12 fine deep-colored oranges.
1 package Coxe’s gelatine, dissolved in one cup cold water.
3 cups white sugar.
Juice of the oranges, and grated rind of three.
2 cups boiling water.
¼ teaspoonful cinnamon.
Soak the gelatine three hours in the cup of cold water. Cut from the top of each orange a round piece, leaving a hole just large enough to admit the bowl of a small spoon, or the handle of a larger. The smaller the orifice, the better your dish will look. Clean out every bit of the pulp very carefully, so as not to tear the edges of the hole. Scrape the inner skin from the sides with your fore-finger, and when the oranges are emptied lay them in cold water, while you make the jelly. Strain the juice and grated peel through coarse, thin muslin over the sugar, squeezing rather hard to get the coloring matter. Stir this until it is a thick syrup, and add the spice. Pour the boiling water upon the soaked gelatine; stir over the fire until well dissolved; add the juice and sugar, stir all together, and strain through a flannel bag into a pitcher, not shaking or squeezing it, lest it should be cloudy. Wipe off the outside of the oranges, set them close togetherin a dish, the open ends uppermost, and fillveryfull with the warm jelly, as it will shrink in cooling. Set away in a cold place where there is no dust. Next day, cut each in half with a sharp penknife, taking care to sever the skin all around before cutting into the jelly. If neatly divided, the rich amber jelly will be a fair counterfeit of the orange pulp. Pile in a glass dish, with green leaves around, as you would the real fruit.
This is a beautiful and delicious dish, and easily made.
Prepare precisely as in the preceding receipt, and after cutting the oranges in two, set them where they will freeze. In winter, a few hours out-of-doors will accomplish this. In summer pile them carefully within a freezer, and surround with ice androck saltfor six hours; draining off the water, and replenishing with ice and salt twice during the time.
These are very refreshing in hot weather.
1 package Coxe’s gelatine, soaked in 2 cups of cold water.
2 cups white sugar.
1 pintboilingwater.
Juice and half the grated rind of 1 lemon.
1 cup pale wine.
¼ teaspoonful cinnamon.
Enough prepared cochineal or bright cranberry, or other fruit syrup to color half the jelly.
1 pint rich sweet cream whipped stiff with two table-spoonfuls powdered sugar, and a little vanilla.
Soak the jelly four hours. Add to it the sugar and seasoning, including the lemon; pour in the boiling water, and stir until entirely dissolved. Strain through a flannel bag, after adding the wine. Do not touch it while it is dripping. Divide the jelly, and color half of it pink, as above directed. Wet a mould, with a cylinder through the centre, in cold water, and put in the jelly, yellow and pink, in alternate layers, letting each get pretty firm before putting in the next, until all is used up. When you are ready to use it, wrap a hot wet cloth about the mould for a moment, and invert upon a dish. Have the cream whipped before you do this, and fill the open place in the middle with it, heaping it up well.
You can vary the coloring by making white and yellow blanc-mange out of one-quarter of the gelatine after it is soaked. Instead of water, pour a large cup of boiling milk over this. When dissolved, sweeten and beat into half of it the yolk of an egg. Heat over the fire in a vessel of boiling water for five minutes to cook the egg, stirring all the time. A stripe of the white or yellow blanc-mange sets off the wider “ribbons” of pink and amber very tastefully. Or you may make the base of chocolate blanc-mange, by stirring a great spoonful of grated sweet chocolate into the gelatine and boiling milk.
1 package Coxe’s gelatine, soaked four hours in one pint cold water.
2 heaping cups sugar.
3 large cups boiling milk.
2 table-spoonfuls grated chocolate—sweet, vanilla-flavored, if you can get it.
2 eggs, the yolks only.
A little prepared cochineal, or bright-red syrup.
Empty shells of 12 eggs, from which the contents have been drained through a hole in the small end.
Essence bitter-almond, grated lemon-peel, and rose-water for flavoring.
