RASPBERRY CUP CUSTARD

Wash and drain one box of raspberries.  Place in a saucepan and add

  One pint of water,
  One cup of sugar.

Bring to a boil and cook until the berries are soft.  Rub through a fine sieve.  Cool.  Now place three eggs in a mixing bowl and add the raspberries and beat the mixture to thoroughly blend.  Pour into custard cups and set the cups in a pan containing water.  Bake in a slow oven until firm in the centre.

CHOCOLATE CORN STARCH PUDDING

  Two cups of milk,
  One-half cup of cocoa,
  One-fourth cup of cornstarch.

Dissolve the starch in the milk and then bring to a boil and cook slowly for five minutes.  Now add

  One-half cup of sugar,
  One-half teaspoon of vanilla,
  One-half teaspoon of cinnamon.

Beat well and then pour into custard cups that have been rinsed in cold water to mould.

OLIVES

OLIVE CANAPE

Use stoned olives for this.  Open a bottle of olives, then drain and put through the food chopper, adding

  One small onion,
  One green pepper,
  Three slices of nicely browned bacon,
  Four tablespoons of mayonnaise dressing,
  One teaspoon of salt,
  One teaspoon of paprika.

Mix well and then spread on strips of toast.  Garnish with finely chopped white of egg.

OLIVE SALAD

Place in a bowl

  One cup of olive meats,
  Four slices of nicely browned bacon, cut into tiny bits,
  One onion, grated,
  Two green peppers, chopped fine,
  Three-quarters cup of mayonnaise dressing.

Mix thoroughly and then lift into a nest of crisp lettuce leaves and garnish with slices of hard-boiled egg.  This salad is delicious.

OLIVE CHEESE BALLS

Place in bowl

  One cup of cottage or pot cheese,
  One red pepper, minced very fine,
  One tablespoon of grated onion,
  One-half cup of finely chopped olives,
  One teaspoon of salt,
  One-half teaspoon of paprika.

Form into balls and then place in a nest of lettuce.  Serve with French dressing.

MACARONI, OLIVES AND CHEESE

This dish is famous among the mountain folk in Italy and it is served on gala days.  Cook four ounces of macaroni for fifteen minutes in boiling water and then drain and blanch under cold water.  Cool, chop fine, and now add

  One-half cup of pimento olives, chopped fine,
  One-half cup of grated cheese,
  Two cups of cream sauce,
  One large onion, minced fine,
  Two large red peppers, minced fine,
  Two teaspoons of salt,
  One teaspoon of paprika,