Harper's cook book encyclopædia

Peach Snow. — Half a box of gelatine, one pint of preserved peaches, the juice of one lemon. Soak the gelatine ten minutes in half a cupful of cold water ; dissolve in a cupful of boiling water. Rub the peaches and all the syrup in them through a fine strainer. Strain the gelatine and the lemon into the peaches after straining them. Put on the ice until well cooled and beginning to stiffen, but be very sure that it does not stiffen too much. Then beat in thoroughly the whites of three eggs. Put into a mould which you have first dipped into cold water, and put away on the ice until you wish to serve it. Have ready a rich custard, to pour around it in the dish after it is taken out of the mould. Use for the custard the yolks of three eggs, one pint of milk, and three tablespoonfuls of sugar. Flavor with vanilla. Pears in Jelly. See Fruits. Pineapple Jelly. — Soak two-thirds of a box of gelatine in enough cold Ribbon Jelly Tomato Jelly water to just cover it for one hour. Shred or chop fine two small pineapples (canned pineapples may be used). Strain over the fruit the juice of one lemon and cover with one pint of granulated sugar. Add a pint of boiling water to the soaked gelatine, and when it is all dissolved turn it over the prepared fruit. Put in a mould and place on the ice until it hardens. Serve with whipped cream or boiled custard. When gelatine is used with fresh pineapple it should not stand more than an hour or two, as the acid in the pineapple will turn the gelatine to liquid.king a plain jelly divide it into several parts. Color one part with strawberry-juice or a few drops of red coloring, another part with orange, another with green coloring. Put these in the mould in layers. The vegetable colorings can be purchased at about twenty -five cents per bottle. Russian Jellies. — These are made of two varieties of jellies by using a double mould. The outside jelly is usually transparent. Make the outside jelly shell by placing the smaller mould in the larger one and filling up the space with a clear jelly. Then take out the small mould and fill the centre space with a colored jelly, or a Bavarian cream, or a mixture of fruits and cream. The combinations possible are almost innumerable. Snow. — Pour a teacupful of cold water over I oz. of gelatine, and let it stand twenty minutes. Then add one pint of boiling water. When it is dissolved let it cool, but not congeal. Beat the whites of six eggs very light, mixing in two teacupfuls of powdered white sugar. Then pour in the gelatine and season to your taste — vanilla or rose is very nice. Beat threequarters of an hour, and then put into blanc-mange moulds, previously dipped in cold water. When turned out, snow is eaten with whipped syllabub or custard, and is generally admired as a dish no less good than pretty.