Put sugar and soaked gelatine into a bowl, and pour the boiling milk over them. Set over the fire in a farina-kettle, and stir until dissolved. Strain and divide into four parts. Leave one white; stir into another the beaten yolks; into a third the chocolate; into the fourth the pink or scarlet coloring. Season the chocolate with vanilla; the yellow with lemon; the white with rose-water, the red with bitter-almond. Heat the yellow over the fire long enough to cook the egg. Rinse out your egg-shells with cold water, and fill with the various mixtures, three shells of each. Set upright in a pan of meal or flour to keep them steady, and leave until next day. Then fill a glass bowl more than three-quarters full, with nice wine-jelly, broken into sparkling fragments. Break away the egg-shells, bit by bit, from the blanc-mange. If the insides of the shells have been properly rinsed and left wet, there will be no trouble about this. Pile the vari-colored “eggs” upon the bed of jelly, lay shred preserved orange-peel, or very finely shred candied citron about them, and surprise the children with them as an Easter-day dessert.
It is well to make this the day on which you bake cake, as the contents of the egg-shells will not then be wasted. By emptying them carefully, you can keep the whites and yolks separate.
This dish, which I invented to please my own little ones on the blessed Easter-day, is always welcomed by them with such delight, that I cannot refrain from recommending its manufacture to other mothers. It is by no means difficult or expensive. If you can get green spinach, you can have yet another color by using the juice.
1 pint sweet, rich cream.
1 quart milk.
1 package Coxe’s gelatine.
1 heaping cup white sugar.
3 eggs, beaten light—whites and yolks separately.
½ pound crystallized fruit—cherries and peaches, or apricots.
Vanilla flavoring.
Juice of one lemon.
Soak the gelatine in a cup of the milk four hours. Scald the remainder of the milk, add the sugar; when this is dissolved, the soaked gelatine. Stir over the fire until almost boiling hot; strain and divide into two equal portions. Return one to the fire, and heat quickly. When it nears the boiling-point, stir in the beaten yolks. Let all cook together two minutes, and turn out into a bowl to cool. While it cools, churn the cream very stiff, and beat the whites of the eggs until they will stand alone. Divide the latter into two heaps.As the yellow gelatine begins to “form,” whip one-half of the whites into it, a little at a time. To the white gelatine add the rest of the whites in the same manner, alternately with the whipped cream. Season the yellow with vanilla, the white with the lemon-juice beaten in at the last. Wet the inside of a tall, fluted mould with water, and arrange in the bottom, close to the outside of the mould, a row of crystallized cherries. Then put in a layer of the white mixture; on this the apricots or peaches cut into strips; a layer of the yellow, another border of cherries, and so on, until your materials are used up. When firm, which will be in a few hours, even in summer, if set on the ice, wrap a cloth wrung out in hot water about the mould, and invert upon a flat dish.
Eat with sweet cream, or, if you like, with brandied fruit.
This is a beautiful dessert, and a handsome centre-piece for a supper-table. It is also a safe one, even in the hands of a novice, if these directions be followed exactly. Bitter-almond may be substituted for the lemon.
6 eggs. Use the yolks for custard.
1 quart of milk.
2largecups sugar, and same quantity boiling water.
1 package gelatine soaked in 2 cups cold water.
Juice of a lemon and half the grated rind.
1 stale sponge-cake cut into smooth slices of uniform size.
2 glasses sherry.
Dissolve the soaked gelatine in the hot water. Add a cup of sugar and the lemon, and stir until the mixture is clear. Set aside in a shallow pan to cool. Meanwhile, make a custard of the milk, the yolks, and the other cup of sugar. Stir until it begins to thicken, when turn into a pitcher or pail, and put away until the “sponge” is ready for table. Whip the whites very stiff, and beat into them, a few spoonfuls at a time, the cooled gelatine. Spread the slices of cake, cut of a shape and size that will fit your mould, upon a flat dish, and wet them with the sherry. Rinse out a pudding or jelly mould with cold water, put a thick layer of the “sponge” in the bottom, pressing and smoothing it down, then one of cake, fitted in neatly; another of the sponge, proceeding in this order until all is used. The upper layer—the base when the sponge is turned out should be of cake.
Serve in a glass dish with some of the custard poured about the base, and send around more in a sauce-tureen or silver cream-pitcher.
Season the custard with vanilla.
1 quart milk.
1 pint rich cream—whipped stiff.
Whites of 3 eggs.
1 great cup white sugar—powdered.
1 pound sweet almonds, blanched and cold.
Rose-water and essence of bitter almond for flavoring.
1 stale sponge-cake sliced.
Icing for top of cake.
