1/4 oz. gelatine 3-4 tablespns. sugar
Soak gelatine in warm water, drain and cook in part of the milk in the inner cup of a double boiler (let stand in the outer boiler until well heated, then boil carefully over the fire). When the gelatine is dissolved, remove from the fire, add sugar, then the cold milk and lastly, the vanilla. Mold. Serve with cream or any desired sauce.
Flavor milk with cocoanut and proceed as in gelatine blanc mange. Serve with rich blueberry juice, or with cream or custard.
1/4 oz. gelatine 1 1/4 cup cream
1 cup water 1/3 - 1/2 cup sugar
Whip cream, not too much, add sugar, then gelatine. Tint delicately with pink or green when desired, and flavor with vanilla or rose or both or with orange and vanilla sometimes; but as a rule, it is preferred without flavoring. May be served with cake or wafers and berries.
1/4 oz. gelatine 1 1/3 cup maple syrup
1 cup water 1 1/3 cup cream
Add syrup to gelatine, then both to whipped cream. Mold and serve with wafers.
Jellied Café au Lait
1/4 oz. gelatine 1 cup water
2 cups milk in which 1 1/2 - 2 tablespns. of cereal coffee have been steeped
Serve with plain or whipped sweetened cream, flavored with vanilla if desired.
1/4 oz, gelatine 1 cup milk
1 cup water 2/3 cup sugar
3 cups strong cereal coffee 4 eggs
1/2 - 1 teaspn. vanilla
Strain coffee through cloth, mix with milk, sugar and eggs; cook like custard. Cool partly before adding vanilla; add gelatine and mold. Serve with unsweetened cream with cake or wafers.
1/4 oz. gelatine 3 cups rich milk
1 cup water 2 eggs
4-6 tablespns. sugar
Cook custard, flavor if desired, add gelatine, mold. Serve with blueberry, grape or any suitable fruit juice, or with unsweetened cream, plain or whipped. Or, cook milk and yolks of eggs together, cool, add gelatine, and pour into whites beaten with sugar, chopping quickly together. Or, use 1/2 cup cream, whipped, instead of whites of eggs and 2 1/2 cups of milk only.
May be molded in layers and served with a sweetened and vanilla flavored meringue or with whipped cream in roses.
1/4 oz. gelatine 4 yolks of eggs
1 cup water 4-6 tablespns. sugar
3 cups rich milk flavoring
Cook custard and cool; add vanilla and gelatine, mold. Just before serving, beat the whites of the eggs to a stiff froth with 2 or 3 tablespns. of sugar (powdered preferable). Add 1 1/2 - 2 1/2 tablespns. lemon juice, and heap by spoonfuls around the base of the mold. Serve at once. If preferred, 1 cup of milk may be used to cook the gelatine in after soaking, instead of water.