Charlotte Russe (Fine)

Soak 1/4 box Knox's gelatine in 1/2 cup of sweet milk 1/2 hour, and when dissolved set cup in hot water. Take 1 pint whipped cream; add 1/2 cup pulverized sugar, a little salt and the beaten whites of 2 eggs, and flavor with vanilla. Add gelatine lukewarm and strain while adding. Stir until gelatine is well mixed with cream, and when nearly stiff enough to drop, turn into bread tin or mold lined with lady fingers or narrow slices of sponge cake which have been dipped into the white of an egg to hold them together, and have it even on top to set well when turned out. A tablespoon of strawberry juice added will improve it, or one can use other flavorings. Split the lady-fingers, putting round side next to tin, and where they do not fit accurately put in small pieces. Needs about 1 pound lady-fingers. Must be made day before using. Served in slices.

Apple Float

To 1 quart apples stewed and well mashed add the whites of 3 eggs well beaten and 4 heaping tablespoons sugar. Beat all together 15 minutes. Serve with rich milk. Flavor with nutmeg.

Ambrosia

Peel and slice 8 fine oranges, 1/2 cocoanut, grated, 1/2 cup pulverized sugar. Arrange oranges in glass dish, scatter cocoanut thickly over them. Sprinkle with sugar, then place another layer of oranges, and so on until all are used. Serve at once.

Apple Charlotte

Two heaping teaspoons gelatine, 1-3 cup cold water, 1-3 cup boiling water, 1 cup sugar, 1 cup apple sauce, juice of 1 lemon, whites of 3 eggs. Soften gelatine in cold water; dissolve in boiling water; add sugar, then juice of lemon; strain.

When cool add apple sauce. When jelly begins to set, beat with a whisk until light. Add whites of the eggs beaten stiff. Beat all together thoroughly. Turn into moulds and serve with whipped cream.

Strawberries And Whipped Cream

Mrs. McKenzie.

Line a glass dish with lady fingers. Place in the dish a layer of berries, one of powdered sugar, then a layer of whipped cream and so on until dish is filled. Heap cream roughly on top layer, dot with berries, sprinkle with sugar. Serve when thoroughly cold.

Ax Easily-Made Dessert

Fill the bottom of a dish with strawberries. Boil well some cornstarch in milk; salt, sweeten and flavor. Cool a little after taking from the fire; then pour over the berries and set aside to get cold. Serve with cream and sugar flavored with vanilla or serve with whipped cream. Make cornstarch just stiff enough to pour easily.

Frozen Peach

One pint canned peaches rubbed through a colander, 1 pint peach juice, 1 pint water, 1 pint sugar and juice of 1 lemon. Mix all together and freeze same as ice cream.

A Delicious Dessert

Sugar 1 pint raspberries. Set aside. Heat a glass of grape juice and sweeten to taste. Into this stir the yolks of 6 eggs beaten light. Cook a few minutes and set to cool. Use 1 pound macaroons. Place in a dish a layer of macaroons, raspberries and grape custard, alternately, until dish is full. Beat whites of eggs very stiff and spread on top. Place in oven to brown slightly. When cut the colors are brown, red, yellow and white.