Pure fruit jelly may be made in an open double boiler without chemical change by the use of a very little gelatine.

Many cold jelly preparations may be prepared by the use of gelatine.

It has no real food value and much of it should not be used even for ornamentation. At times it is both pretty and convenient for pleasing, decorative desserts, and when combined with fresh fruit and whipped cream, the preparation is not without value as a food.

Many kinds of ices may be enjoyed, but not too frequently or in large amounts. The chill is too great for the stomach and the sweet combinations are not good for daily use. Water ices of pure fruit juice and flavor are better than cream and sugar mixtures.

Nuts are meat and should not be used in candy and ice creams. They are better suited to salad and vegetables or meat value dishes. Many people are sickened of nuts from eating them in sweet combinations, then regard them as unhealthy.

All flavors should be pure fruit.