The Toronto Cook Book

One ounce gelatine, one cup cold water, one and threequarters cup boiling water, one cup sugar, juice of two lemons, small piece of cinnamon, yolks of two eggs; soak gelatine in cold water; cook sugar in boiling water three minutes; pour over gelatine, add juice of lemons and yolks of eggs, strain. Serve cold. Orange Cream One and one-third tablespoons gelatine, one-third cup cold water, one-third cup boiling water, whites of three eggs, one cup sugar, three tablespoons lemon juice, one cup orange juice, two cups cream. Dissolve gelatine, strain, add sugar, lemon, orange; chill. When thick beat till frothy, fold in cream stiffly beaten and whites of eggs. Macaroon Cream One tablespoon gelatine, quarter cup cold water, two cups hot water, one teaspoon vanilla, three eggs, one-third cup sugar, two- thirds cup macaroon crumbs, one-eighth teaspoon salt; soak gelatine, make a custard of milk, yolks of eggs, sugar and salt. Add gelatine and strain, add macaroons and flavoring, stir occasionally till it begins to set, beat in the whites, and mould. Coffee Sniffle Mix one and a half cups of coffee infusion and half cup of milk with one-third cup of sugar. Add one tablespoon gelatine softened in a little cold water; heat in double boiler; mix three yolks slightly beaten with one-third cup of sugar and one-eighth teaspoon salt; add gradually coffee and mixture, and cook until thickened ; add the stiffly beaten whites of three eggs and half a teaspoon vanilla. Beat thoroughly, mould and chill. Lemon Jelly One box of gelatine, four lemons, one and a half pints of sugar; pour one pint of water cold over the gelatine, and let it stand one hour; then add the juice of the lemons and sugar; pour over the whole one quart of boiling water. Let it come to a boil and strain. To be served with boiled custards. Chilled Jellied Desserts Snow Custard Pour over one-half box gelatine a pint boiling water; stir until all is dissolved; add two cups sugar and the juice of two lemons; when nearly cold add whites of three eggs. Beat all thirty minutes; pour in a dish to harden. Orange Jelly One ounce of gelatine dissolved in one pint of hot water ; when cold, add the juice of six oranges and two lemons; strain the whole through a sieve, and let it partially harden; then beat up the whites of two eggs, add them to the mixture, and beat the whole until stiff. Put them in a mould. Wine Jelly No. 1 To one package gelatine add one pint of cold water, the juice and grated rind of two lemons, one pounded nutmeg, and two or three sticks of cinnamon. Allow this to stand one hour, then add a quart of boiling water, one pint of wine (sherry is much the best) , one w ne glass of brandy, two pounds of white sugar. When all is dissolved, strain through a flannel jelly bag. Wine Jelly No. 2 One third of a package of gelatine dissolved in a little cold water; to this add a pint of hot water, and let it come to a boil; then put in two cups sugar, half cup wine or boiled cider, and nearly one tablespoon of lemon. Let it cool until the next day. Currant Jelly