Lillian Massey school recipes

Soften gelatine in cold water, and dissolve in hot milk. Strain and add sugar, stir until it is dissolved; flavor. Set aside in a cool place; stir occasionally. When partially set, beat until foamy, then beat in a little of the whipped cream, and lightly fold in remaining cream. Turn into a mould which has been lined with lady fingers. Slices of sponge cake may be used to line mould. CHOCOLATE CHARLOTTE. 4 oz. gelatine. 2 ec. fruit sugar. + c. cold water. 3 tbsp. boiling water. = ¢? hot milk. * tsp. vanilla. 14 oz. chocolate. 2c. cream (whipped). 6 lady fingers. Soften gelatine in cold water, and dissolve in hot milk; strain. Melt chocolate over hot water, add one-half sugar, and gradually the boiling water; stir until smooth, and add to dissolved gelatine. Add remaining sugar and finish as Charlotte Russe. : ORANGE CHARLOTTE. + oz. gelatine. 1 tbsp. lemon juice. + ec. cup cold water. + ¢@. orange juice pulp. +e. boiling water. White 1 egg. & + c. Sugar. 1c. cream (whipped). nge sections. ents as Lemon Jelly, strain, add orange juice and pulp. Set aside in a c¢ ace; stir occasionally. When partially set, beat until foamy, then ad hite of egg beaten stiff; beat well, then fold in whipped cream. Turn into a.mould which has been lined with orange sections; chill. Prepare first five ingredi PUDDING SAUCES LEMON SYRUP. 2 c. sugar. Thin shavings lemon rind. 1 ce. boiling water. 2 tsp. butter. 4 tbsp. lemon juice. Make syrup by boiling sugar, water and lemon rind 5 minutes, Remove from fire, add butter and lemon juice; strain. MOCK MAPLE SYRUP. 1c. brown sugar. 4 c. granulated sugar. 1c. boiling water. 1 tsp. butter. 4 tsp. vanilla. Make syrup by. boiling brown sugar and water 10 minutes. Melt granulated sugar in a frying pan until a light brown, then carefully add syrup. Remove from fire, add butter and vanilla. If syrup is too thick, thin with boiling water. & BROWN SUGAR SAUCE. + ¢. brown sugar. 1c. boiling water. 1 tbsp. flour. 1 tbsp. butter. 4 tsp. vanilla. Mix sugar and flour, add boiling water and cook until there is no taste of raw starch. Remove from fire, add butter and vanilla. Two tablespoons rich spicy fruit syrup may be used instead of vanilla. LEMON SAUCE, NO. 1. +c. sugar. 1c. boiling water. 1 tbsp. cornstarch, or 1 tbsp. butter. 4 c. flour. p 1 tbsp. lemon juice. Grated lemon rind. Mix sugar and cornstarch, add boiling water and cook until there is no taste of raw starch. Remove from fire, add butter, lemon juice and rind. For Vanilla Sauce use 1 tsp. vanilla instead of lemon juice and rind. LEMON SAUCE, No. 2. 4 % c. butter. 4 c. boiling water. 1c. fruit sugar. 3 tbsp. lemon juice. Yolks of 3 eggs. Grated lemon rind. Cream butter, add sugar gradually and yolks of eggs slightly beaten; then add water. Cook over boiling water until mixture thickens. Remove from fire, add lemon juice and rind. ORANGE SAUCE. Whites of 3 eggs. Pe! Grated rind of 2 oranges. 1 ce. fruit sugar. 4+ c. orange juice. 3 tbsp. lemon rte) Beat whites of eggs until stiff, add sugar gradually, beating all the £ time. Add orange rind and fruit juice. FOAMY SAUCE, NO. 1. 1 egg. + ce. fruit or fine granulated sugar. Flavoring. Beat yolk of egg very light, add sugar gradually, beating all the time. Add flavoring and fold in white of egg beaten stiff. FOAMY SAUCE, NO. 2. + ec. butter. 4c. milk. 1 c. sugar. 1 tbsp. lemon juice. 2 eges. + tsp. vanilla. Cream the butter, add sugar, well-beaten yolks of eggs and milk. Cook over hot water until mixture thickens; add flavoring and pour over whites of eggs beaten until very stiff. Beat thoroughly and serve at once. HARD SAUCE, 3 c. butter. 3 tsp. lemon juice. 1 c. fruit sugar. # tsp. vanilla.