Chapter M: A. S

Strawberry Jelly.

3 pints of strawberries, 1 box gelatine, 1 pint of sugar, 1 pint of boiling water, 1 pint of cold water, juice of 1 lemon. Soak gelatine in cold water 2 hours. Mash berries with sugar and let stand 2 hours. Pour boiling water on fruit and sugar. Press out the juice and add to lemon juice and gelatine. Strain through a napkin and mold. Serve with ice cream or whipped cream.

S. M. W.

Coffee Jelly.

½ box of Plymouth Rock gelatine, soak the gelatine in 1 cup of cold strong coffee ½ hour, add 1 teacupful of sugar, 1 pint of boiling water. Strain and let harden on ice. Cut in cubes and serve with whipped cream.

Mrs. Seymour H. Jones.

Queen of Puddings.

1 pint of fine bread crumbs, 1 quart of milk, 1 cup of raisins, 1 cup of sugar, yolks of 4 eggs beaten well, grated rind of 1 lemon, piece of butter size of an egg. Bake until done, but not watery. Whip whites of the eggs stiff, beating in a teacupful of sugar in which has been stirred the juice of the lemon. Spread on the pudding a layer of jelly or fruit, spread the whites on top of this, and brown nicely in the oven.

Mrs. C. M. Levey.

Cherry Dessert.

Take 1 pint canned cherries, dissolve 1 teaspoonful of powdered gelatine, add to cherries. Pour in mold, set on ice. Serve cold with whipped cream.

Mrs. H. W. Perkins.

Velvet Cream.

1½ pints of sweet cream, 4 heaping tablespoonsful of powdered sugar, whites of 4 eggs, 1 teaspoonful of vanilla. Scald the cream and pour over the whites of egg and sugar. Mix thoroughly and strain into cups. Bake until firm, in a slow oven, in a pan of water. Cover with heavy paper as soon as put in oven. Do not beat whites of eggs. This will fill about 6 teacups.

Mrs. A. N. Duffy.

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ICES.

Lemon Ice.

To 1 pint of lemon juice, add 1 quart of sugar and 1 quart of water, in which the rind of the lemon has been allowed to stand until highly flavored, when partly frozen add the whites of 4 eggs beaten to a stiff froth.

Mrs. H. W. Perkins.

Lemon Ice.

Make a rich sweet lemonade, strain into the freezer. Then add the beaten whites of 2 eggs to each quart of the lemonade after it is partly frozen. Very good and quickly made.

Mrs. R. R. Crapo.

Coffee Ice Cream.

Required: 1 quart of best cream, 1½ pint of strong Mocha coffee, 14 ounces white pulverized sugar, yelks of 8 eggs. Mix these ingredients in a porcelain-lined kettle and place on fire to thicken. Rub through hair sieve, put into freezer and freeze.

Abbie Mac Flinn.

Pine-Apple Ice.

1 pint can of grated pineapple, ¾ pound of sugar, 1 quart of water. When half frozen add the beaten whites of 2 eggs.

M. P. S.

Mousse Glace.

1 quart of cream, whipped, 2 cupsful of granulated sugar, ½ cupful of wine. Place in a mold and freeze five hours.