Strawberry Pudding

One-third of a box of gelatine, One-third of a cupful of cold water, One-third of a cupful of boiling water, One saltspoonful of salt.

One and two-third cupfuls of strawberry juice, Juice of one lemon, Whites of two small eggs. Six tablespoonfuls of whipped cream.

Cover the gelatine with cold water; when softened add the boiling water and stir until dissolved; add the strawberry juice, lemon juice and salt; set away to cool until it begins to thicken; whip the eggs until stiff; add two tablespoonfuls of sugar and beat together; when the gelatine is slightly thickened beat with Dover egg-beater until light; add the whites of the eggs, and lastly the whipped cream; dip the mould in cold water and drain; fill with the mixture and set away to harden; do not use a tin mould; pineapple, grape, lemon, orange, currant, raspberries, cherry, etc., may be used instead of strawberry; cut in slices and serve with cake.

Fig Pudding

One-third box of gelatine, One-third cupful of cold water, One-third cupful of boiling water, Juice of one orange with water enough added to make one and one-third cupfuls,

One cupful of sugar, White of one egg, One pint of whipped cream, One-half pound of figs, Juice of half a lemon.

Cover the gelatine with cold water and let stand until soft; cook the sugar and hot water to a syrup; pour the boiling syrup over the gelatine and stir until dissolved; strain and cool; whip the egg; add cream to egg and stand the bowl in a pan of ice water; add the gelatine mixture and stir until it thickens; chop the figs and cover with the lemon juice; let stand while making the pudding; add figs to the pudding, and let stand on the ice until thickened.

Peaches In Jelly

One-third box of gelatine, One-third cupful of cold water, One-third cupful of boiling water, One-third cupful of sugar,

One and one-third cupfuls of peach liquid and water, Few drops of almond extract.

Cut the peaches in slices; cover the gelatine with cold water and let soak until soft; cook the sugar with the boiling water and pour the hot syrup over the softened gelatine; strain and add the peach liquor and water, then the extract; let stand until it begins to thicken; peel and slice the peaches; put into a mould; pour the slightly thickened gelatine over the peaches and set on ice until it thickens; serve with whipped cream.

Ginger Cream

One-third box of gelatine. One-half cupful of cold water.

One-half cupful of boiling water, One cupful of powdered sugar,

One-fourth pound of crystalizcd ginger, One pint of whipped cream, Whites of two eggs.

Soak the gelatine in cold water until soft; add the boiling water and stir until dissolved; let stand until cold; when it thickens beat until light; whip the whites of the eggs until stiff; add the whipped cream; place the bowl in a pan of ice water; sift in the sugar; then add the gelatine and mix lightly; when thickening add the ginger chopped fine and mixed with a little powdered sugar; dip an ice cream brick in cold water and drain; fill with the cream and let stand until thickened; cut in slices when serving.

Charlotte Russe

Three pints of whipped cream, One tablespoonful of gelatine,

One-half cupful of powdered sugar, One teaspoonful of vanilla.

Measure the cream after it is whipped; cover the gelatine with cold water and let stand until soft; add one-third of a cupful of boiling water, stirring until dissolved; when cold strain into the cream carefully, stirring all the time to prevent lumping; add the vanilla and stir until it thickens; line the cases or a glass dish with lady fingers; fill with the cream and set on ice until serving time.

Bavarian Cream

One-third box of gelatine, One-half cupful of cold water, Whites of three eggs,

One and one-half cupfuls of milk. Eight tablespoonfuls of whipped cream.

Soak the gelatine in cold water until soft; scald the milk; pour the hot milk over the softened gelatine; whip the cream; whip the whites of the eggs to a stiff froth; add the sugar and beat together; set the bowl into ice water; stir the gelatine until it begins to thicken; add the beaten white of the egg, the cream and vanilla; stir until thickened; the gelatine will thicken very quickly after it begins, so the cream and egg must be added instantly; if the gelatine becomes too thick to mix smoothly, set the bowl in a pan of hot water and stir until it liquifies, then add the cream and egg; mould; serve with cake.

Snow Pudding

One-fourth of a box of gelatine. One cupful of sugar, Whites of three eggs, One-half cupful of cold water,

One-half cupful of boiling water.

Juice of one lemon with water enough added to make three-fourths of a cupful.

Cover the gelatine with the cold water and let soak until soft; add the boiling water and stir until it dissolves; beat the whites of the eggs stiff; add the sugar and beat together; add the lemon juice and water to the gelatine and let stand until cold; set the bowl into a pan of ice water; when it begins to thicken beat with Dover egg-beater until light; add the beaten white of the egg and beat until thickened; pour into a glass dish and set on the ice to harden; never mould food which contains acid in tin; serve the pudding with a custard sauce made from the yolks of the eggs; three tablespoonfuls of sugar; one pint of milk; one teaspoonful of vanilla; one-half saltspoonful of salt; scald the milk; beat the eggs until creamy; add the sugar and beat together; pour the hot milk over the beaten egg and stir over the fire until creamy; when cold add the vanilla.

Wine Jelly

One box of gelatine,

Three cupfuls of boiling water,

One pint of sugar,

One cupful of cold water. One pint of sherry, Juice of one lemon.

Cover the gelatine with the cold water and let stand until softened; add the boiling water and stir until dissolved; cook the sugar in one cupful of water five minutes; strain the gelatine into the syrup; add the wine and lemon juice; strain through a napkin and set on ice for six or eight hours. Orange, lemon, grape, or any fruit jelly may be made in this way.

Compote Of Figs

One pound of figs,

One-half pound of powdered sugar,

One pint of water,

Two slices of lemon. Two sticks of cinnamon.

Cut the figs in small pieces; add the water and sugar and cook slowly ten or fifteen minutes, stirring constantly the last five minutes; remove from the fire and add lemon and cinnamon; let stand until cold; serve in punch glasses with whipped cream; sweeten the cream with powdered sugar.