Capital city recipes

Soak the gelatine in the cold water 30 minutes; put {nto 1 quart of boiling water the rinds of.the lemons, the cindamon, and let boil; add the sugar; pour it still boiling over the gela- tine, stirring until dissoived; strain and add the sherry, a dash of rum and maraschino and the juice of the lemons; add more sugar if required; set to congeal to the consistency df a thick custard; whip a pint of sweetened cream until quite stiff; beat it into the jelly and freeze; when nearly frozen add the cherries, citron (sliced thin) and almonds (chopped fine). Freeze well and pack. Mrs. W. H. PACE. WINE JELLY. Gelatine, ; , ; ; 2 I box. Cold Water, ; : ; I pin White Sugar, , : 2 pounds. Wine, . ‘ ! : I pi Lemons, ; ; : ' 2 Handful of Stick Cinnamon. Cloves, A ; : ‘ ; 1 dozen. Mace (blades) , 6 ¥% dozen. Boiling Water, . i . I quart. Soak the gelatine in the cold water one-half hour; add the other ingredients and pour over the whole the boiling water; let come to a boil and strain through a flannel bay into molds. Mrs. CLINION CRow. CREAMS, ICES AND JELLIES. 57 ORANGE JELLY. Gelatine, , a : : ; I box. Cold Water, . ; I pint. Lemons, : : . : : 2 Oranges, ; : : : : 2 Loaf Sugar, . : : : 2 pounds. Boiling Water, ‘ . 3 pints. Soak the gelatine in cold water one hour; slice into this the lemons and oranges; add the sugar and boiling water; stir well and let it come to a boil, then strain through a jelly-bag. Mrs. MERRIMON, LEMON JELLY. Gelatine, ‘ : } : : 1 box. Cold Water, . ‘ : I pint. White Sugar, ‘ : I pound. Lemons, : f ‘ : : 3 or 4. Boiling Water, 3 pints. A few sticks of Cinnamon. Soak the gelatine in cold water 20 minutes, then place in a sauce-pan with the sugar and pour over the boiling water; add the juice of lemons and rind of 2 and cinnamon; let boil 6 min- - ates and strain and let congeal. Miss STURGES (Waynesboro). ITALIAN CREAM. Gelatine, : : : d % box. Fresh Milk, ; ‘ ; 4 pints. Sugar, . ¥% pound. Eggs (yolks), 6 Vanilla, ; ; : ; 1 teaspoonful. Dissolve the gelatine in the milk for one-half hour; put over the fire and stir until melted; let milk boil and pour over the beaten eggs and sugar as for Boiled Custard; return to the stove to thicken; flavur with vanilla. Pour into a glass dish to con-. geal and serve when firm, with cream sweetened and flavored with wine. Mrs. JAMES MCKIMMON. CHARLOTTE RUSSE, NQ. 1 Kegs, . : oy Milk, . ; : : : ‘ I pint. Sugar, . 2 ? ? ; ‘ % pound. Gelatine, , : : : : y% box. Cream, : : : : : I quart. Vanilla, : : A ; 1 dessertspoonful 58 CREAMS, ICES AND JELLIES. Dissolve the gelatine in the hot milk and let boil; pour it over the beaten eggs and sugar: flavor with vanilla, and when quite cool stir in the whipped cream. Mrs. J. B. BURWELL. os CHARLOTTE RUSSE, NO. 2. Cream. : : 4 I pint. Gelatine, ; : ; ; A % ounce. Hot Milk, . ; ; ‘ : t gill. Eggs ( whites), : 2 Powdered Sugar, . ; : : 1 teacupful. Vanilla, : 1 teaspoonful. Dissolve the gelatine in the hot milk; beat the eggs stiff and whip the cream light; mix the cream, eggs and sugar; flavor with vanilla; when the milk is quite cool stir in the cream. Beat until it begins to thicken and set aside until firm. Mrs. JOHN Horgk Hutt ( Georgia). APPLE FLOAT. Apples (large), . ; : 8 Powdered Sugar, : 1 cupful. Eggs (whites), .. . é f 4 Lemon Juice. Nutmeg. Stew apples until done; pass through a sieve; beat the eggs until stiff aod stir in the sugar as for icing; stir the apple lightly in and season with lemon juice; grate nutmeg thickly over the top. Mrs. ARMISTEAD BURWELL, ORANGE SHERBET. Oranges, ; , ; d : 6 Lemon, |