Show GOOD FOR DESSERT SOME TRIFLES WITH WHICH TO FINISH DINNER Sweet That Wilt Do Appreciated by Doth Old and YoungStrawberry Souffle Recommended as a Delicious Confection Strawberry Souffle IUch and heavy sweets always out of placo for children chil-dren are especially harmful In summer sum-mer But there Is no reason why simple sweats may not be Indulged In Strawberry souffle If made of rosh ripe fruit and served In sherbet glasses Is a treat for the warm summer sum-mer afternoon tea party which any child should welcome Let two cups of strawberry juice and a cup and a half of sugar stand together until they form a syrup Cover half n box of gelatin with half a cup of cold water and when the gelatin has softened add a cup of bolting water Heat the yolks of six eggs until they are creamy add them to tho syrup and then add the gelatin water strained Freeze turning turn-ing tho crank constantly until tho mtxturo Is stiff Add a quart of cream whipped to a froth Pock tho freezer with Ico and salt and set aside for two hours Raisin Cake This cako might be called childrens fruit cake for although I though It Is not rich enough to cause Indigestion It Is given tho appoaranco of festiveness by the addition of nuts molasses and raisins Besides that It keeps well and may be on hand for tho afternoon spread for a couple of weeks To mako it beat a quarter of a pound of butter and half a cup of brown sugar to n cream add two tablcspoonfuls of molasses and then two eggs ono at a time unbeaten Mix a cupful and a half of flour half a nutmeg grated an eighth of a pound of blanched almonds and tho name amount of shredded lemon or orange pool and add to tho cream Lastly add a teaspoonful of cream of tartar and half a teaspoonful of baking soda dissolved In not more than n quarter of a cupful of milk Pour It Into a paper lined tin woll buttered and bake for two or three hours In a blow steady ovon This cake Is especially espe-cially suitable for serving with 1cm onndo or grape juice Orange Granite Six oranges a pint of orange juice a pound of sugar and a quart of water these arc tho materials needed to make n delicious Ice Ices aro more cooling than creams In tho summer because tho water and sugar and fruit Juices digest di-gest far more easily and quickly than cream and milk To maIm tho granite gran-ite boll tho water and sugar together for five minutes Peel tho oranges separate tho sections remove needs white skin and every bit of fruit connecting con-necting tissue Throw the pieces of fruit Into the hot syrup stand aside for an hour to cool and then drain the syrup Into tho Ice cream freezer add tho orange Juice and freeze When frozen fro-zen stiff mix In the pieces of orange and serve In glasses Curly Peters Where these drop cakes got their name Is hard to tell but they are a prime favorite with most children and make n good accompaniment ac-companiment for similar creams and ices To mako them cream together Ht cups of sugar and ono cup of butter Add yolks of two eggs ono cup of sour milk in which one teaspoonful tea-spoonful of soda has been dissolved threo cups of flour nutmeg salt allspice all-spice ono cup of currants and lastly tho whites of two eggs beaten to a froth Drop tho batter In spoonfuls on a buttered tin plant a raisin firmly firm-ly In the center of each cake and bake In a moderately warm oven until the cakes are golden brown and crisp at the edges |