Mary Jane's cook book

Strain the cold coffee through muslin, stir in gelatine and let soak for 1/2 hour. Then add milk, sugar, salt and beaten egg yolks and cook till it thickens a little. Remove from fire, add flavoring and fold in stiffly beaten egg whites. Turn into a mold and chill. JELLIED ICED TEA. Granulated gelatine, 1½ Strong, hot tea, 1 pint. ounces. Cold water, i/2 CUP- Sugar, 1 cup. Lemons, 2. Soak gelatine in cold water for 1 hour, then dissolve in hot tea, add sugar and juice of the lemons, strain and place on ice to chill. Serve with whipped cream. Dixie. EGYPTIAN JELLY. Gelatine, y2 box. Preserved ginger, 3 pieces. Cold water, 1 cup. Lemon juice, 1 tablespoon. Rice, y2 cup. Orange juice, 1 tablespoon. Figs, 2. Ginger juice, 1 dessertspoon. Dates, 4. Cream. Powdered sugar, 2-3 cup. Soak the gelatine in the cold water for 1/2 hour. Boil the rice in plenty of salted water for 25 minutes, and drain. Cut up the fruit, add the fruit juices and let stand V2 hour. Whip the cream stiff, add the sugar and gelatine which has been dissolved over hot water. Add fruit and rice and stir from the bottom up till it begins to stiffen. Turn into mold and chill. CARAMEL SPONGE. Sugar, % cup. Cold water, 1 cup. Water, % cup. Lemon, 1. Gelatine, 1 tablespoon. Egg whites, 2. Boiled custard. Cook the sugar, stirring all the time, till it melts and caramels. Add the water and stir till well incorporated with the sugar. Soften the gelatine in the cold water and turn it into the hot sugar. Cool and add the strained juice of the lemon. Beat the egg whites till stiff and dry and gradually beat into the jelly with an egg beater. Beat occasionally till it will hold its shape, then turn into a mold. Serve with cold boiled custard. RUSSIAN JELLY. Gelatine, i/2 box. Sugar, 2-3 cup. Cold water, y± cup. Orange juice, !/4 cup. Boiling water, 1 cup. Sauterne, i/2 cup. Lemon juice, iy2 tablespoons. Soak the gelatine in the cold water for half an hour, then dissolve in the boiling water, add sugar, sauterne and fruit juices. Cool slightly then set bowl in pan of ice water and beat with an egg beater till frothy and firm enough to mold. Turn into a mold and chill. JELLIED APPLES. Gelatine, 1 envelope. Lemon, 1. Water, 1 quart. Sugar, 2 cups. Apples, 2 quarts. Soak the gelatine in 1 cup of the cold water for V2 hour. Boil the remaining iy2 pints of water, juice of the lemon and the sugar rapidly for 5 minutes, then add the apples previously peeled, quartered, and cored, a few at a time. Cook a few moments until tender. Drain and place in mold wet with cold water. Dissolve gelatine in hot liquid, pour over apples and set aside to chill. Serve with whipped cream. Mother, South Weymouth. JELLIED BAKED APPLES. Medium-sized apples, 6. Lemon juice. Gelatine, V± box. Sugar. Cloves.