Canned peaches; maccaroons; whipping cream. Take the juice of peaches and add macaroons broken up. Fill the centers of halves of peaches with this mixture, and serve with whipped cream.
CARAMEL CUSTARD EN SURPRISE Mrs. T. D. McMicken
Caramel custard baked in individual molds. Unmold on rounds of sponge cake a little larger than the custard molds, cover with meringue creamed with almond extract. Sprinkle with sugar and brown. Decorate with blanched almonds on top.
BLUEBERRY SHORTCAKE Mrs. C. A. Jennings
One-half cup butter; one cup sugar; one-half cup milk; two eggs; two and one-half cups flour; two heaping teaspoonfuls baking powder; one pint blueberries. Mix batter and add berries last. Bake in muffin rings or shallow dripping pan. Serve hot.
PEACH SHORTCAKE Mrs. W. N. Hurlbut
Two cups flour; four level teaspoonfuls baking powder; half teaspoonful salt; two teaspoonfuls sugar; one-third cup butter; three-quarters cup milk. Mix and sift flour, baking powder, salt and sugar, work in butter with finger tips, and add milk gradually. Toss on floured board, divide in two parts, bake in hot oven on large cake tins. Spilt and spread with butter. Sweeten sliced peaches to taste. Crush slightly, and put between and on top of cakes. Cover with whipped cream.
THORN APPLES
Prepare a syrup by boiling eight minutes two cups sugar and three-fourths cup of water. Wipe, core and pare eight apples (Greenings). Drop apples into syrup as soon as pared. Cook slowly until soft but not broken, skim syrup when necessary. Drain from syrup, fill cavities with quince yelly and stick apples thickly with blanched, shredded and delicately toasted almonds. Chill and serve with cream as dessert or use as a garnish with cold meats.
FOOD FOR THE GODS Mrs. J. F. Nichols