The Swedish, French, American cook book

When ready to serve, dip in lukewarm water, turn out on a platter, serve with sweetened whipped cream as a dessert for luncheon or dinner. Claret Jelly ( Gelee de bordeaux ) Put two cups water in a saucepan with a small package of Cox’s gelatine; leave on the table for ten minutes, then put on stove, add one cup sugar, two tablespoons brandy, and a bark of cinnamon; let come to a boil, skim well, strain, let stand until cold. When cold, add one cup good claret. Fill in any kind of a fancy mould, leave on ice until ready to serve. Dip in lukewarm water and turn out. Serve with sweetened whipped cream in the centre, garnish with spun sugar. Orange Jelly (Gelee d'Oranges) Wash four good-sized oranges. Peel thin slices from the rind of two, put in a saucepan with a small package Cox’s gelatine, two cups water, and half cup sugar, leave on the table for ten minutes, then put on stove, stir until dissolved; when it comes to a boil, skim well; color with orange coloring and strain; let stand until cold. In the meantime, squeeze the oranges, strain the juice through a thick cotton flannel that has been dipped in hot water and wrung out well, add the juice to the sugar and gelatine. If the oranges are very sweet, add the juice of half a lemon. Put in a fancy mould, leave on ice until settled; then dip in lukewarm water and turn out on a cold platter. Serve with sweetened whipped cream in the centre and all around as a dessert for luncheon, dinner, or supper. Any kind of cake can be served with this dessert. Rhubarb Jelly (Gelee de Rhubarbe) Take one bunch rhubarb, wash and peel, cut in small pieces, put on stove to cook in four cups water and one cup sugar (if the rhubarb is very sour, one and a half cups sugar) when done, strain three cups of the juice, add one small package Cox’s gelatine dis¬ solved in half cup water, put on stove, stir, let come to a quick boil, strain through a thin cotton flannel that has been dipped in hot water and wrung out; then add two tablespoons brandy. Pour up in a fancy mould, put on ice, leave until cold. Dip in lukewarm water; turn out on a cold platter. Serve with whipped cream or cold custard sauce. The rhubarb can be used for stewed fruit, pies, or other cold desserts. Strawberry Jelly (Gelee de Fraises) Take one quart strawberries; pick and wash, put in a saucepan with three cups water and one cup sugar, let simmer about fifteen minutes — skim again and again until very clear; then drain part of the juice off. If it should be too sweet, add a little lemon juice; sometimes the strawberries are much sweeter than at other times. Take to three cups of the juice one small package of Cox’s gelatine. The juice must be cold before adding the gelatine. Leave on the table for ten minutes, then put on stove, stir until the gelatine has dissolved, let come to a quick boil, skim well. Strain through a wet thin cotton flannel; add two tablespoons brandy. Pour up in a fancy mould, put on ice, leave until cold. When ready to serve, dip in lukewarm water, turn out on a cold platter, serve with whipped cream in the centre and around with any kind of cake. This is also delicious for different kinds of fancy desserts as the many recipes will show. Strawberry Jelly (Gelee de Fraises) a la Ericsson Hammond