Two eggs, 1 cup of sugar, 1/2 cup of butter; cream butter and sugar together, beat whites and yolks separately, add the yolks to the creamed butter and sugar, then add 3 tablespoon- fuls of boiling water. Put this mixture in a double boiler, and heat, stirring constantly. As soon as hot remove from the fire, do not boil, then add the beaten whites of the eggs, 1/2 teaspoon lemon, 1/2 teaspoon vanilla, stir in lightly and serve.

Two-thirds cup sugar, 1/2 cup butter, 1 egg, or the yolks of 2 eggs, 1 teaspoon of lemon. Stir butter and sugar together; then add egg and beat well. Just before serving add 3 or 4 tablespoons boiling water, also the lemon.

CHOCOLATE SAUCE (FOR NUT CREAM.)
One cup hot milk, 1/2 cup sugar, 1 level tablespoon corn-
starch, 1 square baker's chocolate. Scrape the chocolate and
melt over the teakettle. Add the hot milk after dissolving the
sugar in it. Stir until smooth, then add cornstarch dissolved in a
little milk. Cook until thick as cream. Take from the fire and add
1/2 teaspoon of vanilla. When cooking, stir constantly, back and
forth, never around.

To 1/2 a cup of fresh fruit juice, of any desired fruit, add a
cup of sugar. Cook slowly to the soft ball stage, add a teaspoon
of lemon juice. Pour in sauce boat. Serve hot.

Put 1/2 cupful each of sugar and water in a saucepan, and
let boil 5 minutes. After the syrup cools, stir it slowly into 4
ounces or 4 squares of chocolate melted. Add 1/2 teaspoonful
of vanilla and let it stand in a pan of water until ready for use,
then add 1/2 cupful of cream. It should be the consistency of
cream.

Grind 1/4 lb. coffee and dip enough boiling water through it to make a teacupful of liquid. Let it percolate very slowly through the coffee so as to absorb all the strength it will. Take this strong essence and add to it the beaten yolks of 2 eggs and 3 ozs. of sugar. Set the bowl containing it in a saucepan of boiling water and stir it till it thickens; it will take about 5 minutes; then add about 1 tablespoonful of gelatine which has been soaked for 1 hour in 2 tablespoonsful of cold water. Stir the boiling mixture until it becomes cold, but not till it hardens. Whip 1 pt. of cream till it is a stiff froth; add the coffee to it and continue beating until the mixture is fine and thick. While beating the mousse set the tin dish which holds it in another dish of cracked ice. The moment it is thick turn it into a slender mousse mould and pack in ice and salt for 1/2 hour if you want it simply chilled, for 4 hours if you wish it frozen. Serve the mousse in pretty after dinner coffee cups or in tall Bohemian glasses of amber color.

Remove the pulp of the grapes from the skins, boil the pulp until seeds can be separated, strain through the colander, add the skins and boil 5 minutes, after which add 2/3 the amount in sugar and boil 20 minutes, stirring constantly. Concord grapes the best.

1 medium apple. Peel and cut in very thin slices. Nearly cover with water and boil until soft. Add 1 tsp, full of sugar and the same amount of seedless raisins. Boil again until raisins are soft. Serve hot. (serves one)

1 # cranberries, 1 cup water, 2 cups sugar, 1/4 tsp. salt.

Boil slowly a long time.

1 cup white sugar, 2 tbsps. cornstarch, 2 cups boiling water, 1/4 tsp. salt, 4 tbsps. butter, 3 tbsps. lemon juice, 1 tbsp. lemon rind, 1/4 tsp. nutmeg.

Mix sugar, lemon rind and cornstarch, gradually add the water while stirring constantly. Boil 5 minutes. Remove from fire and add butter, lemon juice, salt, and nutmeg.