. Cook slowly until mixture begins to thicken,
stirring continually. Cool, flavor and put into dish. Put on top
meringue of whites whipped until dry, and into which jelly has been
beaten, a teaspoon at a time, or drop meringue by spoonfuls on top of
custard and put small pieces of jelly in center of each. Chill and
serve.

HUCKLEBERRY FLOAT

1 cup berries
3 tablespoons sugar
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon shortening
1/2 cup milk

Pick over and wash berries; put into small saucepan with half cup of
water, and bring quickly to boil; add sugar and boil 5 minutes. Sift
together flour, baking powder and salt; mix in shortening very
lightly; add milk slowly. Take a teaspoonful at a time in floured
hands and roll into balls. Place on floured pie tin; bake about 12
minutes in hot oven. While warm break in half; butter each biscuit;
put into dish and pour berries over. Serve hot with hard sauce.

BLUEBERRY CAKE

3 tablespoons shortening
1 cup sugar
1 egg
3/4 cup milk
1-3/4 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 cups floured blueberries

Cream shortening; add sugar, beaten egg and milk; sift flour and
baking powder and add; stir in blueberries. Bake in shallow greased
pan in moderate oven 25 to 30 minutes. Serve hot with or without
butter.

PRUNE PUFF

4 eggs
1/2 cup powdered sugar
1 cup cooked prunes

Whip egg whites to stiff froth; add sugar slowly, beating continually;
add prunes which have been stoned and chopped; whip until very light.
Bake in pudding dish in moderate oven about 10 minutes. Serve cold
with whipped cream or soft custard made from yolks of eggs (see recipe
for Floating Island).

LEMON JELLY

1 cup sugar
1-1/2 cups water
1 tablespoon granulated gelatine
1/4 cup lemon juice

Boil sugar and water two or three minutes; add gelatine which has been
soaked in two tablespoons cold water, stirring constantly; add lemon
juice. Chill in mold which has been dipped in cold water and serve.

Fruit may be molded in the jelly by chilling part of mixture, adding
fruit, then jelly; chilling and so on until mold is filled.

STEAMED FIG OR DATE PUDDING

1/4 cup shortening
1 cup sugar
1 egg
1 cup milk
2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1/2 teaspoon vanilla or lemon extract
1-1/2 cups chopped figs or dates

Cream shortening; add sugar slowly and beaten egg; add milk; mix well;
add flour