Fruit Mousse.

One cupful grated apple; twelve chopped dates; sufficient cream (or top off the milk) to moisten; one cupful mashed bananas; two finely cut oranges; half cupful chopped nuts.

Serve in individual glasses and decorate with raisins.

Orange Sundae.

One large orange; one heaped teaspoon honey dissolved in four tablespoons of water; 1/4 lb. chopped nuts; 2 ozs. finely chopped candied peel; juice of half lemon; three bananas.

Cut up the orange slices fairly small and mix thoroughly with all the other ingredients except the nuts. Place in individual glasses and cover with the nuts.

Peach Cocktail.

Take one cup of peach juice, one cup of orange juice, the grated rind of an orange, the juice of one lemon and sugar syrup to taste. Shake well and serve iced.

Lemonade.

Two gallons water; 2 lbs. sugar; three lemons; one tablespoon cream of tartar.

Boil water and pour over all other ingredients. Leave overnight. Next day strain and bottle. Let lemonade stand in bottles seven days before using.

Note.—Use caps on bottles, as corks may fly off.

Springtime Cocktail.

Cut the white portion of a fresh, young cucumber into half-inch dice. Place in a basin, sprinkle with salt and dessertspoon sugar, add crushed mint leaves. Pour over all the juice of two grapefruit. Stand in a cold spot for two hours. Divide the cucumber into cocktail glasses; strain the liquid into the glasses and garnish with sprigs of fresh mint.

Orange Cream.

One egg; 2 cups water; 1 tablespoon butter; 1/2 teaspoon grated orange rind; 2 1/2 tablespoons cornflour; 1/2 cup orange juice; 6 tablespoons castor sugar.

Beat egg and stir in sugar mixed with the cornflour. Add water and orange rind and juice. Stir in the top of a double boiler until thick. Add butter. Cool before serving.