DESSERTS

ORANGE MIST

6 Servings
Ingredients. Method.
1 envelope Dissolve gelatine in hot water; add
Davis Gelatine sugar, orange juice, lemon juice, and
4 cup (} pint) hot rind. Fold in whipped cream. Pour
water into individual moulds and_ chill.
1 cup (3 pint) orange Serve on thin slices of orange and
juice decorate with whipped cream round
2 tablespoons lemon _ the base of each.

juice
1 cup sugar
3 cup heavy cream
1 teaspoon grated
orange rind

ORIENTAL CREAM

6 Servings
Ingredients. Method.
1 envelope Boil rice rapidly in 1 quart of
Davis Gelatine | water. Drain and cover with cold
4 cup hot water water. Cut figs and ginger into small
+ cup rice pieces, cover with fruit juice for 15
3 pulled figs minutes. Whip cream, adding sugar
+ cup preserved gradually and essence to taste. Dis-
ginger solve gelatine in hot water and leave
2? cup orange juice to cool. Drain rice, add to cream.
1 tablespoon lemon Add gelatine and fruit. Mix lightly
juice together. Stir occasionally as the
1 cup cream mixture thickens; pour into a mould.

+ cup sugar
Vanilla essence

CHERRY CHARLOTTE

6 Servings
Ingredients. Method.
1 envelope Dissolve gelatine in hot water, add
Davis Gelatine cherry juice and sugar if needed.
+ cup hot water Stir until dissolved, then add nutmeg

14 cups cherry juice and orangerind. When mixture thick-
+ teaspoon grated ens slightly, whip until fluffy. Fold in

nutmeg cherries, nut meats and cream. Serve
1 teaspoon grated in sherbet glasses or use as filling for
orange rind pies. Decorate with whipped cream.

1 cup pitted cherries

+ cup chopped
almonds

1 cup whipped cream

Sugar if necessary