Grapefruit A La St. Patrick

1 ounce (2 tablespoons) granulated gelatin 1/2 cup cold water 1/2 cup boiling water Fresh mint

3/4 cup sugar

1 cup ice-water

2 cups grapefruit pulp and juice

Maraschino cherries

Cut the grapefruit in half, crosswise, and scoop out the pulp being careful not to cut the skins. Drop the shells into cold water until needed. Simmer a few sprigs of fresh mint in the boiling; water until the flavor is extracted. Follow the standard directions for making jelly. When jelly is firm, cut it into cubes, pile the cubes in the grapefruit shells and garnish with sprigs of mint and cherries.

Molded Lime Fruit Salad

1 package lime gelatin 1 cup boiling water 1 cup cold water 4 slices canned pineapple

1/2 cup canned white cherries 1/4 cup red seeded grapes, cut in fancy shapes 4 halved pears

Dissolve gelatin in boiling water and add cold water. Set aside to cool slightly. Add fruit and pour into mold which has been rinsed out with cold water. Refrigerate to set.

Garnish - Mix cream cheese with chopped nuts and raisins; stuff pears, place in individual gelatin molds, fill with lime gelatin and allow to congeal. Use as garnish around lime mold, topped with pimiento cream cheese flower. Place decorated pineapple slices between pears. Serve with creamy eggless mayonnaise. See page 450.

Decorating Jelly

Have the mold thoroughly chilled. Pour in a layer of jelly about one-half inch deep. Chill. When firm, arrange a design of fruit or nuts or both, dropping a few drops of jelly on each piece to hold the design while the jelly hardens. When the jelly holding the design in place has congealed, add enough jelly to cover the design and let this harden. A single design may serve or alternate layers of fruit and jelly may be arranged in this way. Each layer must congeal before the next is added.

Gelatin Blanc Mange

1 pint milk 1/4 cup sugar 1 1/2 teaspoons granulated gelatin

1 teaspoon vanilla 1 tablespoon water

Heat the milk in the top of a double boiler. Add the gelatin softened in the cold water. Stir constantly, adding the sugar a little at a time. Cook over hot water for fifteen minutes stirring frequently. Strain into molds that have been dipped in cold water and chill. Serve with cream.

Chocolate - Dissolve one square bitter chocolate, add the milk and sugar, using one-third cup sugar, before adding the gelatin.

Chocolate Cream

6 tablespoons cocoa

1/3 cup sugar

3 tablespoons water

5 1/2 teaspoon salt 1 pint cream

1 egg

Mix cocoa, sugar and water, and cook over the fire, stirring until thick and smooth. Cool slightly and pour over stiffly whipped cream, and beat thoroughly with a spoon. Add egg and again beat well. Chill in refrigerator, allowing an hour and a half or two hours for a mechanical refrigerator and longer for an ice-cooled refrigerator.

Velvet Cream

No. 1.

1/2ounce (1tablespoon) granulated gelatin cup cold water 1/4 cup boiling water

4 tablespoons powdered sugar 1 pint cream 1 teaspoon vanilla

Follow standard directions for making the jelly. As soon as it begins to congeal, add the cream. Flavor with vanilla. Turn into a mold and place on ice to harden. Serve with maple sauce.

No. 2 - Use same ingredients as for preceding recipe. Whip the cream and fold into it the dissolved gelatin and sugar mixture. Mold.