1 ounce of gelatine, ½ pint of dried apricots. Soak the gelatine in a pint of cold water. Put the apricots into one quart of cold water, place them on the back of the stove and let them heat till soft, then let them cook without stirring. When all the pieces are soft add 2 cupsful of sugar and boil 2 minutes without stirring. Then carefully place the pieces of apricot in the mold. Pour the dissolved gelatine into the juice, let it boil. Then strain onto the apricots and cool. Serve with whipped cream.
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.