Vegetarian Cook Book

Soak the gelatine in water of the temperature of 140 degrees for an hour or two, strain, and add to 1^ cups of boiling water; cook only until the gelatine disappears; strain into the milk, cream, and maple sirup, which have been heated in a double boiler; pour out into a flat pan, and when cool, cut into desired shape and size, or pour into individual molds. COFFEE GELEE Cereal coffee, 2 cups. Cream, 1 cup. Sugar, 1-3 cup. Gelatine, l^ package. Corn-starch, 1 teaspoon. Dissolve the vegetable gelatine in one half cup of water ; add the hot cream, coffee, and sugar, which have been thickened with the corn-starch. This thickening is to keep the cream from rising to the top while it is cooking. CHOCOLATE GELEE Cream, 2 cups. Milk, 1 cup. Chocolate, powdered, 3 heaping teaspoons. Sugar, 2 heaping teaspoons. Gelatine, ^ package. Corn-starch, 1 teaspoon. Dissolve the chocolate in a few spoonfuls of milk; put it into the milk and cream, and heat ; add the corn-starch ; cook, and then add to the vegetable gelatine, which has been dissolved in one half cup of water j mold, and set in cool place. MERINGUE This term is used to denote a covering for desserts, usually made by adding sugar to beaten whites. This may be served without cooking, or it may be spread on the dessert with a spatula, and set in a slow oven and browned. It can also be dropped on hot water, or the hot water may be poured on it in a deep dish, and then the meringue skimmed off. Cooked meringue will keep its shape longer. Add sugar in the proportion of one teaspoon to one egg white. STUFFED DATES Select unbroken dates, wash in warm water, remove th.e seeds as carefully as possible, and place in the hole a quarter ox a walnut meat or an entire blanched almond, press together in such a way as to leave part of the nut exposed, roU in powdered sugar, and serve. PUDDING SAUCES GERMAN SAUCE Egg yolks, 12. Fruit juice, bright colored, 1 cup. Sugar, 1/^ cup. Juice of V2 lemon. Put the sugar in a saucepan with the fruit juice (preferably cherry or strawberry) ; stir it over the fire till hot; then remove it to the side, where it will not boil. Stir in the well-beaten yolks, and add the lemon juice. Whisk the sauce until well frothed and thickened, and remove from the stove. HARD SAUCE Butter, % pound. Sugar, powdered, 1 pound. Nutmeg to suit. Rub the butter and sugar together until white and creamy, then add the nutmeg. GOLDEN SAUCE Nutmeg, %. Sugar, 1 cup. Butter, 1 rounding tablespoon. Egg yolks, 2. Corn-starch, 1 tablespoon. Water, 2 cups. Break the nutmeg into pieces, and put into a saucepan with the water; boil and add the corn-starch mixed with the sugar. Stir over the fire until the corn-starch is cooked, then add the butter. Beat the yolks with one tablespoonful of the sauce, and stir quickly into the remainder, which should be immediately removed, as the yolk will curdle if boiled. Strain and serve. COCONUT SAUCE Milk or cream, 1 quart. Coconut, shredded, 1 cup. Corn-starch, 1 tablespoon. Sugar, % cup. Steep the coconut in the milk for about twenty minutes, strain, add the sugar, reheat, and thicken. VANILLA SAUCE Cream, 2 cups. Eggs, 3. Flour, 1 tablespoon. Sugar and vanilla.