The Twin-city housewife

Fruit Gelatine One box gelatine dissolved in one pint cold water. Over it pour three pints of boiling water. Add two cups of sugar, the juice of three lemons. Strain and add sliced bananas, Malaga grapes, shredded orange, pineapple or any fruit desired. It is best to stir occasionally to prevent fruit settling at bottom. A wineglass of sherry adds to the flavor.—Mrs. HE. P. Albea. Fruit Gelatine Three large teacups of hot water, juice of three lemons, two and a half cups sugar, half a package gelatine dissolved in small quantity of cold water, one-half pound English walnuts, a small can of sliced pineapple, and four oranges. Pick oranges in small bits, chop nuts and pineapple. Do not add nuts and fruit until just as it begins to congeal. Serve with whipped cream.—Mrs. T. M. Benton. Marshmallow Gelatine Soak one-fourth box of Knox’s gelatine in one-fourth cup cold water, dissolve in same quantity of boiling water, and add one cup sugar. When cold add one pint heavy cream which has been whipped, one-fourth pound almonds blanched and chopped, one-half dozen stale macaroons, rolled fine, one dozen marshmallows cut in small pieces, and two tablespoons chopped candied cherries. Flavor with vanilla, turn into a mold which has been dipped in cold water. Chill. —Mrs. W. L. O’Brien. sixty-eight THE TWIN-CITY HOUSEWIFE Jellied Oranges Cut off a small portion of the ends of oranges, scoop out pulp and fill with orange or fruit gelatine before it is thoroughly hard. Let stand on ice, cut in quarters and serve on green leaves. Whipped cream may be placed on top of each.—Mrs. C. L. Carroll. Orange Sponge One-half box of gelatine, juice of five oranges, one cup sugar, one pint boiling water and four eggs. Cover the gelatine with onehalf cup water, soak half an hour, pour over it the boiling water, add the sugar and stir until dissolved, add the orange juice and strain into a dish. Put this in a pan of cold water and stir until cold and thick. Then beat the whites to a stiff froth, add to the above and beat until smooth. Turn into a fancy mould to harden. Make a vanilla sauce from the yolks of the eggs and pour about it—Mrs. Watt Martin. Prune Whip Stew and mash prunes, beat whites of eggs and sugar into it, put into dish and bake light brown. Serve with whipped cream.— Mrs. P. W. Crutchfield. Salmagundi Grate one large cocoanut, and to it add the pulp and juice of a dozen oranges, one small can grated pineapple, half dozen bananas sliced thin, juice and grated rind of three lemons, and one-half pound English walnuts. Sweeten to taste with powdered sugar, and flavor with sherry. Serve in sherbet cups with whipped cream, and three Maraschino cherries on top of each. y Salpicon of Strawberries and Pineapple Cut off the top of a pineapple and pare away the bottom so that it will stand upright and firm on the plate; scoop out the pulp, discard the core; mix the pulp with strawberries cut in halves, the juice of an orange and sugar to taste. Return the mixture to the shell and chill thoroughly. Snow Pudding Soak one-fourth box gelatine in one-fourth cup cold water, dissolve in one cup boiling water, add one cup sugar and one-fourth cup lemon juice, strain and set aside to cool, stirring occasionally. When quite thick beat with wire spoon or whisk until frothy and add the stiffly beaten white of three eggs. Mould or pile by spoonfuls on glass dish and serve cold with the following custard over it: Beat yolks of three eggs slightly, add one-fourth cup sugar and a pinch of salt. Add gradually two cups scalded milk, stirring constantly. Cook in double boiler until thick. Cool, and flavor to taste.—Miss L. J. Wilson. Syllabub or Whipped Cream Place the cream on ice until thoroughly chilled. Sweeten and flavor to taste with French brandy or vanilla. Whip with an egg beater or whip churn.