BROMANGELON
Dissolve one package of orange bromangelon in one pint boiling water. Let cool to a thin syrup. Cut oranges shapes of tiny baskets. Scrape out pulp of orange and use in salad, also one-half cup nuts and figs, candied cherries, bananas, and pineapple if desired, all cut fine. Stir all into the bromangelon, which has been partly congealed; place in baskets. Serve with whipped cream.
Mrs. H. J. Sower
Dissolve one package lemon bromangelon in one pint boiling water. Let cool to a consistency of a syrup, then whip with an egg-beater to a consistency of whipped cream, add one teacup shredded pineapple and one teacup candied cherries cut fine. Stir all together and congeal on ice in mould; serve with macaroons.
Mrs. K. F. Soloman
Dissolve one package of lemon bromangelon and juice of one or two lemons to taste in one pint boiling water. Cool to consistency of syrup. Add the strong tea of one cup of fresh mint, pour in individual moulds, and set on ice to congeal. Serve with roast lamb.
Mrs. L. S. Rosenberg
Dissolve one package lemon bromangelon in one pint of boiling water; when cool place on ice. Chop fine one cup of celery and one cup of walnuts together. When bromangelon is of syrup thickness, pour into a square pan the depth of one-half inch; on this place a layer of celery and nuts. Fill the pan, alternating, having the bromangelon on top. Set on ice to congeal. Serve with mayonnaise dressing.
Mrs. M. Levy
One package lemon bromangelon, one package orange bromangelon, one pint boiling water, one pint Rhine wine, one pony glass cognac, one-half pony glass fine Jamaica rum, a little cinnamon bark. Boil the bark; with the water in which the bark has been boiled dissolve the bromangelon. When perfectly dissolved add the wine, brandy, rum. Set away to cool.
Mrs. H. Frauenthal
Cook one teacup rice in steam cooker, sweeten, and season well; add small piece of butter. Pour in mould or dish and let cool. Dissolve one package chocolate bromangelon in one pint boiling water according to directions on package; pour over rice when same begins to thicken. When congealed serve with whipped or plain cream. The rice receives a very delicious flavor from the chocolate.
Mrs. J. Silvester
One package of bromangelon (chocolate) dissolved in one pint of boiling water. Cool, add one-half pint cream; whip with egg-beater; pour into a baked pie crust and cover with whipped cream.
Mrs. E. F. Cohen
Dissolve one package of cherry bromangelon in one pint of boiling water. When cooled to a thick syrup whip to a consistency of whipped cream and add one cup of nut meats, figs and cherries cut fine. Stir all together. Set on ice to congeal. Serve with cream and lady-fingers.
Mrs. D. Baum