Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

cupful of gelatine in a cupful of cold water for an hour. Pour upon the gelatine a cupful of boiling water. Stir until the gelatine is dissolved, then add the sweetened berries. Strain all through a muslin bag, pressing hard to extract the juice. Turn into a bowl to get cool. When cool, set the bowl in an outer vessel of cracked ice, and as the jelly stiffens, beat into it, by the spoonful, a pint of whipped cream. Beat until stiff and very cold. Set in the ice to form. Serve with sweetened cream. Banana froth Whip a cupful of cream stiff. Rub enough bananas through a fine sieve to make a cupful of pulp, and beat this _at once_ into the whipped cream; add four tablespoonfuls of powdered sugar, and beat to a frothy mass. Line a glass dish with almond macaroons, fill it with the banana cream, and sprinkle this generously with tiny bits of crystallized cherries, citron and blanched and minced almonds. Serve _at once_. Of course, the fruits and nuts must be minced and made ready before the preparation of the banana cream is begun. Macaroon Charlotte Russe Soak macaroons in custard until rather soft, but not broken, and line a dish with them. Beat a pint of cream stiff, and stir into it half a cupful of blanched and chopped almonds and the same quantity of minced citron. Heap this upon the soaked macaroons. BLANC MANGE Arrowroot blanc mange Put half a pint of milk into a double boiler, and when it reaches the scalding point stir into it three heaping teaspoonfuls of arrowroot which have been dissolved in a gill of cold water. Stir until thick and smooth; remove from the fire, flavor with a half-teaspoonful of vanilla, and pour into a bowl to cool. Set in the ice-box until needed. Serve with powdered sugar and cream. Vanilla blanc mange Soak a half-package of gelatine in enough water to cover it, and at the end of two hours stir into it a half cupful of sugar. Add this to a pint of scalding