One-half cup of water.

Add the gelatine to the mixture and then set aside for one-half hour
to soften. Then heat slowly until the boiling point is reached,
remove from the fire and pour into moulds. Let set until firm and
then unmould and serve with whipped cream. Use a china or earthenware
mould.

RHUBARB AND TAPIOCA PUDDING

Wash one-half cup of pearl tapioca in plenty of water to remove the
starch. Place in a glass or earthenware baking dish and add four cups
of cooked and sweetened rhubarb. Cook in the oven until the tapioca is
transparent or soft. Place a meringue made of the white of one egg on
top. Cool, and then serve.

RHUBARB DUMPLINGS

Roll the pastry out one-quarter inch thick and then cut into four-inch
squares. Fill with pieces of rhubarb cut in one-half inch pieces,
adding 2 tablespoons sugar. Fold the dough over, pressing it tightly,
and then brush with egg-wash and bake in a slow oven for thirty
minutes.

GINGER JELLY

Soak one-half package of gelatine in one cupful of cold water for
thirty minutes and then add

Juice of one lemon,
One orange,
One-half cup of sugar,
One cup of boiling water.

Beat thoroughly to mix and then let cool. Just before it begins to
thicken stir in one-half cup of finely chopped candied ginger.

GINGER CREAM

Soak one-half box of gelatine in one and one-half cups of cold milk
for one-half hour. Now add one-half cup of sugar and set in a pan of
warm water. Stir until gelatine is dissolved and then set aside to
cool. While cooling place

White of one egg,
One-half glass of jelly

in a bowl and beat with a Dover egg-beater until light and fluffy.
Add one-half cup of finely shredded candied ginger and then cooled
gelatine. Whip until it begins to thicken and then pour into moulds to
become firm.

NOTE.--Do not add the gelatine mixture to the fruit whip until just
before it thickens.

GINGER DELICACIES

The West Indians make and serve many delicious desserts and conserves
made with ginger. Either the prepared ginger in pots may be used or
the ordinary ginger root may be obtained from the grocery shops. Ask
for stem ginger, as this kind is less apt to be stringy and coarse.

To prepare: Soak the ginger in warm water over night and then in the
morning wash, using a vegetable brush. Now scrape well and then place
in fresh water enough to cover--and cook gently on the back of the
stove until tender. Or it may be placed in the fireless