Charlotte Russe

1 qt. cream, whites of 5 eggs, yolks of 3 eggs, 1/2 lb. pulverized sugar, 1/2 oz. gelatine,1 gill new milk. Whip cream very light, whites well beaten, beat yolks with the sugar, add gradually, then add 3 teaspoonfuls vanilla. Dissolve gelatine in the milk, strain it into the yolks, pour the mixture into the cream, beating well; add whites last. Line a dish with sponge cake, pour mixture in to congeal. Set on ice. Mrs. A. C. Matthews.

Gelatine Pudding

1/2 cup cold water, 1 pkg. gelatine (Knox), soak 15 minutes. Scald 1 cup of milk and 1/2 cup of sugar, add this to the gelatine. When cool and begins to jell, add one pint of whipped cream and the whites of two eggs, beaten stiff. Beat all together for five minutes, add one cup of nuts, one can of pineapple (large), cup in small pieces, and a few marshmal-lows cut fine. Flavor with vanilla. Get all ingre-dients ready before soaking gelatine.

Mrs. J. S. Moul.

Milk Jelly

Heat 1 qt. of sweet milk with 1 lb. of sugar. When the sugar is dissolved, continue the heat at boiling temperature for 10 minutes. Cool the above mixture well, then add slowly stirring, 1/2 oz. of gela-tine dissolved in a cup of water, and the juice of 3 or 4 lemons. Set glasses containing mixture in a cold place that the contents may gelatinize. It is neces-sary to have the milk quite cool before adding the other ingredients, to prevent curdling.

Mrs. Henry Shultz.

Chocolate Bavarian Cream

Soak 1/2 box gelatine in enough cold water to cover 1/2 hr. Boil 1 pt. milk add gelatine and 2 oz. grated chocolate. Stir until dissolved, add 1/2 cup sugar, 1 teaspoonful vanilla. Pour in pan and cool until thickens, then add 1 pt. whipped cream, pour in molds desired.

M. Elizabeth Gitt.

Spanish Cream

1/2 box gelatine soaked in a good 1/2 cup of water, 1 pt. milk boiled, add gelatine to this, then beat the yolks of 4 eggs with 3/4 cup of sugar, and stir into the milk and gelatine. Let mixture come to the boiling point, stirring constantly, then pour it into the beaten whites of the eggs. Flavor with vanilla, pour into a mold, and serve cold.

Mrs. H. N. Gitt.

Vanilla Snow Cream

Half box gelatine dissolved in 1 1/2 pts. of warm water, the whites of 4 eggs, 2 teacupfuls of white sugar, scant teaspoonful of vanilla, beat 1 hour.

Mrs. W. W. H.

Vanilla Snow

Mix 4 tablespoonfuls of gelatine with cold water and soak until soft. Add 1 teacup of boiling water, strain and let cool until gelatine begins to adhere to the sides of the vessel. Now add 1 cup of sugar, the beaten whites of 4 eggs, and flavor with vanilla. Beat until light. It may take 1/2 hour to beat into stiff enough mass. Make a soft custard of the yolks of eggs with a pint of milk and a little corn starch. Put the snow on the custard when the latter is cold, and eat with cream.

Mrs. Edgar Slagle.