1/2 sq. chocolate
Vanilla

Soak the gelatine in 1/2 cupful of water. Bring 1 cupful of water to the
boiling point, dissolve the gelatine in it, and place in ice water to
cool. Put the sugar to cook with 1/2 cupful of water, and cook until the
sirup will spin a thread or until it will form a firm ball when tried in
cold water. Beat the egg whites, pour the hot sirup gradually over them,
and continue beating. Add the gelatine, which by this time should be
commencing to solidify. Divide the mixture into three equal parts. To
one add a little pink coloring and some strawberry flavoring and pour
into a mold that has been wet with cold water. To one of the remaining
parts, add the chocolate, which has been melted, mixed with a
tablespoonful or two of sugar and 2 tablespoonfuls of water, and cooked
to a smooth paste. Continue beating this until it is stiff, and then
pour it in the mold on top of the strawberry flavored whip. To the
remaining third, add the vanilla, beat until it is stiff, and pour on
top of the chocolate whip. These colors may be arranged in any desirable
way, others may be used, or the whip may be made up simply in one color
or in two. After it has become set and hardened, turn from the mold, and
serve, using whipped cream if desired.

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FROZEN DESSERTS

PRINCIPLES OF FROZEN-DESSERT MAKING

55. NATURE OF FROZEN DESSERTS.--Frozen desserts were formerly confined