Mrs. J. Ottenberg
RASPBERRY SAGO
Wash one-half pint of sago, cover with one and one-half pint cold water; soak one hour. Cook in double boiler until sago is clear and transparent. Have carefully picked red raspberries half filling a glass dish. When the sago is cool pour over the raspberries. Set away to cool. Serve with sugar and cream. Other fruits, such as strawberries, peaches, etc., may be used in place of raspberries.
Mrs. F. L. Levy
ITALIAN CREAM
Soak one-half box of gelatine in cold milk for one-half hour. Let one quart milk come to a boil in double boiler. Beat yolks of eight eggs and one and one-half cup of sugar together. When milk boils pour same on eggs, sugar, and gelatine; return to boiler and let boil until it begins to thicken; then pour this on the beaten whites.
Miss Ray Mayer
A DELICIOUS COMPOTE
Make a rich syrup of sugar and water and add one spoonful of port wine, and a few thin slices of lemon with the rind on; drop in pears that have been peeled and quartered. When soft remove fruit, then add in same syrup plums, when soft remove them, then add peaches, and when soft turn all over fruit that had previously been cooked. Cool and serve together.
Mrs. A. Kiersky