Orange Jelly

1/2 box or 2 tablespoons granulated gelatine. 1/2 cup cold water. 1 cup boiling water.

2 cups orange juice and grated rind. 1 cup sugar.

Follow directions for making lemon jelly.

Caramel Jelly

1/2 box or 2 tablespoons granulated gelatine. 1/2 cup cold water. 1 cup boiling water.

1 cup sugar.

1 cup thin cream.

1 1/2 cups milk.

Soak the gelatine in cold water. Take 1/2 cup of sugar and stir in a saucepan over the fire until it is melted and turns to a golden syrup; add the boiling water and cook to a thick syrup. Let cool slightly, add gelatine, remaining 1/2 cup of sugar and strain into the milk. Turn into wet molds and keep in a cool place to harden. Serve with a custard sauce or cream

Mocha Charlotte Russe

1/4 box or 1 tablespoon granulated gelatine. 1/4 cup cold water. 1 cup sugar.

1 cup boiling strong coffee.

1 cup whipped cream.

2 egg yolks.

Soak gelatine. Add sugar to boiling coffee; when dissolved add gelatine. Beat the egg yolks and slowly add the coffee mixture, let chill and before the mixture begins to thicken, fold in the whipped cream. Line a mold with lady fingers and when the gelatine mixture will hold in shape, pour into the mold.

Banana Charlotte Russe

2 tablespoons granulated gelatine. 1/2 cup cold water. 2 egg yolks. 1 cup sugar.

1 lemon (juice).

1 cup mashed bananas.

1 cup whipping cream.

Lady fingers.

Chopped blanched almonds.

To blanch almonds, shell and cover with boiling water. Let stand 5 minutes, drain, cover with cold water and the shells can easily be removed. Scald milk, add 1/2 cup sugar; beat egg yolks and add remaining half cup sugar, combine mixtures and cook over hot water until mixture thickens, then add bananas and cook 5 minutes. Add lemon juice and cool, then stir until somewhat thick and fold in the whipped cream. Line a mold with lady fingers, pour in the mixture and set aside to become firm. Serve with whipped cream sweetened and flavored with vanilla.

Spanish Cream

1/2 box or 2 tablespoons granulated gelatine. 3 cups milk. 1/2 cup cold water.

2/3 cup sugar.

2 eggs.

1 tablespoon vanilla.

Soak gelatine. Scald the milk, add sugar and pour over the well-beaten yolks of eggs, then cook in a double boiler until slightly thickened. Add gelatine and flavoring and pour the mixture over the stiffly beaten egg whites. Pour into a wet mold and chill. Serve with cream.

Mock Biscuit Tortoni

1 cup scalded milk.

l egg.

1/3 cup sugar.

1 cup macaroon crumbs.

1 tablespoon gelatine. 1/2 cup cold water. 1 cup whipped cream. 1 teaspoon vanilla.

Soak gelatine in cold water. Beat egg, add sugar then hot milk. Cook over hot water, stirring constantly until mixture is creamy and clings to the spoon. Remove from fire, add dissolved gelatine. Set aside to cool then stir until somewhat thick. Add macaroons, vanilla and fold in the whipped cream. Pour into a wet mold and set aside to become firm. To serve unmold and garnish with sweetened whipped cream flavored with vanilla.

Orange Bavarian

2 tablespoons granulated gelatine. 1/2 cup cold water.

1/2 cup orange marmalade. 1 teaspoon lemon juice. 1 cup whipping cream.

Soak the gelatine in cold water 15 minutes then melt over hot water. Whip cream, add lemon juice and fold in the marmalade, then add dissolved gelatine and pour into a mold and set aside to become firm. Any fruit jam or mashed strained cooked fruit may replace the marmalade. If not desired molded omit the gelatine and pile in sherbet cups.

Butter Scotch Rice Pudding

3 tablespoons butter.

1 cup brown sugar.

2 cups hot milk.

1 teaspoon vanilla.

2 tablespoons granulated gelatine.

1/2 cup cold water. 1 cup cooked rice. 1 cup whipping cream.

Soak gelatine in cold water for 15 minutes. Put butter in a saucepan, add sugar and cook over a low fire, stirring constantly until melted; add milk and stir until sugar is dissolved. Remove from fire, add the gelatine and set aside to cool. When beginning to thicken add rice and vanilla and fold in the whipped cream. Pour into a wet moid and set aside to become firm. Serve with a custard sauce. The stiffly beaten whites of 2 eggs may replace the cream.

Apple Snow

2 cups apple sauce.

1 lemon.

2 tablespoons granulated gelatine, dissolved in 1/3 cup cold water.

Whites of 2 eggs.

Press apple sauce through a sieve. Heat to the boiling point, then add soaked gelatine and stir until well mixed and gelatine is dissolved. Chill, and when mixture begins to thicken add the stiffly beaten whites of eggs and beat until somewhat stiff. Turn into a mold and when firm unmold and serve with a custard sauce made with the yolks of the eggs.