Show tasty desserts always in order J NELLIE dessert a good salad or an appetizing sandwich is always enjoyed spanish cream soak two tablespoonfuls of gelatin in four tablespoonfuls fula of cold water until soft neat one quart of milk in a double boiler and cook with one half cupful of sugar one fourth teaspoonful of salt pour while hot slowly over five beaten egg yolks put back into the boiler and cook until the mixture coats the spoon remove from the beat and add the softened gelatin stir until thoroughly mixed strain and cool then fold in the stiffly beaten whites of the eggs one fourth tea spoonful of almond and one half teaspoonful of vanilla pour into molds and chall serve with cream or crushed fruit as sauce coffee gelatin dissolve two tablespoonfuls of gelatin in a tablespoonful of cold water add it when softened to one quart of hot coffee and one half cupful of sugar with a pinch of salt mix and pour into molds or sherbet glasses and serve with plain or whipped cream it may be combined with plain cream before molding if preferred mixing just before the gelatin sets maple mousse take three eggs yolks beaten slightly and put into a double boiler with one pint of maple cook until creamy remove and cool fold in the stiffly beaten whites of the eggs add one half cupful of pecan nut meats and fold in one half cupful of whipped cream pour into the tray of the mechanical ch refrigerator or pack in ice and salt and let stand in a mold for three to four hours serve in small portions as it Is very rich prune and apricot pie use the following for a pie filling one can of apricots one fourth pound of stewed prunes one fourth cupful of chopped nuts three tablespoonfuls of flour and four tablespoonfuls of sugar line a pie plate and add the filling with a little lemon juice use two crusts 0 western union |