NO. 1. APPLE CUP CUSTARD. Miss C. Hernstein. 2302 Budlong Avenue, Los Angeles

DESSERTS.

NO. 1. APPLE CUP CUSTARD. Miss C. Hernstein. 2302 Budlong avenue, Los Angeles--Pare and core four good-sized apples; steam them until tender; press through a colander; add, while hot, a tablespoonful of butter, yolks of four eggs, four tablespoons sugar, one cup milk. Turn this into baking cups, bake for 20 minutes. Beat the whites of the eggs until stiff; add sugar; beat again; heap over the top of the cups; dust thickly with powdered sugar and brown a moment in the oven. Serve hot.

NO. 2. BUSTER BROWN DAINTY. Mrs. Estella Raley, 162 Rubidoux avenue. Riverside, Cal.--Part I. One cup seeded raisins, one cup cocoanut, one cup shelled English walnuts; grind all through a food chopper and add one-half cup powdered sugar. Melt butter size of an egg and mix all together, thoroughly. Put in oven and heat until hot. (Don't brown.) Part II. Take the yolks of three eggs, beat well; then stir in three dessert spoons of sugar and one large coffee cup milk. Put in double boiler and cook to the consistency of float, stirring all the while; flavor to taste when cooked. Part III. Beat the whites of three eggs until stiff and dry; add three tablespoons powdered sugar and flavor to suit taste; beat again. To serve six persons, put in small uniform dishes a portion of Part I, cover with three tablespoons of Part II, and divide Part II equally and spread or drop over the pudding; brown slightly. Serve warm or cold. (This is original, and is a very dainty dessert.)

NO. 3. BROWN BETTY. Mrs. A.H. Jasper, 717 San Julian street, Los Angeles--A good way to use up stale bread. Soak enough bread to fill a small basin. Peel and take out cores of five or six good-sized apples; chop fine; put enough bread in basin to cover bottom; add bits of butter, then a layer of chopped apples; sprinkle over with cinnamon and sugar; then another layer of apples and cinnamon and sugar, and so on until basin is full, making last layer of apples. Bake for half or three-quarters of an hour in moderate oven. Serve either warm or cold, with hard sauce or rich cream.

NO. 4. CARAMEL CUSTARDS. Miss Beatrice G. Davis, Pomona, Cal.--Take two cups milk, one-fourth cup sugar, three eggs, one-eighth teaspoon salt, one teaspoon vanilla or sprinkle of nutmeg. Beat eggs and sugar together until very light. Add milk and vanilla. Caramel: One-half cup sugar, one-fourth cup boiling water. Place sugar in saucepan; stir over fire until melted. Add water slowly; boil until syrup is thick. Line buttered custard cups with syrup. Pour the above mixture in and bake in a pan of hot water.

NO. 5. CHARLOTTE RUSSE. (A perfect recipe.) M.V.G.--Half ounce of gelatine dissolved in a small teacup of hot milk; one-pint of thick cream whipped light; whites of two eggs, beaten to a stiff froth; one small teacup of powdered sugar. Mix the whipped cream, beaten eggs and sugar, beat in the gelatine (strained) and milk, which must be cool but not begun to harden. Flavor with vanilla or sherry wine, and pour into a mold to harden.

NO. 6. CURRANT ICE. Mrs. Helen M. Magee. No. 122 North Johnston street, Los-Angeles--To one pint of currant, or cranberry juice, add one quart of water, and two pounds of sugar; beat to a froth the whites of four eggs; stir into the juice before it is placed in the freezer; beat it in well with the ice-cream beater, and it will freeze in a bright pink froth. Grate a cocoanut, mix it with sugar, and serve in the same saucer with the currant ice. The contrast is attractive, and the taste unequaled by any similar confection.

