Trinity cook book

Three cups of sifted sugar, one glass of sherry or other wine, one quart of cream, whipped, stir in the whites of six eggs, beaten, then pour enough of fresh morning's milk over three-fourths of a box of gelatine to dissolve it, then pour into the flavored and whipped cream. Add one-fourth pound of blanched chopped almonds. Pour into molds well-lined with sponge cake or lady fingers. ORANGE CHARLOTTE One-half package of gelatine, one cup of boiling water, one and one-half cups of sugar, one and one-half cups of orange juice, juice of three lemons, whites of five eggs. Line a mould with sections of orange. Dissolve gelatine in boiling water, add sugar, lemon and orange juice. Stand in a cold place. Beat whites of eggs very stiff, and when jelly begins to thicken, beat into it the whites. Pour into mould and when firm turn out into dish and serve with whipped cream. RASPBERRY FLOAT Crush pint of red raspberries with a gill of sugar. Beat the whites of four eggs to a stiff froth, and add gradually another gill of sugar. Press berries through a sieve to remove seeds and by degrees beat pulp into eggs and sugar until so stiff that it will stand. HEAVENLY HASH Fill a dish with slices of bananas, oranges, pineapple and white grapes or any fruit desired. Make a jelly of one package of gelatine, one pint of cold water, juice of two lemons and enough pineapple juice to flavor it. Let stand one hour, then add two pints of sugar, two pints of boiling water. Strain over the fruit. Let it get cold and serve with whipped cream. MARSHMALLOW CHARLOTTE RUSSE Soak one teaspoon Knox's gelatine in a little cream or milk for one hour. Add a little boiling water and set in warm place until gelatine is thoroughly dissolved. Whip one cup of cream, add one tablespoon granulated sugar, two dozen marshmallows quartered, and stir in the gelatine mixture. Flavor and set in cool place. This serves four. Serve with whipped cream. ORANGE SHERBET Peel six oranges and grate, remove seeds, add juice of two lemons, and two and one-half cups of sugar. Dissolve one package of orange Jell-0 in one pint of water, stir altogether thoroughly, then put in freezer and when it begins to freeze add one and one-half pints of thick cream, whipped and sweetened. When frozen pack freezer and let stand one hour. This quantity will about fill a three quart freezer. ( 70 ) FOR BEST RESULTS USE ASTOR RICE Cooks Large, White and Flaky — At All Good Grocers CARAMEL ICE CREAM Put three cups of sugar in a gallon vessel and melt over a hot fire. Have ready one pint of hot cream into which has been cooked one tablespoon of cornstarch, pour into the sugar, stirring until dissolved. Soak one-fourth box of gelatine in two tablespoons of milk and melt over steam and beat into three quarts of cream. Add the caramel mixture and freeze. (Cornstarch added to the hot milk prevents curdling.) FROZEN PUDDING Six eggs, one pound of sugar, one-half box of gelatine, one quart of new milk, one pound of raisins, one-half pound of citron, one fifteen-cent can of grated pineapple, one-half pound of shelled English walnuts, one-half pound of figs, one-half pint of sherry. Chop fruit and nuts and soak in the sherry over night. Make custard of the milk and eggs. Soak gelatine in a little cold milk. Add all to the custard and freeze. MILK SHERBET