Pear and Raisin Whip

One cupful seedless raisins

One tablespoonful of granulated gelatine

Five tablespoonfuls orange juice 

One cupful cream, whipped 

One cupful diced canned pears

One-half teaspoonful vanilla

Speck of salt

Two egg whites

One-half cupful sugar

Cover raisins with cold water, bring to a boil, drain and cool. Soften the gelatine in two tablespoons of the orange juice, set over boiling water and stir until the gelatine is dissolved. Add gradually the rest of the orange juice, whipped cream, diced pears, raisins, vanilla, salt and the egg whites which have been beaten stiff with the sugar. Heap into sherbet glasses and serve when thoroughly chilled.  

Peach Whip

2 tablespoons gelatin

1 cup boiling water

1 cup peach juice

Juice of one orange

Juice of one lemon

1 cup whipping cream

1 cup crushed peaches, sweetened to taste and drained

2 drops bitter almond flavoring

 

Soak the gelatin in cold water, dissolve in the boiling water and allow to cool. Then add peach, orange and lemon juice. When the mixture has become slightly thickened whip with a rotary egg beater until it is of the consistence of whipped cream. Fold in the whipped cream, the peaches and the flavoring. Chill until firm.  

Fruit Cocoanut Blanc Mange

2 tablespoons gelatin

1/2 cup cold water

1 teaspoon vanilla

2 cups evaporated milk

1 1/2 cups boiling water

1/2 cup shredded cocoanut

1/2 cup sugar

2 oranges or peaches

1/4 teaspoon salt

Soak the gelatin in cold water, dissolve in boiling water and add the evaporated milk, sugar and salt. Cut the oranges (or the peaches) into small pieces and when the milk mixture begins to set, add the fruit and the cocoanut and turn the whole into a mold. Garnish with fresh fruit. 

Jellied Waldorf Salad

One package lemon gelatin

One pint warm water

One tablespoon vinegar

One half teaspoon salt

One cup tart apples, diced

One-half cup walnut meats, finely broken

One cup celery, diced

Dissolve gelatin in warm water. Add vinegar and salt. Pour thin layer in mold. Chill until firm. Combine apples, nuts and celery and place in mold. Add remaining gelatin. Chill until firm. Unmold on crisp lettuce. Serve with mayonnaise.

Paradise Pudding Salad

1/2 pound blanched almonds

1 dozen macaroons

1 dozen marshmallows

Small bottle of maraschino cherries

1 package lemon Jell-o

Grind macaroons and cut the marshmallows, cherries and almonds into small pieces. When the Jell-o begins to harden, whip and mix everything together. Mold in a loaf. Slice and serve with whipped cream.