it are not killed
by the low temperature. As soon as the dessert is melted or eaten, they
resume their activity in the body, and may cause sickness. It is a
well-known fact that gelatine is an excellent medium in which to
cultivate various kinds of micro-organisms; and if the conclusions here
mentioned be correct, it seems that gelatine should be used with great
care in connection with food preparations. When used carelessly, it may
do a great deal of harm. I wish to impress those who use it with the
importance of guarding against its dangers. Gelatine should not be
allowed to remain in solution for many hours before using, especially in
hot weather.

"When used at all, the best varieties should be employed, and such as
are free from putrefactive odor."

A "box" of gelatine is used to signify a two-ounce package. If half a
box is called for, divide it by cutting the box and its contents in
halves rather than by emptying the box and then attempting to make a
division.

To prepare gelatine for desserts, first soak it till soft in a small
quantity of cold water (a cupful to one box of gelatine is sufficient);
fifteen minutes will suffice if it is stirred frequently; then dissolve
in boiling liquid. Do not cook the gelatine, and after it is dissolved,
always strain through a cloth strainer before using.

In winter, a two-ounce package will solidify two quarts of liquid,
including the water in which the gelatine is soaked. In summer, a little
less liquid should be used. Gelatine desserts must be left on ice or in
a cool place until hardened, but they should not be served at the table
so cold as to interfere with the digestion of other foods.

_RECIPES._

APPLES IN JELLY.--Pare and core without cutting open, a half dozen
medium-sized tart apples of the same degree of hardness. Fill the
centers with a little grated lemon rind and sugar. Steam until tender
but not broken. Have ready half a package of gelatine which has been
soaked for an hour in just enough water to cover. Prepare a syrup with
one cup of sugar and a pint of water. When boiling, turn the syrup over
the gelatine, stirring well to dissolve it, and add the juice of half a
lemon. Strain, place the apples in a deep dish with a little space
between each; turn the mixture over them, and set in the ice box to
cool. Serve with or without a little whipped cream.

APPLE SHAPE.--Steam some nice tart apples. When tender, rub through
a colander. Have two thirds of