours.

SAUCE.--One glass of jelly, one half cup sugar, one cup water. When
boiling thicken very little with corn starch. Use cold.--Mrs. Aaron J.
Bessie.

COFFEE GELATINE.--One and one half cups milk, one cup cold coffee, two
thirds cup sugar, three eggs beaten separately, one pinch of salt, one
rounded tablespoonful of granulated gelatine, one half teaspoon of
vanilla. Put the milk, coffee and gelatine in a double boiler, add
sugar, salt and beaten yolks. Cook till it thickens or starts to
separate, stirring occasionally. Take from fire. Add vanilla, add
beaten whites of eggs, stir and tu