560.—BANANA AND GRAPE JUICE JELLY
| ½ box gelatine | ¼ cup strained lemon juice |
| ½ cup grape juice | ¾ cup sugar |
| 2½ cups boiling water | 2 large bananas |
Soak gelatine in grape juice five minutes; dissolve in boiling water, add lemon juice and sugar. When jelly begins to stiffen, beat with egg beater, and add the bananas pressed through a sieve.
561.—BLACKBERRY MOLD
| 1 quart blackberries | 2 cups water |
| ½ cup sugar | ¾ cup farina |
| ¼ teaspoon salt |
Heat berries, sugar, salt, and water, and when boiling add farina slowly. Cook over hot water half an hour, turn into a mold, and serve cold with cream. Blueberries, either fresh or canned, may be used in place of blackberries.
562.—CHARLOTTE RUSSE FILLING
| 1½ cups thin cream | ¼ cup hot milk |
| 1½ teaspoons gelatine | 3 tablespoons powdered sugar |
| 2 tablespoons cold milk | ½ teaspoon vanilla |
Whip the cream with a whip churn; skim off the froth as it rises, and place in a fine sieve to drain; soak gelatine in cold milk, dissolve in hot milk, add sugar and flavoring. Stir occasionally until mixture begins to stiffen; then fold in the whip from the cream.