RED RASPBERRY OR CURRANT FLOAT

Take a half-pint glass of red raspberry or currant juice and mix it with a quarter cup of sugar.  Beat the whites of four eggs to a stiff froth and add gradually a quarter cup of powdered sugar.  Press the raspberries through a strainer to avoid seeds and by degrees beat the juice with the sugar and eggs until so stiff that it stands in peaks.  Chill it thoroughly and serve in a glass dish half filled with cold whipped cream.  Heap on the mixture by the spoonful, like floating island.  If currant juice is used it will require a pint of sugar.

ROTHE GRITZE

Take one cup of currant juice, sufficiently sweetened, and a pinch of salt.  Let this boil and add to it enough cornstarch to render it moderately thick and then boil again for ten minutes.  It should be eaten cold with cream. (About one-quarter cup of cornstarch dissolved in cold water will be sufficient to thicken.)

APPLE SNOW

Peel and grate one large sour apple, sprinkling over it three-fourths cup of powdered sugar as it is grated to keep it from turning dark.  Add the unbeaten whites of two eggs; beat constantly for half an hour; arrange mound fashion on a glass dish with cold boiled custard around it.

BOHEMIAN CREAM

Stir together and whip one pint of double cream and one pint of grape juice or grape jelly melted, this must be whipped to a froth.  Drain if needed.  Put in cups and set on ice for several hours.  Serve with lady lingers.

PRUNE WHIP

Soak one-half pound of prunes in cold water overnight.  In the morning let them simmer in this water until they are very soft.  Remove stones and rub through strainer.  Add one-half cup of sugar and cook five minutes or until the consistency of marmalade.  When the fruit mixture is cold, add the well-beaten whites of three eggs and one-half teaspoon of lemon juice; add this gradually, then heap lightly in buttered dish and bake twenty minutes in a slow oven.  Serve cold with thin custard or cream.

RICE CUSTARD

Beat four eggs light with one cup of sugar.  Add one cup of cooked rice, two cups of sweet milk, juice and rind of one lemon, one-half teaspoon of cinnamon.  Pour in pudding-pan and place in a pan filled with hot water; bake until firm in moderate oven.  Serve with lemon sauce.

PRUNE CUSTARD

Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoon of butter and a little nutmeg.  Let this just come to a boil, then pour into a buttered pudding-dish, first adding one cup of stewed prune with the stones taken out.  Bake for fifteen to twenty minutes, according to the state of oven.  A little cream improves it when it is served in the saucers.