The bride's cook book

Dissolve gelatine in the usual way, heating it over a teakettle until thoroughly dissolved. Cool, but do not chill; stir in the honey, and add to the whites of the eggs beaten very light, a few spoonfuls at a time, beating constantly. Divide into 2 parts: to one part add a color and flavor with vanilla, about 1 teaspoon; to the other part add 1 teaspoon lemon extract. Mold in layers, adding nuts to one part and maraschino cherries to the other. Serve with or without whipped cream. IVORY CREAM V/z Tablespoons Granulated Gelatine Yz Cup Honey 2 Cups IVIilk 1 Cup Thin Cream 1 Cup Peaches or Other Fruit 1/2 Teaspoon Bitter Almond Warm the milk, cream, and honey together, but do not scald them. Add the gelatine, which has been soaked in milk for a few minutes, and the almond extract. Stir until the gelatine is dissolved, and set it in a cold place until it begins to stiffen. Then add the peaches, peeled and cut fine. Mix lightly and pour into a wet mold. Bananas or canned peaches may be used when fresh fruit is not in season. Decorate with split almonds and serve with whipped cream. MAPLE WALNUT JELLO 1 Package Peach or Orange Jello 1 Cup Maple Syrup 1 Cup Boiling Water 1 Cup Walnut Meats Dissolve jello in the boiling water. Add the maple syrup. Cool and add walnuts. Serve with whipped cream. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes COCOANUT AND MARMALADE JELLY 2'/2 Tablespoons Gelatine Yz Cup Cold Water 1 Cup Hot Milk Yz Cup Cold Milk •4 Cup Peach, Plum, Orange, or Other Marmalade 1 Cup Canned Cocoanut Corn Syrup Soak the gelatine in the cold water for 5 minutes; then dissolve it in the hot milk. If the milk curdles, beat it smooth with an egg beater. Add the marmalade. Add sufficient corn syrup to the milk drained from the cocoanut to make 1 cup. Add this to the hot milk. Stir the mixture well, and when it is cold, add the cocoanut and the cold milk. Pour it into a mold, and chill it. The marmalade may be used to garnish the pudding instead of being molded into it. JELLIED APPLES 1% Tablespoons Granulated Gelatine Yz Cup Cold Water 1 Quart Cooked Apples, Pared and Quartered V/z Cup Cold Water 1 Cup Corn Syrup (light) Hot Water Ya Teaspoon Ginger Yz Teaspoon Cinnamon 1 Slice Lemon 1 1-3 Tablespoons Lemon Juice '/i Teaspoon grated Lemon Rind Soak the gelatine in ^ cup cold water for 10 minutes. Cook together the lYz cups cold water, syrup, spices, and slice of lemon for 10 minutes. Add apples a few at a time, letting them cook until tender, but not broken. Remove from syrup when done and place in moulds. When all apples are cooked add hot syrup to the soaked gelatine, add enough hot water to make 2 cups liquid, add lemon juice and grated rind; strain, pour over apples and chill. (Makes eight servings.) CORN MEAL TUTTI FRUTTI 1 Cup Corn Meal Mush Ya Cup Corn Syrup (light) 1 Teaspoon Corn Oil 14 Cup Nut Meats 2 Tablespoons Chopped Dates ■4 Cup Lemon Juice % Tablespoon Granulated Gelatine 2 Tablespoons Cold Water 1 Cup Boiling Water Yz Cup Corn Syrup Yz Cup Fruit Add syrup, corn oil, nuts, and chopped dates to mush. Pour into the bottom of a flat dish, making a layer about one inch