Foamy Pudding Sauce

One cupful of sugar; two eggs. Beat sugar and yolks together in a bowl, set in boiling water. Then add whites, beaten stiff. Put a small piece of butter and one tea-spoonful of vanilla in a bowl and pour the hot sauce over just before serving.

Nut Cream Sauce

Cream together one-fourth of a cupful of butter and half a cupful of powdered sugar, beating in slowly one tablespoonful of thick maple syrup, three tablespoonfuls of whipped cream, and a small cupful of chopped nut meats. Keep in a cool place until ready to serve.

Creamy Sauce

To the beaten whites of two eggs add one cupful of powdered sugar gradually and one cupful of whipped cream. Add one teaspoonful of vinegar and half a tea-spoonful of vanilla. Use as soon as prepared.

Maple Hard Sauce

Add one tablespoonful of butter, creamed, to three tablespoonfuls of powdered maple sugar; beat together until creamy, then add one teaspoonful of thick, sweet cream, and beat hard for five minutes. Chill before serving. Maple syrup may be used by boiling it with half its quantity of water until it will make a soft ball when a little is dropped into cold water. Stir until grainy and let it harden; then grate or grind to a powder.

Ambrosia

Grate one fresh cocoanut, slice four oranges, four bananas, and one medium-sized pineapple. Fill a dish with alternate layers of all of the fruit and cocoanut, sugaring each layer to taste. Arrange it so that the cocoanut will come on the last layer. Assemble this dish at least three hours before it is to be served, and set on the ice.

Sillabub

Sweeten and season to taste two cupfuls of milk, and one cupful of thick cream, with vanilla, nutmeg, and cinnamon. Churn this in a sillabub churn or with a cream whip. Skim off the froth as it rises until it is all whipped and heap this on the dishes and serve immediately. This can be served on fresh or warmed-over cakes, or on lady-fingers.

Ivory Cream

Scald one pint of thin cream; add three-fourths cupful of sugar and one tablespoonful of gelatine, which has been soaked in one-fourth cupful of cold water. Cool, add one teaspoonful of vanilla, and as it begins to stiffen fold in one cupful of cream, beaten until stiff. Mold, and serve garnished with whipped cream and maraschino cherries, or use blackberries for both sauce and garnish.

Baked Apples With Marshmallow

Wash and core tart apples and place in an earthenware baking dish with just enough water to cover the bottom. In the center of each apple place a tiny bit of butter and an eighth of a teaspoonful of salt. Cover and bake slowly till thoroughly cooked, adding a little water if necessary. Before the apples are quite done, press into the center of each a marshmallow; replace in the oven; in three minutes remove the cover and let the apples and marshmallows brown carefully. Serve cold with cream. Pears may be cooked in the same way, cutting a slice from the stem end, coring and placing the pear stem end up in the dish.