Dissolve one-third box Cox gelatine in one cup milk. Beat the yolks of three eggs with one-half pint of sugar until creamy and flavor with vanilla. Combine the egg yolk and sugar mixture with the dissolved gelatine and fold into one quart of cream whipped to a froth. Add the beaten whites of three eggs. Line a deep dish with sponge cake or lady fingers and pour over the mixture.

Charlotte Reed, Martinez, Calif. University of California.

Pineapple Charlotte

2 tablespoons gelatine 1 can of grated pineapple 1 cup of pineapple juice Whip 2 cups of cream.

1/2 cup cold water.

1 tablespoon lemon juice.

1/2 cup sugar.

6 or 8 lady fingers.

Cherries for garnishing.

Soak gelatine in cold water. Heat pineapple juice and sugar, then add to gelatine; add lemon juice and grated pineapple. Cool, and when it starts to thicken, fold in whipped cream. Pour in moistened mold, lined with lady fingers.

Doris Madill, Toronto, Can. University of Toronto.