Soak the gelatine in the cold water and when it is soft dis- solve it with the boiling water. Add the strained lemon juice, grape juice and sugar. Less than 14 of a cup of sugar may be used if the grape juice is very sweet. Pour in a mold, chill and serve with whipped cream. STRAWBERRY CREAM. Strawberries, 1 pint. Whipped cream, 1 pint. Sugar, 4 tablespoons. Gelatine, V2 ounce. Water, 1 gill. Hull and mash the strawberries with the sugar. Rub through a sieve and mix well with the whipped cream. Dissolve the gela- tine in the water, stir into the cream and pour into a mold that has been oiled lightly with oil of sweet almonds. Chill and serve with or without whipped cream. 124 DESSERTS. WINE JELLY. Egg white, 1. Lemon juice, 3 tablespoons. Granulated gelatine, 1 table- Cinnamon. 1 small stick. spoon. Water, 1 cup. Lemon rind, y2. Sugar, 2 tablespoons. Sherry, 1-3 cup✪ Wine Jelly. Put all the ingredients except the sherry into a saucepan, place on the stove and beat the mixture with an egg beater till it reaches the boiling point. Pull to one side, cover and leave for 10 minutes. Strain through cheese cloth, add the sherry and pour into mold, previously wet with cold water, to harden. Chill and serve with whipped cream. • STRAWBERRY SPONGE. Gelatine, y2 box. Sugar, 1 cup. Water, y2 cup. Strawberry juice, 2 cups✪ Strawberry Sponge. Boiling water, 1 cup. Egg whites, 4. Strawberries, 1 cup. Soak the gelatine in the cold water for y2 hour. Pour on the boiling water, add sugar and stir till dissolved. Add the straw- berry juice and strain. Put on ice, stirring occasionally till it be- comes thick. Then beat well with an egg beater, add the stiffly beaten egg whites, and beat all till smooth. Lastly turn in straw- berries, which have been cut in quarters and sweetened. Pour into mold and chill. Serve with a custard sauce made with the yolks of the eggs. ORANGE SUNSHINE. Gelatine, iy2 tablespoons. Orange juice, 114 cups. Cold water, y2 cup. Egg, 1. Boiling water, 1 cup. Sugar, y2 cup. Lime, 1. Soften gelatine in cold water. Place in saucepan with boiling water, orange juice, shell and white of egg, sugar, and juice of the lime. Beat till mixture boils, remove at once, cover and set on back of stove for 10 minutes, then strain through cheese cloth, and pour into mold. Chill and serve. DESSERTS. 125 ORANGE AND GRAPEFRUIT CHARLOTTE. Gelatine, !/4 box. Orange juice, y2 pint. Cold water, 14 CUP- Grapefruit juice, 1 tablespoon. Boiling water, 14 cup. Whipped cream, •% pint. Lady fingers. Soak gelatine in cold water for five minutes, pour on boiling water and stir till thoroughly dissolved. Add fruit juices, strained, and set aside to harden. When partly set fold and beat in whipped cream. Line a mold with lady fingers, pour in gelatine and set on ice to harden. ORANGE AND APRICOT JELLY. Gelatine, y2 box. Boiling water, 1 cup. Apricot juice, 1 cup. Sugar, 1 cup. Cold water, y2 cup. Lemon juice, 1 teaspoon. Orange juice, 1 cup. Sliced apricots. Soak gelatine in cold water and dissolve in boiling water. Add sugar and stir till dissolved, then add fruit juice, strained. Pour into a wet mold lined with slices of apricot. Serve with whipped cream. COFFEE FLUMMERY. Strong coffee, 1% cups. Gelatine, 1 tablespoon. Milk, 1 cup. Eggs, 3. Sugar, 2-3 cup. Salt, a pinch. Vanilla. ✪ Caramel Sponge

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Soak the gelatine in the cold water and when it is soft dis- solve it with the boiling water. Add the strained lemon juice, grape juice and sugar. Less than 14 of a cup of sugar may be used if the grape juice is very sweet. Pour in a mold, chill and serve with whipped cream. STRAWBERRY CREAM. Strawberries, 1 pint. Whipped cream, 1 pint. Sugar, 4 tablespoons. Gelatine, V2 ounce. Water, 1 gill. Hull and mash the strawberries with the sugar. Rub through a sieve and mix well with the whipped cream. Dissolve the gela- tine in the water, stir into the cream and pour into a mold that has been oiled lightly with oil of sweet almonds. Chill and serve with or without whipped cream. 124 DESSERTS. WINE JELLY. Egg white, 1. Lemon juice, 3 tablespoons. Granulated gelatine, 1 table- Cinnamon. 1 small stick. spoon. Water, 1 cup. Lemon rind, y2. Sugar, 2 tablespoons. Sherry, 1-3 cup. Put all the ingredients except the sherry into a saucepan, place on the stove and beat the mixture with an egg beater till it reaches the boiling point. Pull to one side, cover and leave for 10 minutes. Strain through cheese cloth, add the sherry and pour into mold, previously wet with cold water, to harden. Chill and serve with whipped cream. • STRAWBERRY SPONGE. Gelatine, y2 box. Sugar, 1 cup. Water, y2 cup. Strawberry juice, 2 cups. Boiling water, 1 cup. Egg whites, 4. Strawberries, 1 cup. Soak the gelatine in the cold water for y2 hour. Pour on the boiling water, add sugar and stir till dissolved. Add the straw- berry juice and strain. Put on ice, stirring occasionally till it be- comes thick. Then beat well with an egg beater, add the stiffly beaten egg whites, and beat all till smooth. Lastly turn in straw- berries, which have been cut in quarters and sweetened. Pour into mold and chill. Serve with a custard sauce made with the yolks of the eggs. ORANGE SUNSHINE. Gelatine, iy2 tablespoons. Orange juice, 114 cups. Cold water, y2 cup. Egg, 1. Boiling water, 1 cup. Sugar, y2 cup. Lime, 1. Soften gelatine in cold water. Place in saucepan with boiling water, orange juice, shell and white of egg, sugar, and juice of the lime. Beat till mixture boils, remove at once, cover and set on back of stove for 10 minutes, then strain through cheese cloth, and pour into mold. Chill and serve. DESSERTS. 125 ORANGE AND GRAPEFRUIT CHARLOTTE. Gelatine, !/4 box. Orange juice, y2 pint. Cold water, 14 CUP- Grapefruit juice, 1 tablespoon. Boiling water, 14 cup. Whipped cream, •% pint. Lady fingers. Soak gelatine in cold water for five minutes, pour on boiling water and stir till thoroughly dissolved. Add fruit juices, strained, and set aside to harden. When partly set fold and beat in whipped cream. Line a mold with lady fingers, pour in gelatine and set on ice to harden. ORANGE AND APRICOT JELLY. Gelatine, y2 box. Boiling water, 1 cup. Apricot juice, 1 cup. Sugar, 1 cup. Cold water, y2 cup. Lemon juice, 1 teaspoon. Orange juice, 1 cup. Sliced apricots. Soak gelatine in cold water and dissolve in boiling water. Add sugar and stir till dissolved, then add fruit juice, strained. Pour into a wet mold lined with slices of apricot. Serve with whipped cream. COFFEE FLUMMERY. Strong coffee, 1% cups. Gelatine, 1 tablespoon. Milk, 1 cup. Eggs, 3. Sugar, 2-3 cup. Salt, a pinch. Vanilla.

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