Banana Blanc Mange

Soak a tablespoonful of gelatine for an hour in a teacupful of water. Bring a cupful and a half of milk to the boiling point, add a pinch of baking-soda, and stir in a half cupful of sugar and the soaked gelatine. Boil for five minutes, stirring steadily. Line a jelly-mold with sliced bananas and pour the lukewarm blanc mange carefully in upon these. Set in the ice to form. Turn out and eat with whipped cream.

Peach Sponge

Soak a half-box of gelatine for two hours. Peel and slice a dozen peaches, add to them a cupful and a half of sugar and a half cupful of water, and stew until the fruit is broken to pieces. Now stir in the soaked gelatine. When this is dissolved rub all through a coarse sieve, add a tablespoonful of lemon juice, and when the mixture is cool and beginning to thicken whip in the stiffened whites of four eggs. Beat steadily for fifteen minutes, and turn into a mold to form. Serve very cold with whipped cream.

Italian Cream

Soak half a box of gelatine in a cupful of cold water for an hour. Heat four cupfuls of milk in a double boiler, and when hot stir into them the yolks of four eggs beaten light with half a cupful of sugar. Stir over the fire for two minutes, add the gelatine and keep stirring until dissolved. Take from the fire, flavor with a teaspoonful of vanilla and set aside to cool. Beat the whites of the eggs stiff, and add them to the custard when it is cold, but before it has begun to form. Turn into a mold wet with cold water and set aside to form firm.

Pink Pudding

Soak a package of gelatine for an hour in a cupful of cold water. Mash a pint of ripe strawberries and turn upon them a cupful of granulated sugar. Pour a pint of boiling water upon the gelatine, and stir over the fire until dissolved; add the sugar and mashed berries, and strain through coarse muslin. When the jelly is very cold whip the whites of five eggs to a stiff meringue and beat the jelly into them. Turn into a mold and set in ice to form. Serve with whipped cream.

Brown Mange

Soak a half-box of gelatine in a cupful of milk for three hours. Stir into it a cupful of granulated sugar, and pour upon it a scant quart of scalding - not boiling - milk. Add a half-cake of grated chocolate wet to a paste with milk. ' Stir over the fire just long enough to dissolve the gelatine and melt the chocolate, but do not let the milk boil. Pour the hot milk gradually upon the stiffened whites of four eggs. Turn the mixture into a bowl and set this in a pan of ice while you beat the contents long and steadily - until the jelly begins to stiffen. Turn into a glass bowl and set on the ice to form. When cold and firm, send to the table with great spoonfuls of whipped cream upon the top of the brown "mange."

Rose Mange

A pretty blanc mange may be made according to the foregoing recipe by omitting the chocolate and using in its place just enough juice from preserved strawberries to color the mixture a delicate pink. When the whipped cream is added dot the white surface with a few of the preserved berries.