Rolegoes

1/4 lb. sago

1 pt. cold water,

12 ozs. of loaf sugar. Boil together till clear, then add apricot or any other jam; pour into small cups and when quite cold turn out and serve with custard in the dish, but do not pour it over the moulds.

Mrs. A. L. Mitchell.

Orange Jelly Baskets

Take a very sharp knife and make a ring-around the center of the orange, then a strip one inch or less across the top for a handle. Remove the section between the handles and top; then take a salt spoon and remove with it all the pulp.

Filling

Make an orange gelatine, fill the

H. H, Mason. Red Bazaar. Sells

Crumbs From Everybody's Table baskets and cover with grated cocoanut. Serve with whipped cream.

Mrs. Geo. Little, Pacific Grove.

Pineapple Jelly

Soak one-half box gelatine in cold water to cover it; pour on one cupful boiling water, add juice from a can of whole pineapple, a wine glass of white wine, and two tablespoon-fuls sugar: place the whole pineapple in the dish in which it is to be served: pour jelly over it and set it in a cool place until hard. To be served with or without whipped cream.

Mrs. C Sieghold.

Prune Jelly

Take one pound of prunes, wash well and cover with water. Soak over night. In the morning boil in the same water until -soft enough to remove the pits. Line a mould with the prunes. To the juice add half a cupful or more of sugar, juice and rind of two lemons, and stick cinnamon to suit taste; boil all together. Have ready half a package of gelatine dissolved in one-half cupful of water; pour into the boiling syrup; strain into the mould and put away to cool; when thoroughly cold turn out and serve with whipped cream.

Miss B. Porter, S. B.

Coffee Jelly

3 cupfuls of hot coffee, 1/2 box of gelatine. 1/2 cupful of sugar. If fresh coffee is to be made, take one-half cupful of ground coffee and three cupfuls of water and make with one egg.

Mrs. G. P. Kellogg.

Wine Jelly

One-half package of gelatine dissolved in a gill of water; add one teacupful sugar and a pt. boiling water; stir all together, and add juice of one lemon and half a gill of wine; strain through a cloth into a mould.

Mrs. Wm. Sutton, Pacific Grove.

Salted Nuts

Shell, blanch and dry almonds. To blanch almonds let them stand in boiling water until the husks slip off easily. Crack walnuts and pecans carefully to get the unbroken halves of kernels. To each cupful thus prepared allow a tablespoonful of salad oil or fresh butter; heat in a bright tin, stir the nuts in, coating them well with it, and set the pan in a moderately hot oven until the nuts are nice and brown. Stir frequently to prevent burning. Take them out when colored enough and sift fine salt over them liberally. When cold agitate them sufficiently to shake off superfluous salt.

Mrs. W. J. Hill.