Take one and one half cups of raspberry, strawberry, grape, or currant juice, sweetened to taste; heat to boiling and pour over the second portion of the soaked gelatine.  Stir till well dissolved, strain, and turn into a shallow mold like that containing the first portion.

Heat one and one half cups of rich milk to boiling, add one half cup of sugar, and pour over the third portion of soaked gelatine.  Strain and cool a little, flavor with vanilla or a few chopped bananas; or, if preferred, flavor the milk with cocoanut before using, as directed on page 298.  Pour into a third mold like the others to cool.  When all are cold, arrange in layers, the yellow at the bottom and the white at the top.  The whites of the eggs may be used for meringue, or for making a whipped cream sauce to serve with the pudding.

LEMON JELLY.—­Soak one half box of gelatine in a scant cup of cold water until soft.  Then pour over it one pint of boiling water and stir until well dissolved.  Add one cup of sugar, the yellow rind of one lemon, and one half cup of lemon juice.  Strain, put into molds previously wet in cold water, and place in the ice chest to harden.  If preferred, the above may be cooled in a shallow dish and cut into irregular shapes to be served with a custard sauce.  Use only the yolks of eggs in making the custard, that it may have a rich color, using two yolks in place of one whole egg.

JELLY WITH FRUIT.—­Soak a package of gelatine in a cup of cold water until soft; then pour over it one quart and a cup of boiling water.  Strain, add the juice of four lemons and twelve tablespoonfuls of sugar.  Cool a little of the gelatine in a mold, and as soon as set, scatter in some nice currants or seedless raisins; add another layer of gelatine, and when set, scatter in more fruit; continue until the mold is full, having gelatine at the top.  Fresh fruit, currants, grapes, cherries, plums, peaches, etc., may be used in place of raisins, if preferred.

ORANGE DESSERT.—­Soak one third of a cup of gelatine in one third of a cup of cold water until soft; then pour over it one third of a cup of boiling water.  Add a scant cup of sugar, the juice of one lemon, and a cupful of orange juice and pulp.  Set the dish containing the mixture in a pan of ice water until it begins to harden.  Have ready the whites of three eggs well whipped, add to the jelly, and beat all together until light and stiff enough to drop.  Pour into molds wet in cold water, and lined with sections of oranges, from which seeds and white fiber have been removed.

ORANGES IN JELLY.—­Pare divide, and take out the seeds from four or five sweet oranges, being careful to remove all the white rind and shreds.  Place in a deep dish and pour over them a syrup prepared as for Apples in Jelly, using the juice of a whole lemon.  Set in the ice box over night.  A very little orange peel may be grated into the syrup if liked; and if the oranges are very sweet, less sugar will be required.  If one can afford to use orange juice in place of the water in making the syrup, the dessert will be greatly improved.