The Portland Woman's Exchange Cook Book

Mix the syrup and fruit juice and freeze. GELATINE DESSERTS 145 Serve in individual glasses with whipped cream on top, or place in a large bowl and have whipped cream in a separate bowl. This ice is better served in this way than in a mold. Raspberries and peaches may be frozen the same way. Mrs, Vicor Johnson, Gelatine Desserts Almond Blanc Mange. Put into a bowl two-thirds of a box of gelatine and a gill of water; let it soften and put on the back of the stove to dissolve. When it is entirely dissolved, stir into it slowly 1 quart of rich milk and Yi lb. of sugar. Let it boil for 15 minutes, being careful not to scorch, and strain through a piece of cloth. Add % lb. of almonds cut in strips. When cold, season to taste with vanilla and sherry (1 gill of sherry and 1 tablespoon vanilla) . Pour into molds and put in a cold place. Serve with wine jelly. Mrs, H, C. Cahell Caramel Pudding. 1 tablespoon gelatine. J4 cup cold water. 1 cup sugar. Yi cup boiling water. I cup cream. 1 teaspoon vanilla. 54 teaspoon cream tartar. Whites of 5 eggs. Soak the gelatine in the cold water, scald the cream, cook the sugar, cream of tartar and boiling water until it is a dark brown. Pour the cream over the gelatine, add the caramel slowly, then the beaten whites. Beat the mixture until the eggs do not separate. Pour into a wet mold. Serve with whipped cream. Henrietta M. Eliot. We recommend Mount Hood Ice Cream 146 PORTLAND WOMAN'S EXCHANGE COOK BOOK Charlotte Russe. 1 cup cream. 1 cup milk. 2 eggs. 54 box of gelatine or 1 level tablespoon. 54 cup sugar. Boil milk and gelatine together, pour over beaten yolks and sugar, and return to kettle as for boiled custard, just until it begins to thicken. Let stand until a little cool, then beat up the whites and put in. Let stand until it begins to harden, then whip cream and put in. Flavor with vanilla. Line dish with lady fingers and pour in mixture. Mrs. S. M, Mears. Chocolate Sponge. Dissolve J/^ lb. grated chocolate in 1 cup milk; stir over hot fire until smooth and thick. Beat yolks of 6 eggs with 1 cup sugar until spongy, then add chocolate. Dissolve on range one-third box of gelatine in a little cold water. Beat the 6 whites stiff and add to eggs and chocolate. Stir in the gelatine. Mix well and flavor with vanilla. Pour in mold and set on ice several hours before serving. Mrs, George W. Hoyty Sr. Chartreuse of Strawberry Jelly. Cut out the center of a round sponge cake, leaving the bottom and sides thick enough to hold a quart of jelly. Pre- pare a strawberry jelly, and when it is just ready to form, turn it into the cake and put on ice. When ready to serve cover with chilled whipped cream, flavored with vanilla and wine, and % cup of sugar. Mrs. J. Wesley Ladd. Cream of Marchioness Pudding. 1 pint of sweet whipped cream. 54 scant cup sugar. Whites of 2 eggs. Yi can of fine cut up pineapple (berries may be used). GELATINE DESSERTS 147 54 box gelatine. 1 cup water, boiled and cooled. 1 teaspoon vanilla. Mrs. Guy W, Talbot French Charlotte. 1 egg. I after-dinner coffee cup sugar. 1 cup milk. All mixed. 2 teaspoons gelatine soaked in cold water, and added, with a little nutmeg and tablespoon Sherry or teaspoon of vanilla. Strain and set in ice box to partially cool. Whip 1 pint cream and add to the stiffened mixture, and put in mold or individual glasses. Dry 6 macaroons, roll into crumbs, put over top before serving, with cherry or strawberry on top. Keep cold until serving time. Mrs, W. C. Alvord. Chartreuse of Bananas. 6 bananas. % pint cream. 6 leaves gelatine or I/2 oz. gelatine. I oz. sugar. I/2 teacup cold water. Clear jelly. Few pistachio nutS;