Date Nut Whip (Four portions)

(A delicious light dessert. Serve very cold.)

One cup dates, seeded and chopped
One-half cup water
One-half cup sugar
Three egg whites
One teaspoon vanilla
One cup whipped cream
One-half cup nut-meats, cut fine

Cook the dates, water and sugar together for five minutes. Beat the egg whites until stiff. Add the date mixture, vanilla and whipped cream. Pile lightly in glass sherbet dishes. Sprinkle the nuts over the top. Serve very cold.

Ginger Rice Whip (Four portions)

(Delightful as a luncheon dessert.)

One and one-half cups cooked rice
One-third cup sugar
One teaspoon vanilla
One-fourth level teaspoon salt
One-half cup nut-meats
One-fourth cup preserved ginger, chopped fine
One-half cup marshmallows, cut fine
Two cups stiffly-whipped cream

Mix the rice, sugar, vanilla and salt. Add the nut-meats, ginger and marshmallows. Cut and fold in the whipped cream. Pile lightly in glass serving dishes and set in a cold place for thirty minutes or more.

Prune Whip (Four portions)

(A baked prune whip that everybody likes, especially when served with whipped cream.)

One cup dried prunes
One and one-half cups water
One-third cup sugar
One teaspoon lemon extract
Two egg whites, stiffly beaten

Wash the prunes carefully. Add the water and soak over night. In the morning cook very slowly for twenty minutes. Cool and remove the seeds. Mix the seeded prune sauce (do not drain) and sugar, and cook slowly for ten minutes, stirring constantly. Cool and add the lemon extract. Lightly add the stiffly-beaten egg whites.

Pile in a buttered baking dish. Set in a pan of hot water and bake in a moderate oven for thirty minutes. Serve warm or cold in glass dishes with custard sauce or cream.

Gelatin Prune Whip (Four portions)

(An uncooked prune whip that is very good.)

One cup stewed prunes
One-half cup sugar
One level tablespoon granulated gelatin
Two tablespoons cold water
One-half cup boiling water
Three egg whites, stiffly beaten
One teaspoon lemon extract

Seed the cooked prunes and add the sugar. Cook very slowly, stirring constantly, until a thick marmalade is formed. Soak the gelatin in the cold water for three minutes, add the boiling water and stir until dissolved. Add the prune mixture, mix and allow to cool. When cold, add the egg whites, stiffly-beaten, and the lemon extract. When well mixed pile lightly into glass serving dishes and set in a very cold place for twenty minutes or more to chill.

Serve with Lemon Custard Sauce.

Lemon Custard Sauce (Four portions)

Two egg yolks
Two level teaspoons flour
One-fourth level teaspoon salt
Five level tablespoons sugar
Two cups milk
One teaspoon lemon extract

Beat the egg yolks in the upper part of the double boiler. Add the flour, salt, sugar and milk. Cook over hot water until the mixture will coat a silver spoon. Beat for two minutes, add the lemon extract and serve very cold on puddings.