The Birmingham age-herald., 1920-08-29
Here Are Some Good Desserts
 To Serue i7 Place of Ice Cream

Desserts made with gelatine art
 especially cooling. If you find that
 plain jelly is insipid you can vary then
 by the adition of beaten white of ezs
 Or whipped cream. Always be sure tt
 have it we'll chilled. as nothing isi fiatter than tepid jelly Sometimes bys
 serving little sliced fruit or berry
 with the jelly a good effect is gained
 Much depends on the appearance. If
 you garnish the dish with leaves orb flowers it adds to the appetizing effectl. Here are some recipes that may prove
 helpful:
 Pineapple Snowflake one can of chopped pineapple and drain off all theI juice. Cover half box of gelatine withA
 one cup of cold water and let stand
 until softened, then add one cup of3
 boiling water. the pineapple juice andE two cups sugar. Stir over boiling water until dissolved, then add the chopped fruit and juice of two lemons
 Add the whites of two eggs beatenH until stiff and stand the mixture in ag pan of ice water and beat ffteen4
 minutes. Turn into a mold and let itf harden on the ice. Serve with whipped { cream.
 Filled PineappIe.-F'illed pineapple isl
 made by scooping out the fruit of al large pineapple. chopping it fine and
 replacing it after it has been mixed
 with the pulp of one small grapefruit a quarter of pound of seeded
 chopped Malaga grapes, and teaspoon
 of powdered sugar-all thoroughly stirred together. The pineapple should
 be served on a bed of broken ice in al
 glass bowl. Ginger Pear Loaf.-Pare. quarter ands core enough pears to make pint of
 pulp when cooked. Stew the pears inS a syrup. seasoned with lemon rind !.
 until soft enough to mash into a pulp t and then add a cup of finely chopped preserved ginger Sofren a third of
 box of gelatin in half a cup of water. Bring the pulp to a boil and add half
 8 cup of sugar and the gelatin. stirring
 until dissolved; then pour into a bowl and set on Ice. When the pulp begins
 to stiffen beat with a cream whip until light and stiff; then add a pint off whipped cream that has been sweet
 ened Pour into dish and set on ices again. Garnish with preserved ginger. Apricot Mouid.-One can of apricots. one wineglass of orange juice, one ounce of gelatine, whipped cream.
 Drain the apricots on sieve and re-
 duce the syrup to half it's quantity bys
 boiling. Pass the fruit through a sieve
 and mix 1t with the syrup. Add thes
 wineglass of orange juice and the dis solved gelatine Pour into the mould
 with open center. and when set turns
 out and fill center with whipped cream. Bavarian Cream.-One quart of sweet cream, the yoIks of four eggs,
 beaten together with a cup of su~ar; dissolve half an ounce of gelatine ins half teacup of warm water; when itl is dissolved stir in a pint of boiling
 hot cream; add the beaten yolks andl 1 sugar; cook all together until it thick ems; then remove from the fire; add' the other pint of cold cream. whipped to a stiff froth. adding a little at al time. beating hard; season with lemon
 Or vanilla, whip the whites of the eggsI for the top; dip the mould in cold' water before filling; set 1t in a cold place; to this could be added peaches or any other seasonable fruit.
 l Pineapple Whip.-Pare a pineapple, i.
 remove the eyes. and grate. Put the i pulp, upon sieve to drain. Beat the | whites of four eggs till frothy Add l four tablespoons of powdered sugar. Beat till stiff. Fold in one pint cream, whipped. Beat in the pineapple pulp. adding as much as the cream andI
 meringue will hold without becoming too soft. Serve very cold in custard 1 glasses
 l Snow Cream.--Four whites of eggs, one pint of cream, whipped; one tea | of oniI <oH powdered sugar. one tablespoon of sherry. Beat the whites until foamy, add the sifted sugar by degrees, beat | ing steadily; then beat until stiff and ] glossy. Add vanilla Whip the cream
 to stiff froth. over pan of ice. Stir I it carefully into the meringue. Serve l in glasses. very cold.
 | Italian Custard-Allow ono egg to each person. Beat the yoilxs to a
 cream; add sugar and lemon juice to taste. beating all the while. The eggs should thicken like cream. Put this
 into custard glasses. Beat the whites to a stiff froth. When perfectly stiff,
 whip in little currant jelly. and beat
 until evenly colored. Heap this upon
 the custard in the glasses. Set in re- l frigerator to get very cold.
 | 0TanSe J0ttys-One DOX 8SldtlHc, one half cup cold water. one cup boiling 1 water, juice of one lemon, one cup
 sugar, one pint orange juice. Soak the gelatine in cold water until soft.
 Add the boiling water. the lemon juice, sugar. and orange juice. Stir till the
 sugar is dissolved. and strain.
 cornstarch Blanc Manoss-Stir to-
 gether two tablespoons of cornstarch. half cup of sugar, the juice and little of the grated rind of one lemon;
 mix the whole with cold water enough to dissolve we'll Then pour boiling water over the mixture stirring mean while, until it becomes transparent Allow 1t to bubble a few minutes longer. pour into moulds. and serve cold with cream and sugar.
 Rice and Prune Puddirg.-Bofl one and a half teacups of rice in double
 boiler with a quart of milk or water
 until the liquid is all absorbed Add
 quart of milk and continue the boil ing until the rice is of creamy con-
 sistency. Remove from the fire; add
 third of a teaspoon of salt. a fourth of nutmeg grated. teacup of white
 sugar, butter the size of walnut and two teacups of stewed prunes, stoned and sweetened while stewing. Bake for an hour slowly. stirring occasion
 ally. and finally browning the top
 Should be of the consistency of thick i cream when done Eat very cold with