Coffee jelly
Soak one-half box of gelatine in one-half cupful of cold water. Put a cupful of sugar and one of water over the fire, and stir to a quick boil. Pour it over the gelatine and stir until it is dissolved. Add two cupfuls of strong, clear, black coffee, and strain. Turn into a wetted mold. Serve with whipped cream.
Tapioca jelly
Soak a half cupful of tapioca over night in a cupful of cold water. Put into a double boiler a pint of boiling water and dissolve in this a tablespoonful of granulated sugar. Now turn in the soaked tapioca and cook until clear. Remove from the fire and add two teaspoonfuls of lemon juice. Have ready jelly glasses wet with cold water, and turn the liquid jelly into these. Set in a cold place to form. Serve very cold with sweetened cream.
Raspberry jelly
Stir into a quart of red raspberries a cupful of granulated sugar. At the end of an hour run the berries through a vegetable press, and strain the juice thus produced through a flannel bag. Have ready a half-box of gelatine soaked in a cupful of cold water for two hours, and pour over this a pint of boiling water. Strain and stir in the sweetened raspberry juice, then set aside to get cold. Wet a jelly mold, line with firm, ripe raspberries, and pour the cool half-firm jelly carefully into it. Set in a cold place to form. Eat with cream.
Rice jelly
Wash a cupful of rice and soak it for two hours in a cupful of water. Have ready on the range a quart of boiling water and turn the rice and the water in which it was soaked into this. Boil for three-quarters of an hour, then strain through a muslin bag. When cold and thick, serve with powdered sugar and cream. It is very nice and nourishing.
Banana soufflé (cold)
Put into a double boiler a pint of milk (half cream if you can get it), and add a pinch of baking-soda. Beat the yolks of three eggs light with five heaping tablespoonfuls of granulated sugar. Add to the beaten eggs and sugar a teaspoonful of corn-starch dissolved in a little cold milk. When the milk reaches the scalding point add the egg mixture and stir to a smooth custard, or one that will coat the spoon. Slice four bananas thin into the bottom of a deep pudding-dish, add to the hot custard a teaspoonful of vanilla and pour it over the bananas. Have the whites of the eggs whipped to a stiff meringue, with two tablespoonfuls of powdered sugar; heap it on top of the custard and bake in a quick oven to a delicate brown. Serve very cold with whipped cream.