Peel the peaches, and cut them up small, measuring them after thus prepared. Place the gelatine in half a cupful of water, and set to soak for two hours in a cool place; or if hurried, place it on the back of the range, where it will dissolve in half an hour. The dessert, how- ever, will not be of so fine a flavor if prejoared by the latter method. Boil the rest of the water and the sugar together for fifteen minutes. Mash the peaches fine, 496 THE PA TTERN COOK-BOOK. press them through a fine colander, and turn the syrup over them. Place the sauce-pan containing the mixture in another full of boiling water, and cook for five minutes, stirring all the time. Add the gelatine, and stir for five minutes more ; then place the pan in cold water, and stir the sponge until it begins to cool ; also add the whites of the eggs, well beaten, and stir until the whole begins to harden, at which point turn it into a mould, and set in a cold place. At serving time turn the sponge from the mould, and send to table with cream and sugar. STRAWBERRY SPONGE. One quart of strawberries. One-half box of gelatine. Four eggs (whites)✪ Peach Sponge. One and one-half cupful of water. One cupful of sugar. One lemon (juice). This is prepared a little different from the peach sponge, as the berries are not cooked. Soak the gela- tine in half a cupful of the water. Mash the berries and add half the sugar to them ; when this is dissolved, press the berries through a sieve. Boil the rest of the sugar and the water together for fifteen minutes, add the gela- tine to this boiling syrup, remove from the fire at once, and add the berries. Place the pan containing the prep- aration in another full of cold water, or set it in a cold place ; and beat the mixture five minutes, until cool and beginning to thicken slightly. Then add the whites of the eggs, well whipped, and beat well until the whole has thickened considerably. Pour the sponge into a mould, and set it away to harden. Serve with cream and sugar. GELA TINE JELLIES. 497 GELATINE JELLIES. Gelatine as now obtained is refined and clarified dur- ing the process of manufacture, and this renders it unnec- essary to use the white of eggs for clarifying, as was for- merly the case. Many cooks, however, prefer to further clarify it for jellies, producing thereby more dainty and inviting-looking desserts. When the egg is used it weak- ens the gelatine, so that a little more of the latter should be allowed than if the ^gg were omitted. The packages of all the various brands of gelatine on the market are supposed to weigh the same — two ounces without the wrappers. Pink gelatine comes in sheets and is sold by grocers by the ounce. It is a little more expensive than the plain variety. Allowing half pink and half plain gelatine will impart a rich pink tint to a jelly or a cream. Very many desserts are now made with gelatine, and almost invariably they should stand over night before being used, that they may be sure to harden sufficiently.

AI-modernized reading of the original text

Peel the peaches, and cut them up small, measuring them after thus prepared. Place the gelatine in half a cupful of water, and set to soak for two hours in a cool place; or if hurried, place it on the back of the range, where it will dissolve in half an hour. The dessert, however, will not be of so fine a flavor if prepared by the latter method. Boil the rest of the water and the sugar together for fifteen minutes. Mash the peaches fine, press them through a fine colander, and turn the syrup over them. Place the sauce-pan containing the mixture in another full of boiling water, and cook for five minutes, stirring all the time. Add the gelatine, and stir for five minutes more ; then place the pan in cold water, and stir the sponge until it begins to cool ; also add the whites of the eggs, well beaten, and stir until the whole begins to harden, at which point turn it into a mould, and set in a cold place. At serving time turn the sponge from the mould, and send to table with cream and sugar. STRAWBERRY SPONGE. One quart of strawberries. One-half box of gelatine. Four eggs (whites). One and one-half cupful of water. One cupful of sugar. One lemon (juice). This is prepared a little different from the peach sponge, as the berries are not cooked. Soak the gelatine in half a cupful of the water. Mash the berries and add half the sugar to them ; when this is dissolved, press the berries through a sieve. Boil the rest of the sugar and the water together for fifteen minutes, add the gelatine to this boiling syrup, remove from the fire at once, and add the berries. Place the pan containing the preparation in another full of cold water, or set it in a cold place ; and beat the mixture five minutes, until cool and beginning to thicken slightly. Then add the whites of the eggs, well whipped, and beat well until the whole has thickened considerably. Pour the sponge into a mould, and set it away to harden. Serve with cream and sugar. GELATINE JELLIES. Gelatine as now obtained is refined and clarified during the process of manufacture, and this renders it unnecessary to use the white of eggs for clarifying, as was formerly the case. Many cooks, however, prefer to further clarify it for jellies, producing thereby more dainty and inviting-looking desserts. When the egg is used it weakens the gelatine, so that a little more of the latter should be allowed than if the egg were omitted. The packages of all the various brands of gelatine on the market are supposed to weigh the same — two ounces without the wrappers. Pink gelatine comes in sheets and is sold by grocers by the ounce. It is a little more expensive than the plain variety. Allowing half pink and half plain gelatine will impart a rich pink tint to a jelly or a cream. Very many desserts are now made with gelatine, and almost invariably they should stand over night before being used, that they may be sure to harden sufficiently.

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