Tutti Frutti Jelly I

Ingredients

• one ounce of gelatine
• one scant quart of water
• Cut a number of oranges and slice several bananas

Method

1. 1

   Layer fruit and sugar in a dish, make jelly with gelatine and water, pour over fruit, and chill.

As published

This recipe was extracted from Cooks in clover (1889), page 51. The excerpt below is the record exactly as published.

one ounce of gelatine, thoroughly dissolved, to half a 96 COOKS IN CLOVER. pint of fruit; mix it well together; then whip a pint of rich cream, and add the fruit and gelatine gradu- ally to it. Then pour it all into a mould; set it on ice or in a cool place, and when hardened or set, dip the mould a moment in warm water, and turn it out on a dish, ready for the table. *. Spanish Cream. — Half a box of Cooper's gelatine, one quart of milk, the yelks of three eggs, and one small £up of sugar; put these on the fire, stir well until warm, add the yelks and sugar, bring to boil- ing heat, strain, and, when nearly cold, put in moulds. Mrs. A. C. H. Coffee Cream. — Boil a calf's foot in water until it makes about a pint of jelly, and strain it. Make a teacup of very strong coffee, clear it with a bit of isinglass till perfectly bright, pour on it the jelly, and add a pint of very good cream, and as much fine Lisbon sugar as is pleasant ; let it boil up, and ^ pour it into the dish. It should jelly, but not stiffly. j The coffee must be fresh. Mrs. J. Duckworth. I Tapioca Cream. — Four tablespoons of tapioca, ) one quart of milk, one cup of sugar, one tablespoon ) of the essence of lemon, and four eggs. Soak the tapioca all night in water or milk, add the milk and (sugar and boil five minutes; then add the yelks of J the eggs beaten in a little cold milk, and boil three minutes longer. Have the whites beaten to a froth, and add six tablespoons of sugar. S^oread this over the top, and brown nicely. Mrs. C. Van Riper. Charlotte Russe. — One quart of cream, three eggs, one cup of sugar, vanilla, two and a half sheets of Cooper's isinglass, or half a box of Cox's gelatine. Beat the cream to a froth, beat the j^elks of the eggs and add these to the sugar ; soak the isinglass for an hour or more in cold water, take it out, squeeze it tightly, put it in a tin cup with two CUSTARDS AND CREAMS. 97 tablespoons of milk, and place it on the back of the stove until it dissolves; then strain, and pour on the beaten yelks and sugar, add the whites of the eggs beaten to a stiff froth, last of all stir in the beaten cream. Line the dish with slices of sponge cake or lady's fingers, pour in the mixture and set in a cool place to stiffen. Miss S. E. Brown. < Ice Cream. — One quart of cream, one generous ; pint of milk, one scant half cup of flour, two eggs, ; one cup of sugar, and one tablespoon of flavoring. Let the pint of milk come to a boil, beat the sugar, eggs, and flour together and stir into the boiling ; milk, stirring often in a double boiler for twenty minutes; add to this mixture when cool, the quart! of cream, and freeze. The "White Mountain"! freezer is the best. Miss Anna Hesse. of milk, the whites of six eggs beaten with a little white sugar; flavor to taste. Let the milk come to a boil and put in the corn starch ; boil well for five or six minutes, stirring all the while to prevent burning ; have the eggs in a dish, and put part of your ; cream on them, stirring constantly ; mix all together well. Put plenty of sugar in it, as it needs to be quite sweet when frozen. Mrs. E. C. Nation. Strawberry Ice Cream.— Two quarts of good rich milk, six eggs, and two cups of sugar. Put this mixture in a double boiler, stir constantly, and, when it thickens like cream, set it away to cool ; when cold, add one quart of cream, one cup of sugar, and three pints of fresh strawberries, thoroughly crushed. This makes nearly four quarts. Mrs. H. R. Wells. White Ice Cream. — Three quarts of milk, three \ Banana Ice Cream. — Make this the same as tablespoons of corn starch dissolved in half a cup Strawberry Ice Cream, leaving out the berries, and COOKS IN CLOVER. adding three bananas, sliced thin. Mrs. H. R. W. \ ing beaten them to a stiff froth ; let it cook slowly, ^stirring constantly until the custard thickens; add Frozen Fruit Custard. — One quart of milk, one! to this one pint of fresh peaches cut into small quart of cream, six eggs, and three cups of sugar, ^pieces. When the custard is perfectly cold, beat in Heat the milk to almost boiling, then add gradually the cream, and freeze, the beaten yelks and sugar ; stir in the whites, hav- i Mrs. E. C. N. Jellies, Canned Fruits, Etc. Table for Preparing Fruits for Preserving. Amount of Sugar to a Quart Jar of Fruit. Boil Cherries moderately, 5 minutes. ! Whortleberries, " Whortleberries moderately, - 5 Raspberries, " Raspberries " - 6 Cherries, " Blackberries " 6 Blackberries, " Ripe Currants - 6 Bartlett Pears, " Strawberries " 8 Small Sour Pears " Peaches, halves, - - 8 Ripe Currants, " Peaches, whole, IS Strawberries, " Pkims - lO " Plums, " Wild Grapes 10 " Pine-apples, " Rhubarb, sliced, - - lO " Crab-apples, " Pine-apple, sliced. IS Wild Grapes, " Bartlett Pears - 20 " Quinces, " Quinces 20 Rhubarb, 4 ounces. 4 6 6 6 8 8 8 8 8 8 8 10 COOKS IN CLOVER. Tutti Frutti Jelly, I. — Cut a number of oranges i into small pieces, removing the seeds, and slice i several bananas. Place in a dish or mould alter- 1 nate layers of fruit and sugar. Make a jelly of one ' ounce of gelatine and one scant quart of water;' pour this over the fruit, and stand in a cold place. Mrs. G. IV. Watcrhouse. Tutti Frutti Jelly,

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