ORANGE JELLY — For delicious orange jelly, which does not
require boiling, take 4 good-sized oranges, grate the rind of 2 and
use the juice and pulp of 2 lemons; take ^ box of gelatine, and
soak it in 1 cup of cold water; sweeten to suit the taste✪ Orange Jelly, and
put with the juice of the fruit, and add | of a pint of boiling water.
Strain into molds.
ORANGE JELLY (i^renc/0.— Swell 2 oz. of gelatine in 2 quarts
of cold water, with 12 spoonfuls of sugar, and the whites of 2 eggs
beaten to a froth; strain through a wet napkin into an earthen dish;
add the rind of 4 very fair oranges, pared very thin; cover, and
partly cool; add the juice of 8 oranges and 2 lemons; strain, and mix
with the other ingredients. A few drops of yellow coloring is an
improvement. It is then ready for cooling.
PEACH CREAM — Cut a can of peaches into very small pieces;
dissolve -| a box of gelatine by heating it slowly, on the back of the
range, in a coffee=cup of cold water; then mix the fruit and gelatine,
and when partly cooled, beat a pint of sweet crean✪ Peach Cream^ until stiff; add
sugar to taste. Mix all together and pour into a mold to harden.
PINEAPPLE CREAM — Peel and shred a pineapple, add § cup
s>f powdered sugar and the juice of a lemon; beat till stiff 1 cup sweet
m DESSERTS
cream; dissolve 1 oz. isinglass✪ Pineapple Cream in a little hot water; mix all together
lightly and jDour into a mold; serve cold.
PINEAPPLE JELLY.— (1) Slice pineappio thinly, sprinkle it
with sugar, and let stand 2 or 3 hours; make a stiff jelly v/ith gelatine
and when cool enough to begin to thicken put a layer of the pineap-
ple in a glass dish, cover it with the jelly and when it sets add more
fruit, and so on alternately until the dish is full; then set on ice.
Serve with whipped cream or our mock whipi)ed cream. (2) For a
variety alternate layers of pineapple and sliced orange can be used,
sprinkling on lemon juice and sugar; serve cold without cream.
PRUNE JELLY — Soak 1 lb. of prunes in 1 quart of water 3
hours; drain them, and strain the water in which you soaked them;
put it on the range, with 1 lb. of sugar, and let it boil -^ hour. Re-
move the stones from the prunes and put them into the boiling syr-
up, and boil it up again; have -^ box gelatine which has been soaked
in a little cold water and stir it into the boiling prunes. Pour into
wet molds, and set to harden in a cold place. Serve with sugar and
cream, or whipped cream, or our mock whipped cream. If desired
for a variety the juice of 2 oranges and that of 2 lemons, with 2
tablespoons of sugar✪ Pineapple Jelly, can be added with the gelatine.
RICE CREAM — Thicken a pint of new milk with rice flour to
the consistency of cream; sweeten and flavor to taste. Beat the
whites of 2 eggs to a stiff froth. Put ^ ounce of gelatine in -^ pint
cold water; when well soaked place over the fire until the gelatine is
dissolved. When cold beat to a froth with an egg=beater and mix
with an egg. This is excellent for inflammation of the bowels. ✪ Rice Cream
Page 318 · 6 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
ORANGE JELLY — For delicious orange jelly, which does not require boiling, take 4 good-sized oranges, grate the rind of 2 and use the juice and pulp of 2 lemons; take ^ box of gelatine, and soak it in 1 cup of cold water; sweeten to suit the taste, and put with the juice of the fruit, and add | of a pint of boiling water. Strain into molds.
ORANGE JELLY (i^renc/0.— Swell 2 oz. of gelatine in 2 quarts of cold water, with 12 spoonfuls of sugar, and the whites of 2 eggs beaten to a froth; strain through a wet napkin into an earthen dish; add the rind of 4 very fair oranges, pared very thin; cover, and partly cool; add the juice of 8 oranges and 2 lemons; strain, and mix with the other ingredients. A few drops of yellow coloring is an improvement. It is then ready for cooling.
PEACH CREAM — Cut a can of peaches into very small pieces; dissolve -| a box of gelatine by heating it slowly, on the back of the range, in a coffee-cup of cold water; then mix the fruit and gelatine, and when partly cooled, beat a pint of sweet cream until stiff; add sugar to taste. Mix all together and pour into a mold to harden.
PINEAPPLE CREAM — Peel and shred a pineapple, add § cup of powdered sugar and the juice of a lemon; beat till stiff 1 cup sweet
cream; dissolve 1 oz. isinglass in a little hot water; mix all together lightly and jDour into a mold; serve cold.
PINEAPPLE JELLY.— (1) Slice pineapple thinly, sprinkle it with sugar, and let stand 2 or 3 hours; make a stiff jelly with gelatine and when cool enough to begin to thicken put a layer of the pineapple in a glass dish, cover it with the jelly and when it sets add more fruit, and so on alternately until the dish is full; then set on ice. Serve with whipped cream or our mock whipped cream. (2) For a variety alternate layers of pineapple and sliced orange can be used, sprinkling on lemon juice and sugar; serve cold without cream.
PRUNE JELLY — Soak 1 lb. of prunes in 1 quart of water 3 hours; drain them, and strain the water in which you soaked them; put it on the range, with 1 lb. of sugar, and let it boil -^ hour. Remove the stones from the prunes and put them into the boiling syrup, and boil it up again; have -^ box gelatine which has been soaked in a little cold water and stir it into the boiling prunes. Pour into wet molds, and set to harden in a cold place. Serve with sugar and cream, or whipped cream, or our mock whipped cream. If desired for a variety the juice of 2 oranges and that of 2 lemons, with 2 tablespoons of sugar, can be added with the gelatine.
RICE CREAM — Thicken a pint of new milk with rice flour to the consistency of cream; sweeten and flavor to taste. Beat the whites of 2 eggs to a stiff froth. Put ^ ounce of gelatine in -^ pint cold water; when well soaked place over the fire until the gelatine is dissolved. When cold beat to a froth with an egg=beater and mix with an egg. This is excellent for inflammation of the bowels.
Records on this page
Orange JellyPeach CreamPineapple CreamPineapple JellyPrune JellyRice Cream