1 tablespoon unflavoured gelatin, 1/4 cup cold water, 3/4 cup milk, 1/2 cup sugar, 1/2 cup drained tinned pineapples (crushed), 1/2 cup crushed or sliced strawberries, 1 cup chopped walnuts, 1 cup heavy cream (whipped), 1 egg white, stiffly beaten.

Soften gelatin in water for 5 minutes and dissolve over hot water. Add milk and sugar. Chill the mixture until it begins to thicken, then beat slightly. Fold in the remaining ingredients in the order listed above and chill until firm. Garnish with strawberries or pineapples and serve with additional chopped walnuts.

1 cup sifted flour, 1 1/4 cups sugar, 1 cup egg whites (8 to 10 eggs), 1 teaspoon cream of tartar, 1/2 teaspoon salt, 3/4 teaspoon vanilla, 1/4 teaspoon almond extract.

Sift flour and 1/4 cup sugar together 4 times. Beat egg whites, cream of tartar and salt until frothy. Add remaining sugar in small amounts and beat after each addition with a rotary beater. The egg whites should have fine, even texture and be stiff enough to hold a peak, but not dry. Add flavourings. Sift a quarter of the flour over the mixture at a time and fold in lightly. Pour into a large, ungreased tube pan. Cut through the batter with a spatula to remove large air bubbles. Bake in a moderate oven (350 °F) for 45 - 60 minutes. Invert the pan and let the cake hang until it is cool. If desired, frost with a strawberry cream frosting or meringue.

1 cup minced orange peel, 1 cup orange juice, 2 1/2 cups sugar, 1 beaten egg, 3 1/2 cups flour, 1 cup milk, 1/2 teaspoon melted butter, 2 teaspoons baking powder, a pinch of salt.

Combine orange peel and juice and boil until peel is tender. Add 1 1/2 cups sugar and boil slowly until a thick syrup is formed. Cool. 

Mix egg, 1 cup sugar, butter and milk. Sift flour with baking powder and salt. Add egg mixture and stir. Add orange mixture to dough and blend well. Pour into two loaf pans which have been greased and floured. Bake at 350 °F for 40 minutes. Serve toasted slices with a soft cheese.

1 tablespoon butter, 1 ounce chocolate, 1/3 cup boiling water, 1 cup sugar, 2 tablespoons corn syrup, 1/2 teaspoon vanilla, 1/8 teaspoon salt.

Melt the butter in a saucepan. Add chocolate and stir over low heat until chocolate is melted. Add boiling water gradually, stirring constantly, then heat to a boil. Add sugar and syrup, stirring until the sugar is dissolved. Simmer for five minutes, then add vanilla and salt.

1 cup sugar, 1 tablespoon grated lemon rind, 1 1/2 cups boiling water, 1 tablespoon butter, 1 tablespoon cornstarch, 3 tablespoons lemon juice, 1/2 cup white overproof rum, a pinch of salt.

Combine sugar and lemon rind with water. Add butter and heat to a boil. Mix cornstarch with lemon juice and add. Cook for eight minutes, remove from heat and strain. Add rum and salt. Serve hot with puddings.

1 1b. prunes, 1 pint white overproof rum, 1 pint strawberry syrup, 1 oz. butter, 2 tablespoons sugar.

Simmer prunes over low heat for 5 minutes with sugar and just enough water to cover the prunes. When cool, pour in rum and syrup and add butter. Strain after 28 days and enjoy a fine wine.