Cream Jelly

Ingredients

• 1 tablespoon granulated gelatine
• 4 cup sugar
• 3 cups thin cream
• 1 teaspoon vanilla
• 2 teaspoons maraschino

Method

1. 1

   Soak gelatine in cold water.

2. 2

   Heat cream and sugar, then add soaked gelatine.

3. 3

   Cool slightly, whip until thick, and pour into molds.

4. 4

   Chill thoroughly before serving.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 8. The excerpt below is the record exactly as published.

3 cups thin cream Mix sugar, flour and salt, add eggs slightly beaten and milk gradually; cook over hot water until a coating is formed on the spoon, stirring constantly at first, after- wards occasionally. Melt chocolate, dilute with hot mix- ture, then add to remaining mixture. Cool, add thin cream and vanilla; strain and freeze. Just before serv- ing, add heavy cream beaten until stiff, and Zwieback. 34 What to Have for Dinner. MENU NO. VIII. Animals feed; man eats; the intelligent man alone knows how to eat.—BRILLAT SAVARIN. Onion Sovp. BraisEep Lea or MUTTON. Saut&p Potato Batts. MasHED TuRNIPS. CAULIFLOWER VOL-AU-VENT. Sturrep Tomato SataD, — Bortep Dressina. CorrrE SPONGE. Family Dinners. 35 ONION SOUP. (See p. 17, under Family Dinners, Menu No. IV.) BRAISED LEG OF MUTTON. Wipe meat, sprinkle with salt, and lard both sides with thin strips of fat bacon. Sauté in bacon fat until the entire surface is browned, turning the meat fre- quently. Put in deep dish and add one onion and one carrot, sliced, a sprig of parsley, one-half bay leaf, two ‘cloves, ten peppercorns, and four cups boiling water. Cover closely and cook in a slow oven four hours. Re- move meat to hot serving dish, strain liquor and remove all fat. Put two tablespoons fat in sauce pan and when well browned add three tablespoons flour and continue the browning, then pour on gradually, while stirring constantly, the strained stock, of which there should be one and one-half cups. Serve the gravy from a gravy boat. SAUTED POTATO BALLS. Prepare balls same as for Fried Potato Balls (see p. 242, under Formal Dinners, Menu No. II.) and par- boil in boiling salted water, ten minutes. Drain, put in an omelet pan with a small piece of butter and sprinkle sparingly with paprika. Cover, set on back of range and cook until delicately browned, shaking pan frequently. MASHED TURNIPS. Wash, pare and cut round white turnips in eighths, Cook in boiling salted water until soft, adding salt dur- ing the last half-hour of cooking. Drain very dry, mash, and season with butter and salt. 36 What to Have for Dinner. CAULIFLOWER VOL-AU-VENT. Remove crust from a five-cent baker’s loaf, cut out centre in such a way as to leave a box-shaped case, having walls one-half inch in thickness. Beat three eggs slightly, and add six tablespoons milk; season with salt. Dip bread case in mixture, and turn frequently that all parts may be soaked with the mixture; then drain, and fry in deep fat. Fill with creamed cauliflower to which has been added one-half cup grated cheese. Sprinkle with grated cheese, cover with soft bread. crumbs browned in butter, and put in oven to reheat. STUFFED TOMATO SALAD. Peel medium-sized tomatoes. Remove a thin slice from stem end of each and take out seeds and some of pulp. Sprinkle insides with salt, invert and let stand one-half hour. Fill tomatoes with apple and celery cut in small pieces, using an equal quantity of each, mixed with Boiled Dressing. Arrange on lettuce leaves and garnish top of each with Boiled Dressing. BOILED SALAD DRESSING. 3 egg yolks 1 teaspoon salt 4 tablespoons olive oil 4 teaspoon mustard 4 cup melted butter 3 teaspoon pepper 2 tablespoons vinegar % teaspoon cayenne 1 tablespoon lemon juice Whipped cream Beat yolks of eggs until thick and lemon colored, add oil, very ‘slowly, butter, vinegar and lemon juice, while beating constantly. Cook in double boiler until mixture thickens and a coating is formed on the spoon. Add salt, mustard, pepper and cayenne which have been ‘yuaA-Ne-[OA Jomopined 2 8 —-——- — ee. a me a ee a Family Dinners. 