PINEAPPLE MOUSSE

Drain and mince sufficient pineapple fine to measure two cups.  Put through a fine sieve and then place in a bowl; place whites of two eggs in a second bowl and add one glass of apple jelly.  Beat until very stiff.  Whip one cup of cream stiff and add one-half cup of sugar.  Gently combine the fruit whip, whipped cream and puree of pineapple by cutting and folding until well mixed.  Pour into two-quart mould and cover with wax paper; then place on the lid, and use one pint of salt to two and one-half pints of finely crushed ice, to set the mousse to freeze.

TO STUFF DATES WITH GINGER

Remove the stones from the dates and then fill the centre With a piece of candied ginger.  Press firmly and then roll between the hands to restore to shape of date.  Roll the finished date in granulated sugar.  Prunes may be used to replace the dates.

EGGLESS MAYONNAISE

Place in soup plate

  Two tablespoons evaporated milk,
  One-half teaspoon mustard,
  One-half teaspoon paprika.

Blend by beating with fork and when smooth add slowly three-quarters cup of salad oil.  Beat hard for few minutes.  Now add

  One teaspoon sugar,
  One teaspoon salt,
  One teaspoon vinegar.

Then beat again until thoroughly mixed.

COOKED SALAD DRESSING

  One-half cup of vinegar,
  Three-quarters cup of water,
  Three level tablespoons of cornstarch.

Dissolve the starch in the water and add the vinegar and bring to a boil.  Cook for three minutes and then remove, and add

  One egg,
  One teaspoon of salt,
  One teaspoon of paprika,
  Three-quarters teaspoon of mustard,
  One teaspoon of sugar.

Beat to mix and then beat in one cup of sour cream.  This dressing may be used on potatoes, chicken and celery salad and with cold meat or plain lettuce.

FROZEN LEMON CUSTARD

Place in a saucepan

  One quart of milk,
  One-half cup of cornstarch.

Stir until dissolved and then bring to a boil.  Cook for ten minutes.  Remove from the fire and add

  Three well-beaten eggs.

Beat to thoroughly mix, then cool.  Now grate the rind lightly from one lemon.  Place in a bowl and add

  Juice of three lemons,
  Juice of one orange,
  One and one-half cups of sugar.

Blend well and when ready to freeze beat the lemon mixture into the custard.  Add the lemon mixture very slowly.  Freeze in the usual manner, using three parts of ice to one of salt.  Pack, and then set aside for two hours to ripen.

GINGER-ALE SALAD