One cup stale bread crumbs; one-half grated chocolate; two tablespoonfuls sugar; one-fourth teaspoonful salt. Put in oven in buttered tin until chocolate melts. Serve with whipped cream.
CHOCOLATE LADY FINGER DESSERT Mrs. S. Friedlander
Eighteen large lady fingers divided in half and put in a pan flat side up and pan lined with waxed paper. Melt two cakes Baker's chocolate (sweet) in double boiler with three tablespoonfuls water and two tablespoonfuls sugar. Let cool, then add yolks of four eggs, beating one at a time. Beat four whites stiff and add to above mixture. Take layers of lady fingers, then one of the chocolate mixture, another of lady fingers and so on, making three layers of lady fingers and two of the chocolate mixture. When ready to serve, whip two bottles of cream and put on top. Candied cherries and chopped nuts may be added also.
RIZ AU LAIT Mrs. R. Woods
Boil one-half a cupful of rice in a pint of water until very tender and creamy. Add one cup of milk, a small piece of lemon rind, a handful currants and sugar to taste. Let cook slowly for fifteen minutes and remove from fire. Beat yolk of an egg in a spoonful of milk and stir in the rice; do not set back on fire. Serve cold.
PRUNE SOUFFLE Mrs. William Molt
To one cup stewed prunes, seeded, add three tablespoonfuls sugar; one-half teaspoonful vanilla and beaten whites of three eggs folded in lightly. Steam for two hours in double boiler. (When adding water to boiler be sure it is boiling hot.) Serve hot with whipped cream.
MAPLE CREAM CUSTARD Mrs. Jarvis Weed
Three bottles cream; three eggs beaten very light; one cup pure maple syrup; put all together in a double boiler and stir constantly until very smooth. Line a dish with lady fingers and pour the custard over them; put in ice box and serve when very cold.
PEACH SURPRISE Mrs. W. I. Clock