San Rafael cook book, 1906

Put 1 ounce of gelatine In a little warm water and keep it on the stove until dissolved; then sweeten and flavor with vanilla 1 quart of cream, and whip it. Strain the gelatine or the cream. Wet the molds in cold water, fill them and set away to congeal ARROWROOT BLANC MANGE— Mrs. D. Whittemore. 1 cup milk, 4 teaspoons arrowroot, 2 teaspoons sugar. Make a smooth paste of arrowroot and water; stir this into the boiling milk; add the sugar, flavor with vanilla; stir all the time until it thickens; turn out, and when cold serve with cream. CREME A LA VANILLA— Mrs. Grandjean. 1 quart of good cream, sugar to taste, stick of vanilla, put to boil together then beat four whites of eggs, add to the cream (always stirring). Cook two minutes (always stirring). If yolks are preferable instead of white, put 5 or 6. SELLAPOUP — Mrs. Grandjean. 1 glass Malaga, 1/4 pound sugar. Put sugar in wine to melt one hour before serving. Beat 1 quart of cream until thick, strain the wine, then mix with cream, just beaten so wine and cream are well mixed. CREAM JELLY— Miss O. A. Gordon. 1 tablespoon gelatine, 1 pint cream, 1 teaspoonful vanilla, % cup sugar, 4 tablespoons sherry. Put gelatine, sugar and vanilla into the cream and let stand for % hour, in a cool place. Then put into double boiler and heat until the gelatine is dissolved. Strain when cool, add the wine stir well and turn into small molds to set. Serve cold. FRUIT CHARTRUSE — Mrs. Fronmuller. 1 qt. of wine or lemon jelly, glace cherries, angelique, white grapes, etc. Line a mold with jelly and set in ice, then add a layer of fruit when the jelly is set, pour another layer of jelly over fruit and return to ice. Keep on in this way until fruit and jelly are all used, being careful each layer is set before adding a fresh layer. Turn onto glass dish and serve with whipped cream. NESSELRODE PUDDING — Mrs. J. K. Armsby. % box Cox's gelatine, % pint cold water. Dissolve gelatine. % cup sugar, % cup chopped raisins, 1 tablespoon brandy, 1 pt. milk, yolks and whites of 5 eggs beaten separately, Vi1 lb. macaroons, 3 tablespoons blanched almonds, 2 teaspoons vanilla.Let the milk come to a boil and stir in sugar and yolks of eggs. Cook a few minutes and dissolve gelatine in it. Chop fine raisins and almonds and roll the macaroons fine and add to mixture. Flavor with brandy and vanilla. Add "the whites of eggs beaten stiff, then turn into molds previously rinsed with cold water and sprinkle with sugar. Put on ice for 2 hours or more. Serve with whipped cream flavored with rum. JELLIED PLUM SYRUP— Miss Margaret Bremner. Take the juice of any kind of fruit desired. Put % a box gelatine to soak in 1 cup of cold water for 20 minutes; add 1 cup of boiling water, and 2 cups of syrup from a can of plums. If the Plymouth Rock gelatine is used, no other acid will be needed, otherwise the juice of % a lemon will improve it. Strain all into a large jelly mold, or cups that have been wet with cold water; put on ice or in a cool place until stiff; turn out and serve with cream and sugar or whipped cream. 2 or 3 large plums cut into pieces and put in the jelly while cooking improves the jelly. The writer discovered this recipe while wondering what to do with a can of syrup left over from canning green gages. EASTER PUDDING— Mrs. W. F. Jones.