4. Turn into serving dish; serve cold with cream and
sugar.
DESSERTS
263
FRUIT SAGO.
2T.
2T.
1 T.
}i c. sago.
( K c. lemon juice.
1^ c. fruit juice ] c. orange juice.
( 1 c. pineapple juice.
M c. sugar.
3^ c. shredded pineapple.
2 whites of eggs.
1. Wash sago, soak 1 hour in cold water to cover.
2. Add fruit juice, cook until clear.
3. Add sugar, stir till dissolved.
4. Remove from heat; fold in whites of eggs stiffly
beaten; add pineapple.
5. Turn into serving dish.
C. GELATINE DESSERTS
General Proportions —
}/2 tb. granulated gelatine or 3^ oz. sheet gelatine to 1 c.
liquid (if sugar is used it is counted with the liquid).
If no acid is present, as in coffee jelly, use 3^ tb. gelatine
to 1 c. liquid.
General Rules —
Soften gelatine in cold water; dissolve in hot liquid.
Boiling toughens gelatine. Strain mixtures through a
cheesecloth which has been moistened with hot water.
Gelatine mixtures should be kept covered.
1 tb.
He.
VAth.
1 piece
^tb.
LEMON JELLY.
1 tb. gelatine.
}4 c. cold water.
1 c. boiling water.
}/2 c. sugar✪ Tapioca Custard.
Thin shavings of 3^ lemon rind.
M c. lemon juice.
1. Soften gelatine in cold water.
2. Make a syrup of boiling water, sugar and lemon rind;
boil 5 mins.
264
CANADIAN COOK BOOK
3. Pour over softened gelatine, stir till dissolved; add
lemon juice, strain.
4. Turn into a moistened mould; chill.
5. Serve with cream and sugar or Custard Sauce.
FRUIT JELLY.
IT. 1 tb. gelatine.
1 tb. 3^ c. cold water.
^ c. 1^ c. fruit syrup.
Cooked fruit sections.
1. Heat syrup which has been sweetened and flavored
to taste.
2. Finish as Lemon Jelly, chill, stir occasionally.
3. When jelly begins to thicken, add the fruit; or arrange
fruit sections in moistened mould and pour in the jelly
mixture.
Use canned fruit as — cherries, strawberries, peaches,
pineapple.
ORANGE JELLY.
1 T.
1 tb.
2tb.
VAth.
2tb.
1 T.
1 tb.
gelatine,
cold water.
y2 c. boiling water.
A c. sugar.
?4 c. orange juice.
l}/2 tb. lemon juice.
1. Make as Lemon Jelly.
Note. — This is a good basis in which to mould canned
peaches, or a combination of fruits, as oranges and cooked
pineapple. Fresh pineapple contains a principle which
digests gelatine and therefore cannot be used.
JELLIED APPLES.
}4 4 apples.
2 T. Ac. sugar.
^ c. ^ c. boiling water.
Piece Thin shavings of 3^ lemon rind.
L Make a syrup of sugar, water and lemon rind; boil
3 mins., remove rind.
DESSERTS
265
2. Wipe, quarter, core and pare apples; cut in eighths.
3. Cook apples slowly in syrup until clear; lift out care-
fully; measure syrup, add water to make it up to l}/2 c.
{^3 c. individual).
1 T.
1 tb.
1 tb.
1 tb. gelatine.
}4 c. cold water.
13^ c. apple syrup.
3 tb. lemon juice.
4. Make as Lemon Jelly; when partly set, mould apple
sections in the jelly.
JELLIED PRUNES.
3 }/2 lb. prunes.
c. 3 c. cold water.
2 tb. 1 c. sugar.
IT. 2 tb. gelatine✪ Jellied Apples.
1 tb. ^ c. cold water.
1 tb. 34 c. lemon juice.
1. Wash prunes; soak over night in cold water.
2. Cook slowly until tender in water in which they were
soaked.
3. Drain; measure prune water (there should be 2 c.
[3^ c. individual]).
4. Make jelly, chill; when it begins to set, add prunes.
5. Serve with cream and sugar or Custard Sauce.
COFFEE JELLY.
HT. 1}4 tb. gelatine.
1 tb. 3^ c. cold water.
2 tb. 3^ c. boiling water.
