Soak the gelatine in the cold water fifteen minutes, or
until soft. Then dissolve it in the boiling water ; add the
sugar and lemon juice. Stir till the sugar is dissolved.
Strain into a large bowl, and set in ice water to cool. Stir
occasionall3^ Beat the whites of the eggs to a stiff froth,
and when the gelatine begins to thicken, add the beaten
whites, and beat all together till very light. When nearly
stiff enough to drop, pour into a mould. Or beat until
stiff enough to hold its shape, if your strength will allow,
and pile lightlj' in a tall glass dish. Make a boiled custard
of the yolks of the eggs, the sugar, salt, and milk, and when
cool flavor with vanilla. Serve the sauce in a pitcher. Or,
if the snow be moulded, turn it out on a dish, and pour the
sauce around the pudding. The snow may be turned into
a shallow dish, two inches deep, to harden, and when ready
to serve cut into blocks and piled like a pyramid. Blocks
of lemon or wine jelly ^ mixed with the snow or sparkling
jelly (jelly broken up lightly with a fork), make a pleasing
variety. If the whites of the eggs be added to the gelatine
mixture before it becomes cold, as is directed in many re-
ceipts, more time will be required for the beating. Many
have never made the dish a second time on account of the
time and strength expended. Fifteen minutes is suflScient
when made according to this receipt.
Snow Pudding.
3^ box gelatine.
Yolks of 3 eggs.
3 tablespoonfuls sugar.
saltspoonful salt.✪ Tapioca Cream
1 pint hot milk.
teaspoonful vanilla.
3^ cup cold water.
1 cup boiling water.
1 cup sugar.
cup lemon juice.
348
The Boston Cook Book,
Orange Charlotte.
3^ box gelatine,
cup cold water,
cup boiling water.
Juice of 1 lemon.
1 cup orange juice and pulp.
3 eggs (whites).
1 cup sugar✪ Orange Charlotte.
Line a mould or bowl with lady fingers or sections of
oranges. Soak the gelatine in cold water till soft. Pour
on the boiling water, add the sugar and the lemon juice.
Strain and add the
^gll^K^^k. orange juice and
it till light. Add the beaten whites, and beat together till
stiff enough to drop. Pour into the mould.
One pint of whipped cream may be used instead of the
whites of the eggs, or it may be piled on the top after the
Charlotte is removed from the mould.
Apple Charlotte. — One cup of cooked sour apple
(steamed, drained, and sifted) may be used in place of
the orange in the preceding receipt. Line the mould with
lad}^ fingers or sponge cake, and serve a boiled custard^
made with the 3^olks of the eggs, as a sauce.
Or use one cup of canned peachy pineapple^ or apricot^
or one pint of fresh strawberries or raspberries. Mash
and rub the fruit through a sieve before using.
pulp with a little of
the grated rind.
Cool in a pan of
ice water. Beat
the whites of the
eggs stiff, and when
the orange jelly be-
gins to harden beat
Fig. 45. Orange Charlotte.
Fruit Charlotte.
box gelatine.
cup cold water.
1 cup sugar.
cup water and
1 cup lemon juice, or
1 pint orange juice and
1 cup water.
Yolks of 4 eggs.
Whites of 4 eggs.
1 dozen lady fingers.
The Boston Cook Book.
349
✪ Orange Jelly
Page 205 · 5 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Soak the gelatine in the cold water fifteen minutes, or
until soft. Then dissolve it in the boiling water ; add the
sugar and lemon juice. Stir till the sugar is dissolved.
Strain into a large bowl, and set in ice water to cool. Stir
occasionall3^ Beat the whites of the eggs to a stiff froth,
and when the gelatine begins to thicken, add the beaten
whites, and beat all together till very light. When nearly
stiff enough to drop, pour into a mould. Or beat until
stiff enough to hold its shape, if your strength will allow,
and pile lightlj' in a tall glass dish. Make a boiled custard
of the yolks of the eggs, the sugar, salt, and milk, and when
cool flavor with vanilla. Serve the sauce in a pitcher. Or,
if the snow be moulded, turn it out on a dish, and pour the
sauce around the pudding. The snow may be turned into
a shallow dish, two inches deep, to harden, and when ready
to serve cut into blocks and piled like a pyramid. Blocks
of lemon or wine jelly ^ mixed with the snow or sparkling
jelly (jelly broken up lightly with a fork), make a pleasing
variety. If the whites of the eggs be added to the gelatine
mixture before it becomes cold, as is directed in many re-
ceipts, more time will be required for the beating. Many
have never made the dish a second time on account of the
time and strength expended. Fifteen minutes is suflScient
when made according to this receipt.
Snow Pudding.
3^ box gelatine.
Yolks of 3 eggs.
3 tablespoonfuls sugar.
saltspoonful salt.
1 pint hot milk.
teaspoonful vanilla.
3^ cup cold water.
1 cup boiling water.
1 cup sugar.
cup lemon juice.
348
The Boston Cook Book,
Orange Charlotte.
3^ box gelatine,
cup cold water,
cup boiling water.
Juice of 1 lemon.
1 cup orange juice and pulp.
3 eggs (whites).
1 cup sugar.
Line a mould or bowl with lady fingers or sections of
oranges. Soak the gelatine in cold water till soft. Pour
on the boiling water, add the sugar and the lemon juice.
Strain and add the
^gll^K^^k. orange juice and
it till light. Add the beaten whites, and beat together till
stiff enough to drop. Pour into the mould.
One pint of whipped cream may be used instead of the
whites of the eggs, or it may be piled on the top after the
Charlotte is removed from the mould.
Apple Charlotte. — One cup of cooked sour apple
(steamed, drained, and sifted) may be used in place of
the orange in the preceding receipt. Line the mould with
lad}^ fingers or sponge cake, and serve a boiled custard^
made with the 3^olks of the eggs, as a sauce.
Or use one cup of canned peachy pineapple^ or apricot^
or one pint of fresh strawberries or raspberries. Mash
and rub the fruit through a sieve before using.
pulp with a little of
the grated rind.
Cool in a pan of
ice water. Beat
the whites of the
eggs stiff, and when
the orange jelly be-
gins to harden beat
Fig. 45. Orange Charlotte.
Fruit Charlotte.
box gelatine.
cup cold water.
1 cup sugar.
cup water and
1 cup lemon juice, or
1 pint orange juice and
1 cup water.
Yolks of 4 eggs.
Whites of 4 eggs.
1 dozen lady fingers.
The Boston Cook Book.
349