llowed to grow almost hard; then some
fruit arranged on it and more gelatine poured in. Repeat until mold is
filled; then chill, and turn out carefully.

MOLDED VEGETABLE SALAD

1-1/2 cups boiling tomato juice and pulp
2 tablespoons cold water
2 tablespoons gelatine
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
2 cups of any one vegetable, or of mixed vegetables

Soften gelatine in the cold water. Add other ingredients and chill.
Stir once or twice while chilling so vegetables do not settle to the
bottom.

MOLDED MEAT OR FISH LOAF

2 tablespoons gelatine
2 tablespoons cold water
1 cup boiling gravy, tomato juice, or 1 cup boiling water into
which 1 bouillon cube has been dissolved
1 cup left-over meat or fish chopped fine
1 cup chopped celery or cooked vegetable
1 teaspoon salt
1/8 teaspoon cayenne

Soften gelatine in cold water. Add other ingredients. Stir until
gelatine is dissolved. Pour into mold dipped into cold water. Chill.
Stir once or twice while hardening so meat does not settle to the
bottom. Serve with salad dressing.

RICE IMPERIAL

1 cup cooked rice
1 cup corn syrup
1 tablespoon gelatine
2 tablespoons water
1/2 cup cherries or other cooked fruit
1/2 cup nuts
1/2 cup juice of fruit

Chill and serve.

CREAM SALAD MOLD

1 cup cooked salad dressing
2 tablespoons gelatine
2 cups any left-over fish, meat or vegetables
2 tablespoons cold water

Use any well-seasoned salad dressing. Soften the gelatine in the cold
water. Dissolve over boiling water. Add to salad dressing. Add other
ingredients well seasoned and chill.

CHEESE MOLD

1 pint cottage cheese
1/2 cup pimento or green pepper
1 cup milk
2 teaspoons salt
1/4 teaspoon cayenne
2 tablespoons granulated gelatine
4 tablespoons cold water

Soften gelatine in the cold water. Dissolve over hot water. Add all
ingredients. Mix thoroughly and place in mold which has been rinsed
with cold water. When firm, serve as salad.

FRUIT SPONGE

2 tablespoons gelatine softened in
1/3 cup cold water
1 pint clabbered milk, or fruit juice
1 cup sugar
1 teaspoon vanilla
1 cup crushed fruit
2 egg whites

Mix gelatine with milk. Add sugar. When it begins to thicken, beat
with rotary beater. Add vanilla and fruit. Fold in egg whites and
turn into mold. Apple sauce, strawberries, rhubarb, pineapple or
raspberries ma