Cover 1/2 box of Cox's gelatin with cold water and soak 1 hour. Put 1 qt. of milk into double boiler and when boiling add the gelatin, one cup sugar beaten with the yolks of 4 eggs and a little salt; cook until it begins to curdle, then cool and stir into it the beaten whites of 4 eggs and a teaspoonful of vanilla. Put into cups and serve cold with whipped cream. When turned out of the cups the jelly should be 1 inch thick on top.

One-half box of Cox's gelatin, not acid, 1 qt. new milk, 4 eggs, 3/4 cup sugar, flavoring extract. Soak the gelatin in a little warm water while the milk is coming to the boiling point in a double boiler. Add the gelatin to the milk just before it boils and stir thoroughly. Add the yolks of the eggs which have been beaten very light with the sugar. Mix well; take from the fire and set it to cool. When quite cool add the whites of the eggs beaten very stiff and the flavoring. Pour it into jelly glasses which have been rinsed in cold water and set in the ice box. This will make 8 glasses. It is better to make it several hours before using. When cold turn out and serve with whipped cream.

One can of pineapple, 1 cupful of sugar, 1/3 box of gelatin, 1 pt. of cream, 1/4 lb. of candied cherries. Chop the pineapple, add the sugar and let simmer 20 minutes, then add the gelatin dissolved in 1/2 cupful of water and stir till cold. Lastly add whipped cream and cherries and pour into a mold.

Rub thoroughly, with sharp knife take out the core, place in deep dish, earthen is preferable. Fill center of quinces with sugar, and put plenty more about them. Add a little water before putting in oven, bake slowly 2 or 3 hours, turning several times so that the sugar may get thoroughly through them. The syrup should form a jell around them when cold. Serve with or without whipped cream.

Peel and lay on a granite baking dish, and baste with 6 tablespoonfuls sugar and 3 of melted butter and the juice of a lemon. Bake 3/4 hour.

Pare and core apples and sprinkle with brown sugar. Fill with chopped almonds. Bake until tender and pour the juice over them frequently while baking. Serve with whipped cream.

Take 12 sweet apples, wash well, pack into a kettle or pan with 2 cups of water. Cover very closely and cook slowly until done. Then sift over them a small cup of sugar and let simmer until the juice forms a syrup. These are very nice eaten with cream and sugar.

Boil red apples till tender, first taking out the core. Remove the skin, scrape off the red pulp adhering to the inside of the skin, and replace it on outside of the apples. Serve hot or cold, with or without whipped cream and with orange sauce. Boil 1 cup sugar, the thin paring of 1 orange and 1/4 cup water 6 or 8 minutes; add the juice of the orange, reheat, pour over the apples.

Pare and slice 8 sour apples. Place them in a pudding dish and cover with a liberal amount of sugar, adding the grated rind and juice of a lemon. Bake until quite soft. Have the whites of 2 eggs beaten to a stiff froth, add 1 cup of sugar. Spread over the top of the apples and brown. For sauce either use whipped cream, or custard made of 1 pt. milk and yolks of 3 eggs. To be eaten cold.

Apples baked with a clove in each, cores taken out and filled with sugar, or juice of orange put in where the core was, with sugar added, eaten cold with whipped cream, makes a nice desert.