Healthful cookery

*Fruit Sandwich. — Prepare an Orange or Lemon Jelly as above directed. Mold in shallow tins of uniform size. Prepare a stiff marmalade of equal parts of figs or dates and English walnuts ground fine or pressed through a colander and mixed with a little lemon juice. When ready to serve, arrange the jelly and marmalade in alternate layers, having three layers of jelly and two of marmalade. Serve with or without cream or beaten Meltose. *Lemon Gelee. — 2 cups lemon juice, 2 cups sugar, 6 cups water, 1 ounce Vegetable Gelatine, Desserts 1 1/2 cups Meltose, beaten, il/2 tablespoonfuls vanilla, whites of 3 eggs. Put the Gelatine to soak, as directed on page 236. Remove it from the water in which it has been soaking, and add four cups of boiling water. Cook for eight or ten minutes, or until perfectly smooth and clear. While this is cooking, put together the lemon juice, water, and sugar. Beat the Meltose until quite light in color, and add the vanilla. Beat the egg whites until stiff. Fold the beaten whites into the Meltose. Strain the Gelatine through cheese-cloth or a wire sieve, and add to the mixture, stirring constantly to prevent solidification. Then add the Meltose and egg mixture, and freeze to the consistency of a stiff mush. The above amount will make one gallon. *Pineapple Gelee. — y/2 cups grated, or 4 cups pineapple juice, 2 cups sugar, l/2 cup lemon juice, 3 cups water, 1 ounce Gelatine, 1^2 cups beaten Meltose, il/2 tablespoonfuls vanilla, whites of 3 eggs. Put together the same as for Lemon Gelee. Other flavors may be used, such as orange, pineapple, raspberry, grape, peach, or apple. If fresh fruit is used, it should be put through a colander. *Lemon Sherbet. — 1 cup lemon juice, ij4 cups 242 Healthful Cookery sugar, 3 cups water, 2 cups cooked (l/2 box) Vegetable Gelatine, whites of 3 eggs. Put together the same as for Lemon Gelee, and freeze. *Pineapple and Orange Sherbet. — ] Va, cup lemon juice, 1 cup orange juice, 1 cup pineapple juice, or 1 cup grated pineapple, i)4 cups sugar, 3 cups water, 2 cups cooked ()4 box) Vegetable Gelatine, whites of 3 eggs. Put together the same as for Lemon Gelee, and freeze. *Nut and Strawberry Ice. — Dissolve one cup of Malted Nuts in sufficient water to make a rather thin mixture. Sweeten to taste, adding one cup of strawberries which have been chopped with a knife or cut in quarters. The berries are nice if allowed to stand for a time on ice, having been previously chopped and sweetened. Serve in sherbetcups. Garnish with whole berries, arranging them around the cups. Cut one in quarters, leaving the part connected with the stem for the center. *Strawberry and Meltose Foam. — Whip six tablespoonfuls of Meltose until white and foamy; add the well-beaten whites of two eggs, and one cup of fresh strawberries which have been washed and stemmed. Mix lightly, and serve in individual Desserts 243 dishes. Set on the ice for one-half hour or more before serving. * Apple Ice. — i pint apple juice, i cup Meltose, and the white of i egg. Freeze the apple juice until it becomes a snowy mass. Beat the Meltose until foamy white, and the egg until quite stiff. Lightly beat the two together. Add the mixture to the half-frozen juice, and finish freezing. This recipe would answer for Grape Ice by adding the juice of one small lemon.