r one pint whipped cream soak a scant tablespoonful granulated
gelatine in enough water, cold, to barely cover, until soft; then add a
small half teacupful of boiling water and stir until the gelatine is
completely dissolved; after which add three-quarters of a cupful of
sugar and flavoring. Turn into a bowl and beat it with an egg beater
until it is white, like marshmallows, and begins to become firm. Just as
soon as it has reached that point, but before it commences to grow
stringy, beat it by spoonfuls into the cream. This will increase the
bulk of the latter, and it will keep firm any length of time.

SPANISH CREAM

Pint milk with one-half box Keystone gelatine in double boiler; yolks of
two eggs and five tablespoonfuls sugar beaten together very lightly;
pour milk, etc., into egg mixture; then return to double boiler and stir
constantly. Beat whites of two eggs, pour mixture very gradually with
same and stir until cold; then add two tablespoonfuls cream and pour
into mold. Stand two hours on ice before serving. Be careful and have
mold damp inside, but not wet, before using.

DREAM WHIP

Mrs. W. I. Clock

One pint whipping cream; one-half pound marshmallows; two tablespoonfuls
sugar; one teaspoonful vanilla; one-fourth pound pecan nuts (other nuts
can be substituted if desired). Cut the marshmallows up with scissors,
add to stiffly beaten cream; also add sugar and vanilla. Let stand all
one day. When ready to serve place a small amount in glasses, adding the
chopped nuts, chocolate sauce or any fruit desired. This cream and
marshmallow combination can be served as the foundation of any number of
desserts.

CHARLOTTE RUSSE

Katharine Orr

One-half pint whipping cream; one tablespoonful Keystone white gelatine;
one-fourth cup hot water; one-fourth cup powdered sugar; whites of two
eggs; flavor with vanilla. Add gelatine when cold to whipped cream and
sugar; then flavoring and well beaten whites of eggs. Pour over lady
fingers and decorate top with cookies standing up.

DRESDEN CHOCOLATE

One cup stale bread crumbs; one-half grated chocolate; two
tablespoonfuls sugar; one-fourth teaspoonful salt. Put in oven in
buttered tin until chocolate melts. Serve with whipped cream.

CHOCOLATE LADY FINGER DESSERT

Mrs. S. Friedlander

Eighteen large lady fingers divided in half and put in a pan flat side
up and pan lined with waxed paper. Melt two cakes Baker's chocolate
(sweet) in double boiler with