Strawberry Pudding

One-third of a box of gelatine, One-third of a cupful of cold water, One-third of a cupful of boiling water, One saltspoonful of salt,

One and one-third cupfuls of strawberry juice,

Juice of one lemon,

Whites of two small eggs,

Six tablespoonfuls of whipped cream.

Cover the gelatine with cold water; when softened add the boiling water and stir until dissolved; add the strawberry juice, lemon juice and salt; set away to cool until it begins to thicken; whip the eggs until stiff; add two tablespoonfuls of sugar and beat together; when the gelatine is slightly thickened beat with Dover egg-beater until light; add the whites of the eggs, and lastly the whipped cream; dip the mould in cold water and drain; fill with the mixture and set away to harden; do not use a tin mould; pineapple, grape, lemon, orange, currant, raspberries, cherry, etc., may be used in place of strawberry: cut in slices and serve with cake.

Fig Pudding

One-third box of gelatine. One-third cupful of cold water, One-third cupful of boiling water, Juice of one orange with water enough added to make one and one-third cupfuls.

One cupful of sugar. White of one egg, One pint of whipped cream, One-half pound of figs, Juice 'of half a lemon.

Cover the gelatine with cold water and let stand until soft; cook the sugar and hot water to a syrup; pour the boiling syrup over the gelatine and stir until dissolved; strain and cool; whip the egg; add cream to egg and stand the bowl in a pan of ice water; add the gelatine mixture and stir until it thickens; chop the figs and cover with the lemon juice; let stand while making the pudding; add figs to the pudding, and let stand on the ice until thickened.

Peaches In Jelly

One-third box of gelatine, One-third cupful of cold water, One-third cupful of boiling water,

One-third cupful of sugar,

One and one-third cupfuls of peach liquid and water, Few drops of almond extract.

Cut the peaches in slices; cover the gelatine with cold water and let soak until soft; cook the sugar with the boiling water and pour the hot syrup over the softened gelatine; strain and add the peach liquor and water, then the extract; let stand until it begins to thicken; peel and slice the peaches; put into a mould; pour the slightly thickened gelatine over the peaches and set on ice until it thickens; serve with whipped cream.

Ginger Cream

One-third box of gelatine, One-half cupful of cold water, One-half cupful of boiling water, One cupful of powdered sugar,

One-fourth pound of crystallized ginger, One pint of whipped cream, Whites of two eggs.

Soak the gelatine in cold water until soft; add the boiling water and stir until dissolved; let stand until cold; whip the whites of the eggs until stiff: add the whipped cream; place the bowl in a pan of ice water; sift in the sugar; then add the gelatine and mix lightly; when thickening add the ginger, chopped fine and mixed with a little powdered sugar; dip an ice cream brick in cold water and drain; fill with the cream and let stand until thickened; cut in slices when serving.