1 package gelatine soaked in a cupful of the milk. Heat the rest of the milk to boiling; put in the sugar and soaked gelatine. Heat again before adding the almond paste. This should be ready, before you begin the Charlotte. Blanch the almonds by putting them intoboilingwater, skinning them, and letting them get cold and crisp. Pound in a mortar, dropping in rose-water, now and then, to prevent oiling. Stir this paste well into the hot milk; let it simmer with it two or three minutes; then strain through coarse muslin, squeezing hard to get out the strength. Flavor and set by until cold and a little stiff around the edges. Beat the whites of the eggs stiff and add the gelatine gradually—beating steadily—alternately with the whipped cream. Butter your mould, and line with slices of sponge-cake fitted closely together. Fill with the mixture, pressing it in firmly and evenly. In eight or ten hours, turn it out upon a dish, and ice as you would a cake, but on the top only. While the frosting is soft, ornament with fancy candies, laid on in any shape you may fancy.
You may simplify matters by reserving one large piece of cake—a slice cut the full width of the loaf; trimming it to fit the bottom of the mould, and only lining the sides of the latter. The Charlotte will turn out as well without the top (or bottom), and you can have it frosted and ornamented by the time you empty the mould. Lay it carefully on the top of the gelatine.
1 quart milk.
Less than a pint rich cream, whipped with alittlepowdered sugar.
1 package Cooper’s gelatine, soaked in 2 cups of cold water.
Yolks of 4 eggs, beaten light.
2 cups white sugar.
Vanilla and rose-water for flavoring.
Heat the milk scalding hot, stir in the gelatine and sugar. When all are dissolved, beat in the yolks, and heat until they are cooked. Two minutes, after the custard becomes scalding hot, should suffice. Turn out into a broad dish to cool. When it stiffens around the edges, transfer it, a few spoonfuls at a time, to a bowl, and whip vigorously with your egg-beater. Flavor with rose-water. It should be like a yellow sponge before you put it into the mould. This should be an open one,i.e., with a cylinder in the centre. Rinse with cold water, and fill with the blanc-mange. It is best made the day before it is to be used. After turning it out upon a dish, fill the hollowed centre with whipped cream, flavored with vanilla and heaped up as high as it will stand. Pile more whipped cream about the base.
This dessert is named for the pretty yellow and white flower which came, with the earliest days of Spring, to the old-fashioned gardens.
1 quart milk.
5 eggs, whites and yolks beaten separately.
1 stale sponge-cake.
½ pound macaroons.
1 cup sugar.
Vanilla, or bitter-almond for flavoring.
1 cup sherry wine, and 1 cup jelly or jam.
Make a custard of the milk, sugar and yolks, adding the latter when the milkalmostboils, and stirring constantly until it begins to thicken. Flavor when cold. Slice your cake, and line the bottom of a glass dish with it. Wet with the wine, and cover with jam or jelly. A layer of macaroons over this must also be wet with sherry. Another layer of cake, moistened with wine and spread with jam; more macaroons, and so on, until the dish is three-quarters full. Pour the cold custard over all; beat the whites of the eggs stiff with a few spoonfuls of bright jelly, and heap smoothly on top. Drop a bit of red jelly here and there upon it.
This is made substantially as above—but the macaroons and wine are omitted, and the sponge-cake wet with sweet cream. Layers of ripe strawberries (cut in two, if the fruit is large), sprinkled with powdered sugar, are substituted for the jam; strawberry-juice, well sweetened, is whipped into theméringueon top, and this ornamented with ripe, scarlet berries.
This is very nice.
1 pint rich cream, whipped light.
½ package gelatine, soaked in 1 cup of milk.
1 large cup ofstrongmixed tea—the best quality.
1 cup white sugar.
Whites of 2 eggs.
Dissolve the soaked gelatine and sugar in the boiling tea, when you have strained the latter through fine muslin, and let it cool. Whip the cream and the whites of the eggs in separate vessels. When the gelatine is perfectly cold, beat it by degrees into the whites until it is a pretty firm froth. Then whip in the cream. Rinse a mould in cold water, fill it with the mixture, and set in a very cold place, or on ice, for eight or ten hours. Send around a pitcher of sweet cream with it.
Is made precisely as is thecréme du thé, but substituting a large cup of strong black coffee for the tea. It is even more popular than the tea-cream.
