Cherry Sponge

Ingredients

• One-half envelope Knox gelatine
• Vz cup cold water
• 1 tblsp. lemon juice
• 1 cup cherry juice
• IV2 cup canned cherries
• % cup sugar
• whites of 2 eggs

Method

1. 1

   Soak gelatine in cold water for 5 minutes.

2. 2

   Dissolve in hot cherry juice.

3. 3

   When mixture begins to set, add beaten whites of eggs.

4. 4

   Serve with whipped cream or custard sauce.

Nutrition per serving

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 29. The excerpt below is the record exactly as published.

One-half envelope Knox gelatine, V2 cup cold water, 1 tblsp. lemon juice, 1 cup cherry juice, IV2 cup canned cherries, % cup sugar, whites of 2 eggs. Soak gelatine in cold water 5 minutes. Dis- solve in hot cherry juice. When mixture begins to set, add whites of eggs beaten stiff. Serve with whipped cream or custard sauce made as follows: One cup milk, 2 egg yolks, % cup sugar, Vs tsp. salt, U, tsp. vanilla. Scald milk in double boiler, mix eggs, sugar and salt; add to milk. Cook for a few minutes. Add vanilla when cool. — Mrs. A. W. Geiger. Soak 1 box Knox's gelatine in 1 pt. cold water 1 hour. Add 1 quart of boiling water and stir till gelatine is dissolved. Add xk lb. sugar, 2 lemons (juice and grated peel), and 1 cup of strong, black coffee. Bring to a brisk boil and strain through cheese cloth. Pour into molds. Serve with plain cream or whipped cream. — Mrs. P. J. Donnelly. T. WILMER FESMIRE P. RUSSELL FESMIRE Phone, Bethayres 84 R 2 Phone, Bethayres 123 Cherry Sponge Coffee Gelatine FESMIRE BROS. CONTRACTORS AND BUILDERS Suburban Building and Jobbing Work of Every Description ESTIMATES AND TWENTY YEARS- CONSULTATION FREE EXPERIENCE SECOND STREET PIKE HUNTINGDON VALLEY, PA. 66 SILL'S CENTRAL MARKET, York and Davisville Rds., Willow Grove Quality, good service and fair prices meet here Cream Puffs One cup flour, % tsp. salt, 1 cup boiling water, xk cup lard, 4 eggs. Add the salt and lard to water, and boil; add flour all at once, stirring continually until the mixture leaves the side of the pan. Remove from the fire and add the beaten eggs, beating con- tinually. Drop by spoonful about 2 inches apart. Bake in a moderate oven. Fill with cornstarch or preserves. — Mrs. Raymond Crawford. Lemon Custard Bring a pint of water to the boiling point and add V2 cup of sugar, 1 tsp. of butter and a pinch of salt. Grate half a lemon and squeeze the juice from it. Add the rind to the boiling water and stir in two tblsps. of cornstarch mixed in a little cold water. Add yolk of egg; cook over hot water for fifteen minutes, then add the juice of the lemon. Pour in individual dishes and top with meringue made from the white of egg and 2 tblsps. of granulated sugar, flavored with lemon. Brown delicately and serve very cold. — Mrs. John R. Howarth. Lemon Sponge or Snow Pudding One-half envelope Knox Sparkling Gelatine, XA cup cold water, 1 cup boiling water, % cup sugar, XA cup lemon juice, whites of 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.