Vegetarian Cook Book

Pour into a flat granite pan a small portion of blancmange, cover this with a thin layer of cake, and then cover with another layer of the blanc-mange. A good custard may be used instead of the blanc-mange, or sliced bananas used instead of the cake. ORANGE FRUIT MOLD Orange juice, 1% cups. Sugar, 11/4 cups. Lemon juice, V2 cup. Water, % cup. Vegetable gelatine, % box. Soak the vegetable gelatine in warm water. Pour this water off, and put the gelatine in one half cup of boiling water, and let boil until thoroughly dissolved. Then remove from the stove, and stir in the other ingredients, which should be previously mixed and heated. Pour into molds, and let stand until cooled; then turn into sauce dishes, and serve with fruit sauce. LEMON HONEY White sugar, 1 cup. Egg yolks, 3. Butter, 1 tablespoon. Lemon, grated rind and juice of 1. Egg white, 1. Put the juice, sugar, and butter into a double boiler over the fire. While these are heating, beat the eggs, and add to them the grated rind of the lemon. Add this to the sugar and butter, cooking and stirring till it is thick and clear like honey. CREAM PUFFS Oil, l^ cup scant measure. Flour, 1 cup. Eggs, 3. Put the oil into one cup of hot water ; when boiling, add the flour, and beat rapidly until smooth; when partially cool, add the eggs, one at a time, rubbing the paste smooth each time ; drop this mixture in portions about the size of a walnut, from a spoon, onto greased pans, leaving room for them to expand. Bake in a moderate oven. When cool, carefully break open one side far enough to fiR with whipped cream, which has been sweetened and flavored. They can then be sprinkled with powdered sugar, and served with or without sauce. STRAWBERRY SHORTCAKE Cream, 1 cup. Flour to make a medium soft dough. Salt. Yeast, 1 tablespoon. Warm the cream to about seventy degrees, and add the salt, yeast, and about two cups of the flour. Mix thoroughly, cover, and set in a warm place to rise. When well risen and lively, add the rest of the flour, and knead until perfectly smooth. Roll out about half an inch thick. Put into greased pans, brush the top with melted butter, let rise until about double its original size, and bake. Split, and fill with whole or crushed berries, sprinkled with sugar. FRUIT GELEE With the aid of vegetable gelatine it is possible to utilize any bits of left-over fruit juice. The method of preparation is given in accompanying recipes. Be sure to cook the gelatine until it is transparent, or until no small lumps appear, but no longer. For each package of gelatine use no more than three quarts of liquid, including that in v^hich the gelatine is boiled. The juice should be heated before the gelatine is added. The package gelatine called for in the recipes in this book is that prepared by the Kellogg Food Company, The ordinary gelatine is not to be recommended, MAPLE CREAM GELEE Sanitas vegetable gelatine, 1^2 package. Milk, 1 pint. Cream, 1 pint. Maple sirup, % cup.