The Toronto Cook Book

Dissolve third of a box of gelatine in three-fourths of a quart of milk for one hour, then put on the stove, and when boiling hot stir in the yolks of three eggs beaten with three-fourths cup sugar; when it is boiling hot remove from the fire and stir in the whites of three eggs well beaten. Flavor to taste. Pour into moulds. The Toronto Cook Book Snow Pudding Half an ounce, or third of a box, of gelatine dissolved in one pint boiling water, with the juice of two lemons. Add one cup sugar. Let it cool. Take the whites of two eggs, and heat to a stiff froth with a very little sugar; beat this with the gelatine until all is white, and put into a mould. Scald one pint of milk, add the yolks of three eggs, one cup sugar, one teaspoon cornstarch. Flavor with vanilla. When cool, put the snow in a glass dish, and pour the custard around it. Velvet Cream Dissolve one ounce gelatine in a tumbler of wine. Add the juice and peel of one lemon, sugar to one quart cream. Put into a mould to cool. Charlotte Russe Add one quart boiling milk to six eggs well beaten, one coffee cup sugar, a bit of salt; flavor to suit the taste with vanilla and brandy, add one box gelatine dissolved in a pint of water. Set away to cool, and when it has thickened, add one pint of cream well beaten to a light froth. The gelatine must be warmed when added to the custard. Line the mould with thin pieces of sponge cake; fill and put in a cool place. A Dish of Snow Select very juicy apples, pare and core them, stew them in clear water until soft, strain through a sieve, sweeten to taste with powdered sugar; spread this, when cold, in a deep glass dish. To every apple allow the white of one egg, beat the whites, with one tablespoon powdered sugar to one egg, to a stiff froth, and pour it over the apples. Frosted Custards Six eggs, one quart milk; save the whites of three eggs and beat to a froth; add three tablespoons sugar. Flavor. Fruit Juice Juice of three lemons, one quart boiling water, one quart sugar, half pint fruit of any kind — pineapple, peaches, etc. Let it stand until cold ; then freeze it. SMALL AFTERNOON CAKES Nut Jumbles Three-quarters cup butter, one cup sugar, two eggs, two cups flour, one teaspoon baking powder, half cup chopped almonds or cocoanut, cream butter and sugar; add eggs, flour and nuts; drop in teaspoons on greased pans. Cocoanut Drops One-half pound fruit sugar, white of one egg, cocoanut enough to make stiff. Drop Cakes One pound of butter, one of sugar, one of flour, one of currants, two eggs; beat eggs and mix with currants; add them to the mixture last; wine glass of brandy or whiskey; bake in small drops. Cocoanut Rocks Two eggs, one cup sugar, half cup butter, one teaspoon baking powder, two cups flour, a little salt. Macaroons One-half pound sugar, one pound almond paste, rub together while dry till very fine; then work to a soft paste that will drop easily with whites of eggs (about eight or nine eggs for above quantities; if too much, divide proportionately). Be careful not to drop any of the yolk into the mixture, as it will spoil it; bake in moderate oven. Drop on paper and bake in pans. Hermits