DESSERTS

BUTTERSCOTCH SPONGE

Ingredients.

1 envelope
Davis Gelatine
1 cup brown sugar
2 tablespoons butter
12 cups hot milk
+ cup hot water
2 eggs
Pinch of salt
Few drops of vanilla
essence

6 Servings
Method.

Make a caramel of the sugar and
butter; add hot milk; pour over the
beaten yolks of eggs. Heat until
smooth, like custard—do not boil.
Leave until cold. Add gelatine dis-
solved in hot water. Add essence.
Beat the egg whites and salt until
stiff. Fold into the mixture when
it is beginning to set. Pour into a
mould and chill.

MAPLE SPICE

Ingredients.

1 envelope
Davis Gelatine
4+ cup hot water
cup maple syrup
4 cups milk
2 eggs
4 teaspoon salt
+ teaspoon grated
nutmeg

—. coh
_

6 Servings
Method.

Heat syrup and milk and pour over
beaten egg yolks. Heat together
until smooth; remove from fire and
cool. Dissolve gelatine in hot water
and add to custard mixture. Sprinkle
salt in egg whites and beat until
stiff; Folding into other mixture. Add
nutmeg. Sait in sherbet glasses,
garnished with whipped cream and
sprinkled with chopped almonds and
grated nutmeg.

CHERRY SPARKLE

Ingredients.

1 envelope
Davis Gelatine
1 can cherries
1 tablespoon lemon
juice
Sugar to taste
Hot water

6 Servings
Method.

Dissolve gelatine in } cup hot water.
Drain juice from fruit, measure, and, if
necessary, add cold water to make
3 pint; add to dissolved gelatine and
stir in lemon juice. Add sugar, if
necessary. Leave until thickening
slightly, add cherries and pour into
a mould.

Other fruits may be used instead of
cherries.

If setting without an ice-box or refrigerator,

use slightly less liquid.