The 1918 Fanny Farmer Cookbook

attractive dish may be prepared by coloring half the mixture with fruit red.

Snow Pudding II

Beat whites of four eggs until stiff, add one−half tablespoon granulated gelatine dissolved in

three

and

tablespoons boiling water, beat until thoroughly mixed, add one−fourth cup powdered sugar,

flavor with one−half teaspoon lemon extract. Pile lightly on dish, serve with Boiled Custard.

Amber Pudding

Make as Snow Pudding I, using cider instead of boiling water, and one−fourth cup boiling

water

to dissolve gelatine, omitting lemon juice, and sweeten to taste.

Toasted Marshmallows

tablespoon

granulated gelatine

Whites 3 eggs

cup boiling water

1/2 teaspoons

vanilla

cup sugar

Macaroons

Dissolve gelatine in boiling water, add sugar, and as soon as dissolved set bowl containing

mixture in pan of ice−water; then add whites of eggs and vanilla and beat until mixture

thickens.

Turn into a shallow pan, first dipped in cold water, and let stand until thoroughly chilled.

Remove

from pan and cut in pieces the size and shape of marshmallows; then roll in macaroons which

have been dried and rolled. Serve with sugar and cream.

Pudding à la Macédoine

Make fruit or wine jelly mixture. Place a mould in pan of ice−water, pour in mixture one−half

inch

deep; when firm, decorate with slices of banana from which radiate thin strips of figs , cover

fruit, adding mixture by spoonfuls lest the fruit be disarranged. When firm, add more fruit and

mixture; repeat until all is used, each time allowing mixture to stiffen before fruit is added. In

preparing this dish various fruits may be used: oranges, bananas, dates, figs, and English

Chapter XXV − COLD DESSERTS

485