Raleigh recipe book

Pure, old-fasliioned Gelatine. Ground up. Quicker and Easier. CHALMERS' GELATINE SALES CORPORATION 18 SOUTH FOURTEENTH STREET RICHMOND, VIRGINIA When the custard begins to thicken, remove and pour into a deep dish or bowl in which 8 egg whites have been beaten to a stiff froth. Mix well together and flavor with Virginia Dare extract of vanilla to taste. Then pour into mould or glass dish. A convenient dessert for Sunday dinner as it can be made on Saturday and is quite delicious. Mrs. Chas. E. Johnson, Sr. CHARLOTTE RUSSE No. 1 1 pint cream (double) 1 teaspoon Virginia Dare ex- 1 tablespoon Chalmer's gelatine tract vanilla Two-thirds cup XXXX sugar Cover the gelatine with half cup of cold water, let it soak while you whip cream. Turn the cream into a bowl and sprinkle over with ST;gar. Dissolve the gelatine over hot water, add four tablespoons milk and strain it into the whipped cream, add flavoring. Stand the bowl in a pan of crushed ice or ice water. Stir until the mixture begins to thicken. Turn at once into a mould and put in a cold place. Line mould with ladyfingers or serve with sponge cake. Mrs. Ben Moore. CHARLOTTE RUSSE No. 2 1 pint double cream 1 cup sugar 1 package Chalmer's gelatine Whites ol two eggs 1 cup sweet milk Virginia Dare vanilla Put milk and gelatine in a sauce pan, set on a stove and stir until dissolved. Then set aside to cool. Whip cream until thick and then add sugar. Then add slowly the gelatine and milk. Add the well beaten whites of the two eggs and flavor with vanilla. Pour the Charlotte Russe into a shallow bowl lined with lady-fingers. Mrs. M. a. BARBER. CARAMEL CHARLOTTE RUSSE 1 pint milk 1 pint double cream 2 eggs One-third package Chalmer's 2 cups brown sugar gelatine 1 cup water Take one pint of milk and two eggs and make a custard, then take one cup of brown sugar and one-half cup of water and make a syrup. Take other cup of sugar and caramel it, put that in syrup when cold. Mix gelatine (which has been dissolved in a little milk) and custard, add whipped cream. Mrs. Murray Allex. BAVARIAN CREAM 1 pint double cream ^,^ cup sugar 14 pint milk 1 teaspoon Virginia Dare ex- 1 tablespoon granulated dial- tract vanilla mer's gelatine 1 box lady-fingers Mix cream, sugar and vanilla and beat until stiff. Put gelatine in milk and heat in double boiler until gelatine is dissolved, but do not boil. Line bowl with lady fingers. Pour milk and gelatine into the beaten cream and pour this mixture into the bowl of lady fingers and put in ice chest until it hardens. Mrs. Allen G. Rogers. •72 ICE CREAM AND FROZEN DESSERTS NESSEROLE PUDDING (FROZEN) 1 quart rich custard 2 slices of crystallized piueapple, 1/4 lb shelled pecans, chopped cut small small 1 quart of whipped cream 14 lb blanched almonds, chopped small Partly freeze the custard before adding the fruit and nuts, freeze slightly more then pack into moulds till serving time. It should be very hard. EGG NOG SAUCE FOR NESSEROLE PUDDING 3 egg yolks 1 cup of whiskey 3 tablespoons of sugar Thoroughly mix the egg yolks, then add the sugar slowly and then the whiskey quite slowly, working all to a thick consistency. Just at serving time add 3 or 4 tablespoons Oi stiffly beaten cream. Serve in a separate bowl and pass with the moulded pudding.