NO. 7. CHOCOLATE CORNSTARCH. Ada C. Whitman, 3131 Baldwin street, Los Angeles--Take one quart of boiling milk, with two tablespoons of grated chocolate well stirred in. Add a half cup of sugar, yolks of two eggs, salt, two tablespoons of cornstarch, stirred smooth in a little milk, and flavor with vanilla. After cooking a few minutes in a double boiler, pour in a dish. Beat the whites of two eggs to a stiff froth, with two tablespoons powdered sugar. Spread on the pudding and set in oven to brown. If preferred, put spots of jelly on the frosting. May be eaten with sugar and cream.

NO. 8. EASTER DESSERT. M.E.K., Pasadena, Cal.--Take one package gelatine, soaked in one pint of cold water four hours; two heaping cups sugar, three large cups milk, boiling hot; two tablespoonfuls grated chocolate, yolks two eggs, a little prepared cochineal, bright red syrup or fruit coloring (I use the latter;) twelve or more empty eggshells, from which the contents have been drained through a small hole in the end, and rinsed out thoroughly with cold water; vanilla, rose-water and grated lemon peel. Put sugar and soaked gelatine in a double boiler, pour over the boiling milk. Set over the fire and stir until dissolved. Strain and divide into four parts. Leave one part white; stir into another the chocolate, which has been melted over boiling water; into another the beaten yolks; into the fourth the red coloring. Flavor the

chocolate with vanilla; the yellow with the lemon; the white with bitter almond, and the pink with rosewater or extract of rose. Heat the yellow over the fire long enough to cook the egg. Fill the eggshells with the various mixtures, and set upright in a pan of cornmeal or flour, to keep them steady, and leave till next day. Fill a glass dish more than three-quarters full of nice orange jelly, chopped into sparkling fragments. Break away the eggshells, bit by bit, from the blanc-mange. If the shells have been thoroughly rinsed and left wet, there will be no trouble. Pile the eggs upon the bed of jelly, lay shredded preserved orange peel or candied citron about them, and surprise the children and "your other half" with them as an Easter dessert. Cream poured over when serving is an improvement. Blanc-mange that is left after filling the shells may be put into a mold, a layer of each color. This dessert must be kept in a cool place until ready to serve. I begin to save eggshells some time before Easter. The orange jelly can be made on Friday, if it is desirable to do only part of the work on Saturday. It is pleasing to the taste, as well as to the eye, and I always feel amply repaid whenever I have prepared it for my family.

NO. 9. FROSTED APPLES. Mrs. J.M. Reed, 5822 Monte Vista street, Highland Park, Cal.--Peel some apples and stew in a thin syrup until they become tender, but be careful that they don't break. Dip in the white of an egg that has been whipped to a stiff froth, and sift powdered sugar over them quickly. Place in a cool oven to candy, and serve.

NO. 10. HEAVENLY HASH. Mrs. J.M. Reed, 5822 Monte Vista street, Highland Park, Cal.--Beat yolks of four eggs till very thick; beat into them gradually one cup of powdered sugar, and one-half teaspoon salt; beat until sugar is dissolved. Add juice of two lemons and beat again. Peel and slice thin six bananas and four oranges; put in a deep dish a layer of bananas, then of dressing, then of orange, then again a layer of each, with bananas on top, and pour remainder of dressing over it. Serve cold.

NO. 11. FRUIT COMPOTE. Mariane Kathrine Miller, 2323 Leoti street, Los Angeles.--Soak one-half package of gelatine in one-half cup of cold water; let stand one-half hour, then add two cups of boiling water, the grated rind and juice of one lemon, one cup of sugar, a few drops of almond flavoring, and let stand over night. Next day slice and sugar four oranges, four bananas, the juice of one-half grapefruit, one cup sliced pineapple, twelve large strawberries, one cup of shelled walnuts, one-half cup of Marachino cherries; put in alternate layers with the gelatine. In the center, place a cup of whipped cream, sweetened and flavored with vanilla.

