Trifle

Place 12 lady-fingers or slices of any kind of stale cake or cookies in the bottom of a large glass dish, sprinkle over diced pineapple, canned or fresh, or any preferred fruit. Make a boiled custard with 1 pt. of milk, 3 eggs and 2 tablespoons of sugar; when partially cooled, but not set, pour over fruit and cake. Serve cold. The lady-fingers or cake may be spread with jelly, jam or preserves, or it may be soaked in wine or brandy. - Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., Maywood, 111.

Tutti Frutti

Chop 1/2 lb. of candied cherries, 1/2 lb. of candied apricots, 1/2 lb. of candied pineapples, very fine, and when 1 qt. of orange water-ice is frozen hard enough to remove the dasher, stir in the fruit and beat thoroughly. Cover, and stand away to ripen for 2 hrs. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Vanilla Parfait

Boil a good cup of sugar with a cup of water until it forms a rather thick syrup. When cool, add it to the well-beaten yolks of 2 eggs. Place this over boiling water, and stir constantly, until the spoon is well coated. Take off the stove, beat with egg-beater until cool and light, add vanilla flavor. When quite cold, stir in ice and salt, and let stand 4 hrs. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Velvet Cream

Beat 2 tablespoons of strawberry jelly,

2 of currant jelly, 2 of powdered sugar, and the whites of 2 eggs. beaten stiff, all together to a cream. Fill a wineglass half full of this mixture, and fill the glass with whipped cream. - Mrs. D. E. Gentry, Glencoe, 111.

A Nice Dessert

Cut up bananas and oranges into a glass dish, sprinkle with sugar, and pour over them a thick boiled custard made of a pt. of milk, the yolks of 3 eggs, 1/2 cup of sugar, and 1 tablespoon of flour. Let the custard get cool. Then beat up the whites, stiff, and cook over hot water for 1/2 minute, and put on top of the custard. - Mrs. G. W. Perkins, Spaulding, 111.