Granite City cook book

Dissolve gelatin in 1-3 cup boiling water. Add 3 tablespoons of lemon juice, 1 cup of orange juice, 1 cun of sugar. When quite thick beat with wire spoon until frothy, then add well beaten whites of 3 eggs and fold in 2 cups of whipped cream. Pour in mold and set on ice. MRS. R. B. GLENN. COCOANUT MOLD. 7.-2 pekg. gelatine. 1 pt. milk. 4 eggs. 1 1-2 cups sugar. 1 cup shredded cocoanut. 1 cup blanched almonds. 1 cup macaroon crumbs. Soak gelatin in a little water. Make a rich custard of milk, sugar and the yolks of the eggs, and add the gelatine. Beat whites of eggs and add with cocoanut, macaroon crumbs and almonds when custard is cool. Flavor to taste and turn in fancy mold. Turn out and sprinkle with cocoanut. DORA P. SMITH. 1 Danville Va. BAVARIAN CREAM. 1-2 oz. gelatine dissolved in 1-2 pt. milk, 1 qt. cream sweetened and flavored with vanilla. Beat as you do syllabub and stir in the milk and gelatine. Let it congeal. The milk and gelatine should be slightly heated to dissolve the gelatine and then strained into the beaten cream MISS ALICE HAIGH. WINE GELATINE. 1 box gelatine. 1 pint cold water, let steep i hour. 2 Tb loaf sugar. 4 lemons, (juice only.) 1 pt sherry or port. 4 tablespoons brandy. Pour 3 pts. boiling water over this stir till dissolved over stove, strain into moulds. MOLASSES BUNS. 2 eggs. 1 cup brown sugar. 4 tablespoons melted butter. 1-2 cup sour milk. Fill cup with molasses and add one level teaspoon of soda to same, 1 1-4 cups flour. 1 teaspoon cinnamon. 1 teaspoon cloves. Bake in biscuit pan and serve with sauce. SNOW PUDDING, 1-2 box of gelatine. 3 tablespoons of cold water. Soak fifteen minutes, add one pint of boiling water, juice and rind of 2 lemons, two cups of sugar. Strain when perfectly cold and add the beaten whites of two eggs. Beat until well mixed. Serve with a rich boiled custard. DATE FLOAT. 1 lb dates. 1-2 lb English walnuts. ?, eggs (whites only.) 1 lemon (juice.) Seed dates, cover with water and boil, stirring carefully till all the water is boiled out. When cold add walnuts, eggs, thoroughly whipped, and lemon juice. Serve with whipped cream. MRS. N. H. WRIGHT. "A Spanish proverb says that: To make a perfect salad, there should he a miser for oil, a spendthrift for vinegar, a wise man for salt and a madcap to stir the ingredients np and mix them well together." DRESSING — SALAD. OIL SALAD DRESSING. Yolk of 1 hard boiled egg (cold) pulverized. Break to this yolk of 1 raw egg. Add 1 small level teaspoon of mustard. 1 pinch cayenne pepper. 1-2 teaspoon of salt. Stir well together, juice of one lemon, f strained,) and 2 tablespoons of vinegar. At start put in a little oil, vinegar, lemon juice, oil last 1-2 pint oil to this quantity. Add a little whipped cream just before serving. M. W. GRAPE-FRUIT SALAD. To 1 quart of fruit cut into dice with scissors, add 1 pt. celery, 1 pt. Malaga grapes, split and seeded. Over this pour a dressing made of six large tablespoons of olive oil, into which 1-2 teaspoon of salt, 1 spoon of pulverized sugar, after a dash or two of white pepper. Mix thoroughly add gradually two tablespoons of lemon juice beating all the while. Place all on ice and serve on crisp lettuce leaves and garnish with pecan nuts.