l of
strawberries which have been mashed and sweetened with a tablespoonful
of sugar, then fold in the stiffly beaten white of an egg and finally
one half cupful of cream, whipped very stiff. Fill wet molds and leave
on ice three hours. Serve with or without whipped cream.

STRAWBERRY CHARLOTTE.--Whip one cupful of cream very stiff. Beat the
white of one large egg or two small ones very stiff. Beat into the
white one half cupful of fine sugar. Combine this with the whipped
cream, then lightly stir in one cupful of strawberries cut in quarters.
Spoon into a mold lined with lady fingers or slices of sponge cake and
place on ice for one hour.

ANOTHER STRAWBERRY CHARLOTTE.--Mash one cupful of strawberries and
sweeten according to the acidity of the berry. Let stand to draw the
juice, an hour, then strain. Dissolve one level tablespoonful of
granulated gelatine in two tablespoonfuls of cold water. Set the bowl
containing it in a pan of hot water and stir until smooth, add it to
the strained strawberry. Now whip one cupful of cream, sweetened with
two level tablespoonfuls of sugar, lightly fold the strawberry gelatine
in, a few drops at a time. Turn into a wet mold and put on ice for two
hours. If carefully mixed there will be no settling at the bottom. The
mold for this need not be lined with cake, but a delicate wafer of some
sort, preferably vanilla, should be served with it if it is molded
plain.

LEMON JELLY.--Soak one box Knox sparkling gelatine in one pint cold
water, two minutes; add two pints boiling water, one and one half cups
sugar, and stir until dissolved; add juice of three lemons, strain
through jelly bag into molds.

CHOCOLATE BLANC MANGE.--One half box Knox sparkling gelatine, one quart
sweet milk, one half cup cold water, one cup sugar, two ounces grated
chocolate. Soak the gelatine in the cold water; boil the sweet milk
with sugar and grated chocolate and a little salt, five minutes; then
add dissolved gelatine, stirring constantly; flavor with vanilla, and
pour into mold; serve with whipped cream.

PINEAPPLE JELLY.--Read this recipe carefully and follow instructions.
Soak one box Knox gelatine in one pint cold water, set on stove in
double boiler to dissolve; when gelatine is cold and beginning to set,
beat into it pineapple juice and pineapple, and place on ice to harden.
Be sure you follow the above, for if you mix pineapple and its syrup
with gelatine when you first make it, the acid in it will