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The 1918 Fanny Farmer Cookbook
Use recipe for Wine or Russian Jelly. Fill Apollinaris glasses three−fourths full, reserving
one−fourth of the mixture, which, after cooling, is to be beaten until frothy (using an
egg−beater)
and placed on top of jelly in glasses which represents freshly drawn lager beer. This is a most
attractive way of serving jelly to one who is ill.
4
5
Sauterne Jelly
Soak two tablespoons granulated gelatine in one−half cup cold water, and dissolve in one and
one−half cups boiling water. Add one and one−half cups Sauterne, three tablespoons lemon
juice, and one cup sugar. Color with leaf green, strain into a shallow pan, chill, and cut in inch
cubes.
4
6
Jellied Prunes
1
2
/3 lb. prunes
1
/2 box gelatine or
cups cold
water
2
1/2 tablespoons
granulated gelatine
Boiling water
/2 cup cold
water
1
1
cup sugar
1
/4 cup lemon juice
Pick over, wash, and soak prunes for several hours in two cups cold water, and cook in same
water until soft; remove prunes; stone, and cut in quarters. To prune water add enough boiling
water to make two cups. Soak gelatine in half−cup cold water, dissolve in hot liquid, add
sugar,
lemon juice, then strain, add prunes, mould, and chill. Stir twice while cooling to prevent
from settling. Serve with sugar and cream.
prunes
4
7
Jellied Walnuts
1
1
/4 box gelatine or
1
/3 cup boiling
water
tablespoon granulated
gelatine
3
1
/4 cup sugar
/2 cup Sherry
wine
Chapter XXV − COLD DESSERTS
483
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