1/4 box of gelatin

2/3 cupful of sugar

1 teaspoonful of vanilla

1 1/2 pints of cream

1 tablespoonful of caramel

4 tablespoonfuls of maraschino

Cover the gelatin with a half cup of water and soak for half an hour. Whip a pint of cream to a stiff froth, put it into a bowl, and stand the bowl in a basin of cracked ice; add the sugar and the seasonings. Add to the gelatin a half cup of milk, stand it over hot water until dissolved; strain it into the cream, and begin at once to stir, and stir carefully until the ingredients are well mixed. As soon as it begins to stiffen, put it quickly into champagne glasses or tumblers, and stand aside to cool. Whip the half pint of extra cream until it is quite stiff; put it in the ice chest until wanted. At serving time put this cream into a pastry bag at the bottom of which you have a star tube; force it on top of the tumblers, put here and there a candied cherry or strawberry, and send at once to the table.

Steeple cream may be flavored with chocolate or coffee. Instead of adding a half pint of milk, add a half pint of strong coffee or a half pint of strong chocolate. Omit then the fruit, and dust the top with grated macaroons or chopped nuts.