This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
2 tablespoons granulated gelatine 1/4 cup cold water • 2 cups boiling water
1 cup sugar
1/2 cup lemon juice
2 bananas 1/2 cup canned fruit
Prepare as lemon jelly, when beginning to stiffen stir in the fruit and let stand till firm. Serve with cream. Serves 8 to 10.
1 1/2 tablespoons granulated gelatine 1/4 cup cold water 1 cup boiling water
1 cup sugar 1/4 cup lemon juice 3 egg whites
Soak the gelatine in cold water, add boiling water, and when dissolved, add sugar and juice. Strain into a large bowl and place in ice water to cool, stirring occasionally. Beat whites of eggs until light. When the jelly begins to thicken beat it well and add the egg whites. Beat mixture until smooth and nearly hard, then pour into a mould or glass dish. Chill; serve cold with custard sauce or whipped cream. Serves 8.
Other fruit flavors may be substituted for the lemon juice in snow pudding.
3 egg yolks 3/8 cup sugar ji teaspoon salt
1 pint hot milk 1/2 teaspoon vanilla
Beat the yolks of eggs, add sugar, salt, and hot milk gradually. Cook over hot water until thickened, stirring constantly. Strain, flavor, chill, and serve with snow pudding.
Follow recipe for Snow Pudding, using 2 tablespoons gelatine in place of 1 1/2 tablespoons gelatine, and add 1 cup grated pineapple just before beating. 2 tablespoons lemon juice will be sufficient.
1 1/2 tablespoons granulated gelatine 1/4 cup cold water 1/2 cup strong coffee
1/2 cup sugar 1 1/2 cup whipped or plain cream or milk
Soak gelatine in cold water, add boiling coffee and sugar, stir till gelatine and sugar are dissolved, strain into an earthen or agate-ware dish, and place in ice water to cool, stirring occasionally. When the liquid acquires the consistency of syrup, beat well, add whipped cream, beat until it becomes thick, but not hard; then pour into a glass dish. If milk or plain cream is used it may be added as soon as the jelly is strained. Chill. Serves 6 to 8.
1 cup sugar 1 cup boiling water 1 1/2 tablespoