Dissolve jelly powder in the boiling water, set aside to cool. When partially set whip until it is frothy, then add beaten egg whites. Set away in moulds. Serve with custard. Pineapple Cream—1 package Blue Ribbon pineapple jelly powder, 1 cup boiling water, 1 cup juice from a can of pineapple, 4% cup canned pineapple, shredded or cut in small pieces, 34 cup whipped cream✪ Pineapple Cream. Dissolve jelly powder in boiling water. Add pineapple juice. Put away to partially set. Then add whipped cream and pineapple. Turn into a mould to set. Fruit Charlotte—1 tablespoon Blue Ribbon gelatine, 14 cup cold water, 1 cup boiling water, }4 cup orange juice, 1 cup fresh sliced fruit, 14 cup sugar, 1 egg white, beaten stiff, 44 cup cream, whipped✪ Fruit Charlotte. Soak gelatine in cold water, dissolve in boiling water, add orange juice and sugar, set aside to cool, then pour over sliced fruit. Put away to partially set. Then add beaten egg white and the whipped cream. Turn into a mould to set. Italian Cream—2 cups milk, 1 tablespoon Blue Ribbon gelatine, 14 cup cold water, % cup sugar, 2 eggs, 1 teaspoon Blue Ribbon vanilla✪ Italian Cream. Soak gelatine in cold water. Scald milk in double boiler. Add to milk, the egg yolks and sugar that have been beaten together. Cook for 6 minutes, stirring gently. Add gelatine. Remove from fire and cool a little. Then add vanilla. Put away to partially set. Then add beaten egg whites. Turn into a mould. Orange Cream—Dissolve 1 package Blue Ribbon orange jelly pow- der in 1}4 cups boiling water. Add % cup sugar, 14 tablespoon lemon juice, 1 cup orange juice, and 1 well-beaten egg yolk✪ Orange Cream. Cook gently for 5 to 6 minutes. Then pour into a mould and set in a cool place. Apricot Jelly—1 package Blue Ribbon orange jelly powder, 1 cup boiling water, 1 tin apricots✪ Apricot Jelly. Pour boiling water on jelly powder and stir until dissolved. Heat the apricot juice, and when hot, strain in with the jelly powder. Put apricots 102 Blue Ribbon Cook Book in mould, then pour over the jelly. Serve with whipped cream seasoned to taste. Dried apricots may also be used, and if desired put through sieve. Apple Charlotte—1 package Blue Ribbon lemon jelly powder, 2 cups boiling water, 1 cup cooked unsweetened apples put through sieve, 4% cup whipped cream, 4 to 14 cup sugar✪ Apple Charlotte. Dissolve jelly powder in boiling water. Put away to partially set. Then add whipped cream, apples and sugar. Turn into a mould to set. Cake in Jelly—Bake a sponge cake of pretty shape. Make sufficient Blue Ribbon jelly (any fiavor)✪ Cake in Jelly and into dish pour part of jelly. When almost firm place cake upon it and cover with remaining jelly. When firm, turn into a platter. Serve with whipped cream, Baked Apples with Jelly—Pare and core 6 large apples; bake in usual way, and when done pour over them 2 cups of Blue Ribbon jelly (any flavor), made according to the directions on package✪ Baked Apples with Jelly. Put away to set, Serve with Blue Ribbon custard sauce. Oo S Ge FROZEN DESSERTS Directions for Freezing Creams—Put ice in a strong canvas bag and pound it fine; use rock salt—fine will not do. Scald can, dasher and cover. Fit the can into the socket in the pail, pour in mixture to be frozen, put on cover, adjust the cover to the cross-piece, and turn the crank to make sure that all is in working order. Packing—In freezing ice cream, 6 parts ice to 1 part salt produces the best texture with an increase of 21% volume. The can should be filled 4% full of ice before any salt is added, and remainder filled with alternate layers of salt and ice, letting it come a little above the height of the cream in the can. Never fill can more than % full, as it expands on freezing. Pack ice and salt solidly, turn crank a few times and let mixture settle.

