Soak gelatin in the water one hour. Cover grated pineapple with the sugar and let stand one hour ; then stir the soaked gelatin into it. Turn into a saucepan set in a pan of boiling water and stir until the gelatin and sugar are dissolved. Let cool but not stiffen. Whip the cream very stiff, stand the saucepan containing the gelatin and pineapple mixture in a deep bowl of cracked ice, and as it stiffens slowly beat into it the whipped cream. Beat steadily until the cream is used and the jelly is white and stiff. Mold and place on ice. Serve with rich cream. CAEAMEL SPANISH CREAM. Gelatin, 1 tablespoon. 2 eggs. Sugar, i cup. Vanilla, | teaspoon. Milk, 2 cups. Scald the milk. Brown the sugar and dissolve in hot milk. Make custard of milk, sugar, egg yolks, and salt, llcmove from fire, add gelatin, ami when dissolved stir in the stiffly-beaten whites. Flavor and pour into wet, cold molds. USE AISTD PEEPAKATION OF FOOD. 163 ORANGE BAVAKIAN CltKAM. i lemon, grated rind and juice. 2 eggs. Orange Juice, i cup. Granulated gelatin, 1 teaspoon. Sugar, i cup. Cold water, 1 tablespoon. Mix sugar, yolks of eggs, lemon, and orange juice. Stir vigorously over the fire imtil it thickens, add soaked gelatin, then pour over stiffly-beaten whites or eggs. Set in pan of ice water and bent until thick enough to hold its shape. Turn into molds and chill. CHARLOTTE RUSSE. Gelatin, 2 tablespoons. Cream, 1 cup. Sugar, § cup. Flavoring, 1 teaspoon. Milk, 2 cups. Lady fingers or sponge cake. Soak gelatin in 8 tablespoons of the measured milk. Scald the remainder of the milk and add the sugar. Pour over the soaked gelatin. Strain and set In ice water. Add flavoring. Stir until it begins to thicken and add the cream, whipped stiff. Line the mold with lady fingers or thin strips of sponge cake and pour mixture into them. FRUIT JETXT. Gelatin, 1 tablespoon. Vanilla, 1 tablespoon. Sugar, i cup. Salt. Fruit juice and finely-cut fruit, 2 cups. Soak gelatin in 4 tablespoons of measured fruit juice. Heat the remainder of the liquid ; add sugar and pour over soaked gelatin. Add salt and flavoring. Pour into wet, cold molds. Lesson 5. Water Ices. AIM. To teacli the method of preparation of water ices and their use in the diet. POINTS TO BE BROUGHT OUT. . 1. Water ices are frozen sokitions of sugar and fruit juices in •water. (Unless fruit juice used is acid, lemon juice should be added to bring out flavor.) Other materials may be added to change the texture. These may be : A. Gelatin. — This is dissolved in the sirup. The amount used is small, one-fourth ounce envelope to quart. The purpose of adding the gelatin is both to increase the body of the ice and to prevent crystallization on standing. B. Egg white. — These are used in varying proportions, one or more to a quart. They increase the richness and food value of the ice. The egg white is beaten stiff and added when the ice is partially frozen. 164 USE AND PREPARATION OF FOOD. C. Milk. — This may be used instead of a portion of the water. In this case the sugar and fruit juice are added to the Avater and when the mixture is partially frozen the milk is added. At this low temperature a soft flocculent curd is formed which is distributed throughout the ice and increases the body, food value, and flavor. 2. Use of water ices:

AI-modernized reading of the original text

Soak gelatin in the water one hour. Cover grated pineapple with the sugar and let stand one hour ; then stir the soaked gelatin into it. Turn into a saucepan set in a pan of boiling water and stir until the gelatin and sugar are dissolved. Let cool but not stiffen. Whip the cream very stiff, stand the saucepan containing the gelatin and pineapple mixture in a deep bowl of cracked ice, and as it stiffens slowly beat into it the whipped cream. Beat steadily until the cream is used and the jelly is white and stiff. Mold and place on ice. Serve with rich cream. CARAMEL SPANISH CREAM. Gelatin, 1 tablespoon. 2 eggs. Sugar, i cup. Vanilla, | teaspoon. Milk, 2 cups. Scald the milk. Brown the sugar and dissolve in hot milk. Make custard of milk, sugar, egg yolks, and salt, Remove from fire, add gelatin, ami when dissolved stir in the stiffly-beaten whites. Flavor and pour into wet, cold molds. ORANGE BAVARIAN CREAM. i lemon, grated rind and juice. 2 eggs. Orange Juice, i cup. Granulated gelatin, 1 teaspoon. Sugar, i cup. Cold water, 1 tablespoon. Mix sugar, yolks of eggs, lemon, and orange juice. Stir vigorously over the fire until it thickens, add soaked gelatin, then pour over stiffly-beaten whites or eggs. Set in pan of ice water and bent until thick enough to hold its shape. Turn into molds and chill. CHARLOTTE RUSSE. Gelatin, 2 tablespoons. Cream, 1 cup. Sugar, § cup. Flavoring, 1 teaspoon. Milk, 2 cups. Lady fingers or sponge cake. Soak gelatin in 8 tablespoons of the measured milk. Scald the remainder of the milk and add the sugar. Pour over the soaked gelatin. Strain and set In ice water. Add flavoring. Stir until it begins to thicken and add the cream, whipped stiff. Line the mold with lady fingers or thin strips of sponge cake and pour mixture into them. FRUIT JELLY. Gelatin, 1 tablespoon. Vanilla, 1 tablespoon. Sugar, i cup. Salt. Fruit juice and finely-cut fruit, 2 cups. Soak gelatin in 4 tablespoons of measured fruit juice. Heat the remainder of the liquid ; add sugar and pour over soaked gelatin. Add salt and flavoring. Pour into wet, cold molds. Lesson 5. Water Ices. AIM. To teacli the method of preparation of water ices and their use in the diet. . 1. Water ices are frozen sokitions of sugar and fruit juices in •water. (Unless fruit juice used is acid, lemon juice should be added to bring out flavor.) Other materials may be added to change the texture. These may be : A. Gelatin. — This is dissolved in the sirup. The amount used is small, one-fourth ounce envelope to quart. The purpose of adding the gelatin is both to increase the body of the ice and to prevent crystallization on standing. B. Egg white. — These are used in varying proportions, one or more to a quart. They increase the richness and food value of the ice. The egg white is beaten stiff and added when the ice is partially frozen. C. Milk. — This may be used instead of a portion of the water. In this case the sugar and fruit juice are added to the Avater and when the mixture is partially frozen the milk is added. At this low temperature a soft flocculent curd is formed which is distributed throughout the ice and increases the body, food value, and flavor. 2. Use of water ices:

Use and preparation of food