Whip one pint of cream to a stiff froth and put into a glass dish. Drop tablespoonfuls of jelly into the cream. This pudding may be served in sherbert cups.
JELLIED PRUNES
Stew one pound of prunes with a handful of raisins, and after taking from the fire, add lemon-juice and sugar to taste. When soft, pour off the water and stone the fruit. Soak one tablespoonful of gelatine, dissolve over steam, and stir into the fruit juice. When it begins to thicken, add the fruit and set away to harden. Serve cold with cream.
SPONGE CAKE AND WHIPPED CREAM
Slice a sponge cake, or buy small square sponge cakes at the bakery. Arrange in a glass dish, sprinkle with wine, and pour over sweetened whipped cream flavored with vanilla.
CHOCOLATE AND APPLE CUSTARD
Peel, core, and quarter half a dozen apples, put into a pan with a little water, and season with sugar and cinnamon. Cook until the apples are reduced to a pulp. Scrape a pound of chocolate into a saucepan with three quarters
