Lillian Massey school recipes

@ ORANGE JELLY. ! oz. gelatine. 1c. sugar. 4 e. cold water. 13 ¢c. orange juice. 1 c. boiling water. 3 tbsp. lemon juice. : Make as Lemon Jelly. : _ Sf COFFEE JELLY. a 4 oz. gelatine. ‘ + ¢c. boiling water. +c. cold water. + c. sugar. filtered coffee. Make as Lemon Jelly. §S ith sugar and cream. : ‘ * COFFEE CREAM. oz. gelatine. * ¢c. black coffee. ec. cold water. = Cc. sugar. 13 ¢. rich milk. Soften gelatine, dissolve in hot coffee, add Sugar; strain, add milk and pour into a glass dish. Chill. JELLIED APPLES. Wash, quarter, core and pare sour apples; cut in eighths. Cook until clear in syrup as for Apple Compote. Place on platter to drain. Make Lemon Jelly. Moisten small moulds or cups, pour in a little jelly, and turn around until surface is lightly coated. Arrange 4 sections of apple in each mould, and when set pour in jelly to nearly fill cup. Chil, unmould, and serve with cream and sugar. etab Caps JELLIED PRUNES. | Ib. prunes. + @. lemon juice. 3 c. cold water. 4 oz. gelatine. . 1 :¢. sugar. + ce. cold water. Wash prunes, and soak in cold water over night. Cook slowly until tender in water in which they were soaked. Remove prunes, stone and cut in quarters. Make a syrup of prune water (there should be 2 c.) and sugar. Soften gelatine, dissolve in hot syrup, add lemon juice; strain. When jelly is partially set, add prunes. Turn into a mould and chill. Serve with sugar and cream or whipped cream. o SNOW PUDDING. { OZ. gelatine. = ¢, sugar. 7 + c. cold water. Lemon rind, thinly shaved. 2 ce. boiling water. 3 tbsp. lemon juice. Whites 2 eggs. Prepare first six ingredients as Lemon Jelly, strain, and set aside in a cool place; stir occasionally. When ,partially set, beat until foamy, then add whites of eggs beaten stiff, and beat until mixture begins to stiffen. Pile lightly in a glass dish or pour into a moistened mould. Serve with Custard Sauce. BANANA SPONGE. + OZ. gelatine. + Cc. Sugar. 4 c. cold water. 2 tbsp. lemon juice. x c. boiling water. 2 c. banana pulp. Whites 2 eggs. Prepare first five ingredients as Lemon Jelly, strain, and set aside in a cool place; stir occasionally. When partially set, add banana pulp and beat until foamy. Finish as Snow Pudding. GRAPE SPONGE. + oz. gelatine. 3 tbsp. sugar. + e. cold -water. , 1 tbsp. lemon juice. ; ¢. boiling water. # ¢c. grape juice. Whites 2 eggs. Prepare as Snow Pudding. SPANISH CREAM. + oz. gelatine. c. sugar. 1 c. milk. tsp. salt. Yolks 2 eggs. 1 tsp. vanilla. Whites 2 eggs. Scald milk with gelatine; cook with remaining ingredients, exceptt whites of eggs, as Custard Sauce. Remove from range and set aside in a cool place. Finish as Snow Pudding. BAVARIAN SPONGE. Lt Ola 1 oz. gelatine. 3 tbsp. lemon juice. + ce. cold water. 1 c. sugar. 1 c. orange juice. 4 eggs. 6 lady fingers. Soften gelatine in cold water. Mix fruit juice, sugar and yolks of eges slightly beaten. Cook over hot water as a soft custard. Pour over the softened gelatine, strain and set aside in a cool place; stir oceasionally. When partially set beat until foamy, then fold in whites of eggs beaten stiff. Turn into a mould which has been lined with lady fingers; chill. ae ‘Ra, “* Dette CARAMEL CHARLOTTE. + oz. gelatine. + c. boiling water. + c. cold water. 1c. hot cream or rich milk. LCE Sur Ar: 1 tsp. vanilla. Whites 4 eggs. Soften gelatine in cold water. Melt sugar to caramel, then gradually add the boiling water; pour over the softened gelatine, strain. Add cream, and when cool flavor. When partially set, beat until foamy, then add whites of eggs beaten stiff, and beat until mixture begins to stiffen. Turn into moistened mould and chill. CHARLOTTE RUSSE. + 0%. gelatine. 4 ¢. fruit sugar: 4 c. cold water. 13 tsp. vanilla. 1 c. rich milk. 2c. cream (whipped). 6 lady fingers.