Healthful cookery

Shortcake of Granose Biscuit. — After browning or toasting split Granose Biscuit, put the two halves on a pie-plate, and dip on to them some nice apple sauce or stewed whortleberries, cranberries, peaches, or other fruits, or fresh fruits crushed with sugar. Granose Fruit Dessert. — 'Prepare a fruit pulp by rubbing stewed grapes, cranberries, tart apples, or prunes through a colander; sweeten to taste, and evaporate to about the consistency of marmalade. Spread a thin layer of the fruit pulp, then a layer of Granose. Fill the dish with alternate layers of fruit and Granose, finishing with a layer of Granose on the top. Let it stand for an hour or so until the Granose Flakes have become slightly 236 Healthful Cookery moist. Cut in squares, and serve. To be perfect, this dessert should be neither mushy nor variegated with dry Granose, but each Flake throughout should be delicately moistened with the fruit pulp. Thus it will be if care is taken in the preparation of the fruit pulp, and no more Granose used than the fruit can moisten. GELEES AND JELLIES To Prepare Vegetable Gelatine. — Soak the Sanitas Vegetable Gelatine in hot water (that of about 140°) for one hour or more. Remove from this water, put into an iron or heavy-bottomed kettle, and pour over it boiling water, four cups to the ounce, keeping covered while cooking. Let it boil from eight to ten minutes, or until it is perfectly clear. Strain through cheese-cloth or a wire sieve. A box of the Gelatine, or one ounce, will solidify twelve cups or three quarts of liquid, inclusive of the water in which the Gelatine is cooked. In summer use a little less liquid. After the desserts have been cooled, set on ice in the molds until ready to serve. *Lemon Jelly. — Prepare one fourth of a box of Gelatine as above directed. To one-half cup of lemon juice, add one cup of sugar, one and onefourth cups of water, and then one cup of cooked Desserts 23 7 Gelatine. Pour into molds which have previously been wet with cold water, and set into a cool place or on the ice to mold. This may be served with or without whipped cream, or beaten Meltose, flavored with vanilla. *Orange Jelly. — To one cup of orange juice add one cup of sugar, one fourth of a cup of lemon juice, one-half cup of water, and one cup of cooked Gelatine. Mold, and serve as for Lemon Jelly. *Pineapple Jelly. — To one and one-half cups of pineapple juice add one-fourth cup of lemon juice, one cup of sugar, and one cup of the cooked Gelatine. Mold, and serve as the Lemon Jelly. Other flavors may be made by using grape, cherry, strawberry, blackberry, raspberry, or other fruit juices in the place of the pineapple. *Apple Jelly. — Substitute apple juice for orange juice, and proceed as for Orange Jelly. *Orange Fruit Mold. — Line molds with thin slices of orange, and pour into them Orange Jelly. *Banana and Other Fruit Molds. — Prepare a Lemon, Pineapple, or other Fruit Jelly. About one minute after it has been poured into molds, slice into the molds some ripe bananas. If the slices do not readily sink to place, they may be put there with the end of a knife. 238 Healthful Cookery Other fruits, as the cherry, strawberry, raspberry, pineapple, etc., may be substituted for the banana.