Cut as many oranges as will be required, leaving half the peel whole for the baskets, and a strip half an inch wide for the handle. Remove the pulp and juice, and use the juice in making orange jelly. Place the baskets in a pan of broken ice to keep upright. Fill with orange jelly. When ready to serve, put a spoon- ful of whipped cream over the jelly in each basket. Serve in a bed of orange or laurel leaves. ORANGE BASKETS (No. 2). With a vegetable cutter cut out several small por- tions of the peel in the basket and handle, to give an open-work effect, and fill with a mixture of orange, wine, and lemon jelly, cut into inch dice and pile lightly in the baskets. Or the baskets may be filled with Bavarian cream. 256 The Complete Cook Book. ORANGE JELLY. One-box gelatine, one-half cup cold water, one cup boiling water, juice of one lemon, one cup sugar, one pint orange juice✪ Orange Jelly. Soak the gelatine in cold water until soft. Add the boiling water, the lemon juice, sugar, and orange juice. Stir till the sugar is dis- solved, and strain. Or use one cup of orange juice and one scant pint of boiling water, one lemon, one scant cup of sugar, and two tablespoonfuls of brandy. GELATINE JELLY. Soak one box of Cox's gelatine three hours, in a pint of cold water. Then add one pint of cooking wine, the rind and juice of one lemon, two pounds white sugar, a little mace✪ Gelatine Jelly. Stir these ingredients till the sugar dis- solves, then add two quarts of boiling water, gently stirring till mixed. Strain at once, through a flannel bag twice. This recipe makes the best jelly I ever saw. FRUIT JELLY. Take a canned green gage plum, place it in the cen- ter of a small mould and surround it with red candied cherries, then pour over it a wine or lemon jelly✪ Fruit Jelly j set away to harden. Serve whipped cream and finely chopped almonds with it on a bed of lady fingers. This is a very effective as well as delicious dessert. The Complete Cook Book. 257 ICE CREAM. ORANGE CEEAM. Squeeze the juice of four oranges, and put it with the peel of one into a saucepan ; add to this a pint of water, half a pound of sugar, and the beaten whites of five eggs. Mix carefully, place it over a gentle fire, or it will curdle, stir it in one direction until it looks thick; strain it through a gauze sieve, and add to it, when cold, the yolks of the five eggs, and a cup of cream or sweet milk✪ Orange Cream. Set it on the fire until hot enough to cook the eggs, or nearly ready to boil them, take it off, stir until cold, and set it on ice, or freeze it as you choose. This is a delicious cream, with or without freezing, and one much used by families in Louisiana. RUSSIAN CREAM. Cover one-half package of gelatine with cold water; when it is dissolved add one-half cup of milk and one- half cup of sugar ; heat to boiling point, stirring con- stantly, then set aside to cool ; whip one pint of cream very light, beat the whites of three eggs stiff, and add both to the gelatine, when it has nearly congealed; flavor with Vanilla✪ Russian Cream and turn it into 'a pretty glass dish and set in a cool place. COFFEE ICE CREAM. Boil one-half cup of ground coffee in two quarts of milk or cream✪ Coffee Ice Cream and make it by the frozen custard recipe. 258 The Complete Cook Book. ORANGE ICE CEEAM. Peel and squeeze the juice from six oranges, strata out the seeds and put it, with the peel, into a saucepan. Add one pint of water, two cups of sugar and the beaten whites of four eggs. Mix carefully and place over a slow fire, or it will curdle. Strain it, and when cold add the beaten yolks of four eggs. Return it to the fire until the eggs are cooked, then take it o& and stir it until cold. Pour this custard into a freezer, and when it begins to freeze add one pint of whipped cream✪ Orange Ice Cream and freeze rapidly. MY MOTHER'S STRAWBERRY ICE CREAM. ✪ My Mother's Strawberry Ice Cream

AI-modernized reading of the original text

Cut as many oranges as will be required, leaving half the peel whole for the baskets, and a strip half an inch wide for the handle. Remove the pulp and juice, and use the juice in making orange jelly. Place the baskets in a pan of broken ice to keep upright. Fill with orange jelly. When ready to serve, put a spoonful of whipped cream over the jelly in each basket. Serve in a bed of orange or laurel leaves. ORANGE BASKETS (No. 2). With a vegetable cutter cut out several small portions of the peel in the basket and handle, to give an open-work effect, and fill with a mixture of orange, wine, and lemon jelly, cut into inch dice and pile lightly in the baskets. Or the baskets may be filled with Bavarian cream. 256 The Complete Cook Book. ORANGE JELLY. One-box gelatine, one-half cup cold water, one cup boiling water, juice of one lemon, one cup sugar, one pint orange juice. Soak the gelatine in cold water until soft. Add the boiling water, the lemon juice, sugar, and orange juice. Stir till the sugar is dissolved, and strain. Or use one cup of orange juice and one scant pint of boiling water, one lemon, one scant cup of sugar, and two tablespoonfuls of brandy. GELATINE JELLY. Soak one box of Cox's gelatine three hours, in a pint of cold water. Then add one pint of cooking wine, the rind and juice of one lemon, two pounds white sugar, a little mace. Stir these ingredients till the sugar dissolves, then add two quarts of boiling water, gently stirring till mixed. Strain at once, through a flannel bag twice. This recipe makes the best jelly I ever saw. FRUIT JELLY. Take a canned green gage plum, place it in the center of a small mould and surround it with red candied cherries, then pour over it a wine or lemon jelly j set away to harden. Serve whipped cream and finely chopped almonds with it on a bed of lady fingers. This is a very effective as well as delicious dessert. The Complete Cook Book. 257 ICE CREAM. ORANGE CEEAM. Squeeze the juice of four oranges, and put it with the peel of one into a saucepan ; add to this a pint of water, half a pound of sugar, and the beaten whites of five eggs. Mix carefully, place it over a gentle fire, or it will curdle, stir it in one direction until it looks thick; strain it through a gauze sieve, and add to it, when cold, the yolks of the five eggs, and a cup of cream or sweet milk. Set it on the fire until hot enough to cook the eggs, or nearly ready to boil them, take it off, stir until cold, and set it on ice, or freeze it as you choose. This is a delicious cream, with or without freezing, and one much used by families in Louisiana. RUSSIAN CREAM. Cover one-half package of gelatine with cold water; when it is dissolved add one-half cup of milk and onehalf cup of sugar ; heat to boiling point, stirring constantly, then set aside to cool ; whip one pint of cream very light, beat the whites of three eggs stiff, and add both to the gelatine, when it has nearly congealed; flavor with Vanilla and turn it into 'a pretty glass dish and set in a cool place. COFFEE ICE CREAM. Boil one-half cup of ground coffee in two quarts of milk or cream and make it by the frozen custard recipe. 258 The Complete Cook Book. ORANGE ICE CEEAM. Peel and squeeze the juice from six oranges, strata out the seeds and put it, with the peel, into a saucepan. Add one pint of water, two cups of sugar and the beaten whites of four eggs. Mix carefully and place over a slow fire, or it will curdle. Strain it, and when cold add the beaten yolks of four eggs. Return it to the fire until the eggs are cooked, then take it o& and stir it until cold. Pour this custard into a freezer, and when it begins to freeze add one pint of whipped cream and freeze rapidly. MY MOTHER'S STRAWBERRY ICE CREAM.

Records on this page

Orange JellyGelatine JellyFruit JellyOrange CreamRussian CreamCoffee Ice CreamOrange Ice CreamMy Mother's Strawberry Ice Cream

The complete cook book