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Dissolve jelly powder in the boiling water, set aside to cool. When partially set whip until it is frothy, then add beaten egg whites. Set away in moulds. Serve with custard. Pineapple Cream—1 package Blue Ribbon pineapple jelly powder, 1 cup boiling water, 1 cup juice from a can of pineapple, 4% cup canned pineapple, shredded or cut in small pieces, 34 cup whipped cream. Dissolve jelly powder in boiling water. Add pineapple juice. Put away to partially set. Then add whipped cream and pineapple. Turn into a mould to set. Fruit Charlotte—1 tablespoon Blue Ribbon gelatine, 14 cup cold water, 1 cup boiling water, }4 cup orange juice, 1 cup fresh sliced fruit, 14 cup sugar, 1 egg white, beaten stiff, 44 cup cream, whipped. Soak gelatine in cold water, dissolve in boiling water, add orange juice and sugar, set aside to cool, then pour over sliced fruit. Put away to partially set. Then add beaten egg white and the whipped cream. Turn into a mould to set. Italian Cream—2 cups milk, 1 tablespoon Blue Ribbon gelatine, 14 cup cold water, % cup sugar, 2 eggs, 1 teaspoon Blue Ribbon vanilla. Soak gelatine in cold water. Scald milk in double boiler. Add to milk, the egg yolks and sugar that have been beaten together. Cook for 6 minutes, stirring gently. Add gelatine. Remove from fire and cool a little. Then add vanilla. Put away to partially set. Then add beaten egg whites. Turn into a mould. Orange Cream—Dissolve 1 package Blue Ribbon orange jelly pow- der in 1}4 cups boiling water. Add % cup sugar, 14 tablespoon lemon juice, 1 cup orange juice, and 1 well-beaten egg yolk. Cook gently for 5 to 6 minutes. Then pour into a mould and set in a cool place. Apricot Jelly—1 package Blue Ribbon orange jelly powder, 1 cup boiling water, 1 tin apricots. Pour boiling water on jelly powder and stir until dissolved. Heat the apricot juice, and when hot, strain in with the jelly powder. Put apricots 102 Blue Ribbon Cook Book in mould, then pour over the jelly. Serve with whipped cream seasoned to taste. Dried apricots may also be used, and if desired put through sieve. Apple Charlotte—1 package Blue Ribbon lemon jelly powder, 2 cups boiling water, 1 cup cooked unsweetened apples put through sieve, 4% cup whipped cream, 4 to 14 cup sugar. Dissolve jelly powder in boiling water. Put away to partially set. Then add whipped cream, apples and sugar. Turn into a mould to set. Cake in Jelly—Bake a sponge cake of pretty shape. Make sufficient Blue Ribbon jelly (any fiavor) and into dish pour part of jelly. When almost firm place cake upon it and cover with remaining jelly. When firm, turn into a platter. Serve with whipped cream, Baked Apples with Jelly—Pare and core 6 large apples; bake in usual way, and when done pour over them 2 cups of Blue Ribbon jelly (any flavor), made according to the directions on package. Put away to set, Serve with Blue Ribbon custard sauce. Oo S Ge FROZEN DESSERTS Directions for Freezing Creams—Put ice in a strong canvas bag and pound it fine; use rock salt—fine will not do. Scald can, dasher and cover. Fit the can into the socket in the pail, pour in mixture to be frozen, put on cover, adjust the cover to the cross-piece, and turn the crank to make sure that all is in working order. Packing—In freezing ice cream, 6 parts ice to 1 part salt produces the best texture with an increase of 21% volume. The can should be filled 4% full of ice before any salt is added, and remainder filled with alternate layers of salt and ice, letting it come a little above the height of the cream in the can. Never fill can more than % full, as it expands on freezing. Pack ice and salt solidly, turn crank a few times and let mixture settle.

Blue Ribbon cook book