With different flavors, fruits, colors and combinations, a great variety of attractive desserts can be made with gelatine. They are not difficult to prepare, although some of them appear quite complicated. There are a few principles to keep in mind when undertaking these dishes, and when these are learned, even the most elaborate gelatine dessert will become a simple undertaking. Fruit-flavored jellies are the most popular, and usually form the foundation for the various combinations. Before preparing the dessert, soak the gelatine in cold water 1/2 hour or more to soften it; then dissolve in hot water or the hot mixture. Do not boil the liquid after the gelatine has been added, or the jelly will be tough. Two tablespoons of granulated gelatine will stiffen 1 quart of liquid, if kept in a cool place. When fruit is added to the jelly, use less liquid or more gelatine. After the gelatine and sugar are dissolved, strain the mixture through a fine sieve or cheese cloth bag, and then turn into a wet mold to set

In moderate weather the jelly will be firm, in from 4 to 6 hours. The larger the proportion of gelatine to the liquid the sooner the liquid will become firm; but too much gelatine will give an unpleasant flavor and make the jelly tough. It is always wise to use the quantity of gelatine recommended by the manufacturer of the product. Directions for using are usually printed on the package.

To mold fancy jellies, place the form in a bowl containing cracked ice; have jelly cold, but not set. Pour in a layer of jelly, let set until firm, add fruit, nuts, etc., add another layer of jelly, allow that to become firm and continue until all have been used; then set aside until ready to serve. To unmold, dip the form quickly into warm water (not hot), wipe perfectly dry, place a dish over the top of the mold and turn them over together. If the water is too warm the jelly will start to melt and destroy the appearance of the dessert.

From a plain fruit jelly several very simple desserts may be prepared. A Russian jelly is made by simply beating the cold unset liquid of any of the fruit jelly foundations to a stiff froth with an egg-beater. When almost congealed, pour into wet molds and set aside to become thoroughly chilled. This form of jelly will be light and frothy throughout. Fruits or nuts may be added to the jelly after it has almost congealed, then mold and chill. Snow pudding is made by making the Russian jelly, adding for each quart of jelly the whites of 2 eggs. Pile in a serving dish and serve with cream or a custard sauce.

Any of the plain fruit jellies or coffee jelly may be changed by using one of the methods just given.

Lemon Jelly

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

2 cups boiling water. 1 1/2 cups sugar. 3/4 cup lemon juice.

Soak gelatine in cold water. Add sugar to boiling water and stir until dissolved, then add gelatine and stir that also until dissolved. When partly cold, add lemon juice; strain and pour into wet molds.