Show FOR THE SWEET COURSE there are so BO many dainty little sweets which make a good finish for a heavy meal when SSP a hearty sy dessert Is out place that ln in the follow ing S roay may be found some suggestions suggestion st cream puffs filled with any desired filling like jam jeo jelly or preserves powdered with sugar and ana heaped la in a standard dish make a pretty as well as tooth toothsome somi dessert apple trifle make a 0 good well seasoned sauce sufficient lelent to make inake a pint put through a slave and reheat have ready halt half a package of gelatin softened in a cupful of cold water and stir this into the scalding hot bauce when it la Is dissolved and the radco is quite cold fold in a pint of whipped cream and flavor with nutmeg turn into a mold that has been wet with ice water and lot stand for several hours in n a cold place laca serve with plain ream or a custard sauce orange cream beat until stiff a pint of cream soak a half package of 0 gelatin in a cupful of cold water until dissolved beat the yolks of three eggs add the strained juice of two large oranges and the rind of one stir into a cup of boiling water adding the eggs and when hot and thick stir in the softened gelatin and a cupful of powdered sugar pour into the halves of oranges to mold or serve in sherbet cups with cream kumquats make a good garnish for this dainty dish chocolate Juri junket ket bring to a luke warm heat a pint of milk lot let cool and stir in a half cupful ot of sugar and a third of a cupful of boiling water a quarter of a cupful of grated chocolate and when dissolved add a crushed junket juchet tablet and a pinch of salt flavor as aa desired with vanilla and let stand in a warm place to set be careful not to scald the milk or tho the junket will lose its virtue serve with nuts sprinkled over the top or with whipped cream rice to la so well cooked in a cooker that it Is a favorite dish with many it may be served with cream and sugar as a dessert or with butter as a vegetable |