MOCK CHARLOTTE RUSSE.
One round tablespoonful cornstarch, moisten in cold water. Pour over one-half pint of boiling water, boil one minute, add one-half cup sugar and pour while hot over the well-beaten whites of three eggs. Add a teaspoonful vanilla and turn into a mold to harden. Make a sauce from the three yolks of the eggs beaten with four tablespoonfuls sugar and one pint of scalded milk cooked together for a moment, but not allowed to boil, or it will curdle.
ORANGE ICE.
Boil one quart of water, add one pint of sugar, boil twenty minutes, cool, add one pint orange juice, grated rind of two oranges and one-fourth cup lemon juice. Freeze and serve.
ORANGE PUDDING.
Four large oranges, sliced thin and sprinkled with sugar. Make a boiled custard of one pint milk, yolks of three eggs, pinch of salt, one tablespoonful cornstarch, three tablespoonfuls sugar. When cold, pour over oranges, cover with beaten whites and one-half cup sugar. To be eaten cold. Whipped cream can be used instead of frosting.
PINEAPPLE SHERBET.
Soak one tablespoonful gelatine in a cup of cold water; when soft, dissolve with a cup of boiling water, strain, add one pint sugar and one-half pint grated pineapple, juice of one lemon. Put in a freezer, pack with ice and salt and freeze.
PLUM PUDDING.
One and one-half cup molasses, one and one-half cup suet cut fine, one and one-half cup milk, one pound raisins, one pound currants, three teaspoonfuls soda melted in a little water, then poured in the molasses and stirred; cinnamon and cloves to taste, flour enough to make a stiff batter.