The Henderson cook book

Soak one-half box of gelatine in 1 cup of cold water for an hour. Add 1 pint of boiling water and % of a cup of sugar and stir until dissolved. Then add the juice of 2 small lemons or 1 1/2 large ones and strain into a bowl or pitcher. When it begins to cool or "set," rinse the jelly mould out in cold water and slice half a banana in the bottom. Put in a few strawberries or raspberries and then pour some of the jelly over it. Place the mould in a pan of chipped ice so that it will harden quickly. As soon as it stiffens, put in some more fruit, cherries, sliced oranges, sliced figs, or berries, then more jelly. Let this harden, then keep adding fruit and jelly until all has been used. When ready to serve turn out on a pretty dish and put a border of cherries or berries around it. Serve plain or with whipped cream or thin boiled custard. If the jelly in the pitcher gets too hard before all the fruit is used, set it in a pan of hot water to soften. APRICOT TAPIOCA. Soak and stew a half pound of evaporated apricots, then lift out with a perforated ladle. To the juice in the kettle, add enough water to make a pint of liquid, a pinch of salt, a half cupful of sugar and three tablespoonfuls of fine tapioca. Cook clear, turn into a dish, stir the fruit in gently, and set aside to get very cold. Serve with sweetened cream. BAKED APPLES. Six large apples, wipe and remove the cores, fill center with 1 cupful brown sugar, 1 tablespoon flour, 1 of butter, *4 teaspoon powdered cinnamon; bake in a hot oven until soft. — Mrs. Cora Phelps. TIPSY CAKE. Soak a sponge cake in sherry wine. Pour over this a small quantity of boiled custard. Add blanched almonds, pile up with whipped cream, sweetened, and flavored with wine, and sprinkle the top with almonds. APPLE FLOAT. Cut tart apples in small pieces ; after washing and removing any decayed spots, cover with cold water and cook until done ; press through a colander to remove cores and peelings. To every pint of the strained apples, sweetened to taste, add the well-beaten whites of 3 eggs. Beat together until cold and flavor with nutmeg. Serve with crushed ice and cream. A quickly prepared and delicious dessert can be made from 1/2 pint of stiffly whipped cream, 1 tablespoonful of powdered sugar, y2 a cupful of chopped nut meats and a little minced candied orange peel. Serve in slender, tall sherbet glasses that have been lined with lady-fingers or bits of sponge-cake and garnish with a few candied cherries. This dessert can be made in a few moments and should be served as cold as possible. STRAWBERRY MOUSSE. Hull and wash 1 pint of strawberries, drain and rub them through a fine sieve; add 1 cupful of powdered sugar and 1-3 of a box of gelatine which has been softened in a little cold water and melted over hot water. Set aside until the mixtures begins to thicken, stirring occasionally to keep it from setting firmly around the sides of the bowl. Add a little pinch of salt to the whites of 5 eggs and whip them to a stiff froth. Stir these into the mixture and turn through lightly until a little dropped from the spoon will retain its shape. Turn into a wet mold, cover tightly, bind the edges with a buttered cloth and bury in a mixture of ice and salt. Set aside for 2 hours, then turn out and serve. STRAWBERRY SHORTCAKE.