The practical cookbook

Coffee jelly. Additional ingredient : I c, hot coffee. Soak gelatin in cold water, dissolve in Ixjiling water, add other ingredients, strain, turn into cold wet molds and chill. Serve with whipped cream, sweetened slightly. Lemon jelly. Make as for Coffee jelly. Serve plain or with cream or Soft custard (p. 66). Orange jelly. Use 1 c, water and | c. orange juice, with I tb. lemon juice added, and follow recipe for Lemon jelly. Fruit jelly. Method l. Use canned peaches, apricots, or any other fruit that is slightly acid, cutting it into small pieces. If there is not enough juice in the can, make up the amount with water. Use lemon juice for flavor. Make as for Coffee jelly (p. 80), adding fruit before putting jelly into mold. Method 2. Make Lemon jelly (p. 80) as a foundation. Add sliced bananas and oranges to the jelly, Spanish cream. Separate eggs. Scald milk and make a custard with it, using egg yolks, salt, and sugar. Remove from fire, add gelatin, and when dissolved, stir in the whites, beaten stiff. Flavor and pour into cold wet molds. Chocolate Spanish cream. Use recipe for Spanish cream, adding 2 tb. cocoa to the sugar when making the custard. Coffee Spanish cream. Substitute i c. hot coffee for i c. of milk and proceed as for Spanish cream. Caramel Spanish cream. Brown the sugar and dissolve in • hot milk before making custard. Allow \ c, sugar extra and follow recipe for Spanish cream. Macaroon cream. Use recipe for Spanish cream. After gelatin has been dissolved in custard, flavor, and add ^ c. pounded macaroons. Set bowl into a pan of ice water and stir until mixture begins to thicken ; add stiffly beaten whites of eggs, and mold. Cold cabinet pudding. Use recipe for Spanish cream, omitting whites of egg. Soak 6 lady fingers or strips of stale cake and 6 macaroons m the mixture. Place in layers in a cold wet mold, pouring custard over each layer. Mold should be placed in ice water, and each layer should be firm before another is added. Candied cherries and angelica may be used to decorate mold. Serve with whipped cream or a meringue of the whites of eggs. Snow pudding. Use whites of eggs only and lemon juice for the fruit juice. Add sugar and lemon juice to the dissolved gelatin, stir in ice water till the mixture thickens, then add the beaten whites of eggs, and continue beating till thick enough to hold its shape. Mold, chill, and serve with Soft custard (p. 66) made from the egg yolks. Soft chocolate custard (p. 66) may be used as a sauce if preferred. Chocolate Bavarian cream. Additional ingredient : 2 tb. cocoa or i oz. chocolate. Mix cocoa and sugar, add to scalded mUk, and cook 5 min. Chocolate should be melted and added to milk. Dissolve gelatin in the hot mixture, strain, and set in ice water. Flavor with vanilla. Stir until it begins to thicken, and add cream (whipped stiff). Mold and chill. Coffee Bavarian cream. Use recipe for Chocolate Bavarian cream. Substitute coffee for hot milk and omit cocoa and vanilla. Do not cook sugar in milk. Fruit Bavarian cream. Additional ingredient : i c. fruit pulp (pineapple, peach, strawberries, bananas, or oranges may be used). Make as directed for Coffee Bavarian cream (above), adding the fruit when gelatin mixture begins to thicken. Ginger cream. Use recipe for Frtiit Bavarian cream, allowing \\ c. milk, and using \ c. preserved ginger (with its sirup) for the fruit. Add r egg (slightly beaten) when the fruit is added. Charlotte msse. Additional ingredient: lady fingers or thin slices of sponge cake to line the mold. Make like Chocolate Bavarian cream (above), omitting chocolate, and fill the lined mold. Flavor with i tsp. vanilla. Caramel charlotte. Add to recipe for Charlotte russe 4 tb. sugar (caramelized and dissolved in hot milk) and ^ c. chopped nuts. Continue as above. POULTRY