Boston Cooking-School cook book

Pour water over sugar. When dissolved, add gelatine soaked in cold water 5 minutes. Add pineapple juice and lemon juice. Strain. When mixture begins to thicken, add pineapple. (If fresh pineapple is used, heat to boiling point or jelly will not stiffen.) Mold. Chill. WINE JELLY 2 tablespoons granulated 1 cup sherry or Madeira wine or gelatine, soaked in 4 cup sherry, 2 tablespoons brandy, 14 cup cold water 6 tablespoons Kirsch 14 cups boiling water 1 cup orange juice 1 cup sugar © 3 tablespoons lemon juice Dissolve gelatine in boiling water. Add sugar, liquors, and fruit juices. Color with fruit red. Strain, mold, and chill. SAUTERNE JELLY 2 tablespoons gelatine, soaked in 114 cups Sauterne Y% cup cold water 3 tablespoons lemon juice 114 cups boiling water 1 cup sugar Make like Lemon Jelly. If to be used with meat, reduce sugar to 3 tablespoons. When firm, beat with fork and arrange around platter. KUMQUAT JELLY 14% cups kumquat juice 1 tablespoon granulated gelatine, Y% cup sugar soaked in 14 cup Sauterne 2 tablespoons cold water 114 tablespoons Orange Curacao Few grains salt Wipe 34 box kumquats, cut in slices, add cold water to cover, bring slowly to boiling point, and cook slowly 14 hour; then strain; there should be 1144 cups juice. Add sugar, wine, and curagao. Heat to boiling point, add gelatine and salt. Strain, turn into molds and chill. Remove to serving dish, and garnish with halves of kumquats, cooked in sirup until soft, drained, and rolled in sugar. APRICOT AND WINE JELLY 2 tablespoons granulated gelatine, 1 cup apricot juice soaked in 1 cup wine 4 cup cold water — 1 cup sugar 1 cup boiling water 1 tablespoon lemon juice Garnish individual molds with halves of canned apricots, fill with mixture made as for other jellies, and chill. Arrange on serving dish and garnish with whipped cream forced through a pastry bag and tube. FRUIT MOLDED IN JELLY 5 tablespoons granulated 24 cup orange juice gelatine ¥ cup lemon juice 1 cup cold water Few grains salt 2 cups boiling water 4 can peaches 1% cups sugar 1 quart box strawberries 1% cups peach sirup 1 banana 1 cup sherry 2% cup seeded raisins Soak gelatine in cold water, dissolve in boiling water, and add sugar, fruit juices, sherry, and salt. Brush over inside of a large fancy mold with olive oil, then wipe out with a piece of tissue paper. Put mold in pan of ice water and pour in just enough of mixture to cover top ornamentations. When firm, put in each ornament a strawberry, blossom end down; add mixture to cover strawberries and let stand until set. Cut banana in slices, crosswise, shape with small round cutter, and arrange a row around strawberry which is in center of mold. Add more jelly mixture to keep banana in place and let set. To remaining jelly mixture add peaches cut in pieces and raisins (cooked until plump in small quantity of boiling water, drained, and cooled). Fill mold with mixture. Chill. Unmold and garnish with strawberries with hulls left on. FRUIT CHARTREUSE Make fruit or wine jelly mixture. Place a mold in pan of ice water, pour in mixture % inch deep. When firm, decorate with candied cherries and angelica. Add by spoonfuls more mixture to cover fruit. When firm, place a smaller mold in center on jelly, and fil with ice water. Pour gradually remaining jelly mixture between molds; when firm, invert, to empty smalier mold of ice water. Refill small mold with tepid water; let stand a few seconds and remove small mold. _ Fill space thus made with fresh sweetened fruit, using shredded pineapple, sliced bananas, and strawberries. Invert carefully on serving dish. SNOW PUDDING I 1 tablespoon granulated gelatine 1 cup sugar 14 cup cold water Y4 cup lemon juice 1 cup boiling water 3 egg whites