a box of gelatine soaked in just enough
water to cover; pour over it a cup and a half of boiling water; when
well dissolved, strain and add a pint of the sifted apples sweetened to
taste, and one half cup of grated fresh or canned pineapple, or if
preferred, one half cup of the juice of canned pineapple. Turn into cups
previously wet in cold water, and mold. Serve with a little cream.
Canned peaches, apricots, and other fruit may be used the same as
apples, if preferred. Rub the fruit with but little juice through a
colander, and proceed as above.

BANANA DESSERT.--Dissolve half a box of gelatine in a half cup of
warm water. Heat three cups of rich milk to boiling, and add to it one
cup of sugar and turn over the well-dissolved gelatine and strain. Let
it partly cool, and mix in three or four bananas, sliced thin or chopped
fine. Turn all into a mold previously wet with cold water, and leave
till hardened, which may require several hours unless the mold be placed
on ice. When well molded, turn into a glass dish, serve with whipped
cream flavored with vanilla or lemon.

CLEAR DESSERT.--Soak a box of gelatine in a large bowl with half a
cup of cold water. When soft, pour over it three pints of boiling water,
add the juice of three large lemons and two cups of sugar. Stir well,
strain, and pour into molds previously wet with cold water. Put into the
refrigerator until hardened. Serve with whipped cream. Quince, apricot,
orange, or pineapple juice may be substituted for lemon, and thus a
variety of desserts may be made.

FRUIT FOAM DESSERT.--Soak half a package of gelatine in half a cup
of cold water until soft. Heat to boiling two and one half cups of red
raspberry, currant, strawberry, or grape juice, sweetened to taste, and
pour over the soaked gelatine. Stir until perfectly dissolved, then
strain, and set the dish in ice water to cool. When it is cold and
beginning to thicken, beat the whites of three eggs to a stiff froth and
stir into the thickening gelatine. Beat thoroughly for fifteen minutes
with an egg beater, or whip till the whole is of a solid foam stiff
enough to retain its shape. Turn into molds previously wet with cold
water, or pile roughly in large spoonfuls in a glass dish. Set away in
the refrigerator until needed. Serve with a little whipped cream piled
lightly around it.

FRUIT SHAPE.--Take a quart of nicely canned red raspberries,
sweetened to taste; turn into a colander and drain off the juice,