Put in molds, and set in a cold place.

This can be used also for filling Charlotte Russe.

For chocolate add chocolate as directed in rule for boiled custard; for coffee, one teacup of clear, strong coffee.
STRAWBERRY CREAM.
Three pints of strawberries mashed fine.

Strain the juice, and add a heaping cup of sugar, and then gelatine soaked as above, and dissolved in a teacup of boiling water.

Add the pint of whipped cream, and pour into molds.
FRUIT CREAMS.
Half a pint of peach or pine-apple marmalade stirred smooth with a teacupful of sweet cream.