One cup maple syrup, 3 eggs, 1/2 pint cream. Beat yolks of eggs and add to syrup. When cool beat 10 or 15 minutes, until thick, then add whipped cream and whites of eggs and pour in freezer.

Beat 2 eggs separately. To yolks add 1/2 cup sugar, 1/4 cup cold water, 3/4 cup flour, 1/2 teaspoonful Royal baking powder, vanilla and whites of eggs, beaten stiff. After baking split in two parts while warm.

Filling: 1 large tablespoonful cornstarch, 1 tablespoonful butter, 4 tablespoonfuls sugar; add 1 1/2 cups milk, 1 egg, beaten well and added last; vanilla, salt.

Put between cake and put whipped cream on top.

Wash 1/2 cup natural rice; grease the bottom of a sauce pan and place in the sauce pan 1 cup milk, 1 1/2 cups boiling water. Bring to the boiling point and add the washed rice. Cook until rice is soft and liquid absorbed. Season with sugar, cinnamon and a tiny bit of lemon peel (grated.) Turn in a dish to mold. Let cool and then cut into blocks and serve with a fruit syrup. Pineapple is generally used with little blocks of pineapple floating in the syrup.

One cup walnut meats
1 cup brown sugar
1 cup chopped dates
1 cup flour
1 teaspoonful Royal baking powder
3 eggs
1 teaspoonful vanilla

Method: Beat egg yolks, add sugar and other in gredients. Fold in whites of eggs, well beaten. Bake in thin sheet in moderate oven. Serve warm with cream.

Half cup grated pineapple, 2-3 cup sugar, cooked together; 1 package orange jello in 1/2 pint boiling water. Add pineapple and juice of 1/2 orange when jello is cool; when it begins to thicken add 1/2 pint whipped cream. Put in sherbet glasses to harden and serve with whipped cream on top.

One pint rice, boiled soft in 2 quarts water, with a teaspoonful of salt; put in small cups to cool. Make a boiled custard with 3 yolks of eggs, 1 pint sweet milk, 1 teaspoonful cornstarch. Flavor with lemon. When cool pour over the rice balls 1/2 hour before serving.

One cup sugar
3/4 cup water
whites of 3 eggs
1 pint heavy cream
1 tablespoonful vanilla

Method: 1. Boil sugar and water until syrup will thread when dropped from a spoon. 2. Pour slowly on beaten egg whites and continue beating until cool. 3. Fold in cream, beaten stiff. 4. Add vanilla and freeze. 5. Pour into molds and pack in ice.

Three tablespoonfuls cornstarch, 3 tablespoonfuls cold water, 1 cup boiling water, 1/2 cup grated pineapple, 1/2 cup sugar. Cornstarch dissolved in cold water; pour on boiling water; add sugar and pineapple, and last the well-beaten whites of 4 eggs. Serve with whipped cream.

Put a spoonful of rich strawberry or red raspberry preserve or jam in the middle of halves of peaches and press the two together again. Lay on sponge cake with whipped cream.

Soak 1 envelope Knox Sparkling gelatine in 1 quart milk 10 minutes. Put on fire and stir until dissolved. Add yolks of three eggs and 4 tablespoonfuls sugar well beaten. Cook in double boiler until mixture thickens somewhat. Remove from stove, and have whites of 3 eggs well beaten with 4 tablespoonfuls sugar. Add whites, stirring briskly, until thoroughly mixed. Flavor with 1 tablespoonful vanilla, add 1/4 teaspoonful salt, and turn into mold. If desired, serve with whipped cream. This will separate and form a jelly in the bottom with custard on top.