PRUNE CHARLOTTE

Let one and a half dozen large California prunes stand in cold water for five minutes. Then stew for one hour. Let them cool, then stone and chop fine. Whip a pint of cream stiff. Then whip the prunes into this. Line a dish with sponge cake and fill the center with the prune cream. Set in ice box till ready to serve.

Miss Abbie McCrary, Sacramento. PRUNE WHIP.

One-half pound prunes cooked very tender and sweetened ; put through colander. Take whites of six eggs, beat very stiff; then beat in prunes gradually. Whip all together about five minutes ; put in a mold and set in a cold place. This will keep several days, and is much nicer than the baked pudding. Serve with whipped cream unsweetened.

Miss H. Knickerbocker. RASPBERRY SPONGE.

Two boxes raspberries, two cups of sugar, juice of one lemon, one tablespoonful Knox's gelatine, whites of three eggs. Wash and mash the berries, and put through a sieve; add the sugar and lemon juice. Soak the gelatine in a cup of water, and when dissolved pour into the mashed berries, and let it stand until it is as thick as jelly; then add the beaten whites and beat all together. Pour in a mold and place on ice.

Mrs. Marion W. Stewart. ROSE CUSTARD.

Milk two cups, eggs three cups, sugar half cud, raspbery juice half pint. Heat the milk to boiling. Beat the eggs; pour the hot milk gradually upon them, stirring all the time. Add sugar and salt. When cool, stir in juice. Pour in but- tered mold, set it in a pan of boiling water and cook until well set. When cold, serve with cream.

Mrs. Fred Walton. RUSSIAN CREAM.

One quart sweet milk, half box gelatine, three eggs, one cup sugar, vanilla to taste. Dissolve gelatine in a very little tepid water. Beat yolks of eggs and sugar together. Bring milk

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to a boiling point, then add gelatine, eggs and sugar, and let it come to a boil once more. Then remove from the fire and add the beaten whites of the eggs.

Mrs. Gluyas. SPANISH CREAM.

One pint of milk, half box of gelatine (Cox). Put to soak a few moments, then put on the stove and let come to a boil. Stir in four tablespoons of sugar that have been mixed with the yolks of three eggs. Remove from the fire and stir in the whites of the three eggs well beaten. Pour into a mold and set until the next day. Serve with whipped cream and sugar;

Mrs. John H. Norton. STRAWBERRY CREAM.

Cover half a box of gelatine with half a cup of cold water. Soak half an hour. Mash a quart of strawberries and press through a sieve ; add a cup of sugar and stir until dissolved. Stand the gelatine over boiling water. When melted, stir into the strawberry juice, mix well and put on the ice until it thick- ens. Then add a pint of whipped cream, beat well, pour into a mold and set on the ice.

Kate S. Vosburg. SWISS CREAM.

One quart of sweet cream, the whites of seven eggs beaten to a stiff froth. Set the cream on stove. When it begins to boil, add the beaten eggs. Cook five minutes, stirring con- stantly. Flavor with vanilla. Pour into dish lined with lady fingers. Serve cold.

Cora T. Caswell. TAriOCA CREAM CUSTARD.

Soak three heaping tablespoon fuls of tapioca in a teacupful of water over night. Place over the fire a quart of milk ; let it come to a boil ; then stir in the tapioca. A good pinch of salt ; stir until it thickens ; then add a cupful of sugar, and the beaten yolks of three eggs. Stir it quickly and pour it into a dish, and stir gently into the mixture the whites beaten stiff ; then flavor and set it in an ice chest.

Mrs. E. B. Millar.

160 LANDMARKS CLUB COOK BOOK.

TRIFLE. One layer of macaroons, one of lady fingers. Sprinkle crys- tallized cherries and pineapple over this. Moisten with sherry wine; then pour whipped cream over the whole. Serve in individual dishes or in a large glass bowl by putting in alter- nate layers,

Mrs. L. A. Grant. TRIFLE.

Line a glass dish with slices of sponge cake, dipped in sherry. Cover with raspberry jam. Pour in cold boiled cus- tard, and cover with a meringue, flavored with lemon juice.

j. f. w. VELVET cream.

One coffeecupful of wine, two-thirds of a cup of gelatine dissolved in one pint of water, one coffeecupful of sugar. Set the mixture over the fire and let come to a boil, then strain through a flannel bag. When nearly cold, add one pint of good, rich cream. Beat all well together and put into a mold.

Mrs. Stephen M. White. CHOCOLATE MACARONI.

Three tablespoonfuls ground chocolate, three ounces mac- aroni, one glass of milk, three tablespoonfuls sugar, four eggs, a pinch of salt, one teaspoonful vanilla, juice of half a lemon. Dissolve the chocolate in a little hot water. Boil the maca- roni in the milk until very soft. Beat the eggs light, and add to the sugar, salt and flavoring. Mix well, add chocolate and macaroni. Bake in a buttered mold. Serve very cold with whipped cream.

Miss Anna Gerichten, Sau Francisco. CHOCOLATE POTATOS.

Mix half a pound of icing sugar, quarter pound of ground al- monds and a few drops of flavoring, and the whites of two eggs, into a stiff paste. Then make into small balls. Have your hands well dusted with the icing sugar, or the mixture will stick. Roll them in fine grated chocolate and make "eyes'' in them with a fork or a pair of scissors. Have ready a fryingpan with plenty of boiling butter (clarified), and put in the "pota- tos." Be careful that they are not too close to one another. Drain and serve with finely chopped pistachios sprinkled over them.

Mrs. William S. Cross.