One box of gelatin, 1 cup of sugar, 2 oranges, 2 lemons, candied cherries. Soak gelatin 1/2 hour, add 1 qt. of boiling water. Before putting in the water add sugar and juice of oranges and lemons and put in molds. Then add cherries and set away to harden.

Two pounds of prunes stewed in 1 qt. of water until the stones can be easily removed, then mash well and add 1 lb. of sugar, and 1 pt. grape juice. When thoroughly heated add 1/2 box of gelatin which has been soaked in 1/2 pt. of cold water 10 minutes. Mix all well together and be sure that the gelatin is thoroughly dissolved. Pour into a mold and put in a cold place. Serve with whipped cream.

Dissolve 1/2 box gelatin in scant cup of water, add 1 1/2 pts. of boiling water, let boil up, add scant cup sugar and juice from 1 can of pineapple. Strain, and when slightly cooled, stir in the pieces of pineapple. Cut small. Mold.

Soak 1/2 box Plymouth Rock gelatin in 1/2 cup of cold water for 15 minutes; then thoroughly dissolve this with 1 cup of boiling water. Add 1 cup of sugar, 1 1/2 cups of apricot juice, and lemon juice to taste (1/2 to 1). Line a mold with apricots, pour the liquid over and drop a few apricots into that. Chill and serve with plain or whipped cream. Use canned apricots.

One pt. of pineapple, juice and fruit, 1/3 package of gelatin, 1/2 cup sugar, 10 macaroons, 1/2 cup water, soak the gelatin in a little of the water for 2 hours. Let the remainder of the water come to a boil and pour it on the soaked gelatin. Place the basin in another of hot water and stir until all the gelatin is dissolved. Strain this into the fruit juice and add the sugar. Place the basin in a pan of ice water and as soon as the mixture begins to thicken, beat with a whisk until it hardens, then place in the ice chest for a few hours. Brown the macaroons in a cool oven, let them cool and roll fine. When served, pour macaroon crumbs over the jelly. To be eaten with custard or whipped cream.

Take 1 1/3 tablespoonfuls of Knox gelatin, dissolve in cold water. After dissolved add 1 pt. of hot water and pineapple juice, sweeten to taste and turn over shredded pineapple. When set and cold serve with whipped cream.

One pt. thick cream whipped very light, 1/2 oz. Cooper's gelatin dissolved in 3 tablespoons of water over night, 2 eggs, (whites only) beat to stiff froth, 1 teacup sugar, 1 teaspoon vanilla. Mix and stir together the cream, eggs, sugar and vanilla. Put in gelatin last after it is thoroughly dissolved; do not have it hot when put in. Fill a dish with lady fingers or sponge cake and turn this mixture over it, and put on ice to harden.

One-third box gelatin, 1/3 cup of cold water, 1/2 cup of boiling water, 1 cup of sugar, juice of 1 lemon, 1 cup of orange juice and pulp, 3 whites of eggs and 1 pt. of cream. Line a mold or dish with lady-fingers or sections of oranges. Soak the gelatin in the cold water, then pour on the boiling water, add the sugar and lemon juice, strain and add the orange juice and pulp, also a little grated orange rind. Cool in ice water, and when the jelly begins to harden beat into it the egg white, beaten until stiff enough to drop from spoon. Pour into mold, and when ready to serve pile on top 1 pt. of whipped cream.

To 3 tablespoonfuls tapioca put 1 pt. of water over night. If not all absorbed in the morning pour it off. Have ready 1 qt. of milk in a pail or double boiler. When the milk comes to a boil add the yolks of 3 eggs well beaten with a cup of sugar. Stir till it boils once, add a little salt and flavor with lemon. When cool add the beaten whites of the eggs with a tablespoonful of powdered sugar, flavor with lemon, and spread over the top of pudding or cream in the dish for the table, after being spread with jelly. Brown in a quick oven.

Soak 1 tablespoon of powdered gelatin in 1 pt. of milk 1/2 hour on the stove, then add yolks of 3 eggs beaten with 5 tablespoons of sugar; add to the milk when boiling and cook till it thickens, then remove from the stove and add the whites beaten stiff and a little vanilla. Serve cold with cream.