The Samaritan cookery book

Note. — Condensed milk is less trouble to use than fresh milk, no stirring being necessary after the ingredients are mixed and the gelatine dissolved. Choose a brand containing full, or preferably added cream, and without added sugar ; but in the latter case, add a little sugar to the mixture. Low-priced skim milk brands are useless. CHOCOLATE BLANCMANGE. 1 oz. leaf gelatine. I i pint milk. 2 ozs. chocolate, grated. j 4 ozs. sugar. Melt gelatine in half a pint of milk. Mix the chocolate and sugar into a smooth paste with a little milk. Put gelatine on fire with the other half pint of milk, and when nearly boiling add the sugar and chocolate. Boil for 1 2 minutes, stirring all the time one way. Turn into wet mould. Mrs. Moves, 110 Hill Street, Glasgow. PEARS IN JELLY. i tin of pears. I £ pint of cream. 1 pint tablet of raspberry jelly. | Vanilla essence. Arrange the pears neatly on a crystal dish. Dissolve the jelly and pour over. When firm, whip up the cream and flavour with vanilla essence and pile on the top. This is a very simple and attractive sweet. Miss L. Cousland, 2 Kelvingrove Terrace, Glasgow. Artistic furniture. DINING ROOM. Good selection of Sideboards and Dining Room Suites at moderate prices. Special 5-ft. Sideboard, - £11 10/. Special 6-ft. Sideboard, - - £25. (as shown at the Exhibition). DRAWING ROOm. Large variety of Chippendale and Sheraton Inlaid Cabinets from £8 upwards. Drawing Room Suites in Silk,s and Tapestries. Odd Chairs in various coverings. — -~EEE= MESSRS. James Campbell $ Co., CABINET MAKERS AND • • • HOUSE FURNISHERS, 130-132 ST. VINCENT STREET, APPLE JELLY- (With kind permission of J. & G. Cox, Ltd., Gorgie Mills, Edinburgh.) | oz. of Cox’s gelatine. I i lemon rind and juice, i lb. apples. I 3 ozs. castor sugar. \ pint of water. Put the gelatine to dissolve in sufficient water to cover it. Peel and slice the apples, and put, with the remainder of the water, the thinly cut lemon rind, juice, and the sugar into a saucepan and cook until the apples are tender ; then rub through a hair sieve. Dissolve the gelatine over the fire and strain it into the apple mixture, then set in a mould rinsed with cold water. When firm turn into a dish and serve. Rhubarb and gooseberry jelly can be made in the same way, adding more sugar if necessary. Decorate, if liked, with blanched almonds, and serve with a custard round. If half the mixture is coloured with Cox’s cochineal, the jelly is improved. With very juicy apples, use rather less water. BUTTERCUP JELLY. £ packet of Cox’s gelatine. I i teacupful of sugar, i pint of milk. | 3 eggs. 1 teaspoonful of lemon essence. Soak the gelatine in a cup of cold water. Warm the milk and stir gelatine into it. Beat yolks with sugar and essence, add and boil for three minutes. Whisk whites of eggs to a stiff froth and mix all together gently. Pour into a mould to set. Mrs. Mitchell, Cambridge Drive, Glasgow CLARET JELLY. 1 oz. Cox’s gelatine. 1 bottle of claret. 1 small pot of raspberry or currant jelly. 1 small wine glass of brandy. Juice of 2 lemons and rind of 1. 1 lb. lump sugar.