It is a good plan to make both at the same time, one package of gelatine serving for all, and give your guests their choice of tea or coffee. If set to form in custard-cups and turned out upon a flat dish in alternate rows, they make a handsome show. The darker color of the coffee will distinguish it from the tea.
A small pitcher of sweet cream should accompany them.
1 quart of milk.
1 pint of cream, whipped light.
½ package of gelatine, soaked in 1 cup of the milk.
2 eggs, yolks and whites beaten separately.
1 cup of sugar—powdered.
4 table-spoonfuls grated chocolate.
Vanilla to taste.
Scald the milk, and stir into it while still in the saucepan, the soaked gelatine and sugar. Heat up once, and when the gelatine is quite dissolved, strain. The chocolate should be wet up with cold water before it is put into the hot milk. Stir up thoroughly, return to the saucepan, and when smoking hot, add it gradually to the beaten yolks. Set back on the fire and boil very gently five minutes—not more, or the eggs may curdle. Turn into a broad pan to cool. Whip, when it begins to coagulate, gradually and thoroughly with the beaten whites, flavoring with vanilla. Lastly, beat in the whipped cream.
You can add this to your coffee and tea creams, and complete the assortment. Mould as you do them, but serve with brandied fruit, instead of cream. Most people are very fond of it.
1 quart of milk.
½ package gelatine, dissolved in 1 cup cold water.
1 cup sugar.
3 great spoonfuls grated chocolate.
Vanilla to taste.
Heat the milk; stir in sugar and soaked gelatine. Strain; add chocolate; boil ten minutes, stirring all the time. When nearly cold, beat for five minutes—hard with your “Dover” egg-beater, or until it begins to stiffen. Flavor; whip up once, and put into a wet mould. It will be firm in six or eight hours.
Make the blanc-mange as directed in last receipt. Set it to form in a mould with a cylinder in centre. You can improvise one by stitching together a roll of stiff paper just the height of the pail or bowl in which you propose to mould your blanc-mange, and holding it firmly in the middle of this while you pour the mixture around it. The paper should be well buttered. Lay a book or other light weight on the cylinder to keep it erect. When the blanc-mange is turned out, slip out the paper, and fill the cavity with whipped cream, heaping some about the base. Specks of bright jelly enliven this dish if disposed tastefully upon the cream.
1 quart of good milk.
6 eggs—yolks and whites separated.
1 cup sugar.
4 great spoonfuls grated chocolate.
Vanilla flavoring.
Scald the milk; stir in the chocolate and simmer two minutes, to dissolve, and incorporate it well with the milk. Beat up the yolks with the sugar and put into the hot mixture. Stir for one minute before seasoning and pouring into the cups, which should be set ready in a pan of boiling water. They should be half submerged, that the water may not bubble over the tops. Cook slowly about twenty minutes, or until the custards are firm. When cold, whip the whites of the eggs to améringuewith a very littlepowdered sugar—(mostméringuesare too sweet) and pile some upon the top of each cup. Put a piece of red jelly on theméringue.
1 quart of milk.
6 eggs—whites and yolks separately beaten.
1 cup of sugar.
4 large spoonfuls grated chocolate.
Vanilla to taste—a teaspoonful to the pint is a good rule.
Scald the milk; stir in sugar and chocolate. Boil gently five minutes, and add the yolks. Cook five minutes more, or until it begins to thicken up well, stirring all the time. When nearly cold beat in the flavoring, and whisk all briskly for a minute before pouring into the custard cups. Whip up the whites with a little powdered sugar, or what is better, half a cup of currant or cranberry jelly, and heap upon the custards.
1 quart of milk.
6 eggs.
1 cup powdered sugar.
Vanilla flavoring.
Sweeten the milk slightly and set it over the fire in a rather wide-mouthed saucepan. Beat the whites of the eggs to a very stiff froth with a table-spoonful or so of the sugar. When the milk boils, put in the froth, a table-spoonful at a time, turning each little heap as it is cooked on the lower side. Have only a few spoonfuls in at once, or they will run together.Take out the cooked froth care fully with a skimmer and lay on a sieve. When all are done, set in a cool place, while you make a custard of the yolks beaten up with the sugar and the boiling milk. Stir until it begins to thicken, and pour out to cool. Flavor when cold; fill a glass bowl with the custard and pile the “rocks” on the surface.
