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GELATINE & JELLY DESSERTS

Fruit or nuts should be added to jellies after they have been chilled
and are just beginning to set; otherwise they will sink to the bottom.

290 LEMON JELLY

2 tablespoons granulated gelatine
V4 cup cold water
21% cups boiling water
| cup white sugar
14 cup lemon juice

Method:—Soften gelatine in cold
water; dissolve in boiling water,
strain and add sugar; cool; then add
lemon juice. Turn into moulds and
chill. Serve with custard, or stewed,
or sliced, sweetened fruit.

291 ORANGE JELLY

2 tablespoons granulated gelatine
14 cup cold water
114 cups boiling water
| cup white sugar
3 tablespoons lemon juice
114 cups orange juice

Method:—Soften gelatine in cold
water. Dissolve in boiling water;
strain and add sugar. Cool, add fruit
juices; pour into moulds and chill.

292 ORANGE AND DATE JELLY

Prepare mixture for orange jelly,
add a little nutmeg, and, when
partly set, stir in 8 stoned and
quartered dates and sections of 2
oranges. Pour into mould and chill.

293 QUICK MINT JELLY

| bunch fresh mint

21% cups boiling water

1 cup white sugar

2 tablespoons granulated gelatine
14 cup cold water

VY cup lemon juice

Green vegetable coloring

Method:—Chop mint, add boiling
water and cook for 20 minutes; add
sugar, and gelatine softened in cold
water. Cool; add lemon juice. Strain
and colour with vegetable coloring.
Pour into individual moulds and
chill. Serve with lamb.

294 ORANGE CHARLOTTE

14 package gelatine

14 cup cold water

14 cup boiling water

| cup white sugar

| cup orange juice and pulp
2 tablespoons lemon juice
Whites of 2 eggs, well beaten
| cup whipping cream
Chopped nuts

Candied cherries

Method:—Soften gelatine in cold
water, then add boiling water.
Strain, add sugar, then cool and add
fruit juices and orange pulp. Pour
into bowl, let stand from 20 to 30
minutes; beat in egg whites and fold
in whipped cream; lastly, add nuts.
Pour into mould lined with pieces of
orange. Garnish with candied
cherries. |

295 CHARLOTTE RUSSE

6 ladyfingers

2 cups whipping cream

14 cup white sugar

14 teaspoon vanilla

14 teaspoon lemon flavoring
1% teaspoon almond flavoring

Method:—Line mould with split
ladyfingers. Whip 14% cups cream
until stiff; add sugar and flavorings.

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