three tablespoonfuls water and two
tablespoonfuls sugar. Let cool, then add yolks of four eggs, beating one
at a time. Beat four whites stiff and add to above mixture. Take layers
of lady fingers, then one of the chocolate mixture, another of lady
fingers and so on, making three layers of lady fingers and two of the
chocolate mixture. When ready to serve, whip two bottles of cream and
put on top. Candied cherries and chopped nuts may be added also.

RIZ AU LAIT

Mrs. R. Woods

Boil one-half a cupful of rice in a pint of water until very tender and
creamy. Add one cup of milk, a small piece of lemon rind, a handful
currants and sugar to taste. Let cook slowly for fifteen minutes and
remove from fire. Beat yolk of an egg in a spoonful of milk and stir in
the rice; do not set back on fire. Serve cold.

PRUNE SOUFFLE

Mrs. William Molt

To one cup stewed prunes, seeded, add three tablespoonfuls sugar;
one-half teaspoonful vanilla and beaten whites of three eggs folded in
lightly. Steam for two hours in double boiler. (When adding water to
boiler be sure it is boiling hot.) Serve hot with whipped cream.

MAPLE CREAM CUSTARD

Mrs. Jarvis Weed

Three bottles cream; three eggs beaten very light; one cup pure maple
syrup; put all together in a double boiler and stir constantly until
very smooth. Line a dish with lady fingers and pour the custard over
them; put in ice box and serve when very cold.

PEACH SURPRISE

Mrs. W. I. Clock

Canned peaches; maccaroons; whipping cream. Take the juice of peaches
and add macaroons broken up. Fill the centers of halves of peaches with
this mixture, and serve with whipped cream.

CARAMEL CUSTARD EN SURPRISE

Mrs. T. D. McMicken

Caramel custard baked in individual molds. Unmold on rounds of sponge
cake a little larger than the custard molds, cover with meringue creamed
with almond extract. Sprinkle with sugar and brown. Decorate with
blanched almonds on top.

BLUEBERRY SHORTCAKE

Mrs. C. A. Jennings

One-half cup butter; one cup sugar; one-half cup milk; two eggs; two and
one-half cups flour; two heaping teaspoonfuls baking powder; one pint
blueberries. Mix batter and add berries last. Bake in muffin rings or
shallow dripping pan. Serve hot.

PEACH SHORTCAKE

Mrs. W. N. Hurlbut

Two cups flour; four level teaspoonfuls baking powder; half teaspoonful
salt; two teaspoonfuls sugar; one-third cup butter; three-quarters cup
milk. Mix and sift flour, bakin