1. FROZEN FRUIT SALAD
Three cupfuls cooked peaches, finely cut and drained; 1 cupful shredded coconut; 12 marshmallows, quartered; ½ cupful maraschino cherries; ½ cupful walnuts, finely chopped; 1 cupful cream, ½ cupful mayonnaise. Add the peaches, coconut, marshmallows, cherries, and nuts to the whipped cream and mayonnaise (which have been blended thoroughly). Freeze in the tray of a refrigerator. Unmold on crisp lettuce. Garnish with the maraschino cherries and slices of peaches. Cut in slices; serve with peach-juice mayonnaise.
2. ORANGE SOUFFLE
1 tablespoon of gelatin dissolved In a small cup of boiling water and stand till cold. Beat white of two eggs stiffly and then add the juice of two oranges, ½ cup of sugar and the gelatin and water. Beat for ten minutes, and put in ice chest to set.
3. ORANGE FOAM
Boil 2 cups water and 1 cup of sugar together, mix 2 tablespoons cornflour with a little cold water and pour into syrup, stirring all the time. Boil for 1 to 3 minutes, add the juice and rind of one orange and the juice of half a lemon. Beat the whites of three eggs to a stiff froth and add to the mixture. Beat for five minutes and put into a mold in the ice chest to set. With the three egg yolks manse a custard to serve with it.
4. PINEAPPLE SNOW
Ingredients: 2 dessert spoons gelatin, 2 cupfuls crushed pineapple (canned or cooked), ½ cup sugar, 2 egg whites, 1 tablespoon lemon juice, ½ cup hot water. Method: Dissolve gelatine in hot water, add lemon juice. Heat pineapple juice to boiling point, add sugar and gelatine. When cool, whisk in stiffly beaten egg whites. Stir in crushed pineapple and pour into mold, and stand on ice to set. Serve with whipped cream.
5. APPLE MOLD
Peel, core, and slice 1½ lb apples, and place in a stew pan with 1 oz butter and 2 tablespoons sugar. Cook till tender. Chop 1 oz of preserving ginger into very small pieces; add this to the apples and mix well. Dissolve half a packet of jelly in hot water and stir into the apple mixture. Cut several sponge cakes in halves, line a buttered basin with half of them, pour in the apples and place the remainder of the sponge halves on top. Place on ice until it sets, then turn into a dish suitable for sending to table, and serve cold with cream or milk.
6. PINEAPPLE GEORGETTE
Select a perfectly shaped pineapple, scrub the surface and remove sufficient to make a firm base. Cut off the top and remove pulp without cutting through shell. Finely chop the part removed, straining off the juice. Add chopped pulp to a vanilla blancmange and fill into the cavity. Place on ice and serve very cold with a thin custard sauce, the juice from the pineapple used for flavoring. Trim the top of the pineapple and replace when dessert is brought to the table.
7. RIVIERA JELLY
One packet of orange jelly, 9 pint of hot water, 3 bananas, ½ lb grapes, ¼ pint orange juice, 2 tart apples. Dissolve the jelly in the hot water, and when it is cold add the orange juice. Leave until it begins to thicken but not set. Peel two of the bananas cut lengthwise, and slice, remove grapes from stems, peel, core, and dice the apples. Mix the fruit and put it into a mold rinsed out in cold water. Pour on the jelly, then put in a cool place till cold and set. Turn onto a dish and decorate with slices of banana.
8. PEACH CHARTREUSE
One cupful sugar, 2 cupfuls water, 1 tablespoon gelatin, 1 tin peaches, 1 orange, 1 lemon, whites of two eggs. Boil the water and sugar 15 min, and add 1 cupful tinned peaches drained well and cut fine. Cook 5 min. Add the juice of the orange and lemon, and 1 cup of syrup drained from the peaches. Add gelatin that has been soaked in 2 tablespoons of cold water and dissolved in one-half cup hot peach syrup. Beat and put in bowl and set in ice water, beating occasionally until it begins to set. Then add stiffly beaten egg whites. Mold and chill, and serve with boiled custard.
9. FRUIT PUFF
Take 2 small cupfuls of water, 1 tablespoon granulated gelatin, 1 tablespoon flour, ½ cupful sugar, 1 tin (8 oz) peaches or apricots (halved, not sliced), or use fresh fruit, stewed gently. Put gelatin and flour in basin, mix with a little of the water. Put fruit juice, sugar, and water on to boil. When boiling pour over the flour and gelatin, stir, and return to pot; boil two minutes. Pour into large vessel and when cool beat until it holds shape. Pour into glass dish, and arrange fruit around it; put colored egg white or red jelly into each half. Serve with cream or custard. If stood on ice for a few hours the puff will turn into a mixture like snow.
10. FROZEN PEACH PUDDING
Three cupfuls milk, 1 cupful macaroons, 1 cupful sugar, 2 cupfuls crushed peaches, a pinch of salt, 4 tablespoons cornflour. Put the milk onto heat. When hot add the cornflour, which has been mixed with a little cold water. Cook for 10 minutes. When cold add the sugar and salt. The macaroons have been crushed fine and the peaches, which have been mashed through a colander, are then added. Pour into mold and set.