COTTAGE CHEESE TARTLETS—­One cup cheese, three level tablespoons sugar, few grains salt, two teaspoons melted butter, one tablespoon lemon juice, yolks two eggs, one-fourth cup milk, whites two eggs.  Press the cheese through a potato ricer or sieve, then add the sugar, salt, butter, lemon juice, and the egg yolks well beaten and mixed with the milk.  Mix well and fold the whites of the eggs beaten stiff.  Line individual tins with pastry and fill three-fourths full with the mixture.  Bake in a moderate oven for thirty minutes.

PRUNE TARTS—­Wash the prunes thoroughly and soak over night or for several hours.  Cook in the same water.  When very tender rub them through a sieve.  To one cup of the pulp add one tablespoon of lemon juice, the yolks of two eggs beaten with one-half cup of thin cream and a few grains of salt.  Mix well and sweeten to taste, then fold in the whites of two eggs beaten very stiff.  Line small tins with paste, fill with the mixture and bake in a moderate oven.  Serve cold.

RASPBERRY DUMPLINGS—­Wash one cup of rice and put into the double boiler.  Pour over it two cups of boiling water, add one-half teaspoon of salt and two tablespoons of sugar and cook thirty minutes or until soft.  Have some small pudding cloths about twelve inches square, wring them out of hot water and lay them over a small half pint bowl.  Spread the rice one-third of an inch thick over the cloth, and fill the center with fresh raspberries.  Draw the cloth around until the rice covers the berries and they are a good round shape.  Tie the ends of the cloth firmly, drop them into boiling water and cook twenty minutes.  Remove the cloth and serve with lemon sauce.

TART SHELLS—­Roll out thin a nice puff paste, cut with a small biscuit cutter.  With cutter take out the centers of two or three of these, lay the rings thus made on the third and bake immediately.  Shells may also be made by lining pattypans with the paste; if the paste is light the shells will be fine and may be used for tarts or oyster patties.  Filled with jelly and covered with meringue (a tablespoonful of sugar to the white of an egg), and browned in the oven.

BAVARIAN CREAM—­Soak one-quarter of a box of gelatin in cold water until it is soft, then dissolve it in a cup of hot milk with one-third of a cup of sugar.  Flavor with vanilla and set away to cool.  Whip one pint of cream and when the gelatin is cold and beginning to stiffen stir in the cream lightly.  Form in mold.

BOILED CUSTARD—­Heat two cups of milk in a double boiler and pour on to the yolks of three eggs beaten light, with three rounding tablespoons of sugar and a pinch of salt.  Return to the double boiler and cook until the spoon will coat with the custard.  Cool and add flavoring.

CALLA LILIES—­Beat three eggs and a rounding cup of sugar together, add two-thirds cup of flour and one-half teaspoon of lemon flavoring.  Drop in teaspoonfuls on a buttered sheet, allowing plenty of room to spread in baking.  Bake in a moderate oven, take up with a knife, and roll at once into lily shape.  Bake but four or five at a time because if the cakes cool even a little they will break.  Fill each with a little beaten and sweetened cream.