Boston Cooking-School cook book

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 thick enough to hold mark of spoon, beat with wire spoon or whisk until frothy; add egg whites beaten stiff and continue beating until stiff enough to hold its shape. Mold, or pile by spoonfuls on dish; serve cold with Soft Custard (p. 529). Serves 6. Amber Pudding. Use cider instead of boiling water, and Vy cup boiling water to dissolve gelatine. Omit lemon juice. Sweeten to taste. SNOW PUDDING II 4 egg whites, beaten until stiff 3 tablespoons boiling water ¥% tablespoon granulated gelatine 144 cup powdered sugar 1% teaspoon lemon extract Soften gelatine in water, add to egg whites, beat until thoroughly mixed. Add sugar and flavoring. Pile lightly on dish. Chill. Serve with Soft Custard (p. 529). CHERRY MOSS 1 tablespoon granulated gelatine 1% cups dark red canned cherries Y{ cup cold water : Vg cup cherry juice 14 cup boiling water 2 egg whites Few grains salt Soak gelatine in cold water, dissolve in boiling water, and add cherries (stoned and cut in halves) and cherry juice. When mixture begins to thicken, beat, and add salt and egg whites beaten until stiff. Turn into slightly oiled mold and chill. Remove from mold to serving dish and garnish with whipped cream. Sprinkle with Jordan almonds, blanched, shredded, and roasted, or chopped pistachio nut meats. MOCK TOASTED MARSHMALLOWS 1 tablespoon granulated gelatine in 3 egg whites 1 cup boiling water 114 teaspoons vanilla 1 cup sugar Stale macaroons Add sugar to gelatine and water; when dissolved, set bowl containing mixture in pan of ice water; add egg whites and vanilla and beat until thickened. Turn into 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; roll in macaroons (dried and rolled). GRAPE JUICE SPONGE 2 tablespoons granulated gelatine 1 pint grape juice 4 egg whites, beaten stiff Add gelatine to grape juice. Heat in double boiler until gelatine dissolves. Strain into bowl, sweeten to taste, and set bowl in ice water. When beginning to thicken, beat until light and fold in egg whites. Grape Charlotte. Half fill individual molds (first dipped in cold water) with 24 of the sponge. To remainder add 34 cup heavy cream, beaten until stiff. Fill molds with cream mixture and chill. Remove from molds to serving dish and garnish with whipped cream. COFFEE SPONGE 2 tablespoons granulated gelatine zn 2% cup sugar 1{ cup cold water . 3 egg whites, beaten until stiff 2 cups strong hot coffee Few grains salt _ Add soaked gelatine to hot coffee; add sugar and salt. Strain into bowl, set in pan of ice water. When beginning to thicken, beat until light and fold in egg whites. Mold, chill, and serve with sugar and thin cream KESWICK PUDDING 1 cup sugar 144 tablespoons granulated gelatine in 1 cup boiling water 44 cup cold water 3 egg yolks, slightly beaten 3 egg whites, beaten until stiff Few grains salt Y cup lemon juice Dissolve 34 cup sugar in hot water and bring to boiling point. Add 4 cup sugar and salt to egg yolks. Pour on gradually the boiling sirup and cook, stirring constantly, until mixture thickens. Add gelatine and lemon juice. Strain, set in ice water, and stir until mixture begins to thicken. Fold in egg whites. Turn into mold, first dipped in cold water. Chill and garnish with whipped cream. SPANISH CREAM 1 tablespoon granulated gelatine Y cup sugar (scant) 3 cups milk V4 teaspoon salt 3 egg whites, beaten stiff 1 teaspoon vanilla or 3 egg yolks 3 tablespoons wine