LEMON SAUCE.
Two heaping teaspoonfuls cornstarch, one cup sugar, add two cups boiling water, let simmer ten minutes, add grated rind and juice of one lemon, one tablespoonful butter.
MACARONI SOUFFLE.
Melt three tablespoonfuls butter, add four tablespoonfuls flour, and gradually one cup scalded milk with one-half cup macaroni rolled fine; when well thickened, pour into yolks of four eggs, beaten until thick, and lemon color, and mix with two tablespoonfuls sugar; cool, add one-fourth teaspoonful Crown almond extract and cut and fold in the whites of four eggs, beaten till stiff and dry. Turn into buttered pudding dish, sprinkle with macaroni crumbs and bake from thirty to thirty-five minutes in slow oven in a pan of water. Serve with Foamy Sauce.
Foamy Sauce.
Beat whites of two eggs till stiff, add gradually one cup powdered sugar and continue beating, and then add one-fourth cup hot milk or cream and one teaspoonful vanilla.
MAPLE MOUSSE.
Three-fourths cup maple syrup, yolks of four eggs, one pint whipped cream. Beat yolks until light, cook in double boiler with syrup fifteen minutes. Stir rapidly. Beat until cold, add whipped cream, put in a mold and pack in ice four or five hours.
MARSHMALLOW PUDDING.
Dissolve one and one-half tablespoonful gelatine in one-half cup boiling water. When thoroughly dissolved, add one-half cup cold water into which has been stirred a pinch of salt and sugar to taste; set aside to cool. When the gelatine begins to thicken, pour it slowly into the stiffly beaten whites of four eggs, beating it well as you pour. The mixture will now be white and spongy. Pour into mold or dish one-half of mixture, flavored to taste. Have ready cocoanut, chopped nuts or Maraschino cherries (all three may be used) in a center layer. Onto this pour the remainder of the mixture, which may be colored if desired. With this serve a sauce made from the yolks of three eggs, one pint milk, sugar and vanilla to taste; cook in double boiler till it thickens so that it will pour nicely. Quick and easy to prepare.