“When used at all, the best varieties should be employed, and such as are free from putrefactive odor.”

A “box” of gelatine is used to signify a two-ounce package.  If half a box is called for, divide it by cutting the box and its contents in halves rather than by emptying the box and then attempting to make a division.

To prepare gelatine for desserts, first soak it till soft in a small quantity of cold water (a cupful to one box of gelatine is sufficient); fifteen minutes will suffice if it is stirred frequently; then dissolve in boiling liquid.  Do not cook the gelatine, and after it is dissolved, always strain through a cloth strainer before using.

In winter, a two-ounce package will solidify two quarts of liquid, including the water in which the gelatine is soaked.  In summer, a little less liquid should be used.  Gelatine desserts must be left on ice or in a cool place until hardened, but they should not be served at the table so cold as to interfere with the digestion of other foods.

RECIPES.

APPLES IN JELLY.—­Pare and core without cutting open, a half dozen medium-sized tart apples of the same degree of hardness.  Fill the centers with a little grated lemon rind and sugar.  Steam until tender but not broken.  Have ready half a package of gelatine which has been soaked for an hour in just enough water to cover.  Prepare a syrup with one cup of sugar and a pint of water.  When boiling, turn the syrup over the gelatine, stirring well to dissolve it, and add the juice of half a lemon.  Strain, place the apples in a deep dish with a little space between each; turn the mixture over them, and set in the ice box to cool.  Serve with or without a little whipped cream.

APPLE SHAPE.—­Steam some nice tart apples.  When tender, rub through a colander.  Have two thirds of a box of gelatine soaked in just enough water to cover; pour over it a cup and a half of boiling water; when well dissolved, strain and add a pint of the sifted apples sweetened to taste, and one half cup of grated fresh or canned pineapple, or if preferred, one half cup of the juice of canned pineapple.  Turn into cups previously wet in cold water, and mold.  Serve with a little cream.  Canned peaches, apricots, and other fruit may be used the same as apples, if preferred.  Rub the fruit with but little juice through a colander, and proceed as above.

BANANA DESSERT.—­Dissolve half a box of gelatine in a half cup of warm water.  Heat three cups of rich milk to boiling, and add to it one cup of sugar and turn over the well-dissolved gelatine and strain.  Let it partly cool, and mix in three or four bananas, sliced thin or chopped fine.  Turn all into a mold previously wet with cold water, and leave till hardened, which may require several hours unless the mold be placed on ice.  When well molded, turn into a glass dish, serve with whipped cream flavored with vanilla or lemon.