57. Spanish Cream. — One-half box of gela- tine, one quart of milk, yolks of three eggs, one small cup of sugar✪ Spanish Cream; soak the gelatine in the milk for an hour, then put on the fire and stir well as it warms ; beat the yolks very light with the sugar, add to the scalding milk and heat to boiling point, stirring all the time. Take from fire, and stir in the well-beaten whites of the eggs ; add vanilla and pour into glasses or a mold to cool. 58. Bohemian Cream. — One quart cream, two tablespoonfuls sugar, one ounce gelatine, dissolved. Whip half the cream to a stiff froth. 13oil the other half with the sugar and a vanilla bean until flavor is extracted, or add vanilla extract after it is removed from the fire. Add the gelatine, and when cooled a little the well-beaten yolks of four eggs. Beat until it begins to stiffen, then beat in quickly the whipped cream. Pour in well wet molds and set on ice. t IfQ THE PHYSICAL CULTURE COOK BOOK, 59. Strawberry Cream. — Mash one quart strawberries with one cup powdered sugar, and rub through a hair sieve. Dissolve one and one-half ounces gelatine in one pint sweet milk. Strain and add one pint whipped cream and the berry juice. Pour in a wet mold and set on ice to form. 60. Strawberry or Raspberry Sponge. — One quart strawberries or raspberries, one-half box gelatine, one and one-half cups water, one cup sugar, juice of one lemon, beaten whites of four eggs. Soak gelatine in one-half cup of the water. Mash the berries and add half the sugar to them. Boil the remainder of sugar and the cup of water gently twenty minutes. Rub berries through a hair sieve. Add gela- tine to boiling syrup, take from the fire and add berry juice. Place the bowl in pan of ice water and beat with egg beater five minutes. Add beaten whites, and beat till it begins to thicken. Pour into wet molds and set on ice. Serve with cream. 61. Orange Charlotte. — Soak half a package gelatine in half a cupful cold water; then add to a cupful boiling water juice of two oranges, juice of a lemon, a cupful sugar; set on ice and stir until thick ; then fold in whip of a pint of cream and a pint of fruit cut small✪ Orange Charlotte ; pour into PHYSICAL CULTURE COOK BOOK. mold lined with sponge cake; when chilled through, unmold. 62. Snow Pudding. — One ounce of gelatine in one pint of water; dissolve on the stove; remove, and when nearly cold beat to a stiff froth with an egg beater. Then add the beaten whites of three eggs and five tablespoonfuls of white sugar, juice of two lemons; it must be long and well beaten. Serve with soft cus- tard made with the yolks and four tablespoon- fuls of sugar to a little over a pint of milk✪ Snow Pudding. 63. Lemon Jelly (Simple and pleasant des- sert). — Soak one-half box gelatine in one pint cold water. When dissolved, add one pint boil- ing water, juice of two lemons and a little grated rind, one-half cup sugar or more if it is desired very sweet. Pour into porcelain or granite ironware mold. If a few ripe strawberries are added while the mixture is warm it makes a very pretty and ornamental dessert, served with whipped cream piled around it. Fill the mold half full of jelly and add some of the berries, then set on ice. When half hard add the rest of the jelly and more berries to prevent all the berries rising to the top. Let all harden. ✪ Lemon Jelly

AI-modernized reading of the original text

57. Spanish Cream. — One-half box of gelatine, one quart of milk, yolks of three eggs, one small cup of sugar; soak the gelatine in the milk for an hour, then put on the fire and stir well as it warms ; beat the yolks very light with the sugar, add to the scalding milk and heat to boiling point, stirring all the time. Take from fire, and stir in the well-beaten whites of the eggs ; add vanilla and pour into glasses or a mold to cool. 58. Bohemian Cream. — One quart cream, two tablespoonfuls sugar, one ounce gelatine, dissolved. Whip half the cream to a stiff froth. 13oil the other half with the sugar and a vanilla bean until flavor is extracted, or add vanilla extract after it is removed from the fire. Add the gelatine, and when cooled a little the well-beaten yolks of four eggs. Beat until it begins to stiffen, then beat in quickly the whipped cream. Pour in well wet molds and set on ice. t 59. Strawberry Cream. — Mash one quart strawberries with one cup powdered sugar, and rub through a hair sieve. Dissolve one and one-half ounces gelatine in one pint sweet milk. Strain and add one pint whipped cream and the berry juice. Pour in a wet mold and set on ice to form. 60. Strawberry or Raspberry Sponge. — One quart strawberries or raspberries, one-half box gelatine, one and one-half cups water, one cup sugar, juice of one lemon, beaten whites of four eggs. Soak gelatine in one-half cup of the water. Mash the berries and add half the sugar to them. Boil the remainder of sugar and the cup of water gently twenty minutes. Rub berries through a hair sieve. Add gelatine to boiling syrup, take from the fire and add berry juice. Place the bowl in pan of ice water and beat with egg beater five minutes. Add beaten whites, and beat till it begins to thicken. Pour into wet molds and set on ice. Serve with cream. 61. Orange Charlotte. — Soak half a package gelatine in half a cupful cold water; then add to a cupful boiling water juice of two oranges, juice of a lemon, a cupful sugar; set on ice and stir until thick ; then fold in whip of a pint of cream and a pint of fruit cut small ; pour into mold lined with sponge cake; when chilled through, unmold. 62. Snow Pudding. — One ounce of gelatine in one pint of water; dissolve on the stove; remove, and when nearly cold beat to a stiff froth with an egg beater. Then add the beaten whites of three eggs and five tablespoonfuls of white sugar, juice of two lemons; it must be long and well beaten. Serve with soft custard made with the yolks and four tablespoonfuls of sugar to a little over a pint of milk. 63. Lemon Jelly (Simple and pleasant dessert). — Soak one-half box gelatine in one pint cold water. When dissolved, add one pint boiling water, juice of two lemons and a little grated rind, one-half cup sugar or more if it is desired very sweet. Pour into porcelain or granite ironware mold. If a few ripe strawberries are added while the mixture is warm it makes a very pretty and ornamental dessert, served with whipped cream piled around it. Fill the mold half full of jelly and add some of the berries, then set on ice. When half hard add the rest of the jelly and more berries to prevent all the berries rising to the top. Let all harden.

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