Soak some gelatine according to directions. Add a pint of boiling water, some tart fruit juice and the necessary amount of sugar. Let it come to a boil, stir and strain, and let stand in a cold place for several hours. When it begins to set, beat up the whites of two eggs with a little salt or lemon juice, and sugar, and mix with the gelatine. Pour into molds and set on ice. Serve with whipped cream or custard sauce. RICE GELATINE. Boil one cup of rice in about three pints of water with a little salt, for 40 minutes. Soak gelatine, half the amount directed on the package, and when soft, add the strained rice water to it, bring to a boil, sweeten to taste, and put into molds or cups. Serve with whipped or sterilized cream and zwieback. Merk’s sugar of milk should be used if prepared for the sick. TOMATO GELATINE. Strain a can of tomatoes, mix with soaked gelatine and bring to the boiling point, adding lemon or salt, if desired. Put into molds and set in a cool place. Serve with cold meat or fish, olives and greens. BARLEY GELATINE. Prepare like rice gelatine. Half rice and half barley may be used. Dried raisins or currants may be added, if desired. WHEAT GELATINE. Cook three tablespoonsful of Cream of Wheat with two or three pints of water and some salt. Boil 20 to 30 minutes. Strain and prepare like rice gelatine. Flavor according to desire. If the rind of a lemon is used, boil with the gelatine. This gives it an excellent flavor. BUCKWHEAT GELATINE. Wash the buckwheat groats several times with cold water, then soak or put into boiling water at once. Boil from 30 to 40 minutes. Flavor to taste. Finish like the foregoing. It is very good during the winter. OAT GELATINE. Wash and soak one cupful of steel cut oats in two quarts of water. Add some bran, if desired. Boil 30 to 40 minutes with a little salt, and drain and strain. Do not press the starch through. Prepare like rice gelatine. BRAN GELATINE. Soak one cupful of bran in three pints of soft water for several hours, or over night; one-half cupful of rylax or black crusts may be added. Bring to a boil slowly and let simmer for 15 or 20 minutes. Soak some gelatine, a little less than the directions call for. Add the strained bran juice and a few dried currants which have been soaked in boiling water. If sugar is desired, add a small tablespoonful. Let it come almost to the boiling point, add salt, and put into molds. Serve plain or with sterilized cold cream. RYE GELATINE. Prepare like bran gelatine, using less bran. Toast thoroughly brown three or four slices of stale pompernickel and soak with the bran. If boiling water is used for soaking, less time will be required for it. A stick of cinnamon gives the rye a good flavor. Rylax may be used in place of pompernickel. PEA GELATINE.