20

DESSERTS

COFFEE JELLY

Ingredients.

1 envelope
Davis Gelatine
cup hot water
2 cups cold, strong
coffee
+ cup lemon juice
Sugar to taste

= AlH

6 Servings

Method.

Dissolve gelatine in hot water. Add
remaining ingredients and stir until
sugar is dissolved. Pour into moulds
to sef.

If desired, $ cup chopped walnuts
may be added when mixture is
thickening.

Serve with cream or custard,

RASPBERRY WHIP

Ingredients.

1 envelope
Davis Gelatine

Raspberries (preserved
or canned) and
juice

+ cup hot water

2 tablespoons lemon
juice

1 egg white beaten
stiff

Few grains salt

Sugar if necessary

6 Servings

Method.

Dissolve gelatine in hot water, add
3 cups raspberry juice, lemon juice
and sugar. When thickened slightly,
whip until light and fluffy. Fold in
stiffly beaten egg white to which salt
has been added. Fill sherbet glasses
+ full of raspberries and cover with
whipped mixture. Chill before serving.

HONEY JELLY

Ingredients.

1 envelope
Davis Gelatine

3 tablespoons honey
or more, accord-
ing to flavour

2 tablespoons lemon
juice

1 cup (% pint) hot
water

> cup (4 pint) cold
water

6 Servings
Method.

Dissolve gelatine in hot water, add
honey and lemon juice. Add cold
water. Pour into a mould.

This recipe is an excellent base
for jellying fruits such as bananas,
oranges, strawberries, etc.