hicken, then add the gelatine. Strain
this into a basin, which place in a pan of water to cool. Beat with a
whisk until it has cooled but not hardened; now add the whites of the
eggs until it begins to thicken, turn in a mold and set to harden.

Remember the sponge hardens very rapidly when it commences to cool, so
have your molds all ready. Serve with powdered sugar and cream.

APPLE SNOW.

Stew some fine-flavored sour apples tender, sweeten to taste, strain
them through a fine wire sieve and break into one pint of strained
apples the white of an egg; whisk the apple and egg very briskly till
quite stiff and it will be as white as snow; eaten with a nice boiled
custard it makes a very desirable dessert. More eggs may be used if
liked.

QUINCE SNOW.

Quarter five fair-looking quinces and boil them till they are tender
in water, then peel them and push them through a coarse sieve. Sweeten
to the taste and add the whites of three or four eggs. Then with an
egg-whisk beat all to a stiff froth and pile with a spoon upon a glass
dish and set away in the ice box, unless it is to be served
immediately.

ORANGE TRIFLE.

Take the thin parings from the outside of a dozen oranges and put to
steep in a wide-mouthed bottle; cover it with good cognac and let it
stand twenty-four hours; skin and seed the oranges and reduce to a
pulp; press this through a sieve, sugar to taste, arrange in a dish
and heap with whipped cream flavored with the orange brandy, ice two
hours before serving.

LEMON TRIFLE.

The juice of two lemons and grated peel of one, one pint of cream,
well sweetened and whipped stiff, one cupful of sherry, a little
nutmeg. Let sugar, lemon juice and peel lie together two hours before
you add wine and nutmeg. Strain through double tarlatan and whip
gradually into the frothed cream. Serve very soon heaped in small
glasses. Nice with cake.

FRUIT TRIFLE.

Whites of four eggs beaten to a stiff froth, two tablespoonfuls each
of sugar, currant jelly and raspberry jam. Eaten with sponge cakes, it
is a delicious dessert.

GRAPE TRIFLE.

Pulp through a sieve two pounds of ripe grapes, enough to keep back
the stones, add sugar to taste. Put into a trifle dish and cover
with whipped cream, nicely flavored. Serve very cold.

APPLE TRIFLE.

Peel, core and quarter some good tart apples of nice flavor, and stew
them with a strip of orange and a strip of quince peel, sufficient
water to cover the bot