Preparation: The cream is mixed with sugar and vanilla. The strawberries are cleaned and mixed with 1 cup of sugar. Pumpernickel, chocolate and ^ cup of sugar are mixed. Now arrange in a glass dish layers of strawberries, pumpernickel and whipped cream. The latter garnished with strawberries make the top layer. No. 63— WINE PUDDING. Quantity for 6 Persons. % pt. good white wine 8 eggs Juice of 2 lemons 4 layers or 1/3 package of white 1 grated lemon rind gelatine V2 lb. of sugar Fruit for garnishing Preparation: White wine, lemon juice, and lemon rind, sugar, 8 yolks of eggs are stirred well on the stove and brought to boil 14 minute. The gelatine is dissolved in 4 tablespoon- — 262 — fuls of wine and mixed in with the rest, also the beaten Whites of eggs. Oil a mold, put in the mixture and put on ice or in a cold place. When stiff, turn it out on a platter and garnish with fruit. No. 64r— WINE CREAM. Quantity for 6 Persons. % pt. good white wine % lb. of sugar✪ Wine Pudding % cup of French brandy or 6 eggs cognac 6 layers or % package of red % cup of cherry juice gelatine Juice of 1 lemon Juice of 1 orange 1 pinch of salt Preparation: White wine, brandy, cherry juice, lemon juice, orange juice, sugar, yolks ,of eggs and the gelatine dis- solved in wine are mixed well and stirred over a slow fire un- til it thickens, but do not let it boil. While still warm, add the wlhites of eggs beaten to a froth and salt. Oil a mold, put in the cream and place on ice or prepare it a day before using. When serving, turn it out and garnish with cherries. No. 65— WINE JELLY WITH RICE LAYERS. Quantity for 6 Persons. Wine Jelly. % bottle of white wine 1 % cups of water 9 layers of gelatine or % package Juice of 2 lemons and 1 orange Rice Layer. % lb. of sugar 1 pinch of salt %, cup of good rice % pt. of white wine 3 qts. of water 3 layers or % package of white Juice and grated rind of Vz gelatine lemon 3 oranges✪ Wine Jelly with Rice Layers Preparation: White wine, lemon and orange juice, sugar and gelatine dissolved in li^ cups of water are well mixed over a slow fire. The rice is washed and cooked 25 minutes in 3 qts. of water, then poured into a colander or sieve. Now add the wine, sugar, lemon juice and rind, salt and dissolved gelatine, cover and cook very slowly. When the juice has been absorbed by the rice, take it from the stove and cool. A dish is placed into ice or very cold water and a layer of wine jelly poured in to stiffen. When that is stifif, cut out oblong dumplings of cold rice and place them on the jelly layer in circles, pour on another layer of wine jelly and so on until the rice and jelly are used up. When stiff, turn it out and garnish the jelly and platter with orange slices. — 263— No. 66— WHITE WINE JELLY WITH FRUIT LAYERS, Quantity for 6 Persons. % bottle of white wine % pt. of water 9 layers or % package of white % cup of sugar gelatine Juice of 2 lemons and one orange Fruit for Layers. Bananas Strawberries or pineapples Preparation : White wine, dissolved gelatine, sugar, lemon and orange juice are well mixed and stirred over the fire until it starts to boil, then strain through a cloth. Place a dish on ice or into very cold water, pour in a cup of jelly to stiffen, on this place a layer of fruit, strawberries, sliced bananas or pineapples and repeat several times If you have no fresh fruit, use preserves from which the syrup has been drained. The jelly layer must be on top. Turn it out before serving. The platter may be garnished with various kinds of fruit. No. 67— LEMON JELLY. Quantity for 6 Persons. % qt. of water 10 layers or 1 package of white Juice of 4 to 5 lemons gelatine Ve lb. of sugar Preparation : The gelatine is dissolved in % qt. of warm water, sugar and lemon juice added and the Vi^ihole warmed a little, then strained through a cloth. Put into a mold and when stiff, turn it out on a platter.

