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.
