The new Annie Dennis cook book

To half a box of gelatine, add one cupful of cold water ; let stand an hour or more, then put on the fire to dissolve. Take one pint of cold cream, sweeten to taste and flavor with vanilla ; whip till perfectly thick ; to this add the gelatine, a little more than milk warm ; mix thoroughly; lastly, add the well beaten whites of four eggs. Then pour in dishes to congeal. Almond Charlotte Make a charlotte as above, and just as it begins to congeal, stir in one pint of blanched and pounded almonds. Strawberry Charlotte 1 cupful boiling water 1 lemon (juice) 4 tablespoonfuls cornstarch 3 eggs (whites) V2 cupful sugar 1-3 cupful cold water Beat the whites of the eggs stiff, add sugar gradually as if making meringue. Dissolve cornstarch in cold water ; add the boiling water and cook one minute or until clear. Pour the boiling cornstarch water over the beaten whites. Add lemon juice. Put into individual or in one large mold; set aside to get cold and firm. Take out of mold and serve with strawberry sauce or plain crushed berries, sweetening the berries. PUDDINGS Nesselrode Pudding Remove the shells from two dozen chestnuts; put in a saucepan with a little water ; then peel off the skins and put chestnuts in a sauce pan on the fire, with one pint of water and one pound of sugar. Boil until very soft, then press through a sieve; then put in a sauce pan with one pint of cream; in this mix the yolks of four eggs. Put this through a sieve, and add one ounce of stoned raisins, one ounce of currants, one teacupful of sherry wine, and boil. When cold, freeze. When frozen cut four candied apricots, four candied greengages, one-half ounce of citron cut into small pieces; three ounces of candied cherries. Mix theon thoroughly with the pudding, which is put into a mould, a thick piece of paper on top, and cover securely shut down upon it. Put some cracked ice, mixed with two handfuls of salt into a bowl, in the middle of which put the mould, covering it entirely with salt. Let it remain two hours ; then turn out of mould, first dipping in warm water. Chocolate Pudding Three eggs, two tablespoonfuls cornstarch, one teacupful sugar, two tablespoonfuls sherry, four table^- spoonfuls grated chocolate, one-half pint of milk. Beat yolks of eggs with the sugar, and com starch, add the melted chocolate, cherry, then the whites stiffly beaten. Add the milk. Boil until it thickens, pour into moulds and serve with whipped cream. '^ ' ' Queen of Trifles Pudding