Soak the gelatine in cold water till soft. Make a syrup
with the sugar and fruit juice. When boiling, pour it
into the beaten yolks of the eggs. Stir well, and cook in
a double boiler till it thickens. Add the soaked gelatine,
stir till dissolved, and strain at once into a granite pan
placed in ice water. Beat occasionally till cold, but not
hard. Beat the whites of the eggs to a stiff froth, and
then beat all together till it thickens. When almost stiff
enough to drop, pour at once into moulds lined with cake.
Keep on ice, and serve with or without powdered sugar
and cream. Vary the fruit by stewing one pint of canned
peaches^ pmeaj^ple, or apricots in one cup each of sugar
and water till soft, then sift, add the yolks of the eggs,
and cook till it thickens. Add the gelatine, strain, and
when cool add the whites. Grated pineapple will not
require sifting.
Velvet Cream. {Miss Ward.)
% box gelatine.✪ Orange Charlotte \% cup sugar.
\% cup sherry wine. Ij^ pint cream.
1 lemon (grated rind and juice).
Soak the gelatine in the wine, add the lemon and sugar,
and heat all together till the gelatine is dissolved. Then
strain and set it away to cool. When nearly cold, but
before it begins to stiffen, add the cream. Beat till nearly
stiff enough to drop, then pour it into moulds and set it on
ice until stiff as blanc-mange.
Wine Jelly.
hox gelatine.
14, cup cold water.
1 pint boihng water.
Juice of 1 lemon.
1 cup sugar.
1 cup sherry or S. M. wine.
Soak the gelatine in cold water fifteen minutes, or until
soft. Add the boiling water, lemon juice, sugar, and
wine. Stir well, and strain through a fine napkin into a
shallow dish. Keep in ice water till hard. When ready
to serve, cut in cubes or diamonds, or break it up lightly
350
The Boston Cook Book.
with a fork. If 3'ou wish to mould it, or to use for mould-
ing creams, add only two thirds of a pint of boiling
water.
Orange Jelly.
^ box gelatine.
3^ cup cold water.
1 cup boiling water.
Juice of 1 lemon.
1 cup sugar.
1 pint orange juice.
Soak the gelatine in cold water until soft. Add the
boiling water, the lemon juice, sugar, and orange juice.
Stir till the sugar is dissolved, and strain. Or use one cup
of orange juice and one scant pint of boiling water ^ one
lemon, one scant cup of sugar, and two tablespoonfuls
of brandy.
Lemon Jelly.
% box gelatine.
1 scant cup cold water.
1 pint boiling water.
1 cup sugar.
% <^up lemon juice (large).
1 square-inch stick cinnamon.
Soak the gelatine in the cold water till soft. Shave the
lemon rind thin, using none of the white. Steep it with
the cinnamon in the pint of boiling water ten minutes, then
add the soaked gelatine, sugar, and lemon juice, and when
dissolved strain.
Italian Jelly, or Fruit Moulded in Jelly.
3^ box gelatine.
}4 cup cold water.
Rind and juice of 1 lemon.
1 scant cup boiling water.
1 cup sugar.
1 pint orange juice.
1 cup fruit✪ Italian Jelly, or Fruit Moulded in Jelly.
Soak the gelatine in the cold water till soft. Shave the
rind of the lemon, using only the yellow part, and soak with
the gelatine. Pour on the boiling water ; add the sugar,
lemon juice, and orange juice. Strain through a fine
napkin into a pitcher, or something from which it can be
poured. Wet a mould in cold water, and pack it in a pan
of ice. Put in a layer of jelly half an inch deep and
harden it, then a layer of candied fruit or sections of
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AI-modernized reading of the original text
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Soak the gelatine in cold water till soft. Make a syrup
with the sugar and fruit juice. When boiling, pour it
into the beaten yolks of the eggs. Stir well, and cook in
a double boiler till it thickens. Add the soaked gelatine,
stir till dissolved, and strain at once into a granite pan
placed in ice water. Beat occasionally till cold, but not
hard. Beat the whites of the eggs to a stiff froth, and
then beat all together till it thickens. When almost stiff
enough to drop, pour at once into moulds lined with cake.
Keep on ice, and serve with or without powdered sugar
and cream. Vary the fruit by stewing one pint of canned
peaches^ pmeaj^ple, or apricots in one cup each of sugar
and water till soft, then sift, add the yolks of the eggs,
and cook till it thickens. Add the gelatine, strain, and
when cool add the whites. Grated pineapple will not
require sifting.
Velvet Cream. {Miss Ward.)
% box gelatine. \% cup sugar.
\% cup sherry wine. Ij^ pint cream.
1 lemon (grated rind and juice).
Soak the gelatine in the wine, add the lemon and sugar,
and heat all together till the gelatine is dissolved. Then
strain and set it away to cool. When nearly cold, but
before it begins to stiffen, add the cream. Beat till nearly
stiff enough to drop, then pour it into moulds and set it on
ice until stiff as blanc-mange.
Wine Jelly.
hox gelatine.
14, cup cold water.
1 pint boihng water.
Juice of 1 lemon.
1 cup sugar.
1 cup sherry or S. M. wine.
Soak the gelatine in cold water fifteen minutes, or until
soft. Add the boiling water, lemon juice, sugar, and
wine. Stir well, and strain through a fine napkin into a
shallow dish. Keep in ice water till hard. When ready
to serve, cut in cubes or diamonds, or break it up lightly
350
The Boston Cook Book.
with a fork. If 3'ou wish to mould it, or to use for mould-
ing creams, add only two thirds of a pint of boiling
water.
Orange Jelly.
^ box gelatine.
3^ cup cold water.
1 cup boiling water.
Juice of 1 lemon.
1 cup sugar.
1 pint orange juice.
Soak the gelatine in cold water until soft. Add the
boiling water, the lemon juice, sugar, and orange juice.
Stir till the sugar is dissolved, and strain. Or use one cup
of orange juice and one scant pint of boiling water ^ one
lemon, one scant cup of sugar, and two tablespoonfuls
of brandy.
Lemon Jelly.
% box gelatine.
1 scant cup cold water.
1 pint boiling water.
1 cup sugar.
% <^up lemon juice (large).
1 square-inch stick cinnamon.
Soak the gelatine in the cold water till soft. Shave the
lemon rind thin, using none of the white. Steep it with
the cinnamon in the pint of boiling water ten minutes, then
add the soaked gelatine, sugar, and lemon juice, and when
dissolved strain.
Italian Jelly, or Fruit Moulded in Jelly.
3^ box gelatine.
}4 cup cold water.
Rind and juice of 1 lemon.
1 scant cup boiling water.
1 cup sugar.
1 pint orange juice.
1 cup fruit.
Soak the gelatine in the cold water till soft. Shave the
rind of the lemon, using only the yellow part, and soak with
the gelatine. Pour on the boiling water ; add the sugar,
lemon juice, and orange juice. Strain through a fine
napkin into a pitcher, or something from which it can be
poured. Wet a mould in cold water, and pack it in a pan
of ice. Put in a layer of jelly half an inch deep and
harden it, then a layer of candied fruit or sections of