"'u "/^- «\\?"^^'"-,V^ ^^^^ ^^ ^^«'^^^"* ^«1«^'^' have a pan of cracked ice, Mdth a meTe sprinkiilo salt in It. Set the mou d in this ice and salt. Put in the first layer of white jdly and kt it stand foi 15 or 20 minutes or until it has hardened. Very pretty effect ma> now be produced by he use of candi d h"n T I r ^'^y-''''^' as cherries, pineapples or limes. Cut them in suitabli pieces and a^rante tliem to keep them m place. When this has hardened, pour in the next color of jellv If thegreen i^ a delicate shade it looks prettier next, reserving the darker crimson for the last layer." Serve in a crystal dish and garnish with cream. -^ »j^-ivc lu a, crjstai WHIPPED CREAM 1 pint cream. 2 lemons. 4 lieaped teaspoons white sugar. 4 cjres. - 41 .^,^\f '"'^ 'l[ '^;"^«"^ ,^"^^ f .f ^ '" a I'^i^ge bowl, then add the cream, beat with an eg-beater till it IS thick, then add the beaten wlntes of eggs flavored with a little vanilla. This is very n?ce eaten with jellies It may be made into Charlotte Kusse by adding i ounce gelatine dissolved in i cup of water Cut piam cake in strips, spread with currant jelly, lay these in the bottom of a glass dish Cover w'th the cream mixture, add more strips of cake and jelly, cover all completely with cream, then set in a cool place to stiffen. ' " ^ ^^ "■ luui ORANGE SPONGE 5 ounce powdered gelatine. i pint V;oiliug water. 4 ounces sugar. Juice of 2 large oranges and 1 large lemon. 1 egg, white whisked✪ Orange Sponge. Dissolve gelatine and sugar in the water Add the orange aud lemon juice and strain. Cool and when begininng to set, whisk in the white of agg, till the mixture thickens and looks like snow ' let set in a wet mould. " Pa(;e Sixty-six .,-^^ PURITY FLOUR More Bread and Better Bread CHARLOTTE RUSSE 1 pint cream. i box gelatine. 1 cup icing sugar. 1 teaspoon vanilla. 1 dozen lady fingers. 1 cup icing sugar. Whites of 2 eggs. _ Whip croan., add sugar, whites of eggs and gelatine (f ^^^|-. ^^otrTn i^^amy mtx^i" and dish with lady fingers dipped m whites of egg, put m oven to set, then pour m the cieamy m set out to stiffen. MAPLE MOULD Boil 1 cup maple syrup and pour slowly over the yolks of 3 eggs. Cook in double boiler, then CHOCOLATE PUDDING 1 pint milk. i box gelatine. i tablespoon vanilla * cup sugar. 2 ounces grated chocolate✪ Chocolate Pudding. Heat milk, add sugar and chocolate. When nearly cold add flavoring and 2 cups whipped cream. RICE MOULD hours. Attain Pastry perfection by using PURITY FLOUR Page Sixty-sevco •^^^—mm^ Jrozftt itHiyw - \i ' DIRECTIONS FOR FREEZING A gallon freezer is the most satisfactory for family use The Imlp fr.. a. ■ ■ i, i^ plugged. Use rock salt and ice in proportions 3 measures oT' ice to o a t 4^1^' '^ """"^'^t' freezer, put in the dasher and pour in the mixture to be frozei Thl oL!!' ,f '' f u*^' '^^ '" ^^' full to allow for expansion. Cover and adiust the ton turn ihp ..t^Vf ^ '^ ''°\^ '^'''^ *^^^ ^ in the socket. Fill fhe space between can aTd pS wS alt^ nat 1^^^^^^^ -f ^^^

AI-modernized reading of the original text

When ready to fill a mould, have a pan of cracked ice with a mere sprinkling of salt in it. have a pan of cracked ice, Set the mou d in this ice and salt. Put in the first layer of white jelly and let it stand for 15 or 20 minutes or until it has hardened. Very pretty effect may now be produced by the use of candied fruit, such as cherries, pineapples or limes. Cut them in suitabli pieces and arrange them to keep them in place. When this has hardened, pour in the next color of jellv If thegreen i^ a delicate shade it looks prettier next, reserving the darker crimson for the last layer." Serve in a crystal dish and garnish with cream. -^ »j^-ivc lu a, crjstai WHIPPED CREAM 1 pint cream. 2 lemons. 4 heaped teaspoons white sugar. 4 eggs. till it IS thick, then add the beaten whites of eggs flavored with a little vanilla. This is very nice eaten with jellies. It may be made into Charlotte Russe by adding i ounce gelatine dissolved in i cup of water Cut piam cake in strips, spread with currant jelly, lay these in the bottom of a glass dish Cover w'th the cream mixture, add more strips of cake and jelly, cover all completely with cream, then set in a cool place to stiffen. ' " ^ ^^ "■ mould. ORANGE SPONGE 5 ounce powdered gelatine. i pint V;oiliug water. 4 ounces sugar. Juice of 2 large oranges and 1 large lemon. 1 egg, white whisked. Dissolve gelatine and sugar in the water Add the orange aud lemon juice and strain. Cool and when beginning to set, whisk in the white of egg, till the mixture thickens and looks like snow ' let set in a wet mould. " Pa(;e Sixty-six .,-^^ More Bread and Better Bread CHARLOTTE RUSSE 1 pint cream. i box gelatine. 1 cup icing sugar. 1 teaspoon vanilla. 1 dozen lady fingers. 1 cup icing sugar. Whites of 2 eggs. _ Whip cream, add sugar, whites of eggs, vanilla and gelatine (dissolved in 1 cup cold water). Beat thoroughly to a creamy mixture, and dish with lady fingers dipped m whites of egg, put m oven to set, then pour m the cieamy m set out to stiffen. MAPLE MOULD Boil 1 cup maple syrup and pour slowly over the yolks of 3 eggs. Cook in double boiler, then CHOCOLATE PUDDING 1 pint milk. i box gelatine. i tablespoon vanilla * cup sugar. 2 ounces grated chocolate. Heat milk, add sugar and chocolate. When nearly cold add flavoring and 2 cups whipped cream. RICE MOULD hours. Attain Pastry perfection by using PURITY FLOUR Page Sixty-sevco •^^^—mm^ Jrozftt itHiyw - \i ' DIRECTIONS FOR FREEZING A gallon freezer is the most satisfactory for family use The Imlp fr.. a. ■ ■ i, i^ plugged. Use rock salt and ice in proportions 3 measures oT' ice to o a t 4^1^' '^ """"^'^t' freezer, put in the dasher and pour in the mixture to be frozei Thl oL!!' ,f '' f u*^' '^^ '" ^^' full to allow for expansion. Cover and adiust the ton turn ihp ..t^Vf ^ '^ ''°\^ '^'''^ *^^^ ^ in the socket. Fill fhe space between can aTd pS wS alt^ nat 1^^^^^^^ -f ^^^

Records on this page

Whipped CreamSnowdrift JellyOrange SpongeChocolate PuddingVanilla Ice Cream, No. 1

Purity flour cookbook