LEMON JELLY — Place | box gelatine in a pint of cold water,
and set it on the stove where it will heat and dissolve gradually.
When dissolved, add another x^int of hot water, and sugar and lemon
juice to taste — about 2 lemons, if small, will suit the taste of most
people, but the more lemon juice, the more sugar. Make it a day
before using, and set in the ice^chest to harden; serve with thick
whipped cream, or our mock whipped cream, given among the fill-
ings for layer cakes.
LEMON JELLY AND CREAM— Place a mold of vanilla cream
on the dish in which it is to be sent to the table; cut another
mold of lemon jelly in pieces, or break it with a spoon to a quiv-
ering mass, for a garnish. Serve a portion of each to a person; the
combined flavor is delicious.
LEMON WHIP — Cover ^ box of gelatine with 4 tablespoons of
cold water; let stand ^ hour and add 1 cup of boiling water, ^ cup
sugar, the juice of 1 small lemon and 1 teaspoon of vanilla; stir
until the sugar is dissolved, and set in a cold place to stiffen. When
congealed, but not really hard, add the unbeaten whites of 2 eggs,
and beat all to a stiff white froth. Turn into a pudding mold and
set aside several hours to harden. Serve with vanilla sauce made
from the yolks of the eggs and 2 cups of milk v/ith vanilla flavoring.
GELATINE FROZEN PUDDING.— Soak | box gelatine in 2
cups cold water for | hour; pour on 1 cup of boiling water, and
stir till it is all dissolved. Set away to cool until it begins to jelly,
then stir in 2 oranges cut in small pieces, 2 bananas sliced, 12
English walnuts, 6 figs. Eat with whipped, or mock whipped
cream, or soft custard. It will keep on ice for several days. One=
half this will be enough for 5 or G persons.
MOCK ICE — Rub 3 tablespoons of some good preserve through
a sieve with enough milk to fill a quart mold. Dissolve | oz. of
gelatine in 1 cup milk, mix well with the above, put it in a mold,
set in a cool place and turn out the next day.
GELATINE PKEPARATIONS 431
MACEDONIAN JELLY.— Put 2 ounces of gelatine in 3 pints
of cold water and place it on the stove, where it will heat gradually
and dissolve. Add to the hot gelatine the strained juice of 2 lemons,
and sugar to taste✪ Lemon Jelly. Cool a little of the jelly in a mold by setting
it on ice; when solid, add a layer of nicely- washed Zante currants,
seeded raisins, and stoned dates, then cover the fruit with more of
the warm jelly; harden again on the ice, and repeat the process until
the mold is full. Fresh grated or desiccated cocoanut may be used
instead of fruit if preferred.
ORANGE DESSERT — Dissolve ^ box or gelatine in 2 cups
cold water; add 2 cups boiling water, 2 cups sugar and the juice
and pulp of 1 lemon✪ Orange Dessert. Slice 8 oranges, put them in a dish, and
pour the mixture over them. Keep in a cool place till ready to
serve.
Other Fruits can be prepared with gelatine in the same way.
ORANGE CREAM — In 2 cups of water dissolve 1 oz. of gel-
atine; strain it, and add 1^ cups sugar, the juice of 1 lemon, the
juice of 8 oranges, with the grated rind of 1 orange, and the well-
beaten yolks of 4 eggs. Put it over a gentle fire, stir until it just
boils (no more), pour it into a mold, and set it in a cool place.
Page 317 · 9 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
LEMON JELLY — Place | box gelatine in a pint of cold water, and set it on the stove where it will heat and dissolve gradually. When dissolved, add another x^int of hot water, and sugar and lemon juice to taste — about 2 lemons, if small, will suit the taste of most people, but the more lemon juice, the more sugar. Make it a day before using, and set in the ice-chest to harden; serve with thick whipped cream, or our mock whipped cream, given among the fillings for layer cakes.
LEMON JELLY AND CREAM— Place a mold of vanilla cream on the dish in which it is to be sent to the table; cut another mold of lemon jelly in pieces, or break it with a spoon to a quivering mass, for a garnish. Serve a portion of each to a person; the combined flavor is delicious.
LEMON WHIP — Cover ^ box of gelatine with 4 tablespoons of cold water; let stand ^ hour and add 1 cup of boiling water, ^ cup sugar, the juice of 1 small lemon and 1 teaspoon of vanilla; stir until the sugar is dissolved, and set in a cold place to stiffen. When congealed, but not really hard, add the unbeaten whites of 2 eggs, and beat all to a stiff white froth. Turn into a pudding mold and set aside several hours to harden. Serve with vanilla sauce made from the yolks of the eggs and 2 cups of milk with vanilla flavoring.
GELATINE FROZEN PUDDING.— Soak | box gelatine in 2 cups cold water for | hour; pour on 1 cup of boiling water, and stir till it is all dissolved. Set away to cool until it begins to jelly, then stir in 2 oranges cut in small pieces, 2 bananas sliced, 12 English walnuts, 6 figs. Eat with whipped, or mock whipped cream, or soft custard. It will keep on ice for several days. One= half this will be enough for 5 or G persons.
MOCK ICE — Rub 3 tablespoons of some good preserve through a sieve with enough milk to fill a quart mold. Dissolve | oz. of gelatine in 1 cup milk, mix well with the above, put it in a mold, set in a cool place and turn out the next day.
GELATINE PREPARATIONS 431
MACEDONIAN JELLY.— Put 2 ounces of gelatine in 3 pints of cold water and place it on the stove, where it will heat gradually and dissolve. Add to the hot gelatine the strained juice of 2 lemons, and sugar to taste. Cool a little of the jelly in a mold by setting it on ice; when solid, add a layer of nicely- washed Zante currants, seeded raisins, and stoned dates, then cover the fruit with more of the warm jelly; harden again on the ice, and repeat the process until the mold is full. Fresh grated or desiccated cocoanut may be used instead of fruit if preferred.
ORANGE DESSERT — Dissolve ^ box or gelatine in 2 cups cold water; add 2 cups boiling water, 2 cups sugar and the juice and pulp of 1 lemon. Slice 8 oranges, put them in a dish, and pour the mixture over them. Keep in a cool place till ready to serve.
Other Fruits can be prepared with gelatine in the same way.
ORANGE CREAM — In 2 cups of water dissolve 1 oz. of gelatine; strain it, and add 1^ cups sugar, the juice of 1 lemon, the juice of 8 oranges, with the grated rind of 1 orange, and the wellbeaten yolks of 4 eggs. Put it over a gentle fire, stir until it just boils (no more), pour it into a mold, and set it in a cool place.
Records on this page
Lemon JellyOrange JellyLemon CreamLemon WhipGelatine Frozen PuddingMock IceOrange CreamMacedonian JellyOrange Dessert