Frozen Desserts 103

Dissolve each package of jelly with 12 cups boiling water. First dis-
solve lemon jelly powder and put half of it in each mould; when thick as
honey put in slices of fruit and allow jelly to stand until it is quite set. Then

ut on next flavor of jelly. Be sure jelly is only lukewarm when you put
it on the jelly that is set. Allow it to stand until as thick as honey and add
fruit. Continue adding jelly and fruit until mould is filled. :

Russian Jelly—1 package Blue Ribbon jelly powder (any flavor), 13
cups boiling water, 2 whites of eggs beaten very stiff.

Dissolve jelly powder with boiling water; set aside to cool. When thick
as honey whip until it is frothy, add well-beaten whites of eggs. Set away in

~ moulds. Serve with custard.

Tea or Coffee Jelly—One package of Blue Ribbon calf’s foot jelly
powder dissolved in 1 pint hot Blue Ribbon tea or coffee, and add 4
cup sugar; will produce a delicious tea or coffee jelly.

Serve with whipped cream, or cream and powdered sugar.

Lemon Sponge—Dissolve 1 package of Blue Ribbon lemon jelly
powder in the usual way; add the yolks of 3 eggs and cook in a double-
boiler until it begins to thicken. Strain the mixture into a pan, place on
broken ice and t contents occasionally until it has cooled, but not
hardened. Now add the beaten whites of the eggs, and beat until it begins
to thicken; then turn into moulds and set away to harden. Serve with cream
and powdered sugar. Orange Sponge may be prepared in the same way.

A Luncheon Dish—Hollow out the centre of a square sponge cake
leaving the bottom and sides thick enough to hold 1 pint of jelly. Make
lemon jelly from Blue Ribbon jelly powder, and when it is nearly cold,

fill up the space in cake, and set in a cold place to harden. Chopped nuts

added to jelly improve it. When ready to serve cover with whipped cream.

Moulded Apple—Take any flavor Blue Ribbon jelly powder desired,
dissolve in the usual ‘way, and pour over apples cooked as a compote and
left whole or sliced. Serve with whipped cream.

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FROZEN DESSERTS

Directions for Freezing Creams—Put ice in a strong canvas bag and
pound it fine, use rock salt — fine will not do. Scald can, dasher and cover.
Fit the can into the socket in the pail, pour in mixture to be frozen, put on
cover, adjust the cover to the cross-piece, and turn the crank to make sure
that all is in working order.