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Jerusalem Pudding

tablespoonful gela- Walnuts, figs, dates, tine half a cup together + cup boiling water teaspoonful vanilla + cup cold water pint heavy cream ed rice (dry) 1 tablespoonful cook- 1 cup powdered sugar Soak gelatine in cold water, when softened dissolve in hot water. Scald fruit, chop with nuts, and add with rice (beaten soft) to gelatine. Whip cream stiff, flavor, sweeten, and fold lightly into gelatine mixture. Place in ice-box. Serve very cold, turned out into glass dish.

Frosted Chocolate (from Left-over Ice-cream) Add milk or cream and bits of ice to any leftover chocolate ice-cream. Serve in glasses. The custard should always be turned out from the freezer can, kept as cold as possible, and used the same day.

Marguerites from Left-over Icing If it happens that there is any boiled icing of any sort left over, set it at once in hot water so it will not harden. Cut two marshmallows in small pieces and stir them into the warm icing. Prepare a few chopped nuts and add them, together with a little shredded cocoanut. Drop by teaspoonfuls on saltines or zephyr crackers, and brown delicately in the oven.