The art of German cooking and baking

Remarks: You may put layers of fruit into the jelly according to No. 66, Wine Jelly With Fruit Layers. No. 68— ORANGE JELLY. Quantity for 6 Persons. 1% pts. of orange juice, (about 9 layers or % package of red 10 oranges) gelatine 5 tbsps. of lemon juice 1 cup of champagne or good Vi lb. of sugar white wine Preparation: The oranges are cleaned, cut into halves, and the juice carefully pressed out with a lemon squeezer. The gelatine and sugar are dissolved in this juice, then warmed and lemon juice and wine added. Strain through a cloth. The orange rinds are carefully cleaned out without breaking them and filled with the above gelatine, then placed on ice. When stiff, place the oranges on a platter and garnish with fresh leaves. — 264 — No. 69— PINEAPPLE JELLY. Quantity for 6 Persons. 1 large pineapple 8 layers or % package of white 1 pt. of water or white wine gelatine 1 % cups of sugar Preparation: The pineapple is peeled and grated on a fine grater. The gelatine is dissolved in 1 pt. of warm water, then mixed well with sugar and the grated pineapple. This mixture is strained through a fine sieve, poured into a mold, placed on ice to harden. When cold, turn it out. No. 70— CHERRY JELLY. Quantity for 6 Persons. 2 qts. of sour cherries 1 stick of cinnamon 1 pt. of water 10 layers or 1 package of gelatine % lb. of sugar % cup of red wine 2 cloves Preparation: The cherries are cleaned and stoned. Two dozen of the stones are crushed and boiled with the crushed cherries, cloves and Cinnamon for 30 minutes in 1 pt. of water, the dish being covered. Strain, add gelatine and sugar, then strain again and add the red wine. Put the jelly into a mold, place on ice and when cold, turn out on a platter. No. 71— STRAWBERRY JELLY. Quantity for 6 Persons. 2 qts. of nice, ripe strawberries 8 layers or % package of red % lb. of sugar gelatine Juice of 2 lemons 2 tsps. of vanilla 1 pt. of water Preparation: The strawberries are crushed, water, sugar, lemon juice mixed in and cooked over a slow fire for 10 minutes, then strained through a fine sieve. The gelatine is dissolved in this juice and the whole strained again. Fill into a mold, place on ice to stiffen, then turn out and garnish with strawberries and whipped cream. No. 72— ORANGE GELATINE. Quantity for 6 Persons. 1 pt. of cream 6 layers or % package of white Grated rind of 1 orange gelatine Juice of 3 oranges % lb. of sugar Preparation: Cream, grated orange rind and juice, sugar and gelatine are mixed well and cooked 1/4 hour, stirring constantly, then strained through a fine sieve. Oil a mold, put in the jelly and place on ice or prepare the day before serving. Turn out on a platter or glass dish. — 265 — No. 73— ARRACK CREAM WITH WHIPPED CREAM. Quantity for 6 Persons. 6 yolks of eggs % cup of warm water % lb. of sugar 6 tbsps. of arrack 5 layers or % package of red 1 pt. of whipped cream gelatine Preparation: Yolks of eggs and sugar are whipped ^ hour. The gelatine is dissolved in warm water and strained, then mixed with the yolks of eggs and sugar, arrack and lastly the whipped cream. This is filled into a glass dish and set to stiffen. No. 74— STRAWBERRY CREAM. Quantity for 6 Persons. 1 qt. of preserved strawberries, 5 layers or % package of white or 2 qts. of fresh ones gelatine % lb. of sugar % cup of warm juice 1 tsp. of vanilla 1 pt. of whipped cream 12 lady fingers Preparation: The juice is drained from the strawberries and strained to remove the seeds. The gelatine is dissolved in % cup of the juice and mixed with strawberries, vanilla, sugar and whipped cream. Oil a mold, strew with sugar, put in a layer of lady fingers, then the cream on top of the lady fingers, place on ice to harden, turn it out and serve with strawberry juice. Remarks: If you take fresh strawberries, use more sugar. No. 75— RASPBERRY CREAM.