1/2 envelope Knox.

Sparkling Gelatine 1/2 cup cold water 1/2 cup boiling water Whites of four eggs.

1 cup sugar.

1 teaspoon vanilla.

1 teaspoon lemon extract 1 1/2 squares chocolate.

Soak gelatine in cold water five minutes. Add boiling water and place over teakettle until dissolved. Cool, but do not chill. Stir sugar into dissolved gelatine. Beat the whites of eggs very light, and to the eggs add the gelatine and sugar, a few spoonfuls at a time, beating constantly. Divide quickly into three parts. To the first part add vanilla flavoring and color pink; to the second part add melted chocolate and vanilla flavoring, and flavor the third part with lemon.

Mold in layers in square mold, adding nuts to the pink part and red cherries to the white. Chill, cut in slices and serve with or without whipped cream or sauce made with the yolks of eggs. Attractive if served with ice cream instead of cake.

Courtesy Knox Gelatine Company.