Grape Gelatin Parfait (Six portions)

(Delicious after a heavy meal)

Two level tablespoons granulated gelatin
One-third cup cold water
One cup grape juice
Two tablespoons lemon juice
One-half cup orange juice
One-half cup sugar
Two cups stiffly-whipped cream

Soak the gelatin in the cold water for five minutes. Heat the grape juice to the boiling point and pour over the gelatin mixture. Stir until dissolved. Add the lemon juice, orange juice and sugar. Set in a cold place until the mixture becomes stiff around the edges.

Beat for three minutes with a Dover egg-beater, add the whipped cream, and beat for one minute more.

Pile lightly in glass sherbet cups. Set in a cold place for one hour or more. Serve.

Grape Juice Gelatin (Four portions)

(One of the uses to which Bettina puts her home-made grape juice.)

Two level tablespoons granulated gelatin
One-third cup cold water
One-half cup boiling water
One cup grape juice
One-fourth cup sugar
One-fourth cup lemon juice

Soak the gelatin in the cold water for five minutes. Add the boiling water and stir until the gelatin is dissolved. Add the grape juice, sugar and lemon juice. Pour into a moistened mold. Set in a very cold place for an hour or more. Unmold and serve with whipped cream.