Take half a box of gelatine, and cover with eight tablespoonfuls of cold water, and soak a half hour. Stand the gelatine over the teakettle for a few minutes to melt; then add it to a pint of orange juice, and a cup of sugar, and strain. Turn this mixture into a dish, and stand in a cool place, watching carefully, and stirring occasionally. Whip a pint of cream to a stiff froth. As soon as the orange gelatine begins to congeal, stir in the whipped cream; turn into a mold, and stand it over in a cold place. Served with angels food, it makes a most delicate dessert.
BAVARIAN CREAM. MRS. CHAS. MOORE.
One can shredded pineapple, and one cup sugar; let come to a boil; one-half box gelatine dissolved in a cup of warm water. When milk becomes warm, stir gelatine into pineapple, and add one pint of whipped cream. Whip all together thoroughly, and set away in a cold place.
AMBROSIA FOR ONE. A. L. OOLAH, OR GEORGE VAN FLEET.
Fill a saucer with fresh peaches, finely sliced, or strawberries, carefully picked and selected; over this, place a measure of ice-cream, vanilla flavor. Cover all with powdered sugar to the depth of one-fourth inch. Eat with spoon (if your income is over twenty thousand dollars, you can use a strawberry fork). Serve with angels food, or almond macaroons.
JELLIED FRUIT. MRS. RETTA LUCAS.
Soak two-thirds box gelatine in one-half cup cold water; stand until dissolved; pour one-half teacup hot water over the dissolved gelatine. Take the juice of two lemons, two oranges, one and one-half cups sugar. Separate one orange into smallest dimensions, removing the seeds. Lay bananas, cut in small pieces, and malaga grapes with the oranges in the bottom of mold; strain the liquid over these, and set to cool.
GELATINE, WITH FRUIT. MRS. W. H. ECKHART.
Take one ounce box of gelatine; put to soak in a pint of cold water for an hour. Take the juice of three lemons, and one orange, with three cups of sugar; add this to the gelatine, and pour over all three pints of boiling water; let this boil up once, stirring all the time. Take two molds of the same size, and pour half your jelly into each. Stir into one mold half a cup of candied cherries, and into the other one pound of blanched almonds. The almonds will rise to the top. Let these molds stand on ice, or in a cool place until thoroughly set—twenty-four hours is best. When ready to serve, loosen the sides, and place the almond jelly on top the other, on a fruit platter. Slice down, and serve with whipped cream.