STRAWBERRY SHORTCAKE
Make regular pie crust and roll it into two sheets, each about one-half inch thick. Bake in well-greased pan, laying one sheet on top of the other. When done and while warm separate them. When cold put between the crusts a thick layer of strawberries well sprinkled with powdered sugar. Arrange largest berries on top. Cut in wedge-shaped pieces and serve with sweetened whipped cream.
TAPIOCA CUSTARD
One quart of milk and one cup of soaked and drained tapioca should be placed in a double boiler and cooked until the tapioca is transparent; then add one cup of sugar and the yolks of three well beaten eggs. Let it cook for a few minutes, flavor as desired and pour into a bowl. Cover the top with the whites of the eggs beaten stiff and sweetened.
BAVARIAN CREAM
One quart of sweet cream whipped with two cups of sugar as stiff as for syllabub, two-thirds of a box of gelatine dissolved over the fire in two cups of milk, stirring constantly. Let cool. Flavor cream to taste, then beat in the milk and gelatine. If desired, fruits, nuts, and maraschino cherries may be added.
CRANBERRY SNOW
Whip stiff the white of one egg and add alternately and gradually three tabelspoonsful of sugar and a cup of cranberry sauce. Continue to whip until it has reached at least a pint and a half in quantity, for it swells surprisingly. Finely chopped nuts may be added if desired.
