FRUIT JELLY
Make a plain lemon jelly, as before. Cut up, very thin, two oranges, one banana, six figs, and a handful of white grapes, which you have seeded, and sweeten them. Put in a mould and pour in the jelly; as it begins to grow firm you can gently lift the fruit from the bottom once or twice.
You can also fill the mould quite full of fruit, and make only half the jelly and pour over. Whipped cream is nice to eat with this.
STEWED RHUBARB
Wipe the rhubarb with a damp cloth. Cut into pieces about one inch long; put in a stewpan with enough water just to cover it, and put in sugar to suit taste. Cook till it becomes soft, but not mashed; let it simmer gently.
SNOW PUDDING
½ box of gelatine.
1 pint of cold water.
3 eggs.
Juice of 3 lemons.
½ cup of powdered sugar.
Pour the water over the gelatine and let it stand ten minutes; then put the bowl over the fire and stir till it is dissolved, and take it off at once. As soon as it seems nearly cold, beat to a froth with the egg-beater. Beat the whites of the eggs stiffly, and add to the gelatine, with the lemon juice and sugar, and mix well. Put in a mould and set on ice. Make a soft custard by the recipe, and pour round the pudding when you serve it.
VELVET CREAM
¼ box of gelatine.
1 pint of milk.
2 eggs.
3 tablespoonfuls of sugar.
Small teaspoonful of vanilla.