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Maple Charlotte

One envelope of Minute gelatine, 1 cup of maple syrup, 1 cup milk, 1/2 cup chopped walnuts, 2 eggs, 1 tsp. vanilla. Heat milk and dissolve gelatine in 2 tbsp. hot milk, then add to remainder. Add beaten yolks of eggs and stir until just beginning to thicken. Remove from fire and stir in stiffly beaten whites of eggs. Add maple syrup and vanilla. When beginning to jell, stir in nut meats. If it curdles, beat with egg beater. Serve with whipped

— Mrs. C. W. Taft

cream. 1 cup coffee 1 cup cream 3 eggs Coffee Soufflé 1 tbsp. gelatine 1/4 cup of cold water 1/2 cup sugar Serve with whipped cream. Scald the coffee and cream in double boiler, soften gelatine in cold water and add to hot cream. Add beaten yolks of eggs and sugar; cook two minutes; cool. Add stiffly beaten whites and beat mixture in ice water until stiff. MRS. CHAS. PORTER.