You can also fill the mould quite full of fruit,
and make only half the jelly and pour over.
Whipped cream is nice to eat with this.
FOR A LITTLE GIRL 129
Coffee Jelly
1/2 b°x °f gelatine.
y% cup cold water.
1 pint strong hot coffee.
% cup sugar.
% pint boiling water. ✪ Coffee Jelly
Put the gelatine in the cold water and soak
two minutes, and pour over it the coffee, boiling
hot. When it is dissolved, put in the sugar and
boiling water and strain ; put in little individual
moulds, and turn out with whipped cream under
each one. Or, set in a large mould, and have
whipped cream around it.
Snow Pudding
Y2 DOX of gelatine.
1 pint of cold water.
S eggs.
Juice of three lemons.
Y2 CUP °f powdered sugar.
Pour the water over the gelatine and let it
stand ten minutes ; then put the bowl over the
fire and stir till it is dissolved, and take it off
at once. As soon as it seems nearly cold, beat
to a froth with the egg-beater. Beat the whites
130 A LITTLE COOK BOOK
of the eggs stiffly, and add to the gelatine, with
the lemon juice and sugar, and mix well. Put
in a mould and set on ice. Make a soft custard
by the rule, and pour around the pudding when
you serve it.
Velvet Cream
^4 box of gelatine.
1 pint milk.
2 eggs.
3 tablespoonfuls of sugar.
Small teaspoonful of vanilla✪ Velvet Cream.
Put the gelatine in the milk and soak fifteen
minutes ; put on the stove and heat till it steams,
but do not let it boil; stir carefully often, as
there is danger of its burning. Beat the yolks
of the eggs with the sugar, and put these in the
custard, and cook till it all thickens and is
smooth, but do not boil it. Strain, cool, and add
the vanilla, and last fold in the beaten whites
of the eggs, and put in a mould on the ice.
Preserved peaches laid around this are very
nice, or rich pineapple, or apricot j am ; or a
ring of whipped cream, with bits of red jelly,
make a pretty border.
FOR A LITTLE GIRL 131
Easy Charlotte Russe
!/4 box gelatine.
% pint of milk.
1 pint thick cream.
% CUP powdered sugar.
1 small teaspoonful vanilla.
Put the gelatine in the milk and stand on the
stove till the gelatine is dissolved, stirring often.
Then take it off, and beat with the egg-beater
till cold. Beat the cream with the egg-beater
till perfectly stiff, put in the sugar and vanilla,
and mix with the milk, and set on ice in a
mould. When you wish to use it, turn it out
and put lady-fingers split in halves all around it.
PUDDING SAUCES
Orange Sauce
3 egg-whites.
% cup powdered sugar.
Juice of 2 oranges.
Grated rind.
Beat the egg-whites very stiff, add the sugar,
then the grated orange-peel, then the juice ; beat
up lightly and serve at once.
132 A LITTLE COOK BOOK
Delicious Maple Sauce
2 egg-yolks.
Y^ cup maple syrup.
1/2 cup whipped cream.
Beat the yolks very light, putting in a pinch
of salt ; put in the syrup and cook till the spoon
coats over when you dip it in ; then cool and beat
in the whipped cream, and serve very cold.
Hard Sauce
Beat together a half -cup of powdered sugar
and a half-cup of butter with a fork till both
are light and creamy. Flavor with a teaspoonful
of vanilla and put on the ice to harden.
Foamy Sauce
% cup butter.
1/2 CUP boiling water.
1 cup powdered sugar✪ Easy Charlotte Russe.
1 teaspoonful vanilla.
White of one egg.
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You can also fill the mould quite full of fruit,
and make only half the jelly and pour over.
Whipped cream is nice to eat with this.
FOR A LITTLE GIRL 129
Coffee Jelly
1/2 b°x °f gelatine.
y% cup cold water.
1 pint strong hot coffee.
% cup sugar.
% pint boiling water.
Put the gelatine in the cold water and soak
two minutes, and pour over it the coffee, boiling
hot. When it is dissolved, put in the sugar and
boiling water and strain ; put in little individual
moulds, and turn out with whipped cream under
each one. Or, set in a large mould, and have
whipped cream around it.
Snow Pudding
Y2 DOX of gelatine.
1 pint of cold water.
S eggs.
Juice of three lemons.
Y2 CUP °f powdered sugar.
Pour the water over the gelatine and let it
stand ten minutes ; then put the bowl over the
fire and stir till it is dissolved, and take it off
at once. As soon as it seems nearly cold, beat
to a froth with the egg-beater. Beat the whites
130 A LITTLE COOK BOOK
of the eggs stiffly, and add to the gelatine, with
the lemon juice and sugar, and mix well. Put
in a mould and set on ice. Make a soft custard
by the rule, and pour around the pudding when
you serve it.
Velvet Cream
^4 box of gelatine.
1 pint milk.
2 eggs.
3 tablespoonfuls of sugar.
Small teaspoonful of vanilla.
Put the gelatine in the milk and soak fifteen
minutes ; put on the stove and heat till it steams,
but do not let it boil; stir carefully often, as
there is danger of its burning. Beat the yolks
of the eggs with the sugar, and put these in the
custard, and cook till it all thickens and is
smooth, but do not boil it. Strain, cool, and add
the vanilla, and last fold in the beaten whites
of the eggs, and put in a mould on the ice.
Preserved peaches laid around this are very
nice, or rich pineapple, or apricot j am ; or a
ring of whipped cream, with bits of red jelly,
make a pretty border.
FOR A LITTLE GIRL 131
Easy Charlotte Russe
!/4 box gelatine.
% pint of milk.
1 pint thick cream.
% CUP powdered sugar.
1 small teaspoonful vanilla.
Put the gelatine in the milk and stand on the
stove till the gelatine is dissolved, stirring often.
Then take it off, and beat with the egg-beater
till cold. Beat the cream with the egg-beater
till perfectly stiff, put in the sugar and vanilla,
and mix with the milk, and set on ice in a
mould. When you wish to use it, turn it out
and put lady-fingers split in halves all around it.
PUDDING SAUCES
Orange Sauce
3 egg-whites.
% cup powdered sugar.
Juice of 2 oranges.
Grated rind.
Beat the egg-whites very stiff, add the sugar,
then the grated orange-peel, then the juice ; beat
up lightly and serve at once.
132 A LITTLE COOK BOOK
Delicious Maple Sauce
2 egg-yolks.
Y^ cup maple syrup.
1/2 cup whipped cream.
Beat the yolks very light, putting in a pinch
of salt ; put in the syrup and cook till the spoon
coats over when you dip it in ; then cool and beat
in the whipped cream, and serve very cold.
Hard Sauce
Beat together a half -cup of powdered sugar
and a half-cup of butter with a fork till both
are light and creamy. Flavor with a teaspoonful
of vanilla and put on the ice to harden.
Foamy Sauce
% cup butter.
1/2 CUP boiling water.
1 cup powdered sugar.
1 teaspoonful vanilla.
White of one egg.