| 2 bananas | 1 tablespoon granulated gelatine |
| 1 orange | ¼ cup boiling water |
| ½ lemon | 1 cup cream whipped |
| 1/3 cup powdered sugar |
Press bananas through a sieve; add juice and pulp of orange, juice of lemon, sugar, and gelatine which has been dissolved in hot water. Stir over ice water until mixture begins to stiffen, then fold in the cream. Put in mold and chill.
571.—SPICED FRUIT JELLY
| 6 apples | 1 tablespoon gelatine |
| ½ cup cranberries | ¼ cup cold water |
| ¾ cup boiling water | ½ teaspoon cinnamon |
| 1 cup sugar | ¼ teaspoon clove |
Core and slice apples, and cook with cranberries and boiling water fifteen minutes; press through a sieve, add sugar, gelatine dissolved in cold water, and spice. Stir until sugar is dissolved, pour into a mold, and put in a cool place until firm.
572.—FRUIT WHIP (Uncooked)
| 4 tart apples grated | 2 tablespoons fruit jelly |
| 4 figs chopped | Whites of 2 eggs |
| 8 dates stoned and chopped |
Mix fruit; mash jelly with a fork; add to fruit, and fold in the stiffly beaten whites of eggs. Serve in glasses, and garnish with bits of jelly.
573.—PINEAPPLE PUDDING
Follow recipe for Chocolate Blancmange (see No. 563), omitting chocolate and cinnamon, and adding one-half can of grated pineapple.