To prepare fruit gelatine the acid and super-acid fruits are best, and =no more sugar= should be used than is necessary. Gelatine preparations must be kept on ice, or in a very cold place, and not be prepared in large quantities, as they easily putrefy. For the sick and for children, it should not stand longer than twenty-four hours, and it should not be kept in metallic dishes. The best time to serve gelatine is for the evening meal. It may be served with sterilized cream, and zwieback or wafers. Prepare some gelatine according to directions on package. Add to it juice from preserved apples, cherries, raspberries, strawberries or currants. GELATINE PUDDING MADE WITH SOUR MILK. Prepare some white gelatine with two cups of water. Take twice the amount of gelatine directed and add one-half cup of sugar. Remove from the fire, cool slightly, then add two cups of sour milk which has been beaten, and mix all well. Flavor and set in a cool place. Serve with sweet cream and zwieback. WHIPPED SOUR MILK. Beat one quart of thick, sour milk with an egg beater for 10 minutes. Serve with zwieback in soup plates. Three-fifths tablespoonful of powdered sugar and a little cinnamon may be added, if it is agreeable. Whipped sour cream may be prepared the same as sour milk. WHIPPED SWEET CREAM. Whip one quart of sweet, thick cream with two-fifths of a tablespoonful of powdered sugar, add a little vanilla, if desired. Serve with fruit gelatines or ground white figs, stewed prunes, baked apples or raw fruits, such as peaches, strawberries, raspberries or bananas. BANANA GELATINE. Prepare some gelatine with orange, cranberry or lemon juice. When nearly cold, cut up some bananas and mix with the gelatine. Flavor and set on ice, serve with whipped or sterilized cream. PINEAPPLE GELATINE. Prepare some gelatine with lemon or orange juice. When nearly cold, add some fresh or canned pineapple. Serve with whipped or sterilized cream, and zwieback. BEER GELATINE. Prepare with rye beer in the same way as the fruit juice. Take one pint of beer to one pint of water. Use the imported root beer. BLANC MANGE Prepare some gelatine with milk, sugar and a little salt. Remove from the fire, set on ice, and mix with boiled custard when cool. Flavor with vanilla or bitter almond. CALVES’ FOOT JELLY. Wash a calf’s foot several times in hot and cold water. Bring to a boil and pour off the first water. Bring to a boil again, add some salt, and cook from two to three hours. Strain through a cheese-cloth. The next day remove the fat, bring to a boil again, add one to two cups of wine, the juice and rind of several lemons or oranges, and sufficient sugar to counteract the sour taste. Pour into a dish which has been oiled, and set on ice. It may be served with whipped cream or the beaten whites of eggs, and shredded wheat or zwieback. SNOW PUDDING.