Panopepton Jelly, 242 Calories

(Three Servings).

1 ounce fresh celery (cut in small pieces). ½ small box best gelatin. ¼ teaspoon salt.

2 dashes pepper.

6 tablespoons Panopepton.

2 cups cold water.

Soak the gelatin in one-half cupful of cold water for one hour; put the water and celery in a double boiler on the fire and simmer one-half hour; add the salt, pepper, and soaked gelatin and stir until it is dissolved; remove from fire, add Panopepton; stir, and strain through linen into a jelly-jar, and set near ice. Serve in small quantities.

1 Without sugar.

Panopepton Jelly With Orange, 379 Calories

(Three Servings).

½ small box best gelatin.

1 tablespoon sugar.

6 tablespoons Panopepton.

Juice and peel of 1 orange. 1 pint cold water.

Put the gelatin, orange peel (cut in small pieces), orange juice, and cold water in a dish and let it stand for one hour, then put in a double boiler on the fire, add the sugar and stir until it is dissolved; now strain through linen, add the Panopepton and stir well. Pour into a jelly-jar and set near ice. Serve in small quantities.

Meat Jellies

See "Meat Jellies" for recipe. Page 221.

Starchy Jellies

See "Starchy Jellies" for recipe. Page 244.

Snow Pudding, 934 Calories

(Six Servings).

¼ box shredded gelatin or 1 tablespoon granulated gelatin. ¼ cup cold water. 1 cup boiling water.

1 cup sugar.

¼ cup lemon juice.

Whites 3 eggs.

1 teaspoon lemon extract.

Soften gelatin in cold water, add boiling water and dissolve. Add sugar, fruit juice and extract, and stir until sugar is dissolved. Set bowl into chopped ice, or ice water, to cool, stirring occasionally; when jelly is quite thick fold in the stiffly-beaten whites of eggs, and put into cold, wet molds. Put on ice to harden. When firm, remove from molds and serve with Soft Custard No. 1.

Snow Pudding, 222 Calories

(Individual Rule).

2 teaspoons granulated gelatin.

3 tablespoons cold water. 1/3 cup boiling water.

1½ tablespoons lemon juice. 3 tablespoons sugar. White 1 egg.

Make same as preceding.

Spanish Cream, 912 Calories

(Three Servings).

¼ box shredded gelatin or 1 tablespoon granulated gelatin. ¼ cup cold water.

½ cup boiling water.

2 cups milk.

Yolks 3 eggs. 6 tablespoons sugar. ¼ teaspoon salt. Whites 3 eggs. 1 teaspoon vanilla.

Soften the gelatin in the cold water, add the boiling water and dissolve. Heat the milk in a double-boiler. Beat the yolk of eggs, add sugar and salt, and pour the hot milk gradually onto the mixture. Return to double-boiler and cook until it thickens, stirring constantly. Add the strained gelatin and the flavoring, and fold in carefully the well-beaten whites. Pour into cold, wet molds to harden. Serve with Soft Custard No. 1, or with Whipped Cream.