until desired amount is used. The last layer should be plain bread; add 1 cup milk and bake in hot oven 30 minutes. Uncover and brown. Serve with cream.—Mrs. E. Ferch.
Orange Pudding.
One-half cup sugar, 1 pint milk, 1 heaping tablespoon corntarch, 2 eggs. Let sugar and milk come to a boil, add corntarch, which has been dissolved in some of the milk. When done add eggs and 5 sliced oranges.—Mrs. Louise M. Lafrentz.
Orange Pudding.
Slice and sweeten 6 oranges, and ½ pound nuts. Place in layers alternately and put ½ pint of whipped cream flavored with maraschino on top.—Mrs. Mandel Z.
Peaches Melba.
Cut rounds of sponge cake or angel food and soften with a little sherry or fruit juice. Put a half peach on each round and fill with ice cream or whipped cream. Grate macaroons over all.—Alicia K. Steinhoff.
Pineapple Whip.
One-half pint whipping cream, 5 cents worth of marshmallows, 1 tablespoon sugar, 10 maraschino cherries, 5 slices of pineapple. Whip cream until stiff, add marshmallows, cut in small pieces, and let stand 1 hour. Just before serving add the fruit and sprinkle with chopped nuts when ready to serve.—Mrs. G. C. Hass.
Pineapple Float.
Mix 1 can shredded pineapple with ½ pint whipped cream, add sugar to taste and cut into it several marshmallows.—Mrs. W. H. Jacobs.
Pineapple Dessert.
Cut bread into rounds the size of a pineapple slice, dip into beaten egg and fry crisp in butter. Spread with orange marmalade, lay slice of pineapple on this and top with whipped cream.—Ella Baerwald.
