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The 1918 Fanny Farmer Cookbook
1
/4 cup cold water
1/2 cup orange
juice
3
tablespoons lemon juice
Make same as other jellies and cover bottom of shallow pan with one−half the mixture. When
nearly firm, place over it, one inch apart, halves of English walnuts. Cover with remaining
mixture. Chill, and cut in squares. Serve with whipped cream sweetened and flavored.
4
8
Apricot and Wine Jelly
1
2
/2 box gelatine or
1
cup boiling
water
tablespoons granulated
gelatine
1
cup apricot
juice
cup wine
/2 cup cold water
cup sugar
tablespoon lemon juice
1
1
1
1
Garnish individual moulds with halves of canned apricots, fill with mixture made same as for
other jellies, and chill. Arrange on serving dish and garnish with whipped cream forced
through a
pastry bag and tube.
4
9
Snow Pudding I
/4 box gelatine or
1
1
1
cup boiling
water
tablespoon granulated
gelatine
1
cup sugar
1
/4 cup cold water
1
/4 cup lemon
juice
Whites 3 eggs
Soak gelatine in cold water, dissolve in boiling water, add sugar and lemon juice, strain, and
set
aside in cool place; occasionally stir mixture, and when quite thick, beat with wire spoon or
whisk until frothy; add whites of eggs beaten stiff, and continue beating until stiff enough to
hold
its shape. Mould, or pile by spoonfuls on glass dish; serve cold with Boiled Custard. A very
Chapter XXV − COLD DESSERTS
484
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