moisten with one-half cup hot cream or milk, beat
thoroughly. Add the whites of two eggs beaten until stiff. Pile lightly
in a buttered baking dish and bake until well puffed and browned.

NEW CABBAGE SALAD

Mix two cups of new cabbage, finely shredded, with one-half cup of
celery cut in small pieces and one mild onion finely chopped. Add
one-half tablespoon Worcestershire Sauce to one cup of boiled salad
dressing and mix thoroughly with cabbage. Chill. Serve in onion cups or
in nests of crisp lettuce leaves.

RASPBERRY WHIP

1-1/2 cups red raspberries.
1 cup powdered sugar.
White 1 egg.

PROCESS: Mix sugar with berries and turn into bowl in which white of egg
is slightly beaten, then mash berries and sugar and mix thoroughly with
egg. Beat with a wire whip until mixture is stiff to stand. Pile lightly
on a chilled serving dish and surround with macaroons. Serve with

GOLDEN SAUCE

1 egg.
1 cup powdered sugar.
3 tablespoons Sherry wine.

PROCESS: Beat yolks until thick and light, add one half the sugar
gradually, beating constantly: beat whites until stiff, gradually adding
the remaining half cup sugar. Combine mixtures, add wine and beat
thoroughly.

WHITE NUT CAKE

1/3 cup Cottolene.
1-1/2 cups fine sugar.
3/4 cup cold water.
2-1/4 cups pastry flour.
4 teaspoons baking powder.
1/4 teaspoon salt.
Whites 4 eggs beaten until stiff.
1/2 teaspoon Almond extract.
1 cup English walnut meats broken in pieces.

PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix
and sift flour, baking powder and salt, add alternately to first mixture
with water, add nut meats and extract; cut and fold in whites of eggs.
Bake in a sheet thirty-five minutes in a moderate oven. Spread with

MAPLE FROSTING

1 cup maple sugar.
1/2 cup boiling water.
White 1 egg.
1/8 teaspoon cream of tartar.

PROCESS: Boil sugar, water and cream of tartar together until it spins a
thread from tip of spoon. Pour slowly in a fine stream on the beaten
white and continue beating until of the consistency to spread over cake.
(To get the exact proportion of sugar, weigh one level cup of granulated
sugar to ascertain by weight how much Maple sugar is required for this
amount of water and white of one egg. It will weigh about one-half