MILK JELLY

Ingredients.

1 envelope

Davis Gelatine 14 cups (2 pint) milk 4 cup hot water 3 tablespoons sugar Vanilla essence

6 Servings Method.

Place milk, sugar, and flavouring in a bowl; stir until sugar is dissolved. Dissolve gelatine in hot water, cool a little, then add to the milk and stir all together. Pour into a mould.

If the milk is taken from the ice-box or refrigerator, stand in a basin of hot water for a minute to remove the chill. pee with custard sauce or preserved ruit.

If setting without an ice-box or refrigerator,

MOCHA

Ingredients.

1 envelope Davis Gelatine cup (3 pint) milk cup cream cup hot water tablespoon strong coffee or more 3 tablespoons sugar

1 egg

Pinch of salt Vanilla essence 1

4 cup chopped walnuts

—_ Nib oa

use slightly less liquid.

WALNUT CREAM

6 Servings

Method.

Heat milk, add coffee and salt. Boil for one minute. Beat egg yolk and sugar; add coffee. Return to fire and cook until the mixture coats the spoon. Cool. Add cream. Dissolve gelatine in hot water, stir into the mixture. Add vanilla and fold in the stiffly beaten egg white. When the mixture is thickening, stir in the walnuts and pour into a mould.

Walnuts may be omitted. If cream

is not available, replace by 4 cup

milk.

ORANGE EGG CREAM

Ingredients.

1 envelope Davis Gelatine

1 cup (3 pint) orange

juice

3 cup hot water

2 tablespoons lemon juice

2 eggs

3 tablespoons sugar or more

Pinch of salt

6 Servings Method.

Dissolve gelatine in hot water. Beat yolks of eggs, add salt and sugar and add gradually to well- beaten whites. Add gelatine and orange and lemon juice. Beat well, pour into mould. Serve with chocolate sauce.

DESSERTS