NO. 12. HILLICOT "PRONTO" DESSERT. Miss Ruth C. Stock (aged 13,) Somis, Cal.--Stir up some prepared buckwheat flour; bake several pancakes size of gridle; when done spread any kind of cooked fruit between. Cut like layer cake and serve with cream.

NO. 13. LEMON SPONGE. Mrs. Henry Raley, 162 Rubidoux avenue, Riverside, Cal.--Dissolve one-half ounce gelatine in the juice of two lemons; add grated rind of one lemon. Put over hot water to melt. Separate six eggs. Add to the yolks one-half pound of sugar and one teaspoonful vanilla; stir to a sponge; stand on ice and add melted gelatine; stir five minutes. Lastly, mix in the six whites of eggs, beaten stiff. Serve with whipped cream.

NO. 14. PEACH DUMPLINGS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.--Prepare a biscuit crust with one pint of flour, two tablespoons of butter, a scant half teaspoon of baking powder and sufficient sweet milk to mix to a soft dough. Roll out one-half an inch thick, and out into four-inch squares. Pare the peaches and in the center of each square place three halves, or one whole one; gather and pinch together the edges of the dough. Place the dumplings close together in a well-greased pan; pour over them one-quarter of a cup of cold water; cover closely; put in a hot oven; at the end of one-half hour uncover; let brown for fifteen minutes. Serve with hard sauce, into which has been whipped a few spoonfuls of the pulped fruit.

NO. 15. PEACH FOAM. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.--Pare and cut into halves 6 large peaches; rub them through a sieve and sweeten with half cup of powdered sugar. Beat the whites of three eggs until stiff and add the sweetened pulp and beat until thick and smooth. Turn the mixture into a mold, chill on ice and serve with whipped or plain cream.

NO. 16. PEACH AND PLUM CREAM. Mrs. A.R. Sternitzauer, 462 N. Fremont avenue, Los Angeles.--Take half dozen peaches and half dozen plums; cook them as you would for canning. While cooking, cream 2 tablespoons butter; beat in by degrees half cup powdered sugar, two tablespoons each of thick cream and sherry. Beat long and hard. Just before serving stand bowl over hot water and beat sauce until it looks creamy, but is not hot enough to melt the butter. Now take the fruit out of syrup, put into a glass fruit dish, and put the cream over it.

NO. 17. PINEAPPLE AND RASPBERRY CREAM. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.--Cut off the top of a large pineapple then with a strong spoon scoop out the pulp, rejecting the hard core. Sugar the fruit; let it stand some time, then pour off from it a cupful of juice. Trim the pineapple shell at the bottom, so it will stand

firm and chill in the refrigerator. Mash well a pint of red raspberries; add a fourth of a cupful of water, half a cup of sugar and the pineapple juice; cook the mixture several minutes. Take from the stove, add the juice of a lemon, more sugar, if liked, and strain through cheese cloth. Beat a quart of cream and a cupful of sugar until light and frothy; flavor with vanilla and freeze as ice cream. When half frozen add the fruit juice and finish freezing. Pack and fill into pineapple shell; set in a deep mold or the freezer can and let it stand packed in salt and ice an hour or longer. To serve it lift the filled pineapple from the mold to a plate covered with a pretty doily. Half this quantity will serve five people.

NO. 18. PRUNE WHIP. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.--One cup of cooked prunes chopped fine; crack the kernels and chop fine; beat the whites of eleven eggs to a very stiff froth, with one cup of granulated sugar; add the prunes and put in a pudding dish and only let brown. Serve either hot or cold with whipped cream.

NO. 19. RED RASPBERRY SHORT CAKE. Mary Stone Welch, San Diego, Cal.--One quart flour, one level teaspoon soda; sift well; pinch salt, two full tablespoons shortening; rub in thoroughly one pint sour milk and cream or buttermilk. If rich use less shortening. Try, by mixing teaspoon milk with flour into smooth cake. Bake. If light and sweet, right. If it smells sour, add pinch soda to milk. If it smells of soda, add more sour milk, three or four spoons and a little flour. Mix all. Roll half at a time. Lightly butter one, put together; bake in hot oven; letting it rise well; crush red raspberries lightly and sweeten. Put between and on top just before serving. Pour over all whipped cream.

