San Rafael cook book, 1906

NARCISSUS BLANC MANGE — Mrs. W. F. Jones. % box of Knox's gelatine soaked in 1 teacup of cold water; when dissolved pour over it 1 pint of scalded milk; add % cup of sugar and the beaten yolks of 2 eggs. Set away, and when it begins to set around the edges, transfer a spoonful at a time to another dish, and beat with an egg whip. Then flavor and add 1 cup of whipped cream. Turn into a funnel-shaped mold. I use an old-fashioned scalloped cake pan with a funnel. Serve with whipped cream around the edge and in the funnel. If short of cream beat the 2 whites, sweeten a little and add to the cream. A flavoring of sherry Is preferable to vanilla. WINE JELLY— Miss H. Pregge. Soak 1 box gelatine in % pint of cold water 2 hours; then pour on 1½ pints boiling water, and stir until it is dissolved, but do not set it near the fire. Now add the juice of 2 lemons and sweeten to your taste. Wring a piece of thin muslin out of hot water, and lay in a fine strainer; strain the jelly through this after adding 1 pint of sherry wine to it. Make this jelly the day before you want to use it. COFFEE PUDDING — Mrs. J. E. Alexander. 1 pint of cream whipped light, % package gelatine dissolved in 1 cttp milk, I large cup of strong coffee, 1 cup sugar, whites of 2 eggs. Add the sugar and gelatine to the boiling coffee, strain and let cool; when the gelatine is cold, whip it slowly into the beaten whites until it is a firm froth, then add the whipped cream. Mold, and serve with cream. COFFEE JELLY— Mrs. W. F. Jones % package of Knox's gelatine in % cup cold water, % cup sherry, 6 cups hot coffee, 1 cup sugar. Dissolve gelatine in cold water, pour over boiling coffee, add sugar and sherry and strain into wet mold. Serve with unsweetened whipped cream. If sherry is omitted use a little more coffee. COFFEE CHARLOTTE RUSSE— Mrs. Thos. S. Bonneau. In making Charlotte Russe % cup of black coffee, sweetened to taste and mixed with a teaspoonful of lemon juice, makes a delicious flavor. It is put with about a pint of rich cream, chilled and whipped to a froth, poured into molds lined with sponge cake and heaped at the top.. NORWEGIAN CHARLOTTE~Mrs. Geo. L. Richardson. Make sponge cake in 3 layers, beat whites of 2 eggs, add 2 tablespoons powdered sugar; Mix % lb. chopped almonds into % of this and spread on first layer. Mix other half with maraschino cherries cut fine and spread on second layer. After putting on top layer, cut centers from 2 upper layers, leaving about a 2 in. -rim. Make a custard of 1 cup milk, 1 tablespoon sugar, yolks of 2 eggs, and 1 teaspoon gelatine. Flavor with sherry or almond, or a little of each. Cool and fill center -with custard. Over all put whipped cream and decorate with almonds and maraschino cherries. CHARLOTTE RUSSE— Mrs. J. E. Alexander. 1 pint of cream whipped light, 1 ounce gelatine dissolved in 1 gill of liot milk, whites of 2 eggs beaten to a stiff froth, 1 small teacup powdered sugar, flavor with % teaspoon bitter almonds and 1 teaspoon vanilla. Mix the cream, eggs, sugar and flavoring; add to it the gelatine and milk when nearly cold. Line a mold with lady fingers, flll with the mixture. Set on ice to cool. ORANGE GELATINE— Mrs. W. F. Jones. Pare 6 oranges, cut in thin slices (rejecting the seeds), and lay in a glass dish; dissolve % box of Knox's gelatine in 1 cup of cold water; when dissolved pour over it 1 pint or 2 cups of boiling water, 1 cup of "White sugar, and strain upon the oranges. Serve with whipped cream or cream and sugar. To make variety cut in % dozen bananas and a can of sliced pineapple cut into small pieces. To double the recipe for the jelly, use the juice of the pineapple and have 2 quarts of jelly instead of one. ORANGE WHIP — Miss Tena Bremner.