A pretty variation of floating island. Serve with sponge-cake.
A round stale sponge-cake.
1 pint milk.
1 teaspoonful corn-starch.
1 cup sweet jelly or jam. Crab-apple jelly is very nice.
3 eggs beaten light.
A pinch of salt.
Vanilla, lemon, or bitter almond flavoring.
2 table-spoonfuls powdered sugar.
Cut the top from the cake in one piece and lay it aside. Scoop out the inside of the cake, leaving side walls and a bottom about an inch thick. Coat these well with the jelly. Scald the milk; beat the eggs with the sugar, and stir into this when it is almost boiling. Crumb the cake you have scooped out very finely, and beat into the hot custard. Return to the fire and cook, stirring all the while until thick and smooth, when add the corn-starch, previously wet with cold milk. Cook a minute longer and take from the fire. When nearly cold, flavor and fill the cake with it. Cover the inside of the lid you have laid aside with jelly, fit neatly into its place; brush the wholecake with white of egg, sift powdered sugar thickly over it, and set in a cool, dry place until wanted.
A simple, delightful dessert.
1 pint cream, whipped stiff.
3 eggs—yolks only.
1 cup of powdered sugar.
½ package Coxe’s gelatine, soaked in a cup of cold water.
Juice of 2 sweet oranges.
Grated rind of 1 orange.
1 cup boiling water.
Stir the soaked gelatine in the boiling water. Mix the juice, rind and sugar together, and pour the hot liquid over them. Should the gelatine not dissolve readily, set all over the fire and stir until clear. Strain, and stir in the beaten yolks. Heat quickly within a vessel of boiling water, stirring constantly lest the yolks should curdle. If they should, strain again through coarse flannel. Set aside until perfectly cold and slightly stiff, when whip in the frothed cream. Wet a mould, fill, and set it on ice.
1 dozen tender pippins of fine flavor.
1 large cup of sugar, for custard—one—smaller—for apples.
1 scant quart rich milk.
4 eggs.
Juice and half the grated peel of 1 lemon.
1 pint of cream, whipped up with a little powdered sugar.
Slice the apples; put them in an earthenware or glass jar; cover lightly and set in a kettle of warm water. Bring to a boil, and cook gently until the apples are tender and clear. Beat to a pulp, sweeten with the smaller cup of sugar; add lemon-juice and rind, and put them into a glass dish. Make a custard of milk, sugar and eggs; boil until it thickens up well, and let it get perfectly cold. Cover the apple compote with it, spoonful by spoonful. The apple should be cold and stiff, or it may rise to the top of the custard. Lastly, pile the whipped cream over all.
2 lemons—juice of both and grated rind of one.
1 cup sherry.
1 large cup of sugar.
1 pint cream well sweetened and whipped stiff.
A little nutmeg.
Strain the lemon-juice over the sugar and grated peel, and let them lie together two hours before adding the wine and nutmeg. Strain again and whip gradually into the frothed cream. Serve in jelly-glasses and send around cake with it. It should be eaten soon after it is made.
½ lb. “lady fingers,” or square sponge-cakes.
½ lb. macaroons.
½ lb. sweet almonds blanched.
½ lb. crystallized fruit, chopped fine.
1 cup sweet jelly or jam.
1 glass of brandy.
1 glass of best sherry.
Rose-water.
1 pint of cream, whipped.
1 pint of rich milk for custard.
4 eggs, whites and yolks separated.
1 table-spoonful corn-starch.
1 small cup sugar for custard.
A little powdered sugar for whipped cream.
Vanilla flavoring for custard.
Put sponge-cakes at the bottom of a large glass dish; wet with brandy, and cover thinly with jelly. Strew the minced fruits thickly upon this. Next come the macaroons. Wet with the wine and cover thickly with jelly. Set the dish in a cool place while you prepare the custard. This will give the cakes time to soak up the liquor.
Scald the milk; beat the yolks and sugar together and make a paste of the blanched almonds by pounding them in a Wedgewood mortar (or, in a stout bowl with a potato beetle), adding rose-water as you go on to prevent oiling. Stir this paste into the hot milk, and, a minute later, the yolks and sugar. Cook, stirring constantly, for three minutes more, when put in the corn-starch, wet up with cold milk. Let all thicken well and smoothly; take from the fire, beat up to break possible lumps, and turn out to cool.
