San Rafael cook book, 1906

Make 1 quart of wine, orange or lemon jelly; mold in a round basin in the center of which you have three saucers turned upside down. Save 1 dozen egg shells opened at the small end, and put them in cold water. Make 1 quart of corn starch blanc mange; fill 3 of the shells, and stand them in a pan of bran or meal. Bruise a few spinach leaves, squeeze out a few drops of the color, add to a little of the mixture, and fill 3 more shells. Color some with chocolate, some with the yolks of eggs and some pink from a little of Knox's pink gelatine. While you are preparing the eggs, have the skin from 2 oranges or 2 lemons boiling; when tender, remove all of the white inside, and cut in little strips with scissors; then boil in syrup until clear, and spread out to dry. The next day turn out the jelly; around the edge of the nest put the peel for straw. Remove the shells from the eggs and pile in the nest; put whipped cream all around the jelly. This is a very pretty dish and delights the children. ICED PINEAPPLE CREAM— Mrs. W. J. Wickman. Take a small %' box of gelatine; place on fire with 1 cup or IVi cups of water, and allow to dissolve. After thoroughly dissolved, strain the ■same through a clean cloth into a pint of grated pineapple; stir thoroughly and continuously until it commences to congeal. At this stage •stir into it 1 pt. of ice cream. Put all into a glass dish (ready for table) and set on ice. To be eaten with or without thick cream. PINEAPPLE SPONGE— Miss H. J. Trumbull. 1% pint-can pineapple, 1 small cup sugar, y^ package gelatine, 11/2 cups water, whites of 4 eggs. Soak the gelatine 2 hours in % a cup of water. Put the juice of the pineapple in a saucepan with the sugar and the remainder of the water; simmer 10 minutes; add the gelatine take from the fire immediately, and strain into a tin basin. Add the chopped pineapple, and when partially cooled, add the beaten whites of the eggs, and beat until the mixture begins to thicken. Pour into H mold, and set away to harden. Serve with a soft custard made as follows: Custard Sauce — 2 cups of milk, yolks of 4 eggs, 1 small cup of sugar. Heat the milk almost to boiling, add beaten yolks and sugar; stir con- constantly until it begins to thicken. Remove from the Are and add vanilla flavoring; allow it to cool, and when ready to serve, turn the pineapple sponge into a dish, and pour the custard around the base. PINEAPPLE CUSTARD— Mrs. Geo. L. Richardson. Custard. 1 heaping tablespoon flour, salt and enough milk to blend, yolks of 4 eggs and 4 tablespoons sugar. Beat all these together and add to 1 qt. boiling milk and cook until very thick, stirring constantly. Cool and flavor. Pineapple. Chop 1 pineapple fine in meat chopper. Make a syrup of equal parts of pineapple juice and sugar, use water if you have not enough from pineapple and boil 5 minutes. Pour in pineapple and let come to a boil, when cool pour custard over it. Serve very cold with whipped cream on top. SPANISH CREAM— Mrs. D. Whittemore. 1 quart of milk, yolks of 3 eggs, % package Knox's gelatine, 2 tablespoons of sugar; flavor with vanilla or lemon. Soak the gelatine 2 minutes in cold water. Beat the yolks and sugar together, add to the scalding' milk, heat to boiling point, and add the gelatine, stirring all the time till it is dissolved. Pour into a mold and set on ice. SPANISH CREAM — Mrs. Thos. S. Bonneau. % box gelatine soaked in a quart of milk three hours, put on the fire, warm slowly. Divide the whites and yolks of five eggs, put five tablespoons of sugar with each, flavor the yolks with vanilla and the whites with lemon. When the gelatine and milk have come to a scald, put in the yolks, and when taken off the fire, add the whites, stir gently, then fill the forms. After standing in a warm place for three hours, put on the ice. Beat cream and wine to eat with it.