| 483 | 484 | 485 | 486 | 487 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
4
2
Wine Jelly II
/2 box gelatine or
1
2
1
/2 cup Sherry
wine
1/2 tablespoons
granulated gelatine
2
tablespoons
brandy
Kirsch
1
1
/2 cup cold water
1
/3 cup orange
juice
2/3 cups boiling
water
3
tablespoons
lemon juice
cup sugar
Fruit red
1
Soak gelatine twenty minutes in cold water, dissolve in hot water, add sugar, fruit juices,
Sherry,
brandy, and enough Kirsch to make one cup of strong liquor, then color with fruit red. Strain,
mould, and chill. Serve with or without Cream Sauce I.
4
3
Russian Jelly
/4 box gelantine or
1
1
1
cup boiling
water
tablespoon
granulated gelatine
2
1
/3 cup sugar
/2 cup Sauterne
1
/4 cup cold water
1
/4 cup orange
juice
1
1/2 tablespoons lemon juice
Make same as other jellies, cool slightly, and beat until frothy and firm enough to mould.
into mould and chill.
Turn
4
4
Jelly in Glasses
Chapter XXV − COLD DESSERTS
482
Page
Quick Jump
|