Strawberry Charlotte

Mash one box of prime berries through a colander, add two-thirds of a cupful of powdered sugar, and stir until it is dissolved. Soak a half-box of granulated gelatine in a half-cupful of cold water for thirty minutes, then melt it over hot water. Add the strawberry juice, and stir continually until the mixture begins to thicken, then fold in a pint of cream whipped. Pour into a mold and stand on ice to harden. Serve plain.

Strawberry Compote

Boil one cupful of sugar, one tablespoonful of lemon juice and a half-cupful of water together until they spin a thread. Pour, while hot, over one box of hulled berries. Heap one cupful of boiled rice in the platter, pour the hot berries over it, and serve either plain or with cream or milk.

Raspberry Jelly

Over a small box of raspberries sprinkle a cup and a half of powdered sugar, and allow to stand until sugar is melted. Crush through a colander - there should be a pint of juice, but if not, add enough water to make a pint of liquid. Dissolve two tablespoonfuls of gelatine in a cup of warm water, and stir into the fruit juice, putting into the refrigerator to harden. When serving, place cubes of the gelatine in a tall glass, with a layer of whipped cream between and on top of layers of the jelly. This is much improved by pouring the juice of more raspberries over the whole.

Gooseberry Amber

Put two tablespoonfuls of butter into a saucepan; when melted add one and a half pounds of gooseberries, three tablespoonfuls of sugar, and the grated rind of one lemon. Let stew slowly until soft, then rub through a sieve. Beat in the yolks of three eggs, and add half a teaspoonful of powdered ginger. Line a pudding dish with good pastry. Cut out some of the pastry into small fancy rounds, brush the edge of the pastry with a little water, arrange the rounds of pastry on it, overlapping each other. Put the gooseberry mixture, into the dish and bake in a quick oven for half an hour. Cover with a meringue and brown slowly.

Orange Surprise

Cut oranges in halves. Remove juice and pulp, leaving the skins in good condition. For a pint of juice, soften half a package of gelatine in one-half cupful of cold water, and dissolve it in one-half cupful of boiling water. Add one cupful of sugar and the juice of half a lemon. Add orange juice and strain. Mold the jelly in teacups wet with cold water. Fill to the height required to fill the orange skins. Decorate jelly with almonds, candied cherries, and cooked sultana raisins. When ready to serve, remove from cups to skins. Cover with meringue and brown delicately in a very hot oven.