The Toronto Cook Book

One tablespoon gelatine, quarter cup cold water, one cup boiling water, one cup sugar, quarter cup lemon juice, whites of three eggs. Soak gelatine in cold water, dissolve in hot water, add sugar and lemon juice, strain and set aside to cool*; when it begins to set beat till frothy, fold in beaten whites, pour in mould, and serve with custard. Both should be thoroughly'chilled. Marble Mousse Whip half a pint of cream ; flavor with vanilla and sweeten to taste. Divide into two parts; in one part put a tablespoon of unsweetened chocolate or cocoa, dissolving it in hot water and then letting it cool; then put in a spoon of the chocolate part, then spoon of the white part and so on alternately until you have it all put in tin can or mould. Freeze as for above. Cold Peach Pudding Boil one cupful of rice in water, to which add half a teaspoon salt and juice of one lemon; when tender, press rice through a colander. To this puree add half a cup sugar, one pint fresh peach pulp, half teaspoon almond extract, one teaspoonful butter, one-half cup cream; place on stove to become hot; then pack into a buttered mould and set on ice to chill. Serve with whipped cream. Chilled Jellied Desserts Fruit Sponge Cut into bits pineapple, oranges and walnuts and marshmallows. Then stir into whipped cream that has been put in refrigerator and made quite cold. The mixture is turned into small tumblers. As an addition, a macaroon or candied cherry or peach may be used. Orange Mousse Six oranges, juice of one lemon; sweeten to taste (about half cup sugar); whip half a pint of cream stiff and sweeten a little; then put juice in bottom of pail and cream on top. Pack in ice with rock salt and leave at least six hours. Apples in Cream Pare and core one dozen apples. Make a syrup with one cup of sugar and one cup of water; cook the apples in this till transparent. When cold arrange in a glass dish, and pour over them a custard made as follows: Two cups of cream, three eggs, and one-half cup of sugar. When cold pour over the apples. Italian Cream Soak half a box of gelatine in half a cup of cold water an hour; heat one pint of milk in a double boiler; beat the yolks of two eggs ; add half a cup of sugar to them ; pour a little of the hot milk over this; then pour all back into the double boiler; stir until creamy; add the gelatine; stir one minute and pour into a bowl to cool ; when cool add the whites of two eggs and one teaspoon of vanilla extract; turn into melon; serve cold with cream. Spanish Sponge Put half a box of gelatine in one cup of milk to soak. Put another cup of milk on the stove and when hot stir in five tablespoons of sugar, the soaked gelatine and the beaten yolks of two eggs. As soon as it becomes thick, take off and stir in the whites of the eggs beaten to a stiff froth, and a teaspoon of vanilla. Put into a mould, serve with cream and sugar. Spanish Snow One-third box gelatine (one tablespoon), one pint milk, two eggs, half cup sugar, vanilla. Heat milk and gelatine, add yolks beaten with sugar. Cook till mixture coats the spoon. Fold in whites and vanilla. Serve cold. The Toronto Cook Book Canary Cream