CLEAR DESSERT.—­Soak a box of gelatine in a large bowl with half a cup of cold water.  When soft, pour over it three pints of boiling water, add the juice of three large lemons and two cups of sugar.  Stir well, strain, and pour into molds previously wet with cold water.  Put into the refrigerator until hardened.  Serve with whipped cream.  Quince, apricot, orange, or pineapple juice may be substituted for lemon, and thus a variety of desserts may be made.

FRUIT FOAM DESSERT.—­Soak half a package of gelatine in half a cup of cold water until soft.  Heat to boiling two and one half cups of red raspberry, currant, strawberry, or grape juice, sweetened to taste, and pour over the soaked gelatine.  Stir until perfectly dissolved, then strain, and set the dish in ice water to cool.  When it is cold and beginning to thicken, beat the whites of three eggs to a stiff froth and stir into the thickening gelatine.  Beat thoroughly for fifteen minutes with an egg beater, or whip till the whole is of a solid foam stiff enough to retain its shape.  Turn into molds previously wet with cold water, or pile roughly in large spoonfuls in a glass dish.  Set away in the refrigerator until needed.  Serve with a little whipped cream piled lightly around it.

FRUIT SHAPE.—­Take a quart of nicely canned red raspberries, sweetened to taste; turn into a colander and drain off the juice, taking care to keep the fruit as perfect as possible.  Put two thirds of a box of gelatine to soak in just enough of the juice to cover.  When the gelatine is ready, heat the remainder of the juice to boiling and pour over it.  When well dissolved, add the fruit, turn into cups, and mold.  Serve with cream.  Peaches, strawberries, apricots, and other canned fruit may be used in place of the raspberries, if preferred.

GELATINE CUSTARD.—­Soak a quarter of a box of gelatine in one fourth of a cup of cold water till soft; then pour over it three fourths of a cup of boiling water, and stir until dissolved.  Beat the yolks of two eggs and three tablespoonfuls of sugar to a cream; pour over it slowly, stirring continuously, a pint of boiling milk, and cook in a double boiler until it thickens.  Then add the gelatine mixture, which should first be strained, the whites of the two eggs beaten stiff, and a little vanilla for flavoring.  Beat all well together, turn into molds previously wet in cold water, and place on ice to harden.  Serve with fruit sauce.

LAYER PUDDING.—­Divide a package of gelatine into three portions, and put each to soak in one third of a cup of cold water.  Heat one and one fourths cups of water to boiling, add the juice of one lemon and two thirds of a cup of sugar.  Turn this slowly, stirring well meanwhile, over the well-beaten yolks of two eggs.  Cook in a double boiler five minutes, or until the mixture thickens.  Pour the hot custard over one portion of the soaked gelatine, and stir it until dissolved.  Strain, add a little grated lemon rind for flavoring, and turn into a broad, shallow dish to mold.  A square granite-ware baking tin is admirable for this purpose.