2 T. }4c. sugar.
Page 81 · 3 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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4. Turn into serving dish; serve cold with cream and
sugar.
DESSERTS
263
FRUIT SAGO.
2T.
2T.
1 T.
}i c. sago.
( K c. lemon juice.
1^ c. fruit juice ] c. orange juice.
( 1 c. pineapple juice.
M c. sugar.
3^ c. shredded pineapple.
2 whites of eggs.
1. Wash sago, soak 1 hour in cold water to cover.
2. Add fruit juice, cook until clear.
3. Add sugar, stir till dissolved.
4. Remove from heat; fold in whites of eggs stiffly
beaten; add pineapple.
5. Turn into serving dish.
C. GELATINE DESSERTS
General Proportions —
}/2 tb. granulated gelatine or 3^ oz. sheet gelatine to 1 c.
liquid (if sugar is used it is counted with the liquid).
If no acid is present, as in coffee jelly, use 3^ tb. gelatine
to 1 c. liquid.
General Rules —
Soften gelatine in cold water; dissolve in hot liquid.
Boiling toughens gelatine. Strain mixtures through a
cheesecloth which has been moistened with hot water.
Gelatine mixtures should be kept covered.
1 tb.
He.
VAth.
1 piece
^tb.
LEMON JELLY.
1 tb. gelatine.
}4 c. cold water.
1 c. boiling water.
}/2 c. sugar.
Thin shavings of 3^ lemon rind.
M c. lemon juice.
1. Soften gelatine in cold water.
2. Make a syrup of boiling water, sugar and lemon rind;
boil 5 mins.
264
CANADIAN COOK BOOK
3. Pour over softened gelatine, stir till dissolved; add
lemon juice, strain.
4. Turn into a moistened mould; chill.
5. Serve with cream and sugar or Custard Sauce.
FRUIT JELLY.
IT. 1 tb. gelatine.
1 tb. 3^ c. cold water.
^ c. 1^ c. fruit syrup.
Cooked fruit sections.
1. Heat syrup which has been sweetened and flavored
to taste.
2. Finish as Lemon Jelly, chill, stir occasionally.
3. When jelly begins to thicken, add the fruit; or arrange
fruit sections in moistened mould and pour in the jelly
mixture.
Use canned fruit as — cherries, strawberries, peaches,
pineapple.
ORANGE JELLY.
1 T.
1 tb.
2tb.
VAth.
2tb.
1 T.
1 tb.
gelatine,
cold water.
y2 c. boiling water.
A c. sugar.
?4 c. orange juice.
l}/2 tb. lemon juice.
1. Make as Lemon Jelly.
Note. — This is a good basis in which to mould canned
peaches, or a combination of fruits, as oranges and cooked
pineapple. Fresh pineapple contains a principle which
digests gelatine and therefore cannot be used.
JELLIED APPLES.
}4 4 apples.
2 T. Ac. sugar.
^ c. ^ c. boiling water.
Piece Thin shavings of 3^ lemon rind.
L Make a syrup of sugar, water and lemon rind; boil
3 mins., remove rind.
DESSERTS
265
2. Wipe, quarter, core and pare apples; cut in eighths.
3. Cook apples slowly in syrup until clear; lift out care-
fully; measure syrup, add water to make it up to l}/2 c.
{^3 c. individual).
1 T.
1 tb.
1 tb.
1 tb. gelatine.
}4 c. cold water.
13^ c. apple syrup.
3 tb. lemon juice.
4. Make as Lemon Jelly; when partly set, mould apple
sections in the jelly.
JELLIED PRUNES.
3 }/2 lb. prunes.
c. 3 c. cold water.
2 tb. 1 c. sugar.
IT. 2 tb. gelatine.
1 tb. ^ c. cold water.
1 tb. 34 c. lemon juice.
1. Wash prunes; soak over night in cold water.
2. Cook slowly until tender in water in which they were
soaked.
3. Drain; measure prune water (there should be 2 c.
[3^ c. individual]).
4. Make jelly, chill; when it begins to set, add prunes.
5. Serve with cream and sugar or Custard Sauce.
COFFEE JELLY.
HT. 1}4 tb. gelatine.
1 tb. 3^ c. cold water.
2 tb. 3^ c. boiling water.
2 T. }4c. sugar.