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Apple Charlotte

I tablespoonful gelatine 3 tablespoonfuls cold water + cup sugar ½ cup strained apple + cup boiling water sauce 1 tablespoonful lemonjuice I cup whipped cream Soak gelatine in cold, dissolve in boiling, water.

Add sugar, lemon-juice, and apple sauce (more sugar if the apple sauce is not sweet), and set in cool place to stiffen. When it is thoroughly chilled and begins to harden around the edges, beat with a Dover beater, adding gradually the whipped cream. When stiff enough to drop, pour into mold and chill. The whites of two eggs beaten stiff may be used instead of cream, and the charlotte served with soft custard. Blackberry Jelly (with Gelatine) cup blackberry-juice 1 tablespoonful lemonand pulp strainjuice ed from stewed cup boiling water blackberries tablespoonful gelatine Soak gelatine in two tablespoonfuls cold water; when softened dissolve in boiling water; add sugar if necessary, hot blackberry-pulp, and lemon-juice.

Mix, pour into bowl or mold, and set in cool place to form. Serve with sugar and cream.

I pint stewed blue- tablespoonful gela-