Grapefruit Cocktails

Shred the pulp of three large grapefruit, carefully rejecting all the white membrane, and place in a china bowl, adding four heaping tablespoonfuls of powdered sugar, four or five drops of cider vinegar, a little grated nutmeg, and the pulp of three tart oranges; allow the ingredients to stand in the ice chest over night (so that a rich syrup may form), and when ready to serve put into tall, slender glasses, placing on each portion one or two red cherries.

Orange And Grapefruit Cup

This should always be prepared at least six hours before serving. Shred, for each portion, half a grapefruit and half of a navel orange, arrange in layers in a stemmed crystal glass, sprinkling each layer with confectioner's sugar; do not fill the glass too full as a delicious syrup will form above the fruit, when placed in the ice chest to chill and ripen. Just before serving add a little cherry syrup, garnishing with the cherries, and serve very cold.

Marshmallow Loaf

Dissolve one tablespoonful of gelatine in half a cupful of hot water. Stir into this the beaten whites of four eggs. Add one cupful of sugar and half a cupful of cold water. Beat for one minute. Divide this mixture into three or four parts, flavoring each differently, and coloring each differently with vegetable coloring matter. Let this stand until it is stiffened, so that the mixture will not run. Dust a loaf cake tin with powdered sugar.

Put in one color, sprinkle with chopped walnuts, then in turn put in the other colors, with chopped nuts between each layer. Set it on ice to harden, and serve in slices with whipped cream.

Apple Custard

Take mellow apples of medium size. Pare, core, and bake until tender in a slow oven. Press through a sieve. To each cupful of apple pulp add half a cupful of cream, two level tablespoonfuls of sugar, lump of butter size of egg, and two stiffly beaten eggs. While the apple pulp is still hot, blend into it the butter. Heat the sugar until it is a syrup and add first the yolks of eggs, then the cream, and beat all vigorously. Pour into buttered cups and bake in moderately hot oven for fifteen minutes. Remove from the oven and quickly pour over it the stiffly beaten whites of the eggs, return to the oven to brown. Chill, then set in icebox. Serve with cream.

Royal Cream

Soak one-third of a box of gelatine in one quart of milk for an hour. Beat the yolks of three eggs and add a half-cupful of sugar. Put the milk over the fire in a double boiler. When hot, add the sugar and egg to it, and stir constantly until creamy. Remove from fire, cool, and add the stiffly beaten whites. Beat mixture well for five minutes. Add one teaspoonful of vanilla and turn into a mold. When cold, serve with whipped or sweetened cream.

Cocoanut Blancmange

Mix one-fourth cupful of cornstarch and one-fourth cupful of sugar with a little cold water. Add to two cupfuls of scalded milk and stir until it thickens. Cook in a double boiler for twenty minutes, stirring occasionally. Cool slightly, add one cupful of shredded cocoanut, the stiffly beaten whites of three eggs, and one-fourth of a cupful of candied or Maraschino cherries, cut in small pieces. Chill in molds, wet with cold water, and serve with cream or a soft custard made with the yolks of eggs.