Purity flour cookbook

One ounce gelatine soaked in 1 cup cold water for 1 hour, or less if the pulverized gelatine is used. Add 2 cups boiling water and stir till gelatine is dissolved. Add 1^ cups of sugar, grated rind and juice of 2 lemons; set this mixture away to cool, and when it begins to jelly, beat the whites of 3 eggs to a stiff froth, and with a flat egg beater beat the jelly into the white of eggs, a spoonful at a time. If beaten for a long time this will fill a 3-pint mould or more. When turned out of the mould pour around it a custard made as follows : 1 pint milk heated and added to the 3 yolks of eggs beaten and mixed with 1 cup sugar. Stir in a double boiler until it thickens, but do not curdle. Vanilla flavoring. APPLE OR BANANA SNOW Grate 1 large sour apple after peeling, add sugar as you grate to keep apple white, 1 small cup frost sugar, 1 teaspoon lemon juice, white of 2 eggs, not beaten. Beat all together till white and fluffy, Serve with cream. Pulped banana may be used instead of apple. Page Fifty-six VS— — ^ More Bread and Better Bread TRIFLE Cut up sponge cake in good-sized pieces and some fruit cake. Moisten with sherry and put some at the bottom of the dish. Pour strawberry jam over cake, then a rich boiled custard, then more wine-soaked cake, jam, a few rolled macaroons and custard. Put whipped cream on top. APPLE CHARLOTTE 1 scant pint apples, steamed and rubbed through a sieve. i box gelatine, soaked 1 hour in i cup cold water. 1 cup sugar. Juice of 1 large lemon. Whites of 3 eggs. Pour i cup boiling water on the soaked gelatine, stir till thoroughly dissolved and pour upon the apples add sugar and lemon juice. Place in a basin of ice water and beat until it begins to thicken. Add the whites of the eggs beaten to a stiff froth. Pour into a 2-quart mould lined with sponge cake, and put on ice to harden. Make a soft custard of the yolks, 1 pint milk and 3 tablespoons sugar. Pour round the mould before serving. FLOATING ISLAND 1 quart milk. 5 eggs, whites and yolks beaten separately. 6 tablespoons white sugar. Vanilla flavoring. i cup currant jelly. Beat the yolks well with the sugar; gradually stir in the scalding milk. Stir over the fire until it begins to thicken, being careful not to curdle it. When cool, flavor and pour into a glass dish. Heap upon it a meringue of the whites, into which you have beaten gradually i cup of currants, cranberry or any other bright tart jelly. Dot with bits of jelly cut in rings or stars, or straight slips laid on in a pattern. APPLE MERINGUE WITH RAISINS Pare core and place in deep plate 7 or 8 apples, mix 1 package of seeded raisins, chopped fine, with lemon sugar and nutmeg, and fill the apples with the mixture. Sprinkle sugar over the top, add water enough to cover the bottom of the pan. Bake until the apples are tender, cover with meringue made of the whites of 3 eggs beaten with 3 tablespoons of powdered sugar, flavored with lemon juice. Page Fifty-seven More Bread and Better Bread CARAMEL BLANC-MANGE 1½ tablespoons powdered gelatine, soaked in 1 cup cold water. 3 tablespoons boiling water. 3 cups thin cream. i teaspoon vanilla. 6 tablespoons sugar. Pinch of salt.