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

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. 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, the inside whipped jelly, with macedoine of fruits. No. 4. The outside fruits in clear jelly, the inside Bavarian cream. No. 5. Maraschino jelly, centre Bavarian cream mixed with crushed peaches or with apricot jam. SPANISH CREAM. y2 c. sugar (scant) 14 tsp. salt 1 tsp. vanilla, or 3 tbl. wine % box gelatine, or 1 tbl. granulated gelatine 3 cups milk Whites 3 eggs Yolks 3 eggs Scald milk with gelatine; add sugar; pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual moulds first dipped in cold water, and chill ; serve with cream. More gelatine will be required if large moulds are used. Bavarian Creams PLAIN BAVARIAN CREAM. 1 pt. cream whipped 1/2 box, or 1 oz. of gelatine 1 pt. cream or milk soked in i/2 c. water y2 c. sugar X/2 vanilla bean, or 1 tsp. Yolks 4 eggs vanilla extract % saltspoon salt Whip one pint of cream and stand it aside to drain. Scald one pint of cream or milk with the vanilla bean split in two; remove it from the fire, and turn it slowly, stirring all the time, on the yolks, which have been beaten with the sugar and salt to a cream. Return it to the fire a moment to set the egg, but take it off the fire the moment it begins to thicken. Add the soaked gelatine and flavoring (if the bean has not been used). Stir until the gelatine has been dissolved, then pass it through a sieve. When it is cold and beginning to set, whip it a few moments with a Dover beater, and then mix in lightly the whipped cream and turn it in a mould to harden. Avoid using any of the cream which has turned to liquid. This cream should have a spongy texture. CHOCOLATE BAVARIAN. Use the recipe given above for plain Bavarian. Melt two ounces of chocolate and dissolve it in a' little milk ; add this to the custard mixture before the gelatine.