does in the old methods.

Whipped cream may be added to dressing before serving. Mayonnaise will
keep if placed in a cool place, and the above quantities are more
easily handled than smaller amounts.

~Gelatin Jellies~

LEMON JELLY

_150 calories_

2 lemons (juice only)
1/4 cup sugar
3 tsp. granulated gelatin
1 tbs. cold water
1 egg white
1 cup boiling water

ORANGE JELLY

_280 calories_

3 tsp. granulated gelatin
1 tbs. cold water
1/4 cup boiling water
6 tbs. lemon juice
3 tbs. sugar
2 drops orange extract
1/2 cup orange juice

GRAPE JUICE JELLY

_315 calories_

1/4 cup boiling water
1/2 cup boiling grape juice
3 tsp. granulated gelatin
1 tbs. cold water
1 tbs. lemon juice
3 tbs. sugar

_Method for Fruit Jellies._--Soak gelatin in cold water about 2 or 3
minutes, then pour over it the boiling liquid; add sugar and fruit
juice; strain through cloth into wet molds. Set in cold place to
stiffen; when firm, unmold. Serve with whipped cream, or pour liquid
into baskets made from oranges or grapefruit hollowed out and the
edges scalloped, or pour into shallow pans, and cut in 1/2-inch
blocks when firm, and serve on a bed of whipped cream.

WINE JELLY

_127 calories_

1/2 cup boiling water
3 tbs. sherry wine
1-inch piece of cinnamon
1 tsp. lemon juice and the yellow rind from 1/4 lemon
3 tbs. sugar

_Method for Wine Jelly._--Put water, wine, lemon juice, peel,
cinnamon, and sugar into a saucepan, allow to boil 5 minutes, pour
over gelatin (which has been soaked in cold water). If jelly looks
cloudy return to saucepan, and add 1/2 egg white beaten stiff, allow
to boil 1 minute, stirring constantly, and strain into mold. Serve
with whipped cream.

~Water Ices~

LEMON

_276.5 calories_

2 lemons (juice only)
1/4 cup sugar
1 egg white
1 cup water

ORANGE

_311 calories_

1/2 cup orange juice
1 lemon
1/4 cup sugar
1 cup water
1/4 tsp. orange extract
1 egg white

GRAPE JUICE

_362.6 calories_

1/2 cup grape juice
1 tbs. lemon juice
1/4 cup sugar
1 egg white

METHOD OF MIXTURE

Mix sugar and water and boil to a rich sirup (about 15 minutes), cool,
and add fruit juice (and extract when it is used). Pour into freezer
and surround with a mixture of 1 part salt and two parts ice. When
sherbet is about half frozen, stir in the stiffly beaten egg white and
continue the freezing unti