taking
care to keep the fruit as perfect as possible. Put two thirds of a box
of gelatine to soak in just enough of the juice to cover. When the
gelatine is ready, heat the remainder of the juice to boiling and pour
over it. When well dissolved, add the fruit, turn into cups, and mold.
Serve with cream. Peaches, strawberries, apricots, and other canned
fruit may be used in place of the raspberries, if preferred.

GELATINE CUSTARD.--Soak a quarter of a box of gelatine in one
fourth of a cup of cold water till soft; then pour over it three fourths
of a cup of boiling water, and stir until dissolved. Beat the yolks of
two eggs and three tablespoonfuls of sugar to a cream; pour over it
slowly, stirring continuously, a pint of boiling milk, and cook in a
double boiler until it thickens. Then add the gelatine mixture, which
should first be strained, the whites of the two eggs beaten stiff, and a
little vanilla for flavoring. Beat all well together, turn into molds
previously wet in cold water, and place on ice to harden. Serve with
fruit sauce.

LAYER PUDDING.--Divide a package of gelatine into three portions,
and put each to soak in one third of a cup of cold water. Heat one and
one fourths cups of water to boiling, add the juice of one lemon and two
thirds of a cup of sugar. Turn this slowly, stirring well meanwhile,
over the well-beaten yolks of two eggs. Cook in a double boiler five
minutes, or until the mixture thickens. Pour the hot custard over one
portion of the soaked gelatine, and stir it until dissolved. Strain, add
a little grated lemon rind for flavoring, and turn into a broad, shallow
dish to mold. A square granite-ware baking tin is admirable for this
purpose.

Take one and one half cups of raspberry, strawberry, grape, or currant
juice, sweetened to taste; heat to boiling and pour over the second
portion of the soaked gelatine. Stir till well dissolved, strain, and
turn into a shallow mold like that containing the first portion.

Heat one and one half cups of rich milk to boiling, add one half cup of
sugar, and pour over the third portion of soaked gelatine. Strain and
cool a little, flavor with vanilla or a few chopped bananas; or, if
preferred, flavor the milk with cocoanut before using, as directed on
page 298. Pour into a third mold like the others to cool. When all are
cold, arrange in layers, the yellow at the bottom and the white at the
top. The whites of the eggs may be used for meringue, or for ma