sour-fruit juice and is particularly agreeable if the color of the fruit
juice used is a pretty one. Fruit coloring may be used in the
preparation of dishes of this sort if desired.

LEMON SNOW
(Sufficient to Serve Six)

1/2 oz. or 2-1/4 Tb. unflavored gelatine
1/2 c. cold water
1-1/2 c. boiling water
1 c. sugar
1/2 c. lemon juice
Whites of two eggs

Soak the gelatine in the cold water, dissolve it in the boiling water,
and add the sugar. When cold, add the strained lemon juice. When the
gelatine mixture is just beginning to solidify, add the egg whites,
beating with a rotary beater until the mixture begins to hold its shape.
If desired, a fruit of some kind may be placed in a mold that has been
moistened with cold water and the mixture poured over it, or the plain
mixture may be poured into the mold without the fruit. Whipped cream or
custard sauce improves this dessert to a large extent.

51. SPANISH CREAM.--A gelatine dish containing eggs is usually a
delightful dessert, and Spanish cream is no exception to this rule. If
it is properly made, a part of the mold will have the consistency of a
custard, above this will be a layer of jelly, and on top will be a layer
of fluffy material. This dessert is more attractive if a little pink
coloring is used in its preparation.