The Toronto Cook Book

Whip three-fourths pint of thick cream. Add sufficient thick maple syrup to sweeten and flavor. Freeze for two hours. Lemon Sherbet Pour three cups of boiling water on two cups of sugar and one tablespoon of gelatine which has been soaked in warm water, and stir until dissolved. When it is cool, add the beaten yolk of one egg. When the above is thoroughly mixed, add one cup of lemon juice, stirring all together with the beater. Fill vessel and pack. Orange Ice Take the juice of four oranges and one lemon, or one large cup of the juice; pour three large cups of boiling water on one and a half cups of sugar. Add one tablespoon of gelatine and stir until dissolved. Beat the yolk of one egg, mix all with the juice, using the beater. Fill vessel and pack. CHILLED JELLIED DESSERTS Peach Cream Wash two cups canned peaches; rub through sieve and cook for three minutes in a syrup made by boiling one cup sugar with one of water. Have soaked one package of gelatine ; add this to syrup and peaches. Stir a few minutes to dissolve gelatine; place in a pan of snow or ice and beat till nearly cold; add whites of six eggs beaten stiff. Beat till it begins to harden ; put in moulds and serve with cream. Lemon Jelly Half a box gelatine or two tablespoon granulated gelatine, half a cup of cold water, two and a half cups boiling water, one cup sugar, half cup lemon juice; soak gelatine twenty minutes in cold water; dissolve in boiling water; strain and add to sugar and lemon juice; turn into mould and chill. Banana Snow One tablespoon granulated gelatine, quarter cup cold water, one- third cup boiling water; half cup sugar, two teaspoons lemon juice, two-thirds cup bananas; whip whites of two eggs, soak gelatine in cold water; then stir it into the syrup made of boiling water and sugar, and when partially set add banana pulp and stiffly beaten whites. Beat till quite foamy, then pour into cold moulds. Lemon Jelly Yolks of two eggs, one cup white sugar, one cup water, one tablespoon cornstarch, juice and rind of one lemon, beat whites for frosting with half cup sugar. Cook all together on stove five minutes; pour over well beaten yolks; set on ice until cold ; then add frosting, and serve. Pineapple Mousse Take half a pint cream; whip ; take one cup shredded pineapple or finely cut; put in with cream; whip all together; sweeten to taste; then pack in pail and freeze like the Orange Mousse. The Toronto Cook Book Lemon Snowdrift One pint boiling water, one cup sugar; dissolve and stir in two tablespoons of cornstarch; beat the whites of three eggs lightly, then stir in gradually as soon as removed from fire; add grated rind and juice of one lemon. Make sauce with yolks of eggs, half cup sugar, one and a half cups milk; flavor with vanilla and cook in double boiler. Russian Sponge One box gelatine; cover it with cold water and let stand one hour; beat the yolks of four eggs and one cup white sugar together. Stir in the gelatine and pour all into one quart boiling milk; flavor with vanilla; let it cool and then stir it into the whites of the eggs beaten to a stiff froth; pour into mould; let it stand four hours, when it will be ready for use. » Snow Pudding