APPLE AND LADY-FINGER PUDDING

Core and peel apples, take top off, chop the top with almonds, citron and raisins; butter your pan, fill apples, sugar them and pour over a little wine, bake until tender; when cool add four yolks of eggs beaten with one cup of sugar, then last, add beaten whites and eight lady fingers rolled, and juice of one whole lemon; pour over apples, bake.  Eat cold.

FIG DESSERT

Soak two cups white figs overnight.  In the morning boil slowly until tender, add two cups of sugar and boil until a thick syrup is formed.  Line a dish with sponge cake or lady fingers; pour the figs in the centre and cover with whipped cream that has been sweetened and flavored.  Decorate with candied cherries or angelica.

STRAWBERRIES A LA “BRIDGE”

Into a champagne-glass put large strawberries, halved and sugared, and an equal amount of marshmallows halved.  Place on top a mass of whipped cream, already sweetened and flavored then a single strawberry, sprinkle with shelled pecans.

QUEEN OF TRIFLES

Make a rich custard of four eggs, one cup of granulated sugar and one quart of milk to which has been added one teaspoon of cornstarch.  Let this cook in double boiler, stirring constantly, until the custard is very thick.  Cool.

Soak one-half pound of macaroons in sherry wine, blanch and chop one-quarter pound of almonds, cut fine one-quarter pound of dried figs; one-quarter pound of crystallized cherries and one-half pound of lady fingers are required as well.

Line a deep glass bowl with the lady fingers cut in half, add macaroons, fruit and almonds in layers until all are used.  Then pour the boiled custard over all.  Set on ice and when cold, fill the bowl with whipped cream that has been sweetened and flavored with vanilla.  Decorate with a few cherries.

ICE-BOX CAKE

One-half cup of butter creamed with one-half cup of confectioner’s sugar, three whole eggs added, one at a time, beat these all for twenty minutes, add one-half pound of chopped nuts, one tablespoon mocha essence or one square of bitter chocolate melted, or one teaspoon of vanilla.

Grease a spring form, put two dozen lady fingers around the edge, at the bottom put one dozen macaroons, then add the filling and let this all stand for twenty-four hours in ice-box.  When ready to serve, pour one-half pint of cream, whipped, over all and serve.

AUFLAUF

Boil one cup of milk and when boiling stir in quickly one-half cup of sifted flour and work smooth until all lumps are out and it is the consistency of soft mashed potatoes.  Stir all the while over fire.  When smooth remove from stove and while yet warm break in, one by one, yolks of three eggs, a pinch of salt, then the beaten whites of three eggs.  Bake in well-buttered hot square pans, in very hot oven, from fifteen to twenty minutes.  Serve as soon as done with jelly or preserves.  If batter is not thick enough a little more flour must be added to the milk.