Jellied Baked Apples

Medium-sized apples, 6. Gelatine, 1/4 box.

Lemon juice. Sugar.

Cloves.

Pare, core and bake the apples, sprinkling them with lemon juice and sugar, sticking each with one or two cloves and adding a little hot water before putting them in to bake. Bake slowly till they are perfectly soft, being careful that they do not lose their shape. When they are tender put each carefully in a mold a little larger than the apple. Add the gelatine softened with 1/2 cup cold water to the liquor in which the apples were baked, adding water and lemon juice to make a pint. Heat it, strain and pour over apples. Chill, unmold and serve with whipped cream.

Prunes In Jelly

Prunes, 1/2 pound. Granulated gelatine, 1 table-spoon.

Oranges, 2.

Lemon juice, 1/2 cup.

Sugar, 1 cup.

Remove stones and stems from stewed prunes and put in round mold. Dissolve the gelatine in the orange juice, add 1 1/2 cups of the water in which the prunes were stewed, which should be boiling hot, the lemon juice and sugar. Pour over the prunes and when cool place on the ice tdo chill. Serve with whipped cream.

Jellied Peaches

Large peaches, 12. Gelatine, 1/2 box.

Sugar, 1 1/2 cups. Water, 1 1/2 pints.

Soak gelatine in 1/2 cup of cold water 1 hour. Let sugar and water boil for 5 minutes. Pare peaches and cut in halves or quar-ters. Cook in syrup about 10 minutes or until tender. Remove from syrup and add gelatine, strain into a bowl and set in a pan of ice. When it begins to thicken dip peaches in gelatine and place them in a mold. When gelatine is thick pour over peaches and set away to chill. Serve with whipped cream.

Kumquat Jelly

Kumquats. Orange juice.

Sugar, 1/2 cup. Sherry, 2 tablespoons.

Granulated gelatine, 1 tablespoon.

Wipe fruit, cut in very thin slices, remove seeds and cover with cold water. Let simmer for half an hour, strain and to the result-ing liquid add orange juice to make 1 3/4 cups. Add the sugar, the sherry (sauterne may be used) and the gelatine which has first been soaked in 1/4 cup of cold water. Dissolve sugar and gelatine thoroughly in hot liquid, then strain and pour into a wet mold to the depth of half an inch. When almost set arrange on it slices of kumquat cooked until soft in syrup. Add another layer of gelatine and so on till the mold is full. Chill, unmold and serve with whipped cream.

Jellied Strawberries

Strawberry juice and pulp,

1 cup. Halved strawberries, 1 cup. Boiling water, 1 cup.

Lemon juice, 1 tablespoon.

Gelatine, 2 tablespoons. Cold water, 4 tablespoons.

Sugar, 3/4 cup.

Soak gelatine in cold water for 1/2 hour, dissolve with boiling water. Add sugar and lemon juice, then the strawberry juice and mashed pulp. Set aside to cool and when beginning to set stir in the halved berries. Turn into a mold to chill. Serve with whipped cream.

Jellied Figs

Figs, 1 cup.

Cold water, 1 1/2 cups.

Sugar, 1/2 cup.

Gelatine, 1 envelope. Water, 1 tablespoon. Nut meats, 1 1/2 cups.

Bring figs, cold water and sugar to a boil in a double boiler and cook for 10 minutes. Pour off the syrup. Soften the gelatine in the water and dissolve in the hot syrup. Chop figs fine, mix with meats chopped very fine and add both to syrup. Pour into a mold and chill. Serve with whipped cream.