BANANA TRIFLE
Peel and mash through a sieve enough bananas to make a cupful of pulp. Add a cupful of cream and two tablespoonfuls of powdered sugar. Beat with an egg-beater until very light and serve cold in dessert glasses.
BLACKBERRY SPONGE
Soak half a package of gelatine in half a cupful of cold water, add two cupfuls of boiling water, half a cupful of sugar, and one cupful of blackberry juice. Stir until dissolved, then strain. When cool but not set, fold in the stiffly beaten whites of four eggs. Mould, chill, and serve with cream. The juice of other fruits may be used in the same way.
BOILED FROSTING
Boil two cupfuls of sugar for five minutes with one-fourth cupful of water, pour the boiling syrup in a thin stream upon the stiffly beaten whites of two eggs, and beat until thick. Flavor to taste.
CHOCOLATE TAPIOCA
Cook two tablespoonfuls of minute tapioca in milk to cover, using a double-boiler. Add the yolks of three eggs well-beaten, sugar to taste, and half a teaspoonful of vanilla. Cook until thick, and add half a cake of grated sweet chocolate. When quite smooth mould, chill, and serve with whipped cream.
CHOCOLATE CREAM FROSTING
Beat the white of an egg to a stiff froth, add two tablespoonfuls of cream, and enough confectioner’s sugar to make it thick enough to spread. Melt half a cake of sweet chocolate in a double boiler with a teaspoonful of water, and pour over the cream frosting on the cake.