Apple snow
Stew peeled and sliced apples until they are so soft that they can be rubbed through a colander. There should be a pint of this apple sauce. Set aside until cold. Beat the whites of three eggs to a stiff froth, and into this beat the apples by the spoonful, alternately with a cupful of powdered sugar. When very stiff, add a teaspoonful of lemon juice, turn into chilled glasses, heap whipped cream upon the top, and serve.
Marrons with whipped cream
Chop half a bottle of marrons and put a teaspoonful in the bottom of each glass custard cup. Pour a little of the liquor in which they were put upon these, and fill the glasses with whipped cream. Set in cracked ice until served.
Whipped cream with macaroons
Crush stale almond macaroons fine, and beat into whipped cream just before serving. Heap in a chilled bowl, sift macaroon-crumbs thickly on top, and serve.
Orange and cocoanut delight
Use very sweet oranges for this dish, and do not try dried cocoanut. Buy the fresh fruit, and grate it.
In the bottom of a glass bowl put a layer of sliced and seeded oranges, sprinkle with granulated sugar, and then with a layer of the grated cocoanut. On this put a generous spoonful of sweetened and whipped cream. Now another layer of the sugared oranges, more cocoanut and whipped cream, and so on until the dish is full. The top layer must be of whipped cream, heaped high in the center.