DESSERTS 69

APPLE PORCUPINE

Core large perfect apples, fill with cinnamon and sugar, and bake. Chiil the
whites of 2 eggs and whip with | cup sugar and the grated pulp of 1 raw appie until
thick and white. When the baked apples are cold, cover thickly with this mixture,
stick with split blanched almonds, and serve.

MAPLE MOUSSE

Beat together the yolks of 2 eggs and 1 cup of maple syrup, heat the mixture
in a double boiler, stirring it until it thickens. Remove from fire and cool. Stir in the
stiffly beaten whites and 1 pint whipped cream. The ingredients should be well
_ mixed so as not to separate. Pack in a mould of ice and salt (a 2 lb. coffee tin does
_ nicely); if made in cold weather just set outside without packing, and when ready to
_ serve wring cloth out of hot water and place around tin, and it will slip out on platter.

MAPLE BISQUE

1 cup rich maple syrup 1 pint cream

4 eggs
Cook carefully in saucepan the syrup and yolks of eggs, which have been thor-
oughly mixed together; stir continuously until it boils. Remove from fire; strain and
_ set aside to cool. Whip the cream and add it to the stiffly beaten whites of eggs;
_ whip the first mixture till it is light, and stir all together. Put in mould or cans; if
in mould freeze 4 hours; cans, 2 hours. Put waxed paper above bisque, under the
cover.

CREAM PUFFS

1 cup hot water 1 cup flour
Y cup butter 3 eggs
. Put water and butter in pan to boil, when boiling add flour, let cool. When cold
_ add eggs, well beaten, beat all thoroughly and drop on buttered tins. Bake at 450
- degrees for 20 minutes then reduce to 350 degrees and bake for 20 minutes longer.
When cool cut with sharp knife, fill with whipped cream.

FRUIT TORTE

1 egg, beaten - 1 can (No. 2) fruit cocktail
1 cup sugar (use all)
1 cup flour 1 teaspoon soda

Pinch salt
Beat egg, add sugar, add fruit cocktail and juice. Sift the dry ingredients and
_ add to first mixture. Pour into 8x10-inch pan. Cover with 1 cup brown sugar and
1 cup broken nut meats (pecan). Bake 45 minutes at 350 degrees. Cut into squares
_ and serve with whipped cream.

PINEAPPLE CREAM

1 tin grated pineapple Y2 box Knox gelatine soaked
1 cup white sugar in cold water
Y2 pint whipping cream
Boil the first three ingredients 10 minutes, and set away to cool. When nearly
cold, stir in the whipped cream.

DATE SOUFFLE

2 cups dates 1 cup nuts
2 tablespoons sugar 2 eggs
2 tablespoons milk 2 tablespoons flour

1 teaspoon baking powder

; Sift flour and baking powder together; chop dates with the nuts. Serve with
_ whipped cream. Bake at 350 degrees for 1 hour.