digest the
gelatine so it will not harden.

WINE JELLY.--Soak one box Knox sparkling gelatine in one half pint cold
water two minutes, add one quart boiling water, one and one half cups
sugar, and stir until dissolved; add one half pint wine and juice of
two lemons; strain and pour into mold.

NUT CREAMS.--Soak two large tablespoons of gelatine in one half cup
milk. Set in hot water until melted, but do not heat. Whip one pint
cream, reserving a cupful after it is whipped. Turn the gelatine into
the cream adding one half teaspoonful of sugar, the beaten white of an
egg, a teaspoon of vanilla and a large cup of chopped hickory and
walnuts. Whip until stiff. Mold in small cups that have been wet with
cold water. When ready to serve turn on a flat dish, put on remainder
of whipped cream and sprinkle with chopped nuts.--Mrs. Alleman.

MAPLE CREAM GELATINE.--One half package Knox gelatine dissolved in one
cup cold water; one cup maple syrup heated to boiling point, mix with
gelatine, strain through a cloth and cool. Beat one pint of cream, mix
in and add one cup nuts.--Mrs. Schollander.

BROD TORTE.--One cupful of rye breadcrumbs, eight eggs, a cupful of
granulated sugar, one quarter pound of almonds, sliced or ground, (I
prefer them sliced), one quarter pound of citron, sliced thin; one half
ounce of bitter chocolate (grated), a lemon, juice and rind; one
teaspoonful of ground cinnamon, one half teaspoonful of cloves, a
wineglassful of brandy. Dry the bread in the oven and put through food
grinder or sifter. Mix almonds, citron, chocolate and spices with the
crumbs. Beat the yolks of the eggs with the sugar until thick; add
lemon juice and heat again. Mix the dry ingredients with beaten eggs
and sugar; next put in the brandy and, lastly, the whites of four eggs
beaten stiff, are folded into the mixture. (Reserve the other four for
the meringue. Pour into a "spring form" and bake in a moderate oven.
When the "torte" is done, spread jelly on the top and the meringue made
with the reserved eggs upon the jelly. Put back into the oven until the
meringue is lightly colored.

GERMAN PAN CAKES FOR DESSERT OR LUNCH.--Beat yolks of six eggs and then
beat whites of three to a stiff froth. Mix with three fourths cup
grated bread crumbs, one cup cream and a large cupful of flour, pour in
a buttered sauce pan, sprinkle with sugar and stir over the fire until
thick then fry in butter, on a hot skillett, like pan cakes. Put on a
hot