Lowney's cook book

Soak gelatine in cold water, add a small amount of coloring to boiling water, pour on to soaked gelatine, add sugar and fruit juice. Strain, if the liquid is satisfactory color ; if not deep enough, add more coloring matter before straining. Mold, chill, and serve. Russian Jelly 2 tablespoons gelatine 2 cups boiling water I cup cold water | cup orange juice 1 cup sugar i cup grape juice 1 tablespoon wine 3 egg whites Soak gelatine in cold water. Boil sugar and boiling water ten minutes. Add soaked gelatine and fruit juice. Strain, add egg whites, and beat with Dover egg beater until cold. Serve with beaten cream, sweetened and flavored. Orange Trifle 2 tablespoons gelatine 11 cups orange juice \ cup cold water 1/4 cup lemon juice I cup boiling water grated rind of one orange 1\ cups sugar wwhip from two and one half cups cream Soak gelatine in cold water ; dissolve in boiling water. Add sugar, fruit rind, and juice, and the whip from cream. Decorate a melon mold with sections of oranges. Pour in trifle mixture. Chill, cool, remove from mold, garnish with orange jelly and beaten and sweetened cream. Peach Gateau Scoop out center of a round sponge cake ; fill with fresh peaches, sweetened and cut in pieces. Cover with beaten and sweetened cream, put on with a pastry bag and tube. Garnish with small pieces of peaches. Syllabub 2 cups cream 1 cup sherry 2 tablespoons lemon juice ^ teaspoon cinnamon 1 cup sugar grated rind of one lemon Whip cream ; mix other ingredients, add whip, and serve in frappe glasses. Garnish with small bits of red cherries. Strawberry Syllabub 2 cups cream 1 cup sugar 1^ cups strawberry juice | cup lemon juice whites of two eggs Mix sugar and fruit juice. Add beaten whites and cream. Continue beating until stiff. Arrange sliced strawberries in the bottom of frappe glasses, add cream mixture, and garnish with slices of strawberries on top. Prune Jelly 1 cup prunes 2 tablespoons sherry 1 box gelatine 2 cups boiling water ^ cup cold water 1 cup sugar 2 tablespoons lemon juice ^ cup walnuts Cook prunes and remove stones. Soak gelatine in cold water. Add boiling water. Strain; add lemon juice, sherry and sugar. Pour into a mold. When mixture begins to harden, add prunes cut in pieces and walnuts broken in pieces. Stir occasionally, to keep fruit from settling. Mold, chill, and serve with soft custard. Fruit Jelly Macedoine Use wine, orange, or lemon jelly. Pour jelly in mold to depth of one half inch. Decorate bottom of mold with a slice of banana, and radiating from it halves of blanched almonds. Cover with jelly, and arrange in alternating layers, English walnuts, candied fruits, figs and jelly. Chill ; serve and garnish with whipped cream. Bavarian Cream 2 tablespoons granulated gelatine 2 cups cream \ cup cold water ^ cup sugar ^ cup hot cream 1 teaspoon vanilla Soak the gelatine in cold water : dissolve in hot cream ; add sugar. Add the whip from one pint of cream when the mixture begins to thicken. Cut and fold in this cream ; do not stir. When nearly stiff enough to drop, mold. Coffee Bavarian Cream Use rule for Bavarian Cream, substituting one fourth cup strong boiling coffee for one fourth cup cream. Strawberry Bavarian Cream