NO. 20. SPANISH CREAM. Mrs. R.A. Brown, Rivers, Cal.--Put one-third of a box of gelatine in one and one-half pints of milk and soak one and a half hours; then simmer slowly and add the yolks of three eggs, beaten with one cup of sugar; add a pinch of salt and any flavoring desired. Let the mixture cool a little and add the three well-beaten whites; turn in glasses or custard cups and serve cold.

NO. 21. STRAWBERRY SHORTCAKE. Mrs. George F. Rathburn, No. 779 Kohler street, Los Angeles.--(Original.) Pick and wash 3 boxes of nice ripe strawberries, add 1 1/2 cups sugar and chop with a knife till each berry is cut about once. Add 1/2 cup water and stir a little and set aside while you mix the cake. Sift together 2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt and mix into it butter twice the size of an egg. Mix with sweet milk to make a dough as soft as can be rolled. Place it on a well floured board and roll about an inch thick. Put it into a buttered square tin and bake in a quick oven about 10 minutes or till done. Remove from pan, cut in halves lengthwise, place one-half on dish and butter the top; put on as many berries as will stay and put on the other half of cake, butter, and pour the other berries and juice over it and serve immediately. (Delicious.)

NO. 22. STRAWBERRY DESSERT. Miss B.L. Ecclestone, 1612 Maple avenue, Los Angeles.--Take 1 cup of strawberries mashed to a pulp, add 1 1/2 cups powdered sugar, then add the well beaten white of one egg; serve in little heaps, then place strawberries all around. This is a nice dessert for a warm day and very simple.

NO. 23. STRAWBERRY WHIP. Mrs. J.N. Densham, 949 W. Adams street, Los Angeles.--Take 1 cup sugar, 1 box strawberries, hulled but not mashed; the white of one egg. Put all together in large bowl and whip steadily from twenty minutes to one-half hour, with strong wire egg-beater. Spread between and over two layers of plain cake.

NO. 24. VANILLA SAUCE. Miss Beatrice G. Davis, Pomona, Cal.--One cup sugar, 2 tablespoons cornstarch, 2 cups boiling water, 3 tablespoons butter, 2 teaspoons vanilla. Lemon juice may be used instead of vanilla.

NO. 25. ALMOND LOB. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.--Beat yolks of ten eggs, add one and one-half cups granulated sugar, beat to a cream. Add one cup grated almonds, one large tablespoon vanilla, small grated lemon. Grate twelve lady fingers which have been dried in the oven; add this and one-half teaspoon baking powder to the mixture. Finally add the beaten whites of the eggs. Bake in two layers. For the filling, mix well yolks of two eggs, two tablespoons powdered sugar, two teaspoons corn starch and two teaspoons of butter. Add to this two cups boiling milk; stir well on stove and beat until creamy. Add one cup grated almonds, stir a little longer. (This is more than delicious.)

NO. 26. APPLE CHARLOTTE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.--Butter, then flour a pudding dish, line it with thin slices of bread, buttered on both sides. Put a thick layer of apples, cut in thin slices, sugar and a little cinnamon and a few small pieces of butter, another layer of bread and butter, apples, sugar, cinnamon, and pieces of butter last. Bake slowly for two hours, leaving the dish covered until half an hour before serving, then let the apples brown on top.

&lt;P&gt;NO. 1. APPLE CUP CUSTARD. Miss C. Hernstein. 2302 Budlong Avenue, Los Angeles

<P>NO. 1. APPLE CUP CUSTARD. Miss C. Hernstein. 2302 Budlong Avenue, Los Angeles