Soak the gelatine in the cold water until soft. Dissolve over hot water. Add the other ingredients. Chill. Serve as a salad or as a lunch or supper entrée.
CHEESE SOUP
1 quart milk or part stock
¼ cup flour
1 teaspoon salt
¼ cup fat
1 cup cheese
¼ tablespoon paprika
Cream fat and flour; add gradually the liquid, and season. When creamy and ready to serve, stir in the cheese, grated.