Soak the gelatine in the cold water. Heat the strawberry juice to the boiling point, and add it to the soaked gelatine. Add the lemon juice and sugar and place the gelatine where it will cool. When it has started to solidify, beat into it the whipped cream and continue beating until the mixture stands up well when dropped from a spoon. Place in a mold and cool. Serve in any desired way.

53. PINEAPPLE CREAM FLUFF.--If pineapple is preferred to strawberries, pineapple cream fluff may be made according to the accompanying directions. Canned pineapple may be utilized nicely in the preparation of this dessert. If it is in rings, it should be chopped into small pieces, but grated pineapple needs no further preparation. Fresh pineapple used for the purpose must be cooked before it can be used in this dessert.

PINEAPPLE CREAM FLUFF

(

Sufficient to Serve Six

)

Soak the gelatine in the cold water. Heat the pineapple juice to the boiling point and add it to the soaked gelatine. Add the sugar and set aside to cool. After the gelatine has started to solidify, beat the whipped cream and the grated pineapple into it. When solidified and ready to use, turn out on a plate and serve with whipped cream. If desired, the pineapple may be left out of the dessert and, instead, a spoonful placed on the top of each serving.

54. MARSHMALLOW WHIP.--Something rather unusual in the way of a gelatine dessert can be had by making marshmallow whip according to the accompanying recipe.