37 mixed and sifted. Chill thoroughly, and, wher ready to serve, mix with an equal quantity of whipped cream. COFFEE SPONGE. 2 tablespoons granulated 2 cups strong boiled coffee gelatine 1 cup sugar 3 cup cold water Whites 3 eggs Soak gelatine in cold water and add to hot coffee ; then add sugar. Strain into pan, set in larger pan of ice water, cool slightly, then beat, using a wire whisk until quite stiff. Add whites of eggs, beaten until stiff, and continue the beating until mixture will hold its shape. Turn into a mould, first dipped in cold water. Chill thoroughly, remove from mould and serve with sugar and thin cream. 38 What to Have for Dinner. MENU NO. IX. “If you have dined with contentment, you have dined as well as the Lord Mayor of London.” Hountinaton Sour. CELERY. Breer STeak A LA HENRIETTE. MasHEep Sweet Potatoes. BrEeEtTs, SAUCE PIQUANTE. CHEESE SALAD. Cream JELLY. Caré Norr. Family Dinners. - 39 HUNTINGTON SOUP. 1 can corn 14 tablespoons butter 2 cups chicken stock 14 tablespoons flour 2 cups canned tomatoes 1 teaspoon salt 1 sliced onion Few grains cayenne Chop corn, add stock, tomatoes and onions, bring slowly to boiling point and let simmer twenty minutes ; then rub through a sieve. Melt butter, add flour, and pour on gradually while stirring constantly, hot mixture. Season with salt and cayenne. BEEF STEAK A LA HENRIETTE. Wipe a Porterhouse Steak, cut one and one-half inches thick, and broil over'a clear fire, eight minutes. Pour one-half Sauce Henriette on a hot serving dish, lay steak on sauce, cover with remaining sauce and gar- _ nish with shaved horseradish root and parsley. SAUCE HENRIETTE. 4 cup butter 1 tablespoon Worcestershire Yolks 3 eggs Sauce : 1 tablespoon cold water § 4 tablespoon parsley, finely 4 tablespoon lemon juice chopped 2 tablespoons tomato purée } teaspoon salt Few grains cayenne Wash the butter, and divide in three parts. Put one piece in sauce pan, with yolks of eggs slightly beaten and mixed with water and lemon juice. Set sauce pan in larger pan of hot water; place over fire and stir con- stantly until butter is melted. Add second piece. of 40 What to Have for Dinner. butter, and, when melted, third piece; then add to- mato purée, Worcestershire Sauce, parsley, salt and cay- enne. This sauce should be perfectly smooth and of the consistency of a rich boiled custard. To obtain tomato purée cook one-half can tomatoes until reduced to three tablespoons, taking care they do not burn; then force through a purée strainer. MASHED SWEET POTATOES. Wash and pare sweet potatoes of uniform size, and cook in boiling salted water until soft. Force through a potato ricer; there should be two cups. Add one- fourth cup butter, one-half teaspoon salt and two table- spoons milk or cream. Beat with a fork until light, and again force through a potato ricer. BEETS, SAUCE PIQUANTE. Wash beets very thoroughly and cook in boiling salted water until soft. Drain, reserving the water, plunge into cold water when skins may be rubbed off easily ; then cut in cubes or fancy shapes. Reheat in the fol- lowing sauce: Melt two tablespoons butter, add two tablespoons flour, and pour on, gradually, while stirring constantly, one-half cup water in which beets were cooked. Add one-fourth cup thin cream or milk, one-fourth cup vine- gar, one teaspoon sugar, one-half teaspoon salt, and a few grains pepper. CHEESE SALAD. Mash a cream cheese with a fork and, if stiff, work in a very little heavy cream. Season with paprika and Family Dinners. 4! make in the form of balls. Arrange lettuce in form of nests by putting two leaves with stem ends together. Put three cheese balls in each nest. Pour over a French Dressing, (p. 6,. Family Dinners, Menu No. I.), and sprinkle one-half the nests with finely chopped parsley and the other half with paprika, having alternate nests of green and red. CREAM JELLY. 1 tablespoon granulated 4 cup sugar _ gelatine Whip from 3 cups thin 2 tablespoons cold water cream 4 cup scalded cream 1 teaspoon vanilla or 2 teaspoons maraschino

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