recipes

place in shallow pan! out-side" up.- Add Y2 cupful
water, cover tightly. Place 'over good blaze about
10 minutes, when do~e lift out one by one carefully
on serving dish. Sprinkle well with sugar, serve hot.
Minnie Ap'peldoorn.
Maple Mouse
Two cups maple syrup heated, 'add yolks of 6
eggs and 2 tablespoonfuls gelatine dissolved in I/~
cupful milk. While the above is cooling beat 1 pint
whipping cream and the egg whites and then beat
both mixtures together. ,
Mrs. John Vander Veen.
Ice Box Cake "Dessert"
Two cakes German sweet chocolate, 2 tablespoonfuls
powdered sugar, 2 tablespoonfuls boiling water,
4 eggs, 2 doz. lady fingers, 112 pint whipping cream.
Melt chocolate in double boiler, add water, sugar,
and vanilla. Take off fire, add beaten yolks, then
beaten whites. Line a- square tin with waxed paper
--split lady fingers and lay right side down, then
filling and cover with fingers .. Let stand ,24 hours.
Serve with whipped cream.
l\Irs, R. J. Boersma.
Mrs. J. De Koning.
Fig Pudding
One cupful figs, ground, 1 cupful nuts, cut.
1 cup Graham Hour. Mix flour and figs with cold
water then add 1 pint boiling water and cook a few
minutes. Serve with whipped cream.
lVII's. p~rl.
Grape Sauce for Cottage Pudding
St,em, \~'ash and cook grapes thoroughly, just
covermg WIth water. Run through a fine sieve. To
one quart of juice add a good half cupful of sugar.
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