Half a box of gelatine; half a cupful of cold water; half a cupful of boiling water; one cupful of sugar; one pint of cream, whipped ; one pint of raspberry-juice.

Soak the gelatine one hour in the cold water, then put it with the sugar and boiling water in a double boiler over the fire and stir until thoroughly dissolved. Add the raspberry-juice; strain and set in a cool place. When it has begun to form stir in the whipped cream, turn into a mould, and set on the ice to harden.

Raspberry Flummery

One quart of red raspberries ; one small cupful of pearl tapioca ; half a cupful of sugar; two cupfuls of cold water ; two cup-fuls of boiling water.

Soak the tapioca several hours in the cold water, then put it on the fire with the boiling water and stir until clear. Add the sugar, and when the tapioca is lukewarm, stir in the berries. Eat, when ice-cold, with cream and sugar.

Strawberry French Cream

Soak half a box of gelatine in a small cupful of cold water for half an hour. Stir in the juice and rind of one lemon and one and one-half cupfuls of sugar, and let it stand an hour longer. Pour on this two cupfuls of boiling water, stir until dissolved, strain, and set aside to cool. When it begins to harden, whip the whites of three eggs stiff and beat into it the jelly, a little at a time, until you have a smooth sponge. Stir in then half a pint of fresh, firm strawberries, turn all into a mould, and set on the ice for a couple of hours. Eat with sweet cream.