DESSERTS

JACK-O'-LANTERNS

Ingredients.

1 envelope
Davis Gelatine
6 halves of canned
peaches
1 cup (3 pint) peach
juice and water
# cup orange juice
1 tablespoon lemon
juice
+ cup hot water
+ cup sugar or more
6 large marshmallows
Dried currants
Glace cherries

STRAWBERRY

Ingredients.

1 envelope
Davis Gelatine
1 lb. strawberries or
as available
4 pint lemon jelly
37)

p.
4 cup (} pint) cream
cup milk or custard
+ cup hot water
2 tablespoons sugar
(or more)
emon essence
Whipped cream for
decorating

If setting without an ice-
box or refrigerator, use
slightly less liquid.

6 Servings
Method.

Dissolve gelatine in hot water, add
peach, orange and lemon juices and
sugar to taste. Half fill six sherbet
glasses with the mixture. Into the
rounded side of each half peach, press
currants and halves of glace cherries
to make eyes, nose and mouth of a
face. Place a*marshmallow ine«the
centre of each glass and cover with
peach half, face side up. Carefully
cover with the orange mixture.

LEMON CREAM

6 Servings (See illustration)

Method.

Place a little lemon jelly in the
bottom of a mould. When thickening,
place a ring of strawberries in position;
if the berries are large, cut them in
halves; cover with a little more liquid.
If a fluted mould is used, set the
strawberries in some of the flutes;
place a little lemon jelly along the
flute—keeping the mould on its side.
When thickened a little, arrange the
strawberries, then cover with a little
more jelly; when firm, repeat the
process for the other flutes.

Having decorated the mould, pre-
pare the cream mixture. Dissolve
gelatine in hot water. Add cream to
milk, sweeten to taste, flavour well
with essence. Pour into the mould.
When set, arrange a layer of straw-
berries and cover with the remainder
of the lemon jelly—if set, warm slightly
to remelt, but do not use until the liquid
is cold. Decorate with strawberries
and whipped cream.

Variation: Peppermint may be used
to flavour the cream mixture, which
should then be coloured a delicate
green.

Strawberries tend to absorb flavours,
so the mixtures used should be sweet
and well flavoured.