Jellied Walnuts

1/2 box gelatine, or

I tablespoon granulated gelatine 1 /4 cup cold water 1 /3 cup boiling water

3/4 cup sugar 1/2 cup orange juice 3 tablespoons lemon juice

Make same as lemon jelly. Cover bottom of shallow pan with half of mixture; when firm place on it, I inch apart, halves of English walnuts. Make walnuts adhere with a few drops of the mixture. Cover with remaining mixture. Chill, and cut in squares for serving.

Fruit Pudding

1/2 box gelatine, or 2 tablespoons granulated gelatine 1/2 cup cold water I 1/2 cups boiling water 2 cups sugar Juice 2 lemons

1 orange 4 figs

6 dates

2 bananas

18 blanched almonds 1/4 pound malaga grapes

Proceed as in lemon jelly with first five ingredients. Strain mixture, and when quite stiff stir in the fruit. Slice the bananas and cut orange, figs, and dates in small pieces before adding to mixture. Turn all into a wet mold, let harden, and serve with whipped cream.

Spanish Cream

1/4 box gelatine, or

I tablespoon granulated gelatine 3 cups milk 3 whites of eggs

3 yolks of eggs

1/3 cup sugar

1/4 teaspoon salt 1 teaspoon vanilla, or 3 tablespoons wine

Soak gelatine in part of milk, scald the balance, add sugar and gelatine, pour mixture slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly. Remove from fire, add salt, flavoring, and whites of eggs beaten stiff. Turn into wet individual molds and chill. Serve with cream. More gelatine will be required if large molds are used.

Coffee Mousse

1 ounce gelatine dissolved in 1 /4 cup cold water 1/2 cup boiling water

1/2 cup sugar 1 cup strong coffee I cup whipped cream

Pour the boiling water onto the gelatine. Add the sugar and coffee, and cool. When it begins to set, whip, add the cream, and whip all together. Put in mold. When serving garnish with whipped cream.

Jerusalem Pudding

1/4 cup rice 1/2 box gelatine 1/2 cup powdered sugar I teaspoon vanilla

3 figs, and same amount of ginger 112 cup sherry wine 1 pint cream

Wash rice and boil in plenty of water until soft, drain, and dry on towel. Cut figs and ginger into small pieces, cover with sherry, and let stand until rice is ready. Soak gelatine in 1/2 cup of cold water 15 minutes, then dissolve over hot water. Whip cream and add powdered sugar, vanilla, gelatine, rice, and fruit; stir in a cold place until it begins to thicken. Place in mold and when firm, serve with whipped cream.

Charlotte Russe

Individual recipe

1/2 teaspoon granulated gelatine I tablespoon cold water 11/2 tablespoons scalded cream 4 teaspoons powdered sugar 1/2 cup thin cream (whip from) 1/2 teaspoon vanilla Lady fingers

Large recipe

1/4 box

1/4 cup

1/3 cup

1/3 cup 3 1/2 cups 1 1/2 teaspoons 6

Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and vanilla. Set bowl in the water, stir constantly until it begins to thicken, then fold in whip from cream, adding one third at a time. Should gelatine mixture become too thick, melt over water and again cool before adding whip. Line mold with lady fingers, turn mixture in, spread evenly, and chill.