BANANA SHORT CAKE.—One cup sugar, one fourth cup butter, three eggs, one half cup milk, one and one third cups flour, one and one half teaspoons baking powder, flavoring. About one hour before serving slice six bananas, add one and one half cups sugar, juice of two lemons, four tablespoons water. Stir three times. When ready to serve put between layers, add chopped walnuts and heap whipped cream over all.—Mrs. D. E. Plier.
CREAM PUFFS.—One half cup melted butter, one cup hot water, cup flour, stir the flour into the water and butter while boiling. It will not lump. Let stand until cold, then stir in separately with a fork three eggs not beaten. Bake in greased gem pans or drop in greased pans and bake thirty minutes. When cold open at side and fill with stiffly beaten cream sweetened and flavored.—Contributed.
STRAWBERRY BAVARIAN CREAM.—Scald one cupful of milk or thin cream, pour it slowly over one egg yolk slightly beaten with one quarter cupful of sugar, return to double boiler, add one half tablespoonful of granulated gelatine dissolved in one quarter cupful of cold water; stir until mixture coats the spoon, strain at once into a bowl. When cool and beginning to show signs of stiffening beat in one half cupful of strawberries which have been mashed and sweetened with a tablespoonful of sugar, then fold in the stiffly beaten white of an egg and finally one half cupful of cream, whipped very stiff. Fill wet molds and leave on ice three hours. Serve with or without whipped cream.
STRAWBERRY CHARLOTTE.—Whip one cupful of cream very stiff. Beat the white of one large egg or two small ones very stiff. Beat into the white one half cupful of fine sugar. Combine this with the whipped cream, then lightly stir in one cupful of strawberries cut in quarters. Spoon into a mold lined with lady fingers or slices of sponge cake and place on ice for one hour.
ANOTHER STRAWBERRY CHARLOTTE.—Mash one cupful of strawberries and sweeten according to the acidity of the berry. Let stand to draw the juice, an hour, then strain. Dissolve one level tablespoonful of granulated gelatine in two tablespoonfuls of cold water. Set the bowl containing it in a pan of hot water and stir until smooth, add it to the strained strawberry. Now whip one cupful of cream, sweetened with two level tablespoonfuls of sugar, lightly fold the strawberry gelatine in, a few drops at a time. Turn into a wet mold and put on ice for two hours. If carefully mixed there will be no settling at the bottom. The mold for this need not be lined with cake, but a delicate wafer of some sort, preferably vanilla, should be served with it if it is molded plain.
LEMON JELLY.—Soak one box Knox sparkling gelatine in one pint cold water, two minutes; add two pints boiling water, one and one half cups sugar, and stir until dissolved; add juice of three lemons, strain through jelly bag into molds.
CHOCOLATE BLANC MANGE.—One half box Knox sparkling gelatine, one quart sweet milk, one half cup cold water, one cup sugar, two ounces grated chocolate. Soak the gelatine in the cold water; boil the sweet milk with sugar and grated chocolate and a little salt, five minutes; then add dissolved gelatine, stirring constantly; flavor with vanilla, and pour into mold; serve with whipped cream.
PINEAPPLE JELLY.—Read this recipe carefully and follow instructions. Soak one box Knox gelatine in one pint cold water, set on stove in double boiler to dissolve; when gelatine is cold and beginning to set, beat into it pineapple juice and pineapple, and place on ice to harden. Be sure you follow the above, for if you mix pineapple and its syrup with gelatine when you first make it, the acid in it will digest the gelatine so it will not harden.
WINE JELLY.—Soak one box Knox sparkling gelatine in one half pint cold water two minutes, add one quart boiling water, one and one half cups sugar, and stir until dissolved; add one half pint wine and juice of two lemons; strain and pour into mold.
NUT CREAMS.—Soak two large tablespoons of gelatine in one half cup milk. Set in hot water until melted, but do not heat. Whip one pint cream, reserving a cupful after it is whipped. Turn the gelatine into the cream adding one half teaspoonful of sugar, the beaten white of an egg, a teaspoon of vanilla and a large cup of chopped hickory and walnuts. Whip until stiff. Mold in small cups that have been wet with cold water. When ready to serve turn on a flat dish, put on remainder of whipped cream and sprinkle with chopped nuts.—Mrs. Alleman.