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Sultana Roll

Soak one-fourth of a box of gelatine in one pint of fresh milk over night. In the morning scald and when nearly cold add one pint of cream, whipped; when very cold stir in sugar to taste and one small teaspoon each of vanilla and almond extract; color leaf green and freeze. Then fill a mould lined with Sultana raisins, soaked three hours in brandy; fill the center of the mould with one-half pint of cream whipped stiff and sweetened with one-fourth cup of powdered sugar and flavored with one-half teaspoon of vanilla; cover mould, pack in salt and ice for two hours. Serve with claret sauce. Stir one cup of sugar till dissolved in onefourth of a cup of water on stove; boil till slightly thick, cool and add four tablespoons of claret.

— Miss Violette Hall