64. Orange Jelly. — Dissolve one-half box of
tttfi PHYSICAL et'Lfufifi CddK SOCK,
gelatine in one-half cup of cold water ; cut one*
half dozen oranges in halves, remove the fruit
carefully and lay the skins in cold water. Add
to the pulp of the oranges the juice of two
lemons, one cup of sugar and one cup of boil-
ing wat✪ Orange Jellyer. Stir all together and strain. Dry
the inside of the skins, fill with the jelly and
stand on a tray until it begins to firm. Serve
cold.
65. Tutti Frutti Jelly.— Soak one-half box
gelatine in one-half pint cold water. Dissolve
with one pint boiling water, add juice of three
lemons, one and one-half cups sugar. Strain.
When beginning to stiffen put a layer of jelly
in a dish, then a layer of sliced bananas✪ Tutti Frutti Jelly, an-
other layer of jelly, one of sliced oranges, one
of jelly and one of grated cocoanut, and finish
with jelly.
PUDDING SAUCES.
. i. Creamy Sauce. — Beat one-half cup of but-
ter to a cream and add gradually one cup
powdered sugar, beating the while. When
light and creamy stir in one cup milk or
cream, a little at a time. Beat smooth, place
in a basin of boiling water and stir until
creamy and foamy.
2. Hard Sauce. — Rub two cups powdered
THE PHYSICAL CULTURE COOK BOOK. 173
sugar and one of butter to a cream. Add one
tablespoonful of milk or cream and flavor with
vanilla, or add one egg instead of milk.
3. Pudding Sauce. — Two coffee cups sugar,
three-fourths of a coffee cup of butter; rub to
a cream ; when well mixed, stir in one-half tea
cup boiled cider, a little at a time. Just before
serving set in a kettle of boiling water until
hot, but not boiling.
4. Substitute for Cream. — Boil three-fourths
of a pint of sweet milk ; beat the yolk of one
egg, and a level teaspoonful of flour with sugar
enough to make the cream very sweet. When
the milk boils, stir this into it, and let it cool ;
flavor to taste. For puddings in which eggs
are used, this is almost as good as rich cream,
and preferable to thin cream.
5. Fruit Sauce. — Take one quart of any kind
of ripe fruit, as red raspberries, strawberries,
or peaches; if the latter they must be very
ripe. Pare and mash the fruit with a potato
masher and one cup of powdered sugar. Stir
well together, and set on the fire until warm,
6. Lemon Sauce. — Three-fourths cup of su-
gar, one-half cup of butter, one egg, the juice
and half the grated rind of one lemon, one tea*
174 THE PHYSICAL CULTURE COOK BOOK.
spoonful of nutmeg, and one-half cup of boil-
ing water. Cream the butter and sugar and
beat in the egg, whipped light, the lemon and
nutmeg. Beat hard, then add the water, put
into a tin pail, and set within the uncovered
top of the teakettle, which must boil until the
sauce is very hot, but not boiling. Stir con-
stantly.
7. Chocolate Sauce (No. i). — Put one pint
milk on in double boiler. Shave two ounces
chocolate and put in pan with four tablespoon-
fuls sugar and two of boiling water. Stir over
fire until smooth and add to hot milk. Beat to-
gether thoroughly yolks of four eggs, three ta-
blespoonfuls sugar, small pinch salt, and then
add one gill cold milk. Pour the boiling mix-
ture on this, stirring well. Return to double
boiler and cook fiv> minutes, stirring the while.
Set aside to cool, stirring occasionally until
cold.
Page 56 · 3 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
64. Orange Jelly. — Dissolve one-half box of
gelatine in one-half cup of cold water ; cut one* half dozen oranges in halves, remove the fruit carefully and lay the skins in cold water. Add to the pulp of the oranges the juice of two lemons, one cup of sugar and one cup of boiling water. Stir all together and strain. Dry the inside of the skins, fill with the jelly and stand on a tray until it begins to firm. Serve cold.
65. Tutti Frutti Jelly.— Soak one-half box gelatine in one-half pint cold water. Dissolve with one pint boiling water, add juice of three lemons, one and one-half cups sugar. Strain. When beginning to stiffen put a layer of jelly in a dish, then a layer of sliced bananas, another layer of jelly, one of sliced oranges, one of jelly and one of grated cocoanut, and finish with jelly.
PUDDING SAUCES.
. i. Creamy Sauce. — Beat one-half cup of butter to a cream and add gradually one cup powdered sugar, beating the while. When light and creamy stir in one cup milk or cream, a little at a time. Beat smooth, place in a basin of boiling water and stir until creamy and foamy.
2. Hard Sauce. — Rub two cups powdered
sugar and one of butter to a cream. Add one tablespoonful of milk or cream and flavor with vanilla, or add one egg instead of milk.
3. Pudding Sauce. — Two coffee cups sugar, three-fourths of a coffee cup of butter; rub to a cream ; when well mixed, stir in one-half tea cup boiled cider, a little at a time. Just before serving set in a kettle of boiling water until hot, but not boiling.
4. Substitute for Cream. — Boil three-fourths of a pint of sweet milk ; beat the yolk of one egg, and a level teaspoonful of flour with sugar enough to make the cream very sweet. When the milk boils, stir this into it, and let it cool ; flavor to taste. For puddings in which eggs are used, this is almost as good as rich cream, and preferable to thin cream.
5. Fruit Sauce. — Take one quart of any kind of ripe fruit, as red raspberries, strawberries, or peaches; if the latter they must be very ripe. Pare and mash the fruit with a potato masher and one cup of powdered sugar. Stir well together, and set on the fire until warm,
6. Lemon Sauce. — Three-fourths cup of sugar, one-half cup of butter, one egg, the juice and half the grated rind of one lemon, one tea*
spoonful of nutmeg, and one-half cup of boiling water. Cream the butter and sugar and beat in the egg, whipped light, the lemon and nutmeg. Beat hard, then add the water, put into a tin pail, and set within the uncovered top of the teakettle, which must boil until the sauce is very hot, but not boiling. Stir constantly.
7. Chocolate Sauce (No. i). — Put one pint milk on in double boiler. Shave two ounces chocolate and put in pan with four tablespoonfuls sugar and two of boiling water. Stir over fire until smooth and add to hot milk. Beat together thoroughly yolks of four eggs, three tablespoonfuls sugar, small pinch salt, and then add one gill cold milk. Pour the boiling mixture on this, stirring well. Return to double boiler and cook fiv> minutes, stirring the while. Set aside to cool, stirring occasionally until cold.
Records on this page
Lemon JellyOrange JellyTutti Frutti Jelly