^e boiffn Alh?'"^' f\i^'' '^^' "!" ^^"*^°' ^"'^ ^^'' "^^"^^- When the cornstarches cooked, stir the boiling mixture mto the egg mixture very thoroughly. Add the wine. CARAMEL SAUCE 1 cup granulated sugar. 1 cup water. Put the sugar into an iron saucepan, stir with a wooden spoon over a quick fire until the su^ar melts and turns an amber color then add the water; let boil 2 j^^utes. Or you can boil sugar and water and add enough caramel coloring to suit taste. Serve cold. "" CARAMEL COLORING 2 cups sugar. 2 cups cold water. Melt the sugar in a saucepan over a brisk fire. Cook until it is a dark brown and almost burned It .nil be hard and brittle and bitter to the taste. Now add slowly the cold water, stirring all the t^e Boi uiitint IS as thick as molasses. If too thick add water and boil again. Put in bottles. Keep corked and It will never spoil. This is used for coloring soups, sauces, gravies and in cake making Page Sixty-foor RAINBOW JELLY COFFEE JELLY Half package gelatine, or 2 tablespoons granulated gelatine, soaked i ^^^^ j,",,]/'^!?^^^^^^*^^ add fquar^t good boiling hot sweetened coffee, stir well and strain into 1-quart mould, well rm.ed m cold water. Serve with whipped cream. RASPBERRY JELLY J "pint claret. I pint of raspberry juice. J pound white sugar. I pint sherry. 1 ounce gelatine dissolved in the sherry and the juice and rind of 1 lemon. Heat to dissolve together, strain into mould and serve with whipped cream. PEACH JELLY pice of ^'"'^''r.l. If rthem co^istai^^^ the gelatine is entirely dissolved, then strain the hot and serve it. ~"^ ' ' "^ Page Sixty-five PURITy FLOUR More Bread and Better Bread SNOWDRIFT JELLY Half box, or 2 tablespoons, granulated gelatine soaked in 1 cup cold water, 1 cup su-ar 1 pint boil- ng water 3 eggs lemon flavor. Mix the soaked gelatine, sugar and boiHng wat^^r ItTr' to^ clLolve togetheI^ flavor with emon jmce When the jelly is quite cool a^ul nearly set, ?ut in the ei whi es a d beat until hght and foamy. Make a custard sauce of milk and the egg yolks,' sveeten and if v^roaste FANCY JELLIES There are a great many varieties in fancy jellies for parties. Considerable variety may be obtained from simple lemon jelly, which is good and wholesome, while it is not difficult to prepare .«fiir^ Prettv surprise for a child's party is a basket of oranges, each one cut in ha f, the pulp scooped out nrP 1 o'- h"'^u f "•^' '^•'^ ^}' ^ ^^^''' ^^^'^^^^^ ^''^ *«^^^her with fancy ribbon. \mo, rinds are also very pretty filled m a similar way. In filling a mould with 3 layers of jelly in differeTt co ors place he heavier, darker jely as a base for the mould when it is turned out. It will\e at tS op when ✪ Whipped Cream

AI-modernized reading of the original text

When the cornstarches cooked, stir the boiling mixture mto the egg mixture very thoroughly. Add the wine. CARAMEL SAUCE 1 cup granulated sugar. 1 cup water. Put the sugar into an iron saucepan, stir with a wooden spoon over a quick fire until the sugar melts and turns an amber color then add the water; let boil 2 minutes. Or you can boil sugar and water and add enough caramel coloring to suit taste. Serve cold. "" CARAMEL COLORING 2 cups sugar. 2 cups cold water. Melt the sugar in a saucepan over a brisk fire. Cook until it is a dark brown and almost burned It will be hard and brittle and bitter to the taste. Now add slowly the cold water, stirring all the the boiling mixture IS as thick as molasses. If too thick add water and boil again. Put in bottles. Keep corked and It will never spoil. This is used for coloring soups, sauces, gravies and in cake making Page Sixty-foor RAINBOW JELLY COFFEE JELLY Half package gelatine, or 2 tablespoons granulated gelatine, soaked in 1 cup cold water, add 1 quart good boiling hot sweetened coffee, stir well and strain into 1-quart mould, well rimed in cold water. Serve with whipped cream. RASPBERRY JELLY J "pint claret. I pint of raspberry juice. J pound white sugar. I pint sherry. 1 ounce gelatine dissolved in the sherry and the juice and rind of 1 lemon. Heat to dissolve together, strain into mould and serve with whipped cream. PEACH JELLY ppiece of general. If the contents of the gelatine is entirely dissolved, then strain the hot and serve it. ~"^ ' ' "^ Page Sixty-five More Bread and Better Bread SNOWDRIFT JELLY Half box, or 2 tablespoons, granulated gelatine soaked in 1 cup cold water, 1 cup sugar 1 pint boiling water 3 eggs lemon flavor. Mix the soaked gelatine, sugar and boiling water together to dissolve together. Flavor with lemon juice When the jelly is quite cool and nearly set, put in the egg whites and beat until hght and foamy. Make a custard sauce of milk and the egg yolks,' sveeten and if desired FANCY JELLIES There are a great many varieties in fancy jellies for parties. Considerable variety may be obtained from simple lemon jelly, which is good and wholesome, while it is not difficult to prepare .«fiir^ Prettv surprise for a child's party is a basket of oranges, each one cut in ha f, the pulp scooped out nThe orange or lemon rinds are also very pretty filled in a similar way, fastened together with fancy ribbon. are also very pretty filled m a similar way. In filling a mould with 3 layers of jelly in differeTt co ors place he heavier, darker jelly as a base for the mould when it is turned out. It will be at the top when

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