198 i'KUI'rs AND flow To USE otem. 



cool. There should be a full pint of the strawberry juice* 

 if inortj, use less water, so there will be no more liquid 

 than the gelatine recipe calls for. In like manner propor- 

 tion the sugar to the sweetness of the fruit. It is nice to 

 pour the gelatine in the mold in layers with large selected 

 strawberries, first liquid, then berries Serve with cream. 



Apple Sponge.— Make a rich apple-saiice seasoned with 

 sugar and lemon. To every pintandahalf of apple take one 

 ounce of gelatine, soak in half a cupful of water.and dissolve 

 over a boiUng tea-kettle. Stir it into the apple and press 

 through a sieve; when cold beat in the stiff beaten whites of 

 four eggs, and continue till it is stiff and lighv, then pour 

 into a mold and set on ice. Serve with cream or thin boil- 

 ed custard. 



Banana Sponge. — Dissolve an ounce of gelatine in two 

 tablespoonfuls of cold water, and in a quarter of an hour 

 pour over a pint of boiling water. Stir into it the juice of 

 one lemon and a cupful of sugar, and let the gelatine 

 thoroughly dissolve. Strain through a thin bag and Idt it 

 cool. Cut three bananas into small pieces and beat them 

 to a pulp with an egg-beater, then whip to a froth the 

 whites of two eggs, which are then beaten into the banana 

 cream. When the gelatine is cold beat it into the egg arid 

 banana, a little at a time, till it is quite stiff. Serve with 

 cream, or a thin custard made with the yolks of the two 

 eggs and a pint of milk. 



Blackberry Sponge.— Soak half a box of gelatine in 

 five tablespoonfuls of cold water twenty minutes, pour ovei- 

 it two cupfuls of boiling water and four or fivj tablespoon- 

 fuls of sugar, and into it turn a large cupful of blackberry 

 juice. Strain it, set in on ice, and when cold, not hard, add 

 the well-beaten whites of three eggs and beat till it is thick 

 and light. Harden in a mold. 



Cherry Sponge.— This is made like Blackberry sponge, 

 except that it requires a little moie sugar. 



Currant Sponge.— Make like theabove, using afull cup 



