Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs Part 20

1-1/2 cupfuls of sugar 2-1/2 cupfuls of flour 1/4 cupful of b.u.t.ter 1 cupful of water 2 rounding teaspoonfuls of baking powder Whites of five eggs

Cream the b.u.t.ter, adding slowly the sugar. Sift the flour with the baking powder. Add the water and flour alternately to the sugar mixture, and beat well. Fold in the well-beaten whites, and bake in three layers. Put together with a soft icing made from the whites of two eggs.

FRUIT JELLY

Dip a fancy mold into cold water, fill it half full of mixed chopped candied fruits, or use dates, figs and bananas chopped. Fill the mold with a well-made lemon or orange gelatin. Serve plain, or with whipped cream.

MOCK EGGS

1/2 box of gelatin 1 can pared apricots 1 cupful of sugar 1 pint of water Whites of three eggs Juice of three lemons

Cover the gelatin with a half cupful of cold water to soak for a half hour, add the sugar and the water boiling; stir until the gelatin is dissolved; add the lemon juice, strain, and cool until congealed but not too hard. Add the unbeaten whites of eggs, stand the bowl in a pan of cracked ice or cold water, and beat until the whole ma.s.s is as white as snow. Pour into ramekin dishes or paper cases, press a half apricot, rounding side up, in the centre, and stand aside in a cold place.