The Portland Woman's Exchange Cook Book

Boil 2 cups of water to 1 cup of sugar 20 minutes; skim; add J/2 c^^ drained peaches and cook until tender if not already so. Soak 1 tablespoon Plymouth Rock gelatine in the juice of the peaches and add to the fruit and juice of 1 orange. Stir until cold and slightly thickened. Then add whites of 2 eggs beaten stiff, and whip until cold and set. Pour into mold and set on ice. Serve with boiled custard sauce. H. H, S. Pineapple Charlotte. 1/2 box gelatine. 1 can grated pineapple. 1 well-rounded cup sugar. J/2 cup cold water. J/2 cup boiling water. 1 pint whipping cream. Soak the gelatine in the cold water and add the cup of boiling water. Drain the pineapple and add to it the cup of sugar. Cook until tender over a slow fire. Strain the gela- tine into the pineapple. Whip the cream and fold into the above when cool. Stir well and pour into a wet mold. Mrs, F, M, Warren. Strawberry Pudding. Half box gelatine dissolved in 1 pint milk. Let it stand on stove until thoroughly dissolved. Use 2 boxes strawberries, reserving best for garnishing. Strain the rest through fine GELATINE DESSERTS 151 sieve, add to the milk and sweeten to taste. There should be about 1 quart. Set way in a mold in a cold place. When it begins to stiffen, fold in I/2 cup of thick cream, whipped stiff. Turn on a flat dish, put whipped cream all around it. Drop the reserved strawberries into the cream. Af. 5. Wine Jelly. V/i pints water. V/i gills sherry. 1/2 gill brandy. Rind of 2 lemons. 1 gill of lemon juice. 4 ounces sugar. 3 cloves. 1/2 inch stick cinnamon. 2 whites and shells of eggs. \]/4 ounces gelatine. Beat whites of eggs to stiff froth; wash the shells and crunch them up. Peel the lemons very thin, strain the juice. Put all the ingredients but the brandy into a saucepan and stir over the fire until boiling. Let the jelly stand on the side 15 minutes to clear. Strain twice through a scalded linen cloth. Mold and set in a cold place. Decorate as desired. Torquay. Wine Jelly. V/2 cups sugar. 1 pint wine (sherry or white). 1 cup cold water. 1 package Cox's gelatine. 1 quart boiling water. Juice of 2 lemons, grated peel of 1 lemon, a pinch of cinnamon. Soak gelatine in the cold water 1 hour. Add to this the sugar, lemons and cinnamon. Pour over all the quart of boiling water and stir until the gelatine is dissolved; put in the wine, strain through a bag, and pour into molds wet with cold water. Mrs. S .Af. Mears. Should Be In Every Home Preferred Stock Goods Highest Grade ' White River Flour Best Family Patent ALLEN & LEWIS. Distributor Phones: Main 1805 A 1805 Clarke Bros. FLORISTS Growers of Fine Cut Flowers and Decorative Plants 287 Morrison Street Portland, Oregon Portland Portland Fish Market Market l^'resh Fish Jb'resh and and Crabs Salt Meats Main 807 A 3251 Main 807 A 3251 360 Morrison Street 360 Morrison Street Custardy Things Apples en Casseroles. Peel and core 4 large apples; put them in a casserole with 1 glass of brandy, juice of a lemon, a little cinnamon and 1 cup of sugar. Cover closely and bake y^ of an hour. Cover with sugar and chopped nuts. Glaze with a salamander and serve with cream. Mrs. A, E. Rockey, Apple Jelly. Peel and core whole apples, slice in thin slices; put 2 layers of apples in baking dish, then 2 tablespoons sugar and a little cinnamon. Repeat until dish is full (heaping). Pour in 1 cup cold water; cover closely and weigh down. Bake in slow oven 3J/2 hours. Take out and turn on platter. Serve cold with flavored whipped cream around platter. /I. //. o. Apple Snow.