Orange Jelly

1 1/2 cups orange juice 1/2 cup lemon juice 1 1/4 cups sugar.

1/2 cup cold water 1/3 box (1/4 oz.) Vegetable Gelatine.

1 cup boiling water To the orange juice add the sugar, lemon juice, cold water, and the Vegetable Gelatine cooked in one cup of boiling water, according to above directions. Mold and serve as for lemon jelly.

Orange Mold

Line molds with thin slices of orange, and pour into them orange or lemon jelly. Set on the ice until ready to serve.

Banana Mold

Prepare a lemon, pineapple or other fruit jelly. Slice bananas and line, the molds into which the jelly is to be poured by pressing the bananas against the sides and bottom of mold. When the jelly has cooled slightly, turn very slowly into the molds. When cold, turn out upon a dessert plate and serve with or without whipped cream. Other fruits may be substituted for the banana, viz., cherry, strawberry, raspberry, pineapple, etc.

Jellied Peach

6 peaches.

1 cup sugar.

3 cups boiling water a/4 cup lemon juice 1/3 box (1/4 oz.) Vegetable Gelatine.

3 dozen almonds.

Pare and cut into halves six nice peaches. Heat two cups of water and the sugar to boiling, add the peaches and cook until tender.

Remove and place each half peach in a sherbet glass or mold.

Prepare a jelly, using the peach juice, of which there should be one and one-half cups (if deficient, add water to make the required amount), the lemon juice, and 1 cup of water in which has been boiled the Vegetable Gelatine.

The Gelatine should be previously soaked, thoroughly washed and drained. After the jelly has cooled until it begins to slightly thicken, pour slowly into the glasses or molds. When beginning to set, add to each glass two or three blanched almonds split in halves. Serve with whipped cream, if desired.

Jellied Apricots

1 quart can apricots.

3/4 cup sugar.

1 tablespoon lemon juice.

1 1/2 cups water 1/3 box (1/4 oz.) Vegetable Gelatine.

Put the Vegetable Gelatine to soak in warm water for twenty minutes or more. Drain and put to cook in one cup boiling water. Put the sugar and the remainder of the water to cook. Let boil two minutes and add to the apricots. Strain the cooked Vegetable Gelatine and add to the fruit. Also turn into molds wet with cold water and let stand until ready to serve: Unmold and serve with or without whipped cream.

Spanish Cream

1/3 box Vegetable Gelatine 1 cup boiling water 3 cups hot milk 3 egg whites.

3 egg yolks 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla.

Prepare the Vegetable Gelatine by soaking in warm water about twenty minutes. Drain and put to cook in one cup of boiling water. Cook uncovered until reduced to three-fourths of a cup. Strain and add to the hot milk. Add the sugar and pour this mixture over the well beaten egg yolks. Cook in a double boiler until slightly thickened, stirring constantly. Remove from the fire, add the salt and flavoring. Pour this over the stiffly beaten whites of eggs, stirring meanwhile, and turn into a mold wet with cold water. Do not unmold until ready to serve. It will become firm in about half an hour. Serve with whipped cream.

Salpicon Of Fruit

1/2 Cup strawberry juice 3/4 cup pineapple or orange juice.

1/2 cup sugar 1 tablespoon lemon juice 1 cup water.

1/6 box Vegetable Gelatine.

Drain the juice from a pint can of strawberries and from a quart can of pineapple. Measure. To these add one-half of the water, the lemon juice and the sugar. If the fruit juices are very sweet, less sugar will be required. Cook the Vegetable Gelatine previously soaked and drained in the remaining half of the water. Strain and add to the fruit juices, then turn into stemmed sherbet glasses in which it is to be served. Decorate with triangular shaped pieces of pineapple or orange arranged while soft on top of the jelly so as to point toward the center of the dish. A candied cherry in the center also adds to the attractiveness. This may be served as a first course, or as a light dessert.