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Preparation: The cream is mixed with sugar and vanilla. The strawberries are cleaned and mixed with 1 cup of sugar. Pumpernickel, chocolate and ^ cup of sugar are mixed. Now arrange in a glass dish layers of strawberries, pumpernickel and whipped cream. The latter garnished with strawberries make the top layer. No. 63— WINE PUDDING. Quantity for 6 Persons. % pt. good white wine 8 eggs Juice of 2 lemons 4 layers or 1/3 package of white 1 grated lemon rind gelatine V2 lb. of sugar Fruit for garnishing Preparation: White wine, lemon juice, and lemon rind, sugar, 8 yolks of eggs are stirred well on the stove and brought to boil 14 minute. The gelatine is dissolved in 4 tablespoon- — 262 — fuls of wine and mixed in with the rest, also the beaten Whites of eggs. Oil a mold, put in the mixture and put on ice or in a cold place. When stiff, turn it out on a platter and garnish with fruit. No. 64r— WINE CREAM. Quantity for 6 Persons. % pt. good white wine % lb. of sugar % cup of French brandy or 6 eggs cognac 6 layers or % package of red % cup of cherry juice gelatine Juice of 1 lemon Juice of 1 orange 1 pinch of salt Preparation: White wine, brandy, cherry juice, lemon juice, orange juice, sugar, yolks ,of eggs and the gelatine dis- solved in wine are mixed well and stirred over a slow fire un- til it thickens, but do not let it boil. While still warm, add the wlhites of eggs beaten to a froth and salt. Oil a mold, put in the cream and place on ice or prepare it a day before using. When serving, turn it out and garnish with cherries. No. 65— WINE JELLY WITH RICE LAYERS. Quantity for 6 Persons. Wine Jelly. % bottle of white wine 1 % cups of water 9 layers of gelatine or % package Juice of 2 lemons and 1 orange Rice Layer. % lb. of sugar 1 pinch of salt %, cup of good rice % pt. of white wine 3 qts. of water 3 layers or % package of white Juice and grated rind of Vz gelatine lemon 3 oranges Preparation: White wine, lemon and orange juice, sugar and gelatine dissolved in li^ cups of water are well mixed over a slow fire. The rice is washed and cooked 25 minutes in 3 qts. of water, then poured into a colander or sieve. Now add the wine, sugar, lemon juice and rind, salt and dissolved gelatine, cover and cook very slowly. When the juice has been absorbed by the rice, take it from the stove and cool. A dish is placed into ice or very cold water and a layer of wine jelly poured in to stiffen. When that is stifif, cut out oblong dumplings of cold rice and place them on the jelly layer in circles, pour on another layer of wine jelly and so on until the rice and jelly are used up. When stiff, turn it out and garnish the jelly and platter with orange slices. — 263— No. 66— WHITE WINE JELLY WITH FRUIT LAYERS, Quantity for 6 Persons. % bottle of white wine % pt. of water 9 layers or % package of white % cup of sugar gelatine Juice of 2 lemons and one orange Fruit for Layers. Bananas Strawberries or pineapples Preparation : White wine, dissolved gelatine, sugar, lemon and orange juice are well mixed and stirred over the fire until it starts to boil, then strain through a cloth. Place a dish on ice or into very cold water, pour in a cup of jelly to stiffen, on this place a layer of fruit, strawberries, sliced bananas or pineapples and repeat several times If you have no fresh fruit, use preserves from which the syrup has been drained. The jelly layer must be on top. Turn it out before serving. The platter may be garnished with various kinds of fruit. No. 67— LEMON JELLY. Quantity for 6 Persons. % qt. of water 10 layers or 1 package of white Juice of 4 to 5 lemons gelatine Ve lb. of sugar Preparation : The gelatine is dissolved in % qt. of warm water, sugar and lemon juice added and the Vi^ihole warmed a little, then strained through a cloth. Put into a mold and when stiff, turn it out on a platter.

The art of German cooking and baking