RUSSIAN JELLY — Dissolve 1 ounce of gelatine i✪ Rice Creamn 1^ cups of
cold water, by placing it over a moderate heat; when warm and
thoroughly dissolved, add the juice of -^ a lemon, and sugar to taste;
stir all together until well mixed, and the sugar melted; flavor with
extract of anise seed, strain, and when nearly cold beat to a froth
with an egg-beater, then pour into a mold, and place in the ice=
chest to harden. A little raspberry, or other fruit juice may be used
for coloring, if preferred.
RUSSIAN CREAM— r/ie Jell!].— To 1 package of gelatine add 1
pint of cold water. When dissolved add 1 pint of hot water, 2 cups
of f ugar, juice of 6 lemons. Stir slowly until well dissolved, then
strain into molds. The Cream. — Cover 1 package of gelatine with
cold water. When dissolved add 1 cup of new milk, 1 cuj) sugar;
ke»,t to boiling point, stirring frequently; then set away to cool
GELATINE PKEPAEATIONS 438
Whip 1 quart of thick cream until light, beat the whites of 6 eggs,
and add both to the mixture; when cool flavor with vanilla. Place
the jelly in the bottom of the molds, and when stiff and cold add the
cream-, turn out of the mold and serve in slices.
STRAWBERRY JELLY.— Mash a quart of strawberries, add a
coffee-cup of water, and let them stand where they will become
hot, but not boil, while ^ a box of gelatine, in a pint of cold water, is
gradually dissolving and heating, on the back of the range. Strain
the strawberry juice into the gelatine, and add sugar to taste; place it
in .a mold to harden in the refrigerator. The juice of half a lemon
can be added if desired, and it can be served plain, or with whipped
cream alone, or with whipped cream and sponge cake.
The juice of other berries can be used instead, such as currants,
raspberries, etc., and so varieties can be made.
SPANISH CREAM.— Put ^ of a box of gelatine in 1| pints of
milk and soak 1^ hours; then simmer slowly, and add the yolks of 3
eggs beaten with 1 cup sugar✪ Russian Cream; add a i^inch of salt and any flavoring
desired. Let the mixture cool a little, and add the 3 welhbeaten
whites; turn in glasses or custard- cups, and serve cold.
SNOW PUDDING.— Use 1 pint water, 1 cup sugar, juice of 1
lemon, ^ package of gelatine; dissolve and strain into cups or molds,
enough for each person; let stand until partly cool. Beat the whites
of 2 eggs stiff, and stir a portion into each cup with a fork; it will
look exactly like snowflakes all over the pudding. With the yolks of
the eggs make a thin custard for sauce. Put the molded pudding
into sauce plates, and pour the custard around each when served.
Good for Sunday dinner as it can be made Saturday and kept in a
cool jplace, and is better than when first made.
VELVET CREAM — Soak | box gelatine in 1 cup warm water,
adding the grated rind and juice of 2 lemons and two cujds sugar;
heat and stir till it dissolves, but do not let it boil; when nearly cold,
but before it begins to stiffen, add the cream✪ Velvet Cream and beat thoroughly
together until stiff; then pour into molds, and set on ice to harden.
Half fill the molds first with nice strawberries, raspberries, or other
fruits, if desired, for a variety.
Page 319 · 7 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
RUSSIAN JELLY — Dissolve 1 ounce of gelatine in 1^ cups of cold water, by placing it over a moderate heat; when warm and thoroughly dissolved, add the juice of -^ a lemon, and sugar to taste; stir all together until well mixed, and the sugar melted; flavor with extract of anise seed, strain, and when nearly cold beat to a froth with an egg-beater, then pour into a mold, and place in the ice-chest to harden. A little raspberry, or other fruit juice may be used for coloring, if preferred.
RUSSIAN CREAM— r/ie Jell!].— To 1 package of gelatine add 1 pint of cold water. When dissolved add 1 pint of hot water, 2 cups of sugar, juice of 6 lemons. Stir slowly until well dissolved, then strain into molds. The Cream. — Cover 1 package of gelatine with cold water. When dissolved add 1 cup of new milk, 1 cup sugar; kept to boiling point, stirring frequently; then set away to cool
GELATINE PREPARATIONS 438
Whip 1 quart of thick cream until light, beat the whites of 6 eggs, and add both to the mixture; when cool flavor with vanilla. Place the jelly in the bottom of the molds, and when stiff and cold add the cream-, turn out of the mold and serve in slices.
STRAWBERRY JELLY.— Mash a quart of strawberries, add a coffee-cup of water, and let them stand where they will become hot, but not boil, while ^ a box of gelatine, in a pint of cold water, is gradually dissolving and heating, on the back of the range. Strain the strawberry juice into the gelatine, and add sugar to taste; place it in .a mold to harden in the refrigerator. The juice of half a lemon can be added if desired, and it can be served plain, or with whipped cream alone, or with whipped cream and sponge cake.
The juice of other berries can be used instead, such as currants, raspberries, etc., and so varieties can be made.
SPANISH CREAM.— Put ^ of a box of gelatine in 1| pints of milk and soak 1^ hours; then simmer slowly, and add the yolks of 3 eggs beaten with 1 cup sugar; add a i^inch of salt and any flavoring desired. Let the mixture cool a little, and add the 3 welhbeaten whites; turn in glasses or custard- cups, and serve cold.
SNOW PUDDING.— Use 1 pint water, 1 cup sugar, juice of 1 lemon, ^ package of gelatine; dissolve and strain into cups or molds, enough for each person; let stand until partly cool. Beat the whites of 2 eggs stiff, and stir a portion into each cup with a fork; it will look exactly like snowflakes all over the pudding. With the yolks of the eggs make a thin custard for sauce. Put the molded pudding into sauce plates, and pour the custard around each when served. Good for Sunday dinner as it can be made Saturday and kept in a cool jplace, and is better than when first made.
VELVET CREAM — Soak | box gelatine in 1 cup warm water, adding the grated rind and juice of 2 lemons and two cujds sugar; heat and stir till it dissolves, but do not let it boil; when nearly cold, but before it begins to stiffen, add the cream and beat thoroughly together until stiff; then pour into molds, and set on ice to harden. Half fill the molds first with nice strawberries, raspberries, or other fruits, if desired, for a variety.
Records on this page
Rice CreamRussian JellyRussian CreamSnow PuddingStrawberry JellySpanish CreamVelvet Cream