Healthful cookery

* Apples in Jelly. — Pare and core without cutting open, one dozen of medium-sized tart apples, of the same degree of hardness. Fill the centers with a little grated lemon rind and sugar. Put one-half cup of hot water into a pan, and set into the oven to cook. When tender, arrange in a deep dish with some space between each apple, and pour over them a Lemon, Pineapple, or Apple Jelly, prepared as di- ' rected above. Cool, and set on the ice until ready to serve. *Fruit Charlotte. — Cut strips of sponge cake three-fourths of an inch wide, dip into the white of an egg, and arrange in spindle form from the center of a glass dish, with the outer portion of the cake adhering to the dish, or arrange the strips in circles around the dish. Fill with a Fruit Jelly, and set on the ice to mold. When solidified, a meringue may be added if desired. *Mock Chicken Jelly, No. 1. — Cut a pound of Nuttolene into cubes. Put into a double boiler, and add three cups of hot water, the yolks of three eggs, well beaten, and one-half cup of cocoanut or dairy cream. Season with one teaspoonful of salt, one Desserts teaspoonful of celery salt, one slice of onion, and a pinch each of mint, marjoram, and sage. Cook forty-five minutes. Strain and measure. To every two cups of the broth add one cup of the cooked Gelatine. Mold and cut into oblong or square sections, and garnish with the celery, lettuce, or parsley. *Mock Chicken Jelly, No. 2. — Brown one cup of Almond Meal in the oven. Tie in cheese-cloth, and cook in three cups of water. Add one teaspoonful of salt, one teaspoonful of celery salt, a slice of onion, and a pinch each of mint, thyme, and marjoram. Strain, and to two cups of the liquid add one cup of the cooked Gelatine. Mold, and serve as the above. ^Chocolate Mold, No. 1. — Rub smooth three tablespoonfuls of Almond Butter with one cup of cold water, adding a little of the water at a time. To this add one and one-half cups of hot water, the well-beaten yolks of two eggs, four heaping tablespoonfuls of sugar, six heaping tablespoonfuls of Health Cocoa moistened with one-half cup of hot water. Let all boil for one minute. Add two cups of the cooked (l/2 oz.) Vegetable Gelatine, flavor with vanilla, and turn into a glass dish to mold. This may be served with a meringue if desired. 240 Healthful Cookery *Chocolate Mold, No. 2. — Heat in a double boiler two cups of milk, and one cup of dairy or Cocoanut Cream. Beat to a cream the yolks of two eggs and four heaping tablespoonfuls of sugar, and stir into the milk. Dissolve four heaping tablespoonfuls of Health Cocoa with some of the milk, and add to the mixture. Let all boil for one minute. Add two cups cooked (l/2 oz .) Vegetable Gelatine. Flavor with vanilla. Turn into a glass dish or small molds previously wet with cold water. Cool, and set in refrigerator. Serve with whipped cream, whipped Almond Cream, or sliced bananas. ^Chocolate Charlotte. — Line glass dish as for Fruit Charlotte, and fill with Chocolate Mold. Meringue if desired.