Jellied Apples

1 1/2 tablespoonfuls granulated gelatine 1/2 cupful cold water 6 tart apples

2 cupfuls sugar Juice 1 orange Juice 1 lemon 2 cupfuls boiling water

Mix together the sugar and boiling water. Add the apples, quartered, put in a baking dish in the oven, covering closely, and bake until pink. Put the apples in a mould, add the gelatine to the apple juice, cool it and add the fruit juices, color pink, if desired, with vegetable coloring, and set aside to become firm in a mould prepared as directed. Serve with soft custard or whipped cream, flavored and sweetened.

Jellied Pears

1/2 pound dried pears 1 quart cold water 1/2 cupful sugar Juice 1 lemon

Juice 1 orange

2 tablespoonfuls granulated gelatine soaked in 1/4 cupful cold water

Soak the pears over night in the water, then cook slowly until tender, in the same water. Remove the pears and take out the cores, then cut the pulp up coarsely and return it to the syrup. Sweeten, bring to boiling point and add the gelatine; cool, add the fruit juices and pour into a mould prepared as directed. Serve with boiled custard or whipped cream.

Jellied Dried Apricots

4 cupfuls cooked dried apricots and juice, unsweetened

1 cupful sugar

2 tablespoonfuls lemon juice

2 tablespoonfuls granulated gelatine, softened in 1/4 cupful water

Heat the apricots to boiling point, add the sugar and stew for ten minutes, then add the gelatine; cool and add the lemon juice. Turn into a mould, prepared as directed, let stiffen and serve with apricot whip.

Jellied Prunes

3 cupfuls cooked, stoned prunes and their juice

1 1/2 tablespoonfuls granulated gelatine

1/4 cupful cold water

2 tablespoonfuls lemon juice

Sugar to taste

Bring the prunes to boiling point, and sweeten to taste. In the meantime, soften the gelatine in the cold water and add it to the prune juice. When cool, stir in the lemon juice and pour into a prepared mould to stiffen. Serve with top milk or light cream.

Jellied Figs Jellied Figs may be prepared according to the preceding recipe by substituting cooked figs with their juice for the prunes, and adding a tablespoonful of orange juice.

Jellied Strawberries

1 cupful strawberry juice and pulp 1 cupful halved strawberries 1 cupful boiling water 1 tablespoonful lemon juice

2 tablespoonfuls gelatine, soaked in 4 tablespoonfuls cold water 3/4 cupful sugar

Add the boiling water to the soaked gelatine. Stir until dissolved, and add the sugar; cool, and add the lemon juice and strawberry juice. When beginning to set, turn in the halved berries, stir gently and pour into a mould, prepared as directed, to stiffen. Serve with cream.

Mixed Fruit Jelly

2 1/2 tablespoonfuls granulated gelatine 1/2 cupful cold water 2 1/2 cupfuls boiling water 1 cupful sugar 1/2 cupful lemon juice 2 slices canned pineapple (diced)

6 figs (diced)

2 whole oranges (in sections)

3/4 cupful seeded and halved Malaga grapes

1/2 cupful candied cherries, halved

Soak the gelatine in cold water until softened. Dissolve in the boiling water, add the sugar and cool. Then add the lemon juice and strain the mixture. Oil the mould as directed, and pour in a little of the mixture; when it is slightly stiffened, arrange on it a design of orange sections, with the grapes and cherries. Pour in a little more jelly, just enough to set this in place, and, when stiff, add more fruit. Continue until all is used. Let stiffen and serve with whipped cream.

Malaga Grape Surprise

2 1/2 tablespoonfuls granulated gelatine 2 tablespoonfuls lemon juice 1 1/2 cupfuls grape juice 1/4 cupful orange juice

2 cupfuls boiling water 1 cupful sugar

1 cupful seeded and skinned Malaga grapes

Soak the gelatine in cold water to cover five minutes. Add the boiling water and sugar, stirring until the gelatine is dissolved. Cool, and add the fruit juices. Then strain and set in a cold place. When beginning to congeal, stir the grapes in lightly, and let stiffen in high sherbet glasses. Serve with whipped cream, sweetened and flavored with orange.

Grapefruit Gelatine

1 pint boiling water

2 tablespoonfuls granulated gelatine soaked in

1/2 cupful cold water

I cupful sugar

Juice 1 large grapefruit

Dissolve the gelatine in the boiling water. Add the sugar and, when cooled, the fruit juice. Strain, mould and chill. Serve with meats.

Rhubarb Gelatine

1 quart diced rhubarb

2 cupfuls sugar

2 cupfuls water

Juice and rind of 2 lemons

2 tablespoonfuls granulated gelatine, dissolved in 1/2 cupful cold water

Put the rhubarb in a baking dish with the sugar and water. Cover closely and bake in a slow oven till tender and pink. Strain, reserving the pulp to serve as a garnish to the gelatine. There should be one quart of liquid. Add the gelatine, and, when cooled, the lemon juice. Pour into a mould prepared as directed. Let set, and, when firm, serve with the sauce.