am. Serves
four or five people. Recipe can be doubled.

CHERRY TORTE

Mrs. H. S. Mount

Thicken cherries with corn starch. Torte: Two tablespoonfuls butter; two
tablespoonfuls sugar; one yolk egg. Work little by little into above
mixture one cup of flour; put in pie tin and fill with cherries. Bake in
oven twenty minutes.

DATE TORTE

Mrs. W. F. Barnard

One cupful sugar; three eggs; one cup sliced date; one cup sliced nut
meats; three tablespoonfuls flour; one-half teaspoonful salt; one
teaspoonful baking powder. Bake about one hour. Serve with whipped
cream.

PINEAPPLE CREAM

Mrs. C. S. Junge

One cup whipped cream; fifteen marshmallows cut into quarter inch
squares; four slices pineapple cut into this mixture and let stand on
ice for two hours. Bananas or prunes may be used this same way.

PINEAPPLE BAVARIAN CREAM

Mrs. C. S. Junge

One tablespoonful Knox gelatin; one quarter cup cold water; one-half can
grated pineapple; one-quarter cup sugar; one-half tablespoonful lemon
juice; one and one-half cups whipped cream. Soak gelatin in the cold
water. Heat pineapple and add sugar, lemon juice and gelatin. Chill in
pan of ice water, stirring constantly. When it begins to thicken, beat
until frothy. Fold in cream and turn into molds. When cold serve with
maraschino cherry on top.

PINEAPPLE MERINGUE

Mrs. May F. Kenfield

Heat one can of grated pineapple and one-half cup granulated sugar and
when boiling, thicken with about two tablespoonfuls of corn starch,
dissolved in one-fourth cup of water. Boil five minutes. Add juice of
one-half lemon and three beaten egg yolks. Remove and cool. Fill pastry
shells and cover with a meringue, made of three whites, beaten stiff,
with eight tablespoonfuls powdered sugar. Serve very cold.

PINEAPPLE SPONGE

One small fresh pineapple or one and one-half pint can of the fruit; one
small cup of sugar; one-half package Knox gelatine; one-halm cup water;
whites of four eggs. Soak gelatine two hours in one and one-half cups
water. Chop pineapple, put it with juice in a small saucepan with sugar
and the remainder of the water. Simmer ten minutes, add gelatine, take
from fire immediately and strain (if you prefer to leave the pineapple
in, take out before straining) into a basin. When partly cold, add
whites of eggs beaten. Beat until mixture begins to thicken. Serve with
soft custard, flavored with wine.

WHIPPED CREAM SECRET

Mrs. W. H. Muschlet

Fo