Boil one quart of new milk with a stick of ciunamon
broken into it. Beat lightly the yelks of four eggs, add one
tea-cupful of white sugar and four table-spoonfuls of flour✪ Bruli.
\Vhen well beaten, stir into it a tea-cupful of the boiled milk,
then the remaining milk, stirring briskly. Put the mixture
into a tin bucket, set it in hot water and boil for ten min-
utes, or until quite thick. Pour into a pudding-dish, and
when cool, put on a meringue made of the whites of three
eggs, three table-spoonfuls of sugar, and the juice of one
lemon. Brown it lightly. Mrs. AVatsox Andrews.
WINE JELLY.
Put one box of Cox's gelatine into two pints of boiling
water (in winter two and a half pints'), and let it soak one
The New Kentucky Some Cook Book.
259
hour, then add one pint of wine or the juice of four lemons
(grate some of the yellow rind in), four sticks of cinnamon
broken into three table-spoonfuls of cold water, and let it
come to a boiling. Mix all together, adding one heaping pint
of sugar and the beaten white of one egg✪ Wine Jelly. Allow it to come
to a boiling; have ready a flannel jelly-bag, and strain it
through several times until it runs clear. Set it away to
cool. Serve with cream. Mrs. A. A. Wadswoeth.
ALMOND JELLY.
Put one box of Cox's gelatine into one quart of water, to
be converted into jelly, then make three-quarters of a pound
of blanched almonds into a paste by beating them in a mor-
tar, adding gradually fifteen spoonfuls of cream, and one
coffee-cupful of sugar✪ Almond Jelly. Add this to the gelatine, simmer
the whole at a gentle heat until it is ready to boil, taking
care to stir constantly; then remove it from the fire, and
continue to stir until it is almost cold. Pour into molds,
and set it on ice, or in a cool place to congeal. When re-
quired for use, place the mold for a moment in warm water,
and it will turn out easily. Serve with rich cream.
Mrs. Wood.
PINE-APPLE JELLY.
Take one box of Cox's gelatine, three pints of water, four
lemons, one can of grated pine-apple, one and one-half pint
of sugar✪ Pine-Apple Jelly. Pour one pint of boiling water over the gelatine,
squeeze all the juice of the lemons into the sugar, add the
remaining water (or two pints), then the dissolved gelatine.
Mix well and strain ; stir in the pine-apple ; put into a mold,
and set on ice for several hours. Mes. Holt Richeson.
GELATINE JELLY.
Put one box of Cox's gelatine (dissolved) into one pint of
cold water, one and one-half pound of granulated sugar, the
juice and pulp of four lemons, three pints of boiling water✪ Gelatine Jelly
.260
The New Kentucky Home Cook Book.
(in summer two pints). Mix thoroughly, strain through a
flannel bag. Have ready either oranges, bananas, pine-ap-
ples, or apples cut into small pieces. Sprinkle two table-
spoonfuls of sugar over the fruit, over which pour the jelly.
When congealed, cut aud put into a dish. Serve with
whipped cream. Mrs. L. C. Dimmitt.
JELLY UNCOOKED.
Take one box of Cox's gelatine dissolved in one pint of
cold water, add one pint of boiling water, one pint of wine,
one and one-half pound of granulated sugar, or sweeten to
taste, the juice and yellow peel of four lemons✪ Jelly Uncooked. Mix well,
and strain through a flannel bag.
OMELET SOUFFLE. ✪ Omelet Souffle
Page 132 · 7 recipe records on this page
Presented as published in 1884. 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
Boil one quart of new milk with a stick of ciunamon broken into it. Beat lightly the yelks of four eggs, add one tea-cupful of white sugar and four table-spoonfuls of flour. When well beaten, stir into it a tea-cupful of the boiled milk, then the remaining milk, stirring briskly. Put the mixture into a tin bucket, set it in hot water and boil for ten minutes, or until quite thick. Pour into a pudding-dish, and when cool, put on a meringue made of the whites of three eggs, three table-spoonfuls of sugar, and the juice of one lemon. Brown it lightly. Mrs. Watson Andrews.
WINE JELLY.
Put one box of Cox's gelatine into two pints of boiling water (in winter two and a half pints'), and let it soak one
The New Kentucky Home Cook Book.
hour, then add one pint of wine or the juice of four lemons (grate some of the yellow rind in), four sticks of cinnamon broken into three table-spoonfuls of cold water, and let it come to a boiling. Mix all together, adding one heaping pint of sugar and the beaten white of one egg. Allow it to come to a boiling; have ready a flannel jelly-bag, and strain it through several times until it runs clear. Set it away to cool. Serve with cream. Mrs. A. A. Wadsworth.
ALMOND JELLY.
Put one box of Cox's gelatine into one quart of water, to be converted into jelly, then make three-quarters of a pound of blanched almonds into a paste by beating them in a mortar, adding gradually fifteen spoonfuls of cream, and one coffee-cupful of sugar. Add this to the gelatine, simmer the whole at a gentle heat until it is ready to boil, taking care to stir constantly; then remove it from the fire, and continue to stir until it is almost cold. Pour into molds, and set it on ice, or in a cool place to congeal. When required for use, place the mold for a moment in warm water, and it will turn out easily. Serve with rich cream.
Mrs. Wood.
PINE-APPLE JELLY.
Take one box of Cox's gelatine, three pints of water, four lemons, one can of grated pine-apple, one and one-half pint of sugar. Pour one pint of boiling water over the gelatine, squeeze all the juice of the lemons into the sugar, add the remaining water (or two pints), then the dissolved gelatine. Mix well and strain ; stir in the pine-apple ; put into a mold, and set on ice for several hours. Mes. Holt Richeson.
GELATINE JELLY.
Put one box of Cox's gelatine (dissolved) into one pint of cold water, one and one-half pound of granulated sugar, the juice and pulp of four lemons, three pints of boiling water
.260
The New Kentucky Home Cook Book.
(in summer two pints). Mix thoroughly, strain through a flannel bag. Have ready either oranges, bananas, pine-apples, or apples cut into small pieces. Sprinkle two tablespoonfuls of sugar over the fruit, over which pour the jelly. When congealed, cut aud put into a dish. Serve with whipped cream. Mrs. L. C. Dimmitt.
JELLY UNCOOKED.
Take one box of Cox's gelatine dissolved in one pint of cold water, add one pint of boiling water, one pint of wine, one and one-half pound of granulated sugar, or sweeten to taste, the juice and yellow peel of four lemons. Mix well, and strain through a flannel bag.
OMELET SOUFFLE.
Records on this page
BruliWine JellyAlmond JellyPine-Apple JellyGelatine JellyJelly UncookedOmelet Souffle