The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

whipped cream piled in one cup and the jelly cut into cubes in the other. Of course the jelly should be cut just before serving. =Red Jelly with Fruit= ¼ oz. gelatine 1 cup water scant 3 cups cranberry juice ¾-1 cup sugar 4-6 drops lemon extract Stew berries in an equal quantity of water and strain for juice. Pour half of liquid into mold. Let it set slightly, keeping the remaining half hot. Cover with shredded or cut fruit (oranges, bananas, pineapple, well drained canned pears or peaches) and pour remainder of liquid over. Allow jelly to become very firm. Serve with garnish of whipped cream or rich meringue flavored with lemon or rose. Dark red cherry and lemon juice make a most delightful jelly without the flavorings. =★ Orange Garnish for Salad or Cold Entrée= Cut a small hole in one end of as many oranges as desired. Carefully scoop out the pulp, leaving the rinds whole. Soak in cold water an hour or more. Drain and wipe dry on the inside, then leave in cold place until well dried. Make a jelly in the proportion of-- ¼ oz. gelatine 1 cup water 1⅓ cup cranberry juice 5 tablespns. lemon juice ⅔ cup sugar (or the same quantity of liquid, using cherry and lemon juice) When nearly cold, carefully fill cups, harden, and at serving time cut the oranges in sixths or eighths, rind and all. Orange, lemon and other fruit jellies may be used by taking only 1¾ cup of liquid besides the water in the gelatine. =Apple Sauce Molds--very nice= ¼ oz. gelatine 1 cup water 4 cups pulp of steamed apples 2½-3 tablespns. lemon juice 1 tablespn. sugar Serve with egg sauce, custard or whipped cream, or with blueberry or grape juice. =Orange Cream= ¼ oz. gelatine 1 cup water ½ tablespn. lemon juice with orange juice to make ¾ of a cup 2-3 tablespns. sugar ¾ cup cream, plain or whipped Add lemon and orange juice to cooked gelatine, and sugar to cream, then pour gelatine into cream, mixing carefully if cream is whipped.