Whip the cream, and sweeten to taste. Whisk the whites of the eggs stiff and mix thoroughly with the whipped cream. When the custard is perfectly cold, cover the cakes in the glass dish with it, and heap the cream on top.
There is no better trifle than this.
6 fine pippins.
2 cups powdered sugar.
1 lemon—juice and half the grated peel.
1 pint of milk for custard.
4 eggs.
Make a good custard of the milk, one cup of sugar and the yolks. Bake the apples, cores, skins and all, in a covered dish with a little water in the bottom to prevent burning. The apples should be so tender that a straw will pierce them. Take off the skins and scrape out the pulp. Mix in the sugar and lemon. Whip the whites of the eggs light, and beat in the pulp by degrees until very white and firm. Put the custard, when cold, into the bottom of a glass bowl and pile the snow upon it.
½ lb. macaroons.
1 cup good custard.
4 fine pippins (raw).
Whites of 4 eggs.
½ cup powdered sugar.
Put the macaroons in the bottom of a glass dish, and cover with the custard before you make the snow. Whisk the eggs and sugar to améringuebefore paring the apples. Peel and grate each directly into the frothed egg and sugar, and whip in quickly before touching the next. The pulp will better preserve its color if thus coated before the air can affect it. It is well for one person to hold the egg-beater and workin the apple while an assistant grates it. Pile upon the soaked macaroons and set on ice until wanted. It should be eaten soon after it is made.
4 large, sweet oranges. Juice of all and grated peel of one.
Juice and half the grated peel of 1 lemon.
1 package of gelatine, soaked in cup of cold water.
Whites of 4 eggs, whipped stiff.
1 cup—a large one—of powdered sugar.
1 pint boiling water.
Mix the juice and peel of the fruit with the soaked gelatine; add the sugar; stir all up well and let them alone for an hour. Then pour on the boiling water, and stir until clear. Strain through a coarse cloth, pressing and wringing it hard. When quite cold, whip into the frothed whites gradually, until thick and white. Put into a wet mould for eight hours.
3 lemons—if large—4 if small. Grated peel of two.
4 eggs—the whites only—whipped to standing froth.
1 package of gelatine soaked in 1 cup cold water.
1 pintboilingwater.
1 glass sherry or white wine—a large glass.
½ teaspoonful nutmeg.
2 cups powdered sugar.
Add to the soaked gelatine the juice of all the lemons, and peel of two, the sugar and spice, and let them stand together one hour. Then pour the boiling water over them. Stir until dissolved, and strain intoa wide bowl. When nearly cold, add the wine. When quite cold, begin to whip the mixture gradually into the frothed egg, and beat until thick, white and smooth. Wet a mould in cold water and set the snow aside in it until firm.
If you like, you can pour a rich custard about the base after dishing it.
5 table-spoonfuls rice flour.
1 quart of milk.
4 eggs—the whites only—whipped light.
1 large spoonful of butter.
1 cup powdered sugar.
A pinch of cinnamon and same of nutmeg.
Vanilla or other extract for flavoring.
A little salt.
Wet up the flour with cold water and add to the milk when the latter is scalding hot. Boil until it begins to thicken; put in the sugar and spice; simmer five minutes, stirring constantly, and turn into a bowl before beating in the butter. Let it get cold before flavoring it. Whip, a spoonful at a time, into the beaten eggs. Set to form in a wet mould.
Send sweet cream around with it.
This is delicate and wholesome fare for invalids. If you wish to have it especially nice, add half a pint of cream, whipped light and beaten in at the last.
1 package Coxe’s gelatine, soaked in 1 cup cold water.
2 cups powdered sugar.
Juice and peel of 1 lemon.
Half a pine-apple, cut in small pieces.
2 cups boiling water.
1 glass best brandy.
2 glasses best sherry or white wine.
A little nutmeg.
4 eggs—the whites only—whipped.
Mix into the soaked gelatine the sugar, lemon, pine-apple, and nutmeg. Let them stand together two hours, when you have bruised the fruit with the back of a silver or wooden spoon and stirred all thoroughly. Pour over them, at the end of that time, the boiling water, and stir until the gelatine is dissolved. Strain through coarse flannel, squeezing and wringing hard. When almost cold, put in the wine and brandy. Cover until quite cold. Whip in, by degrees, into the beaten whites. It ought to be whisked half an hour, even if you use the “Dover.” Bury in the ice to “form,” having wet the mould with cold water.
