The Toronto Cook Book

One quart of strawberries, one quart of cream, one large cupful of sugar, half a cupful of boiling water, half a cupful of cold water. Soak as much gelatine in the cold water as it will take up for two hours. Mash the berries and sugar together and let them stand one hour. Whip the cream to a froth. Strain the juice from the berries, pressing through as much as possible without the seeds. Pour the hot water on the gelatine, and when dissolved strain it into the strawberry juice. Place the basin (which should be tin) in a pan of ice water and beat until the cream begins to thicken. When as thick as soft custard stir in the whipped cream, and when it is well mixed turn into the mould (it will make nearly two quarts), and set away to harden. — B. A. Floating Island One quart milk, five eggs and five tablespoons sugar, scald the milk, then add the beaten yolks, first stirring into them a little of the scalded milk to prevent curdling; stir constantly until of the right consistency; when cool, flavor with vanilla; let get very cold and before serving, beat up the whites of the eggs to a stiff froth. Stir into them a little fine sugar; place them on a custard in small islands with a tiny bit of currant jelly on each. Banana Whip One package Knox's gelatine, four scant cups boiling water, half a cup sugar, half teaspoon vanilla extract, white of one egg, four bananas. Moisten gelatine with a little cold water, add to boiling water, stir well, add sugar and flavoring. Let stand till cool, but not hardened, then beat with egg beater till frothy. Beat white of egg till stiff, then bananas till creamy, add bananas to gelatine, beat till thoroughly mixed, then fold in lightly the white of egg. Pour into serving dish and set away to harden. Spanish Cream Here is a recipe for Spanish Cream. Stir two envelopes of Knox's gelatine into three cups milk. Beat yolks of four eggs with half a cup sugar; add to milk and gelatine and place over fire in double boiler; stir until it thickens a little; beat whites of the four eggs to a stiff froth ; take two tablespoons sugar and stir into boiling custard until cooked thoroughly; add pinch of salt and flavoring. If Coffee Spanish Cream is wanted, use one cup strong coffee and three cups milk. As you will see, this can be easily halved for a small family. The Toronto Cook Book Raspberry or Strawberry Whip One and one-quarter cup berries, one cup powdered sugar, white one egg. Put ingredients in bowl and beat with wire whisk until stiff enough to hold in shape. About thirty minutes will be required for beating. Pile lightly on dish, chill, surround with lady fingers and serve with boiled custard. Boiled Rice with Raisins Wash rice and put in salted water. Pick over and wash a few raisins and put in. Boil slow till it is well cooked. Serve with milk and sugar. Chilled Rice Popple