Mock Raspberry Mousse

Ingredients

• 54 package gelatine
• % cup cold water
• % cup hot water
• 1 cup of sugar
• i cup raspberry juice and pulp
• the juice of I lemon

Method

1. 1

   Soak gelatine in cold water for 0.5 hour, then dissolve in hot water; add sugar and stir until dissolved, then strain into a dish standing in ice water; when cool add raspberry juice and pulp and lemon juice; beat until light and continue beating until the mixture will hold its shape; pour into a chilled mould and put in a cold place until firm and ready to serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 20. The excerpt below is the record exactly as published.

MOCK RASPBERRY MOUSSE Veal Cutlets Wipe the cutlets with a damp cloth ; in a frying pan put 2 tablespoons butter; when smoking hot add the cutlets; brown quickly on both sides, then lower the flame ; add yi cup broth or hot water and cook slowly for about 15 min- utes, or until the meat is tender. By this time the liquid will have evaporated and a thick brown gravy will be in the pan. Remove the meat to a hot platter, add 2 tablespoons flour to the liquid in the pan and when well browned add 2 cups milk, broth, hot water or a combination of any two or all three ; stir until the gravy boils, when it is ready to serve. Mashed Potatoes Follow directions given in Lesson 3. Sliced Tomatoes To peel tomatoes, pour boiling water over them, drain and peel. The skin will now slip easily off; chill before slicing; if there is not time to chill the tomatoes after peeling, do not pour the boiling water over them, but instead, with the dull blade of a knife go all over the surface of the tomato as if peeling it, but not, however, breaking the skin; now make an incision and the skin will slip off almost as easily as when hot water is used. Mock Raspberry Mousse Soak 54 package gelatine in % cup cold water ^ hour, then dissolve in ^ cup hot water ; add i cup of sugar and stir until dissolved, then strain into a dish standing in ice water ; when cool add i cup raspberry juice and pulp and the juice of I lemon ; beat until light and continue beating until the mixture will hold its shape; pour into a chilled mould and put in a cold place until firm and ready to serve. SEPTEMBER MENUS 33 Preparing the Meal About }i hour before dinner time wash and pare 6 me- dium sized potatoes and put them on to cook in boiUng salted water; now sHce the tomatoes which have been previously peeled and place in a cool place until ready for them. Prepare the meat for cooking and after it is browned and cooking slowly set the table, cut the bread and butter and put some milk on the stove to heat for the mashed potatoes ; drain and mash the potatoes and set on the back of the range to keep warm until needed ; transfer the meat to a hot platter and make the gravy. Serve the dinner at once. Unmold the mousse, which should have been made in the morning, just before serving; serve either plain or with cream or a soft custard. Cake for Sunday Evening In a mixing bowl cream ^ cup butter ; to it add ^ cup sugar and beat until very creamy. To this mixture add al- ternately % cup water and i^ cups flour, with which 3 tea- spoons baking powder has been sifted ; beat well. Now fold in the stiffly beaten whites of 3 eggs, left from the day before when the yolks were used for the salad dressing, and i tea- spoon vanilla. By "folding" is meant the process by which the whites of eggs may be mixed in without the destruction and loss of air bubbles that have already been formed. To do this with a spoon, cut down to the bottom of the dish, turn, bring to the top and fold over the mixture thus brought to the sur- face ; repeat the process until the ingredients are well blended. Bake the cake either in layers or in a loaf. It is very nice baked in a square pan so that a cake about 2 inches thick results. This then can be frosted and cut into 2-inch squares. To prepare a cake pan, first grease the pan, then cover with oiled paper the size of the pan ; sprinkle this with flour and then pour in the cake batter ; or if the paper is omitted, flour the pan after greasing. This cake requires ahout 15 minutes in a moderate oven if baked in layers, or from 25 to 30 if baked in a loaf. To test a cake insert a clean straw ; if it comes out clean the cake is done ; if it has anything ad- hering to it the cake must bake a longer time. 84 LESSONS IN COOKING Boiled Icing To I cup sugar add ^ cup hot water

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