FRUIT WHIP

  Whites of two eggs,
  One glass of apple jelly.

Beat, using a Dover egg-beater, until it forms into a stiff meringue.  This amount will serve about ten people liberally.

One-half of this recipe for ordinary family.

DESSERTS

BANANA FRITTERS

Cut four bananas in half; now then place in a bowl

  One-half cup of milk,
  One-half cup of flour,
  One teaspoon baking powder,
  One teaspoon of sugar,
  One teaspoon of shortening,
  Pinch of salt,
  Yolk of one egg.

Beat to mix and then dip banana in batter.  Fry golden brown in hot fat.  Serve with vanilla or fruit sauce.

CRANBERRY JELLY

  One quart of cranberries,
  One cupful of water.

Cook until the berries are soft and then put through the colander or a coarse sieve.  Return to the saucepan and boil for three minutes, then add

  Two cupfuls of sugar,
  Pinch of salt.

Stir until sugar is dissolved and then boil for ten minutes.  Rinse a mould with cold water and then pour in the cranberries and let cool.

LEMON MARMALADE

Cut one lemon into slices and then remove the seeds and put through the food chopper.  Add one and one-quarter cups of water.  Bring to a boil and cook slowly until the lemon rind is very soft.  This usually takes about one hour.  Now add one and one-half cups of sugar and stir to dissolve the sugar.  Cook until thick like marmalade.  Place an asbestos mat under the saucepan to prevent scorching.  Stir frequently.

Use level measurements; they conform to pounds and ounces and give satisfactory results.

ORANGE JELLY

  Juice of three oranges,
  One-half cupful of sugar,
  One-half cupful of water,
  Two tablespoonfuls of syrup from a bottle of maraschino cherries.

Boil the sugar and water for five minutes and then cool and add the strained orange juice and the maraschino cherry syrup.  Now soak two level tablespoonfuls of gelatine in one-half cupful of cold water for thirty minutes and then place in hot water bath to heat.  Stir until dissolved and then strain into prepared orange mixture.  Now rinse custard cups in cold water and pour in the gelatine and set aside to cool and mould.  To serve:  Unmold on a saucer and serve with fruit whip.

COFFEE CUSTARD, PARFAIT STYLE

  One and one-half cupfuls of cold coffee,
  One cupful of evaporated milk,
  One-half cupful of cornstarch.

Place in a saucepan and dissolve the starch in the coffee and then add the milk.  Bring to a boil and cook slowly for ten minutes.  Remove and add