This is most refreshing and delicious.
1 quart rich cream.
4 eggs—the whites only.
1 glass white wine.
2smallcups powdered sugar.
Flavor to taste.
Whip half the sugar into the cream—the rest with the eggs. Mix these and add wine and flavoring at the last.
1 pint best cream whipped very stiff.
½ package Coxe’s gelatine, soaked in 1 cup cold water.
3 glasses white wine.
Juice of 1 large lemon.
Bitter almond flavoring.
1 cup powdered sugar.
Put sugar, lemon, soaked gelatine and wine into a bowl, cover closely to keep in the flavor of the wine and let them stand together one hour. Stir up well, and set the bowl (or jar), still covered, into a saucepan of boiling water for fifteen minutes, or until the gelatine is dissolved and the mixture clear. Strain, and let it cool before flavoring. Beat gradually into the whipped cream. Wet a mould, fill and set directly upon the ice until wanted.
1 lb. macaroons—almond or cocoanut, or “kisses.”
1 large cup white sugar.
1 table-spoonful dry gum arabic.
½ cup of water—boiling.
Dissolve the gum arabic in the hot water thoroughly; then stir in the sugar. Boil gently until very thick. Set it, while using it, in a pan of boiling water to keep hot. Take a round tin pail (a fluted mould will not do so well), butter thickly on bottom and sides, dip the edges only of each macaroon in the hot candy and lay them in close rows on the bottom until it is covered. Let them get perfectly dry, andbe sure they adhere firmly to one another before you begin the lower row of the sides. Build up your wall, one row at a time, letting each harden before adding another. When the basket is done and firm, lift carefully from the mould; make a loop-handle at each end with four or five macaroons, stuck together; set on a flat dish and heap with whipped cream. Sprinkle comfits over the cream, or ornament with red jelly.
With a little care and practice any deft housewife can build this basket. A mould ofstiffwhite paper, lightly stitched together and well buttered, has several advantages above one of tin. You can make it of any shape you like, and remove it without risk of breaking the basket, by clipping the threads that hold it together.
1 quart milk.
6 eggs—whites and yolks.
1 cup sugar.
Flavoring to taste.
Some red and yellow jelly—raspberry is good for one, orange jelly for the other.
Make a custard of the eggs, milk and sugar; boil gently until it thickens well. Flavor when cold; fill your custard-glasses two-thirds full and heap up with the two kinds of jelly—the red upon some, the yellow on others.
1 dozen well-flavored pippins.
2 cups powdered sugar.
Juice of 2 lemons—grated peel of one.
½ package Coxe’s gelatine soaked in 1 cup of cold water.
Pare, core and slice the apples, throwing each piece into cold water as it is cut, to preserve the color. Pack them in a glass or stoneware jar with just cold water enough to cover them; put on the top,loosely, that the steam may escape; set in a pot of warm water and bring to a boil. Cook until the apples are broken to pieces. Have ready in a bowl, the soaked gelatine, sugar, lemon-juice and peel. Strain the apple pulp scalding hot, over them; stir until the gelatine is dissolved; strain again—this time through a flannel bag, without shaking or squeezing it; wet a mould with cold water and set in a cold place until firm.
This is very nice formed in an open mould (one with a cylinder in the centre), and with the cavity filled and heaped with whipped cream or syllabub.
Is made as you would apple, and with a few peach-kernels broken up and boiled with the fruit.
1 quart strawberries.
1largecup white sugar.
Juice of 1 lemon.
⅔ package Coxe’s gelatine soaked in 1 cup cold water.
1 pint boiling water.
Mash the strawberries to a pulp and strain them through coarse muslin. Mix the sugar and lemon-juicewith the soaked gelatine; stir up well and pour over them the boiling water. Stir until clear. Strain through flannel bag; add the strawberry juice; strain again, without shaking or pressing the bag; wet a mould with cylinder in centre, in cold water; fill it and set in ice to form.
Turn out upon a cold dish; fill with whipped cream, made quite sweet with powdered sugar, and served at once.
It is very fine.
