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Moonshine

Take a glass of tart jelly and beat up until easy to work with. Beat the whites of six eggs to a stiff froth; add six level tablespoonfuls of sugar; flavor to taste; add the jelly and beat until stiff enough to stand in a pretty erect way on a flat dish. Make a sauce of one and a half teacupfuls of sweet cream and the whites of two eggs. Beat the whites to a stiff froth, adding sugar and flavoring to taste; add the cream and beat briskly until the whole mixture is brought to a stiff froth. Stir a little lemon or vanilla into the eggs before mixing with the cream. Serve the moonshine in pretty dishes and pile the sauce on top. If made of some rich colored jelly, moonshine is a very ornamental dish. -Mrs. Fudge Halley.