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The 1918 Fanny Farmer Cookbook
3
6
Orange Jelly
/2 box gelatine or
1
2
1
1/2 cups boiling
water
tablespoons
granulated gelatine
1
1
cup sugar
1/2 cups orange
juice
1
/2 cup cold water
3
tablespoons
lemon juice
Make same as Lemon Jelly.
3
3
7
8
To Remove Juice from Oranges. Cut fruit in halves crosswise, remove with spoon pulp and
juice from sections, and strain through double cheese−cloth; or use a glass lemon squeezer.
Kumquat Jelly
1
1/2 cups
kumquat juice
1
1/2 tablespoons
Orange Curacoa
1
1
/2 cup sugar
tablespoon
granulated gelatine
/4 cup Sauterne
tablespoons cold
1
2
water
Few grains salt
Wipe three−fourths box kumquats, cut in slices, add cold water to cover, bring slowly to
boiling−point, and cook slowly one−half hour; then strain; there should be one and one−half
cups
juice. Add sugar, wine, and curacoa. Soak gelatine in cold water, and add to first mixture
to boiling−point; then add salt. Strain, turn into individual mould, and chill. Remove to
heated
serving
dish, and garnish with halves of kumquats, cooked in syrup until soft, drained, and rolled in
sugar.
3
9
Chapter XXV − COLD DESSERTS
480
Page
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