Other fruits, such as peaches, soft apples, prunes, dates, etc., may be used instead of bananas for such a souffle. But fruits with a fibre, tough skin, or any harsh ingredient should Be put through a sieve before adding the sugar and beaten whites.

Barley Jelly. A Jewish Receipt

Put a cup of pearl barley in a quart of cold water and bring to boil. Pour off the water, add another quart, and simmer gently over a slow fire for three hours, stirring frequently. Strain, sweeten to taste with white sugar and the juice of a lemon; add quarter of an ounce of isinglass dissolved in a little water, and pour into a mold.

Bavarian Cream

Scald two cups of thin cream, and pour it slowly over one tablespoon of granulated gelatine, which has been dissolved in half a cup of cold water. Add the slightly beaten yolks of two eggs. Put in a doubleboiler and cook till the mixture coats the spoon. Put through a strainer. When cold add one cup of whipped cream, the whites of the two eggs beaten very stiff, and one teaspoon of vanilla. Pour into a mold and leave on ice for three hours. Serve with a boiled custard or with whipped cream. This cream may be flavored with coffee, chocolate, or fruit juice. You may add to it chopped nuts, mashed bananas, macaroons, strawberries, or candied cherries.

Boiled Blackberry Pudding Cornstarch BlancMange With Fruit

Boiled Blackberry Pudding

Mix through one quart of flour one teaspoon of cream of tartar and one teaspoon of salt, three beaten eggs, one pint of milk, and one teacup of sugar. Add half a teaspoon of soda dissolved in cold water and two quarts of blackberries. Mix all together. Add more flour to make the batter stiff enough for a spoon to stand up in it, as the berries will thin the batter. Grease a pudding cloth (a square piece of unbleached muslin is best) lightly with lard. Sprinkle flour over it. Lay the cloth over a colander and pour in the pudding. Tie it, leaving a little room for the pudding to swell. Put in a pot of boiling water. Fasten the ends of the pudding cloth with the cover of the pot. Set a weight or a flatiron on it. Keep the pudding covered with water and boil hard without stopping for two hours. When done, turn it out on a large plate, and serve with hard sauce.

Charlotte Russ

Upon the bottom of a mold lay a sheet of white paper and about the sides range ladyfingers close together. To make the filling, dissolve two teaspoons of gelatine in quarter of a cup of cold water. Add a pint of hot milk and threequarters of a cup of sugar. As it cools stir in a teaspoon of vanilla, a pint of cream whipped to a froth, and lastly the beaten whites of two eggs. Pour into the mold and set in the icebox for an hour or two while it stiffens. Serve by tipping the mold upside down, slipping out the contents, and decorating the top of the Charlotte with powdered ladyfingers, a puff of cream, candy, or candied fruit.

Charlotte Mold.

Coffee Charlotte Russ

Line a mold with ladyfingers. Whip two cups of cream and set in the icebox to chill. In a quarter of a cup of cold black coffee soften a tablespoon of gelatine. In a doubleboiler heat threefourths of a cup of milk and threefourths of a cup of sugar. Stir in two beaten eggs and the gelatine dissolved in the black coffee. Beat, strain, and cool. When it begins to stiffen fold in the cold whipped cream, and pour into the mold lined with ladyfingers. Set away to stiffen. In serving, invert the mold and have your Charlotte standing on a low dish.

Rose Charlotte

Soften an ounce of gelatine in cold water. Boil slowly until dissolved in one pint of sweetened cream. Beat four eggs light. Add to the jelly mixture, stir well, take from fire, flavor with rose extract and pour over slices of spongecake. When cold cover with pink frosting.

Cherry Tapioca

Soak a cup of tapioca overnight. Next morning simmer in a saucepan with one pint of boiling water and a pinch of salt till the tapioca is clear. Add a pound and a half of cooked cherries without their pits, a cup of sugar and half a teaspoon of salt. Bring to boil, and then set away to cool. Serve cold with sugar.

Chestnut Croquettes

Boil one quart of chestnuts. Shell, remove brown skin and pound fine. To each two cups of chestnut meats allow two beaten yolks, one and onehalf tablespoons of butter, half a teaspoon of grated nutmeg, and half a teaspoon of salt. Form into croquettes; egg and crumb, and fry in deep fat. Garnish with chestnuts glazed with caramel. [See illustration, Plate XXIII.]

Chocolate BlancaMange

Melt three tablespoons of chocolate in a doubleboiler. Add a pint of fresh milk and half a cup of sugar. Stir smooth three tablespoons of cornstarch in half a cup of cold milk, and slowly pour into the hot milk in the doubleboiler. When the cornstarch thickens the milk and is smooth, flavor with a teaspoon of vanilla and pour into small individual molds, first wetting them with cold water, or into one large mold and cool. Serve with cream and sugar.

Chocolate Custard

Melt in a doubleboiler with half a cup of milk two tablespoons of grated chocolate. When the chocolate is smoothed in the milk, add a cup and a half of milk and let all heat Beat two eggs with half a cup of sugar. Pour the hot milk and chocolate over the eggs and sugar, put back in the doubleboiler and cook till the custard thickens. Add a teaspoon of vanilla, pour in the dish in which you wish to serve it and set away to cool.