1 quart currants.
1 quart red or Antwerp raspberries.
2 cups white sugar.
1 package gelatine soaked in 1 cup cold water.
1 cup boiling water.
Whipped cream—made very sweet—for centre.
Crush the fruit in a stoneware jar with a wooden beetle, and strain out every drop of the juice that will come away. Stir the sugar and soaked gelatine together; pour the boiling water over them; when clear, strain into the fruit-juice. Strain again through flannel bag; wet an “open” mould; fill with the jelly, and bury in ice to form.
Turn out upon a very cold dish; fill the centre with the cream.
6 lemons—juice of all, and grated peel of two.
2largecups sugar.
1 package Coxe’s gelatine, soaked in 2 cups cold water.
2 glasses pale sherry or white wine.
1 pint boiling water.
Stir sugar, lemon-juice, peel, and soaked gelatine together, and cover for an hour. Pour the boiling water over them; stir until the gelatine is quite melted; strain; add the wine; strain again through close flannel bag, and pour into a wet mould.
6 large deep-colored oranges—juice of all.
Grated peel of one.
2 lemons, juice of both, and peel of one.
1 glassbestbrandy.
1 package gelatine, soaked in 2 cups of water.
1 pint boiling water.
2 cups sugar.
Make as you would lemon jelly.
In each of these receipts, should the fruit yieldlessthan a large coffee-cup of juice, add more water, that the jelly may not be tough.
1 package Coxe’s gelatine, soaked in 2 cups water.
Juice and grated peel of 1 lemon.
1 fine orange, all the juice and half the peel.
1 glass best brandy.
1 glass white wine.
3 cups boiling water.
½ lb. crystallized cherries.
½ lb. crystallized apricots, peaches, etc., cut into shreds.
½ lb. sweet almonds, blanched by being thrown into boiling water, and skinned. Throw into cold water so soon as blanched, until you are ready to use them.
2 cups white sugar.
Mix soaked gelatine, sugar, lemon and orange juice, and peel. Let them stand together one hour, then pour on boiling water. When the gelatine is melted, strain; add the liquor; strain again through double flannel, not touching the bag while it drips. When the jelly begins to congeal, pour some in the bottom of a wet, fluted mould. A rather tall one is best. Let this get tolerably firm, keeping the rest of the jelly, meanwhile, in a pan of warm—not boiling water—lest it should harden before you are ready for the next layer. Lay a row of bright-redglacécherries on the jelly, close to the outside of the mould; within this ring a stratum of the other fruits neatly shred. More jelly, and, when it is firm enough to bear them, another ring of cherries, and, within this, a layer of the almonds cut into thin shavings. Jelly again, more fruit, and so on until the mould is full or your materials used up. If possible, have the outer ring of each fruit and almond layer of cherries. Set in ice to form. If frozen, the jelly and fruits will be all the better. I have sometimes left mine purposely where I knew it must freeze.
This is a beautiful centre-piece for a dessert or supper-table.
1 package sparkling gelatine, soaked in 1 large cup of cold water.
2 cups white wine or pale sherry.
1 lemon—all the juice and half the peel.
½ teaspoonful bitter almond, or two peach-leaves.
2 cups white sugar.
1 pint boiling water.
Put soaked gelatine, lemon, sugar, and flavoring extract together, and cover for half an hour. Then pour on boiling water, stir and strain. After adding the wine, strain again through flannel bag. Wet a mould and set in a cold place until the next day.
1 package Coxe’s gelatine, soaked inlargecup water.
2 cups sugar.
2 cups fine claret.
1 pint boiling water.
1 lemon—the juice only.
A pinch of mace.
Make as you would other wine jelly.
It is most refreshing in summer.
It must be borne in mind that the consistency of jelly depends much upon the weather. In warm or damp, it is sometimes difficult to make it either clear or firm. I have tried to guard against failure in the use of any of the foregoing receipts by setting down theminimum quantityof liquid that can be used without making the jellies too stiff. If made in clear, cold weather, there will be no risk in having the “large cup of cold water,” in which the gelatine is soaked, one-third larger than if the jelly were undertaken on amurky spring day. A little experience will teach you how to guard this point. Meanwhile, be assured that you need not fear splashing, weak jellies where you hoped for firmness and brilliancy, if you follow the directions written down in this department.