The Birmingham age-herald., 1915-11-14

good fruit sirup like that left over fro preserved raspberries or peaches. should have a decided taste, and tl sugar in the custard should be empioye sparingly or the dessert will be too clos ingly sweet. Never sweeten the whippe cream added to such a dish.
 FRUIT sYLLABUB.
 For this also stale cake fs to be ! It should be cut into thin slices and ranged to line glass dish, then rnoiste with fruit juice. either that advise above, from preserved fruit, or the juic| of pineapple or oranges. Half doze Jumps of sugar must be rubbed on tn rind of two good sized and well fiavore oranges until the sugar Is yellow with tn oil from the skin, when the sugar must crushed fine and stirred into a pint cream rich enough for whipping. Tn orange juice must be mixed with tw tablespoons of granulated sugar and thi added to the cream before whipping stiff and heaping it on the cake. All this can be done the day before excep the mere whipping of the cream afte adding the sugar and juice to 1t. Thi dessert is so good that have given it, al though 1t does not come strictly unde the head of dishes which can be prepare in advance for the Sunday dinner.
 FRUIT TAProcA-
 Put one cup of pearl tapioca in soak ir' two cups of water over night or until tn : water is all absorbed and the tapioc ! clear Mix with it pint of juice from fresh or preserved fruit and cook fol half an hour. If fresh fruit Is used mi, with the cooked tapioca a cup of this o1 the same quantity of the preserved fruitI Raspberries, strawberries, or plneapplea are especially good thus used. Turn th{ mixture into mold with smooth side and put in cold place to form. Servd thoroughly chilled. with plain or whipped cream. If the latter is employed arrangd 1t about the base of the mold after thi4 has been turned out on a dish.
 MIXED FRUIT JELLY. Soak half box of gelatin, or one ounceI in half cup of cold water for ten min utes, or less, if the so-called instantanei ous" gelatin is used. Pour upon 1t two| cups of boiling water in which has beerI
 
 When all these ingredients are blended put with them the juice of a lemon and half cup of sherry. Set the jelly to ond side until it begins to stiffen; pour a layed of it in the bottom of mold that has been rinsed out with cold water and arrangd upon this preserved or fresh fruit which has been cut into small pieces and drained of juice or sirup. Preserved or canned pears, peaches. apricots. cherries. berriesI etc., may be used to advantage. On thid layer of fruit pour another of jelly and continue in this way until the mold Is fulil finishing with the jelly. Place the mold on Ice or in cold place that it may be- come firm and chilled before turning it out on a flat dish. Serve with cream, either plain or whipped. If preferred the jelly may be formed in individual molds. like custard cups or nappies and turned out on a fiat dish. serving one mold to each person.
 vRUIT BLANC NANCE.
 Soak one ounce of gelatin in one cup of milk. When the slow gelatin Is used it must stand for an hour. Heat three cups of milk in double boiler with half cup of sugar and pinch of baking soda. turn the soaked gelatin into the milk and stir until dissolved, and pour through a fine strainer into bowl. Put it aside to cool and when it begins to stiffen so that the fruit will not fall to the bottom put in a tablespoon each of seeded raisins cut in two. of cleansed entrants, of finely shredded citron, and of blanched and chopped almonds. Stir until all are well mixed with the blanc mange and turn this into a mold wet with cold water. Place on the ice until firm and chilled and serve with cream.