Angel Charlotte Russe

1 tablespoon Knox's gelatine 1/4 cup cold water 1/4 cup boiling water 1 cup sugar 1 pint thick cream 1/2 dozen rolled stale macaroons

2 dozen marshmallows, cut in small pieces

2 tablespoons chopped candied cherries

1/2 lb. blanched and chopped almonds

Soak gelatine in the cold water; dissolve in boiling water and add sugar. When mixture is cold add cream, beaten stiff, almonds, marshmallows and candied cherries. Flavor with vanilla or sherry wine. Turn into a mould, first dipped in cold water. When firm turn out. Cover with whipped cream and serve. - Mrs. Fall

Caramel Charlotte Russe

Line a charlotte mould with strips of chocolate or fudge cake. The strips of cake should not be more than 1/4 inch thick and 1 inch wide and of length to come just to top of mould. Soften 1/4. package of gelatine in 1/4 cup cold water, cook 2/3 cup sugar to caramel; add 2/3 cup boiling water and let simmer until the caramel is dissolved, then pour over the gelatine. Set the dish in crushed ice and stir until the mixture begins to thicken, then fold in 1 1/2 cups cream, beaten very light (1 cup heavy cream and l/2 cup cream from top of bottle will answer). Turn into lined moulds.

Apple Balls

Serves Six

Cut 24 apple balls with a vegetable scoop 1/2 cup water

1/4 cup sugar

2 tablespoons lemon juice

Cook these until tender but unbroken. Take 6 round slices of bread; toast slightly and dip in melted butter, mixed with hot milk, 1/2 cup jelly, marmalade or chopped nuts, then a meringue made of 2 egg whites, 2 tablespoons powdered sugar. Lemon or vanilla flavoring. Pile the apple balls on the pieces of toast, cover with the meringue and brown in oven. Serve at once. - Mrs. Dakin

Orange Charlottes

1/4 box gelatine dissolved in 1/3cup boiling water. Pour on 1/3 cup boiling water, add 1 cup sugar and juice 1 lemon and strain; add 1 cup orange juice and pulp and a little grated rind; stir over ice until it thickens, then beat very light and add 1 pint whipped cream. Line a mould with lady fingers or sections of oranges; put lightly and carefully into the lined mould. Serve very cold. - F. M. Barnhart