Ebook - Recipes Tried And True (1894 Cookbook).txt

minutes; then dissolve over the fire, adding the juice of the lemons

with the hot water and sugar. Boil all together two or three minutes;

pour into a dish, and let it remain until nearly cold and beginning to

set; then add the whites of eggs, well beaten, and whisk ten minutes.

When it becomes the consistency of sponge, wet the inside of cups with

the white of egg, pour in the sponge, and set in a cold place. Serve

with thin custard, made with the yolks of four eggs, one tablespoonful

of corn starch, one-half teacup of sugar, one pint of milk,

teaspoonful of vanilla. Boil until sufficiently thick, and serve cold

over the sponge.

LEMON JELLY. GAIL HAMILTON.

One-half box gelatine, one-half pint cold water, one-half pint boiling

water, one-half cup sugar, juice of two lemons.

ORANGE JELLY. MRS. O. W. WEEKS.

Take six large, juicy oranges, one lemon, one pound loaf sugar,

one-half ounce gelatine. Dissolve the sugar in one-half pint of

water. Pour one-half pint boiling water over the gelatine, and when

dissolved, strain it. Put the sugar and water on the fire. When it

boils, add the gelatine, the juice of the oranges, and the lemon, with

a little of the peel. Let come to a boil; then strain in molds to

cool.

ORANGE JELLY. MRS. L. D. HAMILTON.

Soak one box gelatine in half pint cold water until soft, add one cup

boiling water, juice of one lemon, one cup sugar, one pint orange

juice; stir until sugar is dissolved; then strain.

ORANGE SOUFFLE. MRS. GEORGE TURNER.

Pare and slice eight oranges, boil one cup sugar, one pint milk, three

eggs, one tablespoon corn starch. As soon as thick, pour over the

oranges; beat the whites of eggs to a stiff froth; sweeten; put on

top, and brown in oven. Serve cold.

ORANGE CREAM. MRS. S. E. BARLOW.

Take half a box of gelatine, and cover with eight tablespoonfuls of

cold water, and soak a half hour. Stand the gelatine over the

teakettle for a few minutes to melt; then add it to a pint of orange

juice, and a cup of sugar, and strain. Turn this mixture into a dish,

and stand in a cool place, watching carefully, and stirring

occasionally. Whip a pint of cream to a stiff froth. As soon as the

orange gelatine begins to congeal, stir in the whipped cream; turn

into a mold, and stand it over in a cold place. Served with angels

food, it makes a most delicate dessert.

BAVARIAN CREAM. MRS. CHAS. MOORE.

One can shredded pineapple, and one cup sugar; let come to a boil;

one-half box gelatine dissolved in a cup of warm water. When milk

becomes warm, stir gelatine into pineapple, and add one pint of

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