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 heat 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.