300 FRUITS AND HOW TO USE THEM. 



atine, add half a cupful of sugar, stir and strain. Add the 

 strawberry pulp, beat well, mix in the juice of a small lemon 

 and the stiflE beaten whites of three eggs, and continue to 

 beat till the mixture is quite thick. The eggs she uldnotbe 

 added till the gelatine is cjol. Harden in molds. 



Raspberry Sponge. — Make like Blackberry sponge, 

 using two cupf uls of juice and one cupful of boiling water. 



FRUIT CREAMS, FLOATS, BLANC-MANGE ANi> 

 MERINGUES. 



Under this heading the housekeeper who is mistress of 

 her time can devise and arrange a numberless variety of 

 dehcious and comparatively inexpensive dishes. They are 

 certainly far more digestible than so many rich dainties, 

 ■which demand much care and many ingredients in prepa- 

 ration. In thorn the flavor of the fruit is perfectly pre sej- ved, 

 since they are not changed by heat. They aie extremely 

 suitable for lunches and light repasts in warm weather. 

 Canned fruits and jellies may be substituted for the fresh 

 when the soasou for the latter has passed, but the flavoring 

 is somewhat impaired by the fire-change. 



With fruit creams is used isinglass or gelatine, which 

 should always be dissolved in half a cup of cold water to 

 the ounce. Cooper's gelatine is good enough for this pur- 

 pose. Into it is stirred the fruit or its juices, weU sweet- 

 ened, whipped cream, and sometimes the whipped whites 

 of eggs. In making fancy dishes the housekeeper can 

 poiir into the mold first a layer of gelatine, then arrange 

 a layer of fruit, and so on till the mold is filled. 



