One small fresh pineapple or one and one-half pint can of the fruit; one small cup of sugar; one-half package Knox gelatine; one-halm cup water; whites of four eggs. Soak gelatine two hours in one and one-half cups water. Chop pineapple, put it with juice in a small saucepan with sugar and the remainder of the water. Simmer ten minutes, add gelatine, take from fire immediately and strain (if you prefer to leave the pineapple in, take out before straining) into a basin. When partly cold, add whites of eggs beaten. Beat until mixture begins to thicken. Serve with soft custard, flavored with wine.
WHIPPED CREAM SECRET Mrs. W. H. Muschlet
For one pint whipped cream soak a scant tablespoonful granulated gelatine in enough water, cold, to barely cover, until soft; then add a small half teacupful of boiling water and stir until the gelatine is completely dissolved; after which add three-quarters of a cupful of sugar and flavoring. Turn into a bowl and beat it with an egg beater until it is white, like marshmallows, and begins to become firm. Just as soon as it has reached that point, but before it commences to grow stringy, beat it by spoonfuls into the cream. This will increase the bulk of the latter, and it will keep firm any length of time.
SPANISH CREAM
Pint milk with one-half box Keystone gelatine in double boiler; yolks of two eggs and five tablespoonfuls sugar beaten together very lightly; pour milk, etc., into egg mixture; then return to double boiler and stir constantly. Beat whites of two eggs, pour mixture very gradually with same and stir until cold; then add two tablespoonfuls cream and pour into mold. Stand two hours on ice before serving. Be careful and have mold damp inside, but not wet, before using.
DREAM WHIP Mrs. W. I. Clock
One pint whipping cream; one-half pound marshmallows; two tablespoonfuls sugar; one teaspoonful vanilla; one-fourth pound pecan nuts (other nuts can be substituted if desired). Cut the marshmallows up with scissors, add to stiffly beaten cream; also add sugar and vanilla. Let stand all one day. When ready to serve place a small amount in glasses, adding the chopped nuts, chocolate sauce or any fruit desired. This cream and marshmallow combination can be served as the foundation of any number of desserts.
CHARLOTTE RUSSE Katharine Orr
One-half pint whipping cream; one tablespoonful Keystone white gelatine; one-fourth cup hot water; one-fourth cup powdered sugar; whites of two eggs; flavor with vanilla. Add gelatine when cold to whipped cream and sugar; then flavoring and well beaten whites of eggs. Pour over lady fingers and decorate top with cookies standing up.
DRESDEN CHOCOLATE