From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady
Managers.
One-half package gelatine, three eggs, juice of one lemon, one pint of milk, two cups sugar; soak the gelatine one hour in a teacup cold water; to this add one pint of boiling water (at the end of hour); stir until gelatine is thoroughly dissolved; add two-thirds of the sugar and lemon juice; beat the whites of eggs to a stiff froth. When the gelatine is quite cold, whip into the whites, a spoonful at a time, for at least one hour; whip steadily, and when all is stiff, pour into a mould previously wet with cold water; set in a cold place, when sufficiently moulded turn into a glass dish. Make a custard of the milk, eggs and remainder of the sugar, flavor with vanilla or bitter almond and pour this around the base of mould before serving.
WINE OR GELATINE JELLY
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
To a box of Cox or Nelson's gelatine, put a pint of cold water, the juice of three lemons and the rind of one: let it stand one hour, then add three pints of boiling water, one and one-half pound white sugar, one tumbler of Madeira or sherry wine; stir all the ingredients well together and through a jelly bag.
FRUIT JELLY
From MISS WILHELMINE REITZ, of Indiana, Lady Manager.
Cover one box of gelatine with a half pint of cold water and stand it aside for thirty minutes, then pour over it one pint of boiling water, add one pound of sugar, juice of three lemons and two oranges, strain. Moisten a plain mould with cold water, put in the bottom a layer of white grapes, pour in a little of the gelatine; stand on ice until the gelatine congeals. Now put a layer of candied cherries, then a layer of sliced bananas, a layer of orange pulp, another layer of bananas, then a layer of chopped almonds, another layer of grapes and so continue until the mould is full. Pour over this the remaining quantity of gelatine, which must be perfectly cold but not stiff; stand away to harden. If you use wine, the gelatine may be flavored with wine omitting the orange and lemon.
A DAINTY DESSERT.
From MRS. SOLOMON THATCHER, JR, of Illinois, Lady Manager.