FoodNet

Lillian Massey school recipes

1913

Page 67 · 13 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
2 sheets gelatine. tbsp. cold water. e. boiling water. COKE feet Make a syrup by boiling water, sugar and lemon rind 3 minutes. gelatine in cold water, dissolve in hot syrup, add lemon juice; 2 tbsp. sugar. Thin shaving lemon rind. 1 tbsp. lemon juice✪ Lemon Jelly. Soften etrain through cheese cloth. Turn into a moistened mould and chill. ORANGE JELLY. sheets gelatine. tbsp. cold water. tbsp. boiling water. Make as Lemon Jelly. ©) et bo 2 tbsp. sugar. 3 tbsp. orange juice. 1 tsp. lemon juice✪ Orange Jelly. COFFEE JELLY. sheets gelatine. tbsp. cold water. ht DS iL 4 Make as Lemon Jelly 2 tbsp. boiling water. 2 tsp. sugar. ec. boiled or filtered coffee✪ Coffee Jelly. . serve with sugar and cream. COFFEE CREAM. 2 sheets gelatine. 1 tbsp. cold water. 2 tbsp. black coffee. 1 tbsp. sugar. 4 @, rich milk✪ Coffee Cream. Soften gelatine, dissolve in hot coffee, add sugar. strain, add milk, mould and chill. When dissolved, JELLIED APPLE. Cole apple. 1-6 c. boiling water. 1 tbsp. sugar. 2 sheets gelatine. i tbsp. cold water. + c. boiling water. 2 tbsp. sugar. Thin shaving lemon rind. 1 tbsp. lemon juice. Core, pare and cut apple into four sections. Cook in syrup, as for Apple Compote, until clear. Make Lemon Jelly of remaining ingredients. Chill a small mould, pour in a little jelly and turn around until surface is lightly coated. Arrange sections of apple in mould, and when set, pour in remaining jelly. Chill, unmould. Serve with cream and sugar. 108 JELLIED PRUNES. 2 sheets gelatine. 2 tbsp. sugar. 1 tbsp. cold water✪ Jellied Apple. 1 tbsp. lemon juice. % c. prune water. 3 cooked prunes. Prepare first five ingredients as Lemon Jelly. Stone and cut prunes in quarters, and when jelly is partially set, add prunes. Mould and chill. Serve with sugar and cream. FRUIT JELLY. 2 sheets gelatine. Thin shaving lemon rind. 1 tbsp. cold water. 1 tbsp. lemon juice. 2 c. boiling water. 2 walnuts. 2 tbsp. sugar. 1 orange section. Smali piece of banana✪ Fruit Jelly. Prepare first six ingredients as Lemon Jelly; cut fruit and nuts in small pieces, and add to jelly when partially set. Mould and chill. SNOW PUDDING. i5 sheets gelatine. 2 tbsp. sugar. 1 tbsp. cold water. Thin shaving lemon rind. 2 tbsp. boiling water. 4 tbsp. lemon juice. + white of egg✪ Snow Pudding. 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 white of egg beaten stiff, and beat until mixture begins to stiffen. Mould and serve with Custard Sauce. BANANA SPONGE, 1 sheet gelatine. 4 tsp. sugar. 2 tsp. cold water. 1 tsp. lemon juice. 2 tsp. boiling water. 2 tbsp. banana pulp. 4 white of egg✪ Banana Sponge. 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. Z GRAPE SPONGE. 1 sheet gelatine. + tbsp. sugar. 2 tsp. cold water. 3 tsp. lemon juice. 2 tsp. boiling water. 2 tbsp. grape juice. 4 white of egg✪ Grape Sponge. Prepare as Snow Pudding. Strained grape jam may be used and sugar omitted. BAVARIAN SPONGE. 1} sheets. gelatine. 2 tsp. lemon juice. 1 tbsp. cold water. 3 tbsp. sugar. 4 ¢. orange juice. 1 egg. 1 lady finger✪ Bavarian Sponge. Soften gelatine in cold water. Mix fruit juice, sugar and yolk of egg slightly beaten. Cook over hot water as a soft custard. Pour over the softened gelatine, strain and set aside in a cool place; stir occasionally. When partially set, beat until foamy, then fold in white of egg beaten stiff. Turn into a mould which has been lined with pieces of lady finger; chill. 109 CHARLOTTE RUSSE. 1 sheet gelatine. 14 tbsp. fruit sugar. 1 tbsp. cold water. 4 tsp. vanilla. 2 tbsp. hot milk. * ce. eream (whipped). 1 lady finger✪ Charlotte Russe.