The Portland Woman's Exchange Cook Book

Dissolve gelatine in water. Line a plain souffle tin with clear jelly. Cut 3 bananas into thin slices, dip each in jelly and line the mould. Fill in the spaces with chopped pistachio nuts. Set all with a little jelly. Pass other bananas quickly through a wire sieve. Add sugar to cream and whip until stiff and add banana pulp, dissolved warm (not hot) gelatine and the juice of half a lemon. Turn into prepared mould and when set dip in hot water and turn out. Other fruits may be used. Jane S. Napier. Fluffy Ruffles. The unbeaten whites of 4 eggs, 1 cup sugar or syrup, 1 teaspoon vanilla, 1 tablespoon gelatine dissolved in cup of boiling water. Put all together in bowl and beat with eggbeater till thick; put in mold and when served, cover with whipped cream. Mrs. Jesse Stearns. Ginger Cream. 1 pint cream, whipped stiff. Yz oz. gelatine, melted in Yi cup milk. 2 ozs. preserved ginger, cut in dice. 1 tablespoon ginger syrup. Yz cup sugar. Put gelatine in cream, also ginger and ginger syrup. Mold and serve with preserved ginger. M. R. S. Honey Comb Shape. 4 eggs. V/z cups sweet milk. 1 small teacup sugar. 1 glass Sherry. 1-3 package of gelatine. Dissolve the gelatine in the warm milk, add the 4 yolks well beaten, then the sugar. Bring this to boiling point, taking care not to curdle. Then strain and cool rapidly. When cold, add the stiffly beaten whites and the Sherry. Pour into a mold and let stand 4 or 5 hours. Serve with cream. Mrs. John Latta. Maple Gelatine. One tablespoon gelatine; pour over it 1 cup boiling water. When cool add whites of 4 eggs, 1 cup maple syrup; beat until stiff; pour in mold, and serve with whipped cream. Mrs. Jesse Stearns. Marshmallow Cream Pudding. One tablespoon Plymouth Rock gelatine dissolved in Yz cup of cold water. Put it over fire and bring to a boil, stirring constantly. Take off and stir in 1 cup of cold water. Beat the whites of 4 eggs until stiff; add 2 cups of sugar, then the cooled gelatine. Beat steadily until it begins to thicken. Stir into it vanilla (about 2 teaspoons) and 1 cup of chopped English walnuts. When quite thick pour into mold and set on ice. Serve with whipped cream or Claret sauce. Will serve 10 people. Meringues. Whites 4 eggs. Yi teaspoon vanilla. 1J4 cups granulated sugar. Beat whites stiff. Add gradually two-thirds of the sugar and continue beating until the mixture will hold in shape. Fold in remainder of sugar and add flavoring. Shape with a spoon or pastry tube. Bake in a slow oven 45 minutes. A griddle is a good thing to bake them on. Mrs. J. J. Morrow. Marshmallow Meringue. Beat well the whites of 6 eggs; add 2 cups of granulated sugar; beat again with eggbeater, then with perforated spoon. Add 1 tablespoon vinegar and 1 teaspoon vanilla. Beat with spoon 15 minutes. Put in two patent layer cake tins; bake in slowest possible oven 1 hour. Put between layers a filling of whipped cream, broken walnut meats and cut up marshmallows. Loosen cakes from tins while warm. Mrs. Jesse Stearns. Meringue. Whites of 6 eggs beaten stiff. 2 cups of sugar. 1 tablespoon vinegar. 1 teaspoon vanilla. Beat 15 minutes. Bake in two layers 1 hour. Serve with whipped cream between layers. Mrs. Max Lueddemann. Orange Whip. 1-3 box gelatine. 1-3 cup cold water. 1-3 cup boiling water. Juice of lJ/2 lemons. 1 cup orange juice and pulp. 1 cup sugar. Soak the gelatine in cold water, and add the boiling water. Add the sugar, lemon juice, orange juice and pulp and a little grated rind. Strain and cool. When the jelly begins to stiffen, beat until light. Then add the beaten whites of 3 eggs and beat together until stiff. Pour into a wet mold and put in cold place until serving time. Mrs. F. M. Warren. Peach Sponge.