Apple Charlotte

1 tablespoon Knox gelatine. 3 tablespoons cold water. 1/4 cup honey. 1/2 cup strained apple sauce. 3 tablespoons boiling water. 1 cup whipped cream. 1 tablespoon lemon juice.

Soak gelatine in cold water, dissolve in boiling water, add honey, lemon juice and apple sauce. Cool, when it begins to harden around edges beat with beater, adding gradually whipped cream. When stiff enough to drop, pour into mould and chill. The whites of 2 eggs beaten stiff may be used instead of cream and the charlotte served with soft custard.

Dorothy E. Chandler.

Almond Charlotte

Blanch and chop 1 cup almonds, melt 3 tablespoons sugar in frying pan, add almonds, stir until well browned; cool and pound fine. Put pounded almonds into double boiler with 1 1/2 cups milk, heat slowly. Beat yolks of 3 eggs and 3 tablespoons confectioner's sugar together; add some of the hot milk, mix and turn into boiler, stirring constantly. Add 1 1/2 tablespoon Knox gelatine dissolved in half cup boiling water. Remove from fire, strain, cool, add 1 teaspoon almond extract and 2 cups whipped cream. Mold and decorate with wafers.

Mrs. G. F. Bean.