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

whipped cream. Whip all together thoroughly, and set away in a cold

place.

AMBROSIA FOR ONE. A. L. OOLAH, OR GEORGE VAN FLEET.

Fill a saucer with fresh peaches, finely sliced, or strawberries,

carefully picked and selected; over this, place a measure of

ice-cream, vanilla flavor. Cover all with powdered sugar to the depth

of one-fourth inch. Eat with spoon (if your income is over twenty

thousand dollars, you can use a strawberry fork). Serve with angels

food, or almond macaroons.

JELLIED FRUIT. MRS. RETTA LUCAS.

Soak two-thirds box gelatine in one-half cup cold water; stand until

dissolved; pour one-half teacup hot water over the dissolved gelatine.

Take the juice of two lemons, two oranges, one and one-half cups

sugar. Separate one orange into smallest dimensions, removing the

seeds. Lay bananas, cut in small pieces, and malaga grapes with the

oranges in the bottom of mold; strain the liquid over these, and set

to cool.

GELATINE, WITH FRUIT. MRS. W. H. ECKHART.

Take one ounce box of gelatine; put to soak in a pint of cold water

for an hour. Take the juice of three lemons, and one orange, with

three cups of sugar; add this to the gelatine, and pour over all three

pints of boiling water; let this boil up once, stirring all the time.

Take two molds of the same size, and pour half your jelly into each.

Stir into one mold half a cup of candied cherries, and into the other

one pound of blanched almonds. The almonds will rise to the top. Let

these molds stand on ice, or in a cool place until thoroughly

set--twenty-four hours is best. When ready to serve, loosen the

sides, and place the almond jelly on top the other, on a fruit

platter. Slice down, and serve with whipped cream.

FRUIT RECIPE FOR HOT WEATHER.

Remove the rind of two lemons, and cut the lemons in small pieces; add

two cups of sugar, one pint of boiling water, three tablespoons of

corn starch; mix with a little milk; put them all together, and boil

slowly for five minutes. Cut into small bits four oranges; put in a

deep dish, ready for the table, and sprinkle over them a little fine

sugar; pour the lemon compound over them. When cold, whip whites of

two eggs; add a very little sugar. Flavor with lemon extract. Put in

ice box to cool.

FRUIT SALAD. CARRIE LINSLEY.

Place a layer of sliced oranges in the bottom of a glass dish; then a

layer of bananas; one of pineapple; sprinkle confectioners sugar

between layers; continue this until the dish is nearly full; then pile

high with fresh grated cocoanut.

FRUIT SALAD. CARRIE LINSLEY.

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