Two hundred tested recipes

Make 3 cups of milk into plain boiled custard, season with vanilla. Dissolve %4 box Chalmer’s Gelatine in % cup cold water, then add small quantity milk to gelatine and dissolve thoroughly by putting in warming closet or over tea kettle; when dissolved, add to custard just before taking custard from fire, juice and pulp of 6 oranges. To this add 34 cup sherry wine and sweeten to taste. Quantity of sugar depends upon sweetness of oranges, but be sure to make it sweet enough not to curdle custard. As custard cools, mix with wine and orange and put in a cold place. When it begins to congeal, beat in lightly 1 pint whipped cream. Put in cold place until ready to serve. This will serve 12 people. MRS. JAMES W. HORNER. , RUSSIAN CREAM One-half box gelatine dissolved in a little water, yolks of 4 eggs beaten lightly. Add I pint sugar and beat well together. Let 1 quart milk come to a boil and pour over the above mixture, then boil all together for a few minutes and pour over the whites of 4 eggs beaten stiff. Add vanilla and 2 wine glasses of sherry wine; congeal and serve with whipped cream. MRS. CAM EASTON. KNOX GELATINE is GUARANTEED to please or money back. CARAMEL CHARLOTTE RUSSE One-half envelope Chalmer’s Gelatine, % cup cold water, I scant cup granulated sugar, 34 cup boiling water, 14 |b. blanched almonds, 9 or 1 doz. lady fingers, 1 pt. cream, vanilla to taste. Soak gelatine in cold water 5 or 10 minutes and let stand in hot water until dissolved. Caramelize the sugar, add boiling water and allow to become cool; then add gelatine. When beginning to set, add nuts, vanilla and whipped cream. Pour into molds lined with lady fingers. Put on ice and when ready to serve decorate with Maraschino cherries. MRS. JOHN WEBER. AMBER CREAM One quart milk, 6 eggs, I cup sugar, % box gelatine. Beat eggs all together with sugar. Let milk come to a boil and add this and gelatine, dissolved in a little water. Let boil until it thickens. Flavor with vanilla, congeal and serve with whipped cream. IRISH PUDDING Stir together I cup molasses, 1 cup butter, 1 cup milk, 3 cups flour with 1 heaping teaspoonful baking powder sifted in it; into this beat 2 eggs and I cup raisins, steam 3 hours in steamer; serve with wine sauce. Good where sugar is scarce. MRS. W. D. BRYAN. Use KNOX GELATINE if you would be sure of results. FRUIT PUDDING One can sliced pineapple, 1 lb. malaga grapes or can white cherries, 1 box lemon Jell-O, 4 eggs, % cupful sugar, I lemon. Drain pineapple juice in a pan, add the sugar and juice of 1 lemon; put on the stove and when hot dissolve Jello in it; beat whites of the 4 eggs stiff; pour juice over; add fruit, diced, and put away to cool. Beat the 4 yolks, add I pint sweet milk, sweeten to taste and cook until it thickens, then add teaspoonful of vanilla. When ready to serve put pudding in dish, pour custard over and top with whipped cream. MRS. C. D. RAY. HOW TO WHIP BORDEN’S EVAPORATED MILK Open a can of Borden’s Evaporated Milk and set the can in a saucepan of cold water, allowing the water to cover 2/, of the can. Bring to the boling point, but do not boil, and when the water begins to bubble retnove the can at once from the water and chill until it is ice cold. Then pour it into a deep bowl and whip with an ordinary egg-beater until it is stiff. Sweeten to taste with sugar and add desired flavor. Serve as soon as possible after being whipped. Simply add water and sugar to the KNOX ACIDULATED package. A MERINGUE