Variety Jelly

Ingredients

• ½ of a box of gelatine
• 1 pt. of boiling water
• the juice of 1 large lemon
• 1 cup of sugar
• 1 orange
• bananas

Method

1. 1

   Dissolve gelatine in boiling water, add lemon juice and sugar.

2. 2

   When cold, strain into a glass dish.

3. 3

   Prepare orange and bananas, placing orange sections and banana slices in the jelly.

4. 4

   Serve with whipped cream on top when cold and stiff.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 7. The excerpt below is the record exactly as published.

Variety Jelly. Dissolve }£ of a box of gelatine in 1 pt. of boiling water, add the juice of 1 large lemon and 1 cup of sugar. When cold, strain into a glass dish. Prepare 1 orange and bananas. Remove the skin from the orange and tear 23 February. into sections ; take out the seeds and white fibres and place at intervals in the jelly. The bananas may be cut in thick slices and filled in between the orange. When cold and stiff serve with whipped cream on top. 16. — Mock Mince Pie. Seed and chop i cup of raisins. Roll 2 round water-crackers until rather fine. Chip 2 ozs. of citron, and wash and dry y2 cup of currants. Mix all these ingredients together and add % teaspoonful of salt, juice and rind of 1 lemon, ]/2 cup of sugar, x/2 cup of cider, Yz cup of molasses, 1 egg well beaten, a tea- spoonful of cinnamon, % teaspoonful of cloves and a grating of nutmeg. Mix all well together and bake the same as mince pie. 17. — Chocolate Souffle. Grate 1 oz. of chocolate and mix it with the yolks of 3 eggs and 2 ozs. of powdered sugar. Beat the whites to a stiff froth. Gently stir the whites into the above mixture, put it by the tablespoonful on a souffle pan and bake a golden brown in a moderate oven. Dust it with powdered sugar when it is done or it will fall. 24 February. 18.— Lemon Trifle. One large sponge cake (sliced), i qt. milk, 3 eggs (whites and yolks separate), 5 large tablespoonfuls ex. of lemon, ^ of the rind of a lemon finely grated. Arrange the cake in a deep glass dish, pour upon it a teaspoon- ful of hot milk to soak it. Beat the yolks of the eggs and stir with them 4 tablespoonfuls of sugar ; heat the rest of the milk and pour it upon the eggs by degrees, stirring it all the while ; return it to the sauce pan and stir till it thickens ; let it cool a little, add the flavor- ing and pour over the sponge cake. When quite cold and just before serving heap upon it a meringue made from the whites of the eggs beaten to a stiff froth, flavored with ex. of lemon and rind. The latter should be made just before it is served. 19. — Uncle Joe's Pudding. The remains of cold plum pudding or plum cake, brandy, custard made with 5 eggs to each pint of milk. Cut the pud- ding or cake into finger pieces ; soak them in the brandy and lay them cross-barred in a mould until full. Make a custard with above proportions of milk and egg ; fill up 25 February. the mould ; tie it down with a cloth ; boil or steam i hour, serve with sauce. 20. — Chocolate Pudding. One quart sweet milk, 3 ozs. grated choco- late, 1 cup sugar, yolks of 5 eggs. Scald milk and chocolate together ; when cool, add sugar and eggs. After it is baked, beat whites of eggs and 5 tablespoonfuls sugar and spread on the top and brown in the oven. 21.— Omelet Souffle. Separate 6 eggs, beat the whites to a very stiff froth. Beat 3 yolks, add them to the whites, then dust over 3 tablespoonfuls of powdered sugar, add the grated yellow rind and the juice of Y/2 lemon. Now with a wire egg-beater mix the whole as quickly and care- fully as possible. One mixing should do the work, add all the ingredients to the whites and do not mix until the last is added so that the one mixing will answer, otherwise the souffle will be tough. Just as soon as it is mixed, heap it into a baking dish, dust it thickly with powdered sugar and bake in a quick oven 10 or 15 minutes. As soon as it February. is nicely browned it is sufficiently cooked. Serve at once. — From "Table Talk," Phila- delphia. 22. — Lemon Sponge. Cover y2 box of gelatine with y% cup cold water and let stand for i hour ; dissolve over hot water. Beat the yolks of 4 eggs light with 2 cups of granulated sugar ; add the juice of 2 good lemons, and when well mixed add \y2 cups of water. Put the mix- ture over the fire, stir and cook until it begins to thicken. Take from the fire, add the gela- tine and strain the mixture into a bowl. Set the bowl into a pan of cracked ice. When it begins to thicken add the whites of 2 eggs beaten to a stiff froth and beat until the mix- ture is smooth and frothy. Turn into a wet mould and stand away to harden. — From "Table Talk," Philadelphia. 23. — Little Princess Pudding. Six large apples pared and chopped, 6 large spoonfuls grated bread crumbs, 6 table- spoonfuls sugar, 6 of currants, 6 eggs, a wine- glass of wine or dissolved jelly, teaspoonful ex. of nutmeg, cinnamon and cloves, % tb. 27 February. butter, 3 tablespoonfuls flour. Put in a pud- ding mould or tin basket and boil 3 hours. 4. — Apples and Rice. Select 6 ordinary sized apples; pare and core them ; put them in a baking dish and sprinkle over a cup of sugar and the juice of 2 lemons, or better still, )2 tumbler of quince jelly ; add a gill of water and bake the apples for 30 minutes, or until they are ten- der. When done, dish them on a round di^h and have ready 1 cup of rice well boiled and dry ; fill this into the cores ; heap the remaining quantity of rice around the apples, pour over a soft custard and serve. This may be dished in many different ways. For instance, the rice may form a base for the apples in a pyramid, the custard then poured in the dish around the base of the dessert. 25. — Prune Pudding. Soak 1 lb. of prunes over night. In the morning remove the stones, put the prunes in a porcelain-lined kettle with sufficient water to prevent burning, cover the kettle and cook slowly on the back part of the stove until the prunes are perfectly tender; this will take February. about an hour ; then add a cup of sugar and stand aside to cool, when cold press through a colander until a smooth pulp. Beat the whites of 3 eggs to a stiff froth, add them to the prunes. Have ^ of a box of gelatine

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