DESSERTS

CHOCOLATE FLUFF

Ingredients.

1 envelope

Davis Gelatine
+ cup hot water
4+ cup sugar
Pinch of salt
2 tablespoons cocoa
2 cups warm milk
1 teaspoon vanilla
2 egg whites

6-7 Servings
Method.

Dissolve gelatine in hot water. Add
sugar, salt, and cocoa to warm milk.
Heat until nearly boiling. Remove
from fire, cool, add gelatine and
vanilla. When nearly set fold in
beaten egg whites and pour in mould.
Serve with cream.

If setting without an ice-box or refrigerator,
use slightly less liquid.

COCOANUT WHIP

Ingredients.

1 envelope
Davis Gelatine

2 whites of eggs

14 cups hot water

4 tablespoons sugar

3 tablespoons lemon
juice

3 tablespoons desic-
cated cocoanut

6 Servings
Method.

Dissolve gelatine and sugar in hot
water. d lemon juice. Strain and
leave to cool. When thickening, beat
with an egg beater until thick and
foamy; add the stiffly beaten whites
of eggs. Mix in the cocoanut and
beat until it holds its shape. Pour
into a mould.

EGG JELLY
6 Servings
Ingredients. Method.
1 envelope Dissolve gelatine and sugar in hot
Davis Gelatine | water. Add lemon juice and rind and
2 egg yolks the well-beaten yoiks of eggs. Place

14 cups hot water
1 tablespoon lemon

juice
Thinly peeled rind of

1 lemon
2 tablespoons sugar

mixture thickens.
‘mould. When set, serve with cream or

in a double boiler and stir until the
Strain into a wet

custard.