than ½ cup of boiling water; when just beginning to harden, add ½ pint of whipped cream. Add nuts and fruit and place some on top when cold.—Mrs. R. Baur.
Grape-nuts Fruit Pudding.
One package lemon gelatine dissolved in 1 pint boiling water, 1 cup grape-nuts, ½ pound raisins or dates, as many walnuts as desired. Mix thoroughly and pour into a dish or mould to cool and harden. Serve with whipped cream.—Mrs. H. A. Zorn.
Gelatine Pudding.
Two envelopes Knox Sparkling Gelatine, 7 eggs, 1 table- spoon vanilla, 1 quart milk, 1 cup sugar, 1 cup seedless raisins. Soak gelatine in 1 pint cold water; add milk, sugar and raisins; heat, stirring until it comes to boiling point. Have yolks of eggs well beaten, add the hot milk, a little at a time so it will not curdle, but do not let it boil, then beat in the well beaten egg whites. Beat briskly until thoroughly mixed. Flavor and turn into mold. When ready to serve turn out on large flat dish and cover with whipped cream.—Mrs. E. S. Berndt.
Lemon Sponge.
Take the juice of 4 lemons, 4 eggs, 1 cupful of sugar, ½ package of gelatine, and 1 pint of water. Strain the lemon juice on the sugar, beat the yolks of the eggs and mix with the remainder of the water, having used half a cup of the pint in which to soak the gelatine, add the sugar and lemon to this and boil for about 1 minute, then remove from the fire and add the gelatine. Stir until the gelatine is dissolved, then strain into a dish and set in a cold place. When it begins to thicken, beat the whites of the eggs stiff and then pour the thickening gelatine gradually over the whites, beating continually until it is thoroughly mixed. Serve with whipped cream.—Mrs. W. R. Ahrens.
Mock Ice Cream.
Three tablespoons rice boiled in 1 pint milk, pinch salt, 1 tablespoon gelatine soaked in cold water. Whip ½ pint cream and add to first mixture.—Mrs. C. B. Moellering.
