GERMAN DESSERT—Beat two eggs and a pinch of salt, add two cupfuls of milk and pour into a deep plate. Soak slices of bread in this, one at a time until softened, but not enough to break. Melt a rounding tablespoon of butter in a pan and in this brown the bread on both sides. Serve with an orange pudding sauce or any kind of liquid sauce preferred.
LEMON SPONGE—Soak one-half box of gelatin in one-half cup of cold water. Add the juice of four lemons to one cup of sugar then the beaten yolks of four eggs, add two cups of cold water, and bring to a boiling-point. Stir in the soaked gelatin and strain into a large bowl set in a pan of ice. Beat now and then until it begins to harden, then add the unbeaten whites of four eggs and beat continuously until the sponge is light and firm. Fill into molds before the sponge is too hard to form into the shape of the mold.
MOSAIC JELLY—One and one-half cups of milk, two level tablespoons sugar, rind of one-half lemon, one-half bay-leaf, one level tablespoon granulated gelatin, one-fourth cup of water, yolks two eggs. Scald the milk with the sugar, lemon rind, and bay-leaf, then add the gelatin soaked in water for twenty minutes. Stir until dissolved and strain the hot mixture gradually into the egg yolks slightly beaten. Return to double boiler and stir until thickened. Remove from fire and color one-half of the mixture either pink or green, and turn each half into a shallow pan wet with cold water. When cold cut into squares or oblongs. Line a mold with lemon jelly and garnish with the colored pieces. Add the remaining jelly, chill thoroughly and serve on a platter garnished with whipped cream.
PINEAPPLE BAVARIAN CREAM—Grate enough pineapple to make two cups. Soak two level teaspoons of gelatin in one-half cup of cold water for twenty minutes. Heat the pineapple to the scalding point, add the soaked gelatin and stir until dissolved, then add one-third cup sugar, stir and fold in three cups of beaten cream. Turn into molds and chill.
SCALLOPED APPLE—Measure two even cups of fine breadcrumbs and pour over them one-quarter cup of melted butter. Mix two rounding tablespoons of sugar with the grated yellow rind and the juice of one lemon and four gratings of nutmeg. Butter a baking dish, scatter in some crumbs, put in one pint of pared, cored and sliced apples, scatter on one-half of the seasoning, another pint of apples, the remainder of the seasoning and cover with the last of the crumbs. Put a cover on the dish and bake twenty minutes, uncover and bake twenty minutes longer.
SPANISH CREAM—Put one and two-thirds teaspoons of gelatin into one-third cup of cold water. Heat two cups of milk in a double boiler, add the yolks of two eggs, beaten with one-half cup of sugar until light, and when the custard thickens take from stove and set in pan of cold water. Beat the whites of two eggs until stiff, and dissolve the soaked gelatin in three-quartets cup of boiling water. When the custard is cool, add a teaspoon of vanilla, the strained gelatin and the whites of the eggs beaten stiff. Stir all together lightly and turn into mold.
STEAMED PUDDING—Beat one-half cup of butter with one cup of sugar to a cream, add two beaten eggs and cup of flour sifted with one teaspoon each of cinnamon and soda, two cups of breadcrumbs, soaked in one cup of sour milk. Add one cup of chopped and seeded raisins and one-half cup of chopped dates. Steam two hours and serve with whipped cream.
STRAWBERRY SARABANDE—Whip a cupful thick cream until very stiff, then fold carefully into it a pint of fresh berries cut in small pieces with a silver knife. Have ready a tablespoonful gelatin soaked in a quarter cup cold water for half an hour, then dissolved by setting the cup containing it in hot water. Add by degrees to the berries and cream, whipping it in so that it will not string. Add three tablespoonfuls powdered sugar and when it stiffens turn into a cold mold and set on the ice. When ready to serve turn out onto a pretty dessert platter.
WALNUT SUNDAE—Put one cone of vanilla ice cream in a sherbet cup, or better yet in a champagne glass and sprinkle with minced walnuts.
YORKSHIRE PUDDING—Take an equal number of eggs and tablespoonful of sifted flour, and when the eggs are well beaten mix them in with the flour, add some salt and a little grated nutmeg, and then pour in as much new milk as will make a batter of the consistency of cream, stir the batter with a fork well for ten minutes and then put in at once into a baking tin, which must be very hot, containing a couple of tablespoons of hot drippings. Set the pudding in oven to bake or before the fire under the roasting meat. When ready to serve cut the pudding into squares and send to the table on a separate dish.