CREAM FILLING

1/2 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 2 eggs 1 cup scalded milk 1 teaspoon butter 1/2 teaspoon vanilla extract

Mix sugar, cornstarch, salt and beaten eggs; add gradually scalded milk; add butter; cook in double boiler until thick and smooth, stirring constantly; add flavoring; cool and put between layers of cake.

CHOCOLATE BLANC MANGE

4 tablespoons cornstarch 3/4 cup sugar 1/4 teaspoon salt 1 quart milk 3 ounces unsweetened chocolate or 9 tablespoons cocoa 1 teaspoon vanilla extract

Mix cornstarch, sugar and salt and cocoa if used together with a little of the cold milk.  Put remainder of milk on to scald with chocolate which has been cut into small pieces.  As soon as chocolate is dissolved, stir in the cornstarch mixture.  Cook until thick and smooth—­stirring constantly.  Set over hot water and cook about twenty minutes longer.  Add flavoring; pour into mold which has been wet in cold water.  Chill and serve cold with sweetened whipped cream.

FLOATING ISLAND

1 quart milk 4 eggs 4 tablespoons sugar 1/4 teaspoon salt 1/2 cup currant jelly 2 teaspoons vanilla or almond extract

Scald milk; beat egg yolks; stir in sugar and salt; add hot milk gradually, mixing well.  Cook slowly until mixture begins to thicken, stirring continually.  Cool, flavor and put into dish.  Put on top meringue of whites whipped until dry, and into which jelly has been beaten, a teaspoon at a time, or drop meringue by spoonfuls on top of custard and put small pieces of jelly in center of each.  Chill and serve.

HUCKLEBERRY FLOAT

1 cup berries 3 tablespoons sugar 1 cup flour 2 teaspoons Dr. Price’s Baking Powder 1/4 teaspoon salt 1 teaspoon shortening 1/2 cup milk

Pick over and wash berries; put into small saucepan with half cup of water, and bring quickly to boil; add sugar and boil 5 minutes.  Sift together flour, baking powder and salt; mix in shortening very lightly; add milk slowly.  Take a teaspoonful at a time in floured hands and roll into balls.  Place on floured pie tin; bake about 12 minutes in hot oven.  While warm break in half; butter each biscuit; put into dish and pour berries over.  Serve hot with hard sauce.

BLUEBERRY CAKE

3 tablespoons shortening 1 cup sugar 1 egg 3/4 cup milk 1-3/4 cups flour 2 teaspoons Dr. Price’s Baking Powder 1/2 cups floured blueberries

Cream shortening; add sugar, beaten egg and milk; sift flour and baking powder and add; stir in blueberries.  Bake in shallow greased pan in moderate oven 25 to 30 minutes.  Serve hot with or without butter.

PRUNE PUFF