cup of cold
water. Add the juice of four lemons to one cup of sugar then the beaten
yolks of four eggs, add two cups of cold water, and bring to a
boiling-point. Stir in the soaked gelatin and strain into a large bowl
set in a pan of ice. Beat now and then until it begins to harden, then
add the unbeaten whites of four eggs and beat continuously until the
sponge is light and firm. Fill into molds before the sponge is too hard
to form into the shape of the mold.

~MOSAIC JELLY~--One and one-half cups of milk, two level tablespoons
sugar, rind of one-half lemon, one-half bay-leaf, one level tablespoon
granulated gelatin, one-fourth cup of water, yolks two eggs. Scald the
milk with the sugar, lemon rind, and bay-leaf, then add the gelatin
soaked in water for twenty minutes. Stir until dissolved and strain the
hot mixture gradually into the egg yolks slightly beaten. Return to
double boiler and stir until thickened. Remove from fire and color
one-half of the mixture either pink or green, and turn each half into a
shallow pan wet with cold water. When cold cut into squares or oblongs.
Line a mold with lemon jelly and garnish with the colored pieces. Add
the remaining jelly, chill thoroughly and serve on a platter garnished
with whipped cream.

~PINEAPPLE BAVARIAN CREAM~--Grate enough pineapple to make two cups.
Soak two level teaspoons of gelatin in one-half cup of cold water for
twenty minutes. Heat the pineapple to the scalding point, add the soaked
gelatin and stir until dissolved, then add one-third cup sugar, stir and
fold in three cups of beaten cream. Turn into molds and chill.

~SCALLOPED APPLE~--Measure two even cups of fine breadcrumbs and pour
over them one-quarter cup of melted butter. Mix two rounding tablespoons
of sugar with the grated yellow rind and the juice of one lemon and four
gratings of nutmeg. Butter a baking dish, scatter in some crumbs, put in
one pint of pared, cored and sliced apples, scatter on one-half of the
seasoning, another pint of apples, the remainder of the seasoning and
cover with the last of the crumbs. Put a cover on the dish and bake
twenty minutes, uncover and bake twenty minutes longer.

~SPANISH CREAM~--Put one and two-thirds teaspoons of gelatin into
one-third cup of cold water. Heat two cups of milk in a double boiler,
add the yolks of two eggs, beaten with one-half cup of sugar until
light, and when the custard thickens take from stove and set in pan of
cold water.