Kirmess cook book

Mrs. T. K. Egbert, New York. Dissolve half a box of gelatine in a little milk, mix it with one cup of strong coffee, sweeten to taste with granulated sugar, and strain. Set away to cool. When it begins to stiffen, beat it up with an egg-beater till it becomes a froth, then add a pint of whipped cream. Mix thoroughly and fill a fancy shaped mould and set on the ice until hard. Invert on a platter and serve with whipped cream. FIG AND BANANA MOUSSE. Mrs. William Wescott. Slice equal quantities of figs and bananas. Sprinkle with powdered sugar. Place in a mould half full of whipped cream. Pack in ice and salt for two hours before serving. The quantity of each ingredient may vary according to supply on hand as long as the mould is full. May be served with or without cake. ORANGE MOUSSE. Miss Elsie Louise Gilmore. Boil a pint of sugar and a pint of water until clear. When cool, add juice of five oranges and two lemons (add more oranges if not strong enough). Freeze, then put in mould with whipped cream in centre and pack in ice imtil ready to serve. ORANGE lOB. Mrs. H. S. Gould, New York. Juice of two oranges, juice of three lemons, grated rind of one lemon. Make up to a quart with water. Add a cup of sugar and boil to a syrup. Let it cool, then freeze. STRAWBERRY SHERBERT. Miss Elsie Gilmore. Three cups of strawberry juice, three cups of sugar, two quarts of milk. Put the milk into the freezer and when thoroughly chilled, about five minutes, add the juice and sugar, freeze. Put the strawberries through a potato squeezer. LEMON SHERBERT. Mrs. J. A. Dear. Seven lemons, two oranges, two quarts of milk, one quart of sugar. Put milk in freezer and chill, then add juice with sugar and freeze. A somewhat novel method of serving lemon ice: The fruit selected is small and quite round; a thick slice is cut from the end of each lemon in such a way as to leave a strip which will serve as a handle; and the pulp scooped out with a spoon; the latter is then squeezed, mixed with three times as much sugar and five times as much water and frozen. The cut end of each lemon is cut in scallops or points, and the rind baskets are packed in ice and salt until they are needed for serving; they are then wiped dry, filled with the frozen ice and served on a platter surrounded by small fancy cakes. CURRANT SHERBET. Mrs. Eliott Eager. Put a pint of sugar with a quart of boiling water, and boil for half an hour, then add a pint of currant juice and the juice of two lemons. When cold, freeze. LALLA ROOKH PUNCH. Mrs. Edward M. Johnson. One pint of milk, one pint cream, one cup of sugar, six eggs, yolks only, one tablespoon vanilla or vanilla bean. Scald the pint of milk in a double boiler (it is scalded when the water in the outside kettle boils). Beat the yolks and sugar together until light and smooth. Stir the scalded milk slowly into the beaten eggs and sugar. Put this into a double boiler and cook, stirring constantly until it thickens enough to coat the spoon. Do not let it boil or cook too long or it will curdle. Remove the custard from the stove, add the cream and the flavoring and stir until it is partly cold. When cold, freeze, then add one cup of St. Croix rum or maraschino wine. STRAWBERRY PUNCH. Contributed.