Orange Charlotte In Orange Baskets

Soak one and one-half tablespoons gelatine in one-third cup cold water, then dissolve in one-third cup boiling water, strain, add one cup sugar, three tablespoons lemon juice, three-fourths cup orange juice and pulp, one-fourth cup grated rind. Chill in pan of ice water. When quite thick beat with a wire whip until foamy, then add the stiffly beaten whites of three eggs, continue beating, then fold in two cups whipped cream. Moisten the inside of orange baskets with a little of the mixture. Sprinkle with finely chopped pistachio (or other) nut meats, fill each basket with mixture. Sprinkle tops with chopped nut meats; chill and serve.

Harriet Wilson Davy, Xi

Raspberry Bavarian Cream

Soak one-fourth package granulated gelatine in one-fourth cup raspberry juice twenty minutes, dissolve over hot water. Scald one cup raspberry juice, the juice of one lemon and one-half cup sugar. Stir until sugar is dissolved. Strain gelatine into mixture and set in ice water and stir until it begins to thicken. Whip one and one-half cups heavy cream until solid. Add a part of the whipped cream to the first mixture, beating it in with a wire whip, then add remaining cream a little at a time, folding it into gelatine mixture. When mixture is chilled enough to hold its shape, turn it into a mold, cover and chill thoroughly. Unmold on cold serving dish and surround with a fluffy border of whipped cream tinted a delicate green.

Harriet Wilson Davy, Xi.

Pineapple Bavarian Cream

1 pint grated pineapple 1 small teacup sugar 1 pint whipping cream

1/2 package gelatine 1/2 cup cold water

Method :

Cook the pineapple with the sugar for twenty minutes. Add the gelatine, which has been soaked a few minutes in the water. Strain into a pan and rub the pineapple through a sieve. Beat until it begins to thicken and add the whipped cream. When well mixed pour into a mould and put away to harden.

Can be made with the juice of two oranges and one lemon. Serves eight people.

Estelle Schoonover, Xi

Berry Frappe

1 package raspberry or strawberry jello 1 pint boiling water 1 pint whipped cream crushed fruit

Method :

Dissolve jello in boiling water. Just as it begins to thicken, beat with an egg beater and add whipped cream, beating all together until thick. Serve in frappe glasses partly filled with crushed fresh raspberries or strawberries.

Helen Shurtleff, Xi.

Apple Snow

1 cup tart apples whites of three eggs sugar

Method :

Stew apples, rub through a sieve, sweeten to taste, add eggs gradually, beating. Chill and serve.

Julia Pitkin Davenport, Xi.

Fruit Tapioca

1 cup water

: cup blackberry juice

2 tablespoons sugar

6 tablespoons minute tapioca

Method:

Cook twenty-five or thirty minutes. Take off and add one tablespoon lemon juice.

Helen Shurtleff, Xi.