December, 1911 
This is an attractive way of serving a Charlotte Russe, the sprigs of 
Mistletoe (these may be artificial) giving it a holiday touch 
orange. It is very easy to scoop out an orange and, with a 
pair of scissors, cut the open circle of the skin in points. 
All sorts of ices may be served in such a receptacle and the 
effect is heightened if the fruit is placed upon a fragrant 
orange leaf. Desserts made of shredded fruits are gener- 
ally delicious, and one known as ambrosia may be given a 
rosy Christmas hue by using blood oranges in place of the 
ordinary amber-tinted variety. This dessert should be 
served in a glass bowl or high dish of a kind that will 
allow its variegated layers to show through, or it may be 
arranged in little glass baskets or individual dishes. In the 
bottom of the dish a layer of grated cocoanut looks like 
snow upon which rests a layer of sliced bananas and then 
one of shredded orange. ‘This arrangement is repeated 
until the dish is filled, when cocoanut is grated over the top. 
Orange juice percolates through the powdered sugar be- 
tween the fruit layers and soaks into banana and cocoanut. 
As a substitute for banana, shredded pineapple is often used, 
but the dessert does not fulfill the promise made by its name 
unless the fruit is fresh and ripe. 
O most of us our earliest recollections of Christmas are 
associated with snowballs, and the sight of a snow- 
ball revives memories of many a frolic in crisp wintry 
weather and, by mere suggestion, whets our appetites, as 
a lively game of snowballing was wont to sharpen them in 
childhood days. What, then, could be more appealing than 
a bowl of snowballs upon the Christmas table? The fact 
that snow has not entered into them but makes their appear- 
Christmas Dessert of layers of fruit, arranged for color effect 
AMERICAN HOMES AND GARDENS - 
Ar ingenious Egg-on-Toast Dessert. 
Un 
UA 
The “‘toast’’ is a slice of cake, 
the “‘egg”’ the half of a preserved peach in whipped cream 
ance more inviting. Snowballs of this sort may be made of 
cakes baked in jelly molds and with the round portion coy- 
ered with frosty icing, or they may be formed of blanc 
mange, served in whipped cream. Whatever its ingredients 
may be, however, the ball of simulated snow makes a very 
decorative dessert and lends itself to all manner of orna- 
mental methods of serving. 
WO most attractive and delicate desserts with which 
to conclude a Christmas dinner are birds’-nest custard 
and floating island. To make the former, peel enough 
sweet apples of equal size to afford each diner one, and then 
core, sugar and steam the apples until they are tender, but 
not soft. Place them in a baking dish and pour custard 
over them until the apples are almost entirely submerged, 
then add on the top of each apple a tablespoonful of stifly- 
beaten white of egg. Birds’-nest custard only requires a 
few moments to bake and is delicious. A pretty way to 
serve the dish is in a nest of evergreen. Almost everyone 
knows how to make floating island, which is equally delec- 
table chilled or warm, but those who have not attempted 
this dessert will find the following an excellent recipe and 
one which introduces the novelty of chocolate cream instead 
of boiled custard. To make the islands, beat the whites 
of three eggs until they are stiff and then take up a table- 
spoonful at a time and dip it into a saucepan that contains 
three cups of boiling milk. The islands cook quickly, when 
they are laid aside until wanted to lay over the cream. Stir 
half a tablet of grated chocolate in the milk and boil it for 
“Snowball” is one of the most attractive Christmas Desserts 
