Spanish Cream, 303 Calories

(Individual Rule).

1 teaspoon granulated gelatin. 1 tablespoon cold water. 3 tablespoons boiling water. % cup milk. Yolk 1 egg.

2 tablespoons sugar. Speck salt. White 1 egg. ¼ teaspoon vanilla.

Make same as preceding, and serve with Orange Sauce.

Orange Sauce, 136 Calories

(Three Servings.) Beat white of one egg very light, add two tablespoons sugar gradually, beating constantly, then add one and one-half tablespoon orange juice and one teaspoon lemon juice.

Bavarian Cream, 205 Calories

(Individual Rule).

1 teaspoon gelatin. 1 tablespoon cold water. ¼ cup milk. Yolk 1 egg.

½ tablespoon sugar. ¼ teaspoon vanilla. ¼ cup whipped cream.

Soak gelatin in cold water 5 minutes. Heat the milk and pour into the beaten yolk of egg and add this mixture to gelatin; stir until gelatin is dissolved and flavor. Set in ice water to cool, beating almost constantly. When it begins to stiffen, fold in the whipped cream. Pour into molds. Serve with whipped cream.

Note

Chocolate may be added by omitting flavoring and add chocolate to hot milk and dissolve before adding to the yolk.

Grape Fluff, 957 Calories

(Six Servings).

¼ box shredded gelatin or 1 tablespoon granulated gelatin. ¼ cup cold water. ¾ cup sugar.

1 cup Welch's grape juice. Juice 1 lemon. Whites 3 eggs.

Soften the gelatin in cold water and dissolve by standing the dish in hot water. Dissolve the sugar in the fruit juice, and strain the gelatin into it. Set in ice and water, and stir occasionally until the mixture begins to thicken, then add gradually the well-beaten whites of eggs, and beat until the whole is very light and stiff enough to hold its shape. Pile lightly in glass serving-dish, or mold and serve with Whipped Cream or Soft Custard.

Orange Charlotte, 350 Calories

(Individual Rule).

2 teaspoons gelatin. 1 tablespoon cold water. 1/3 cup boiling water. 1/3 cup sugar.

3 tablespoons orange juice. 1 tablespoon lemon juice. Whites 2 eggs.

Blend as for Orange Gelatin and set the bowl into chopped ice or ice-water to cool; stir occasionally. When jelly is quite thick, fold in the stiffly-beaten whites of eggs. Mix well and pour into cold, wet molds. Put on ice to harden. When firm, remove by dipping mold quickly in warm water; loosen with knife, allowing air to enter. Serve with Soft Custard No. 1.

Note

Line molds with lady fingers or slices of sponge cake and pour in the charlotte.

Strawberry Mousse, 2284 Calories

(Six Servings).

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

1 pint thick cream.

½ cup powdered sugar.

1 cup strawberry juice.

Soften the gelatin in the cold water; add the boiling water and dissolve. Whip the cream until stiff, and add the powdered sugar. To the gelatin add the strawberry juice, fold the cream in carefully, turn into a wet mold and pack in salt and ice for two hours. When ready to serve, turn out of mold onto a large glass dish and garnish with fresh strawberries and whipped cream.

The Made-In-A-Minute Dessert, 395 Calories

Dissolve one package of Jell-O, any flavor, in a pint of boiling water. Pour into a bowl or mold and put in a cold place to harden. When set turn out on a plate and serve.

Jell-0 With Fruit, 395 Calories

Dissolve a package of Jell-O, any flavor, in a pint of boiling water. Pour into a bowl or mold. Just as Jell-O is beginning to set, arrange in it, with the aid of a fork, sliced oranges or bananas, or cherries and currants, or peaches and strawberries, or any other fruit that may be preferred for the purpose. Set away to harden. Serve plain or with whipped cream.