Mrs. Lincoln's Boston cook book

The Boston Cook Book. oranges, fastening each piece of fruit in place with a little jelly before adding enough to cover the fruit, otherwise the fruit will float. Repeat till the mould is full. Place the pitcher where the jelly will keep liquid but not hot, and be sure that every piece of fruit is firmly in place before adding more. This may be made with lemon or wine jelly. A variety of designs may be made by arranging different colors of fruit; and it well repays one for the trouble, which seems very slight after the first attempt. Do not devote your whole morning to it, but look at it occasionally while you are doing other things, adding fruit and jelly as required; and before you are conscious of it, the dish will be prepared. Orange Baskets, — Cut as many oranges as will be required, leaving half the peel whole for the baskets, and a strip half an inch wide for the handle. Remove the pulp Fig. 46. Orange Baskets. and juice, and use the juice in making orange jell3^ Place the baskets in a pan of broken ice to keep upright. Fill with orange jelly. When ready to serve, put a spoonful of whipped cream over the jelly in each basket. Serve in a bed of orange or laurel leaves, No. 2, — With a vegetable cutter cut out several small portions of the peel in the basket and handle, to give an open-work effect, and fill with a mixture of orange, wine, and lemon jelly, cut into inch dice and piled lightly in the baskets. Or the baskets may be filled with Bavarian cream. Orange Sections, — Cut off a small portion from the end of the orange, and scoop out the pulp and juice. Be careful not to break through the skin. Fill them with The Boston Cook Book, orange jelly which is thoroughly cold, but not hard, and place them upright in a pan of broken ice. When hard, cut each orange in quarters, and serve garnished with green leaves. Imperial Cream. Make the rule for Lemon Jelly (page 350), and color part of it pink with cochineal or cranberry juice. Harden it in a shallow pan. Make Snow Pudding (page 347) , and when nearly stiff enough to drop, stir in small squares of the pink and lemon jelly , Mould, and when ready to serve, turn out on a dish, garnish the base and top with macaroons soaked in wine. Pour rich boiled custard round the dish, and put macaroons and cubes of the jellies in the custard. Whipped Cream. Many wholesome, delicious, and attractive dishes may be made with whipped cream. To those who can obtain plenty of cream, these dishes afford a cheaper, more easily prepared, and far more satisfactory^ course than pie and many forms of hot puddings. Many of them are equally^ suitable for tea. Very rich cream should be diluted and well mixed with an equal quantity of milk. The best quality of cream obtained from the milkman is usually of the proper consistenc3\ Tliin cream will become liquid after whipping, and thick cream will turn to butter. The cream should always be icy cold ; when it is to be served as a garnish, or for cream whips, it should be sweetened and flavored before it is whipped.