MACAROON CREAM
Thicken a pint of cream with one tablespoonful of cornstarch rubbed smooth with a little cold milk. Stir while cooking. Cool, flavor with vanilla, and pour over macaroons arranged in a serving-dish. Chill and garnish with bits of bright jelly or candied fruit.
MARSHMALLOW CREAM
Cut marshmallows into quarters and mix with whipped cream sweetened and flavored to taste. Serve in dessert glasses and sprinkle with chopped nuts or garnish with marshmallows or candied cherries.
ORANGE CREAM
Heat in a double boiler the juice of six oranges and the grated rind of two. Add to it one cupful of sugar and half a package of gelatine which has been soaked and dissolved. Take from the fire, add the well-beaten yolks of six eggs, and stir until cool. When cool but not set, fold in two cupfuls of cream whipped solid. Mould and chill.
PEACH CREAM
Mash through a sieve enough fresh peaches to make a cupful. Whip a cupful of cream solid, add two tablespoonfuls of powdered sugar and the peach pulp. Serve immediately in dessert glasses. Other fruits may be used in the same way.
PINEAPPLE CREAM
Drain the juice from a pint can of pineapple and add to it the juice of one orange. Season with grated lemon-peel and add half a package of soaked gelatine. Heat over boiling water until the gelatine is dissolved. Take from the fire and when cool, but not set, fold in gradually one cupful of cream whipped solid and the pineapple cut fine. Mould and chill.