SNOWBALLS.

1-1/2 pints of milk, 4 eggs, sugar and vanilla to taste, and 1 tablespoonful of cornflour.  Boil the milk with sugar and a piece of vanilla or with 1 dessertspoonful of vanilla essence.  Smooth the cornflour with a little cold milk, and thicken the milk with it.  Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar, and drop spoonfuls of the froth into the boiling milk.  Allow to boil until the balls are well set, turning them over that both sides may get done.  Lift the balls out with a slice, and place them in a glass dish.  Beat up the yolks of the eggs, stir them carefully in the hot milk; let the custard cool, and pour it into the glass dish, but not over the snowballs, which should remain white.

SPONGE MOULD.

9 stale sponge cakes, some raspberry jam, 2 pints of milk, 8 oz. of Allinson cornflour, sugar to taste, a few drops of almond essence.  Halve the sponge cakes, spread them with jam, arrange them in a buttered mould, and soak them with 1/2 pint of the milk boiling hot.  Boil the rest of the milk and thicken it with the cornflour as for blancmange; flavour with the essence and sugar; pour the mixture over the sponge cakes, and turn all out when cold.

STEWED PEARS AND VANILLA CREAM.

Get 1 tin of pears, open it, and turn the contents into an enamelled stewpan, add some sugar and liquid cochineal to colour the fruit, and let them stew a few minutes.  Take out the pears carefully without breaking them, and let the syrup cook until it is thick.  When the pears are cold lay them on a dish with the cores upwards, and with a spoon scoop out the core, and fill the space left with whipped cream flavoured with vanilla and sweetened; sprinkle them with finely shredded blanched almonds or pistachios, and pour the syrup round them.

SWISS CREAMS.

4 oz. of macaroons, a little raisin wine and 1 pint of custard, made with Allinson custard powder; lay the macaroons in a glass dish and pour over enough raisin wine to soak them, make the custard in the usual way, let it cool and then pour over the cakes; when quite cold garnish with pieces of bright coloured jelly.

TAPIOCA ICE.

1 teacupful of tapioca, 1/2 teacupful of sifted sugar, 1 tinned pineapple.  Soak the tapioca over night in cold water; in the morning boil it in 1 quart of water until perfectly clear, and add the sugar and pineapple syrup.  Chop up the pineapple and mix it with the boiling hot tapioca; turn the mixture into a wet mould.  When cold turn it out and serve with cream and sugar.

TIPSY CAKE.

12 small sponge cakes, 1/2 lb. jam, 1 pint of custard made with Allinson custard powder.  Soak the sponge cakes in a little raisin wine, arrange them on a deep glass dish in four layers, spread a little jam on each layer and pour the custard round, decorate the top with candid cherries and almonds blanched and split.