The Worcester domestic science school's one year course laboratory cook book

MOSAIC JELLY. li/2 C. milk , 2 T. sugar 1 slice lemon rind 1 bay leaf Yolks 2 eggs 1 T. gelatine Scald milk with lemon rind, bay leaf and sugar. Add gelatine which has been soaked in y± C. of the milk. Stir till dissolved and strain on to the yolks of eggs well beaten. Return to fire (over hot water) and stir till thickened. Remove from fire and color one-half either pink or green, allow other part to remain plain. Turn into two shallow pans and when firm cut in circles. Line a mould with lemon jelly and garnish sides and bottom with colored circles. Fill with plain jelly or melt scraps left and add some lemon jelly to each and put into mould in alternate layers. LEMON JELLY. 1 pt. water Rind and juice of two lemons IV2 inch stick cinnamon 6 cloves 1/2 C. sugar y2 package Knox's gelatine Soak gelatine in y2 C. cold water. Put remainder of water on with sugar, cinnamon, cloves and lemon rind. Allow to come slowly to boiling point, add gelatine and lemon juice. Do not boil. Strain through flannel bag. If a clear jelly is desired, cool mixture, add whites and shells of 2 eggs beaten slightly. Return to fire, beat constantly until it boils. Let boil 1 min. Strain through flannel bag, ROLLED WAFERS. y4 C. butter 14 C. milk y2 C. powdered sugar % C. bread flour y2 t. vanilla Cream butter, add sugar gradually, milk very slowly and then flour and flavoring. Spread very thin on the top of an inverted bread pan. Crease in 3 inch squares. Bake in slow oven until delicately brown. Roll into cornucopia shape over handle of wooden spoon. Color with vegetable coloring if desired. LEMON JELLY. y2 box or 1 oz. gelatine 1 cupful sugar y2 cupful of cold water Juice of 3 lemons, filtered 2 cupfuls of boiling water Thin slices of lemon rind Soak the gelatine in one-half cupful of cold water for one hour or more. Put the boiling water, the sugar and a few thin slices of lemon-peel in a saucepan on the fire. When the sugar is dissolved, add, the soaked gelatine, and stir until that also is dissolved ; then remove, and when it is partly cooled add the lemon-juice. Strain it through a felt or flannel, and turn it into the mould. This will make one quart of jelly. COFFEE JELLY. Use the recipe for lemon jelly, using three-fourths cup of strong filtered coffee instead of lemon. Mould in a ring and fill the centre with whipped cream. Strain coffee through double cheese cloth. WHIPPED JELLY OK SNOW PUDDING. Make a lemon jelly. Place it in a bowl on ice; when it is cold, but before it begins to harden, beat it with a Dover beater until it becomes white and a mass of froth. Turn it into a mould to harden. Serve with it a sauce made of boiled custard, or any preserve that will go well with flavoring, or a compote of orange or any fruit. RUSSIAN JELLIES. For these double moulds are used. No. 1. Make the outside layer of any transparent jelly. When hard, remove the inner mould and fill the space with the same jelly whipped until foamy. No. 2. The outside of transparent jelly, the inside one of different color and flavor, such as champagne and maraschino colored pink, orange and strawberry, lemon and coffee. No. 3. The outside champagne jelly, inside whipped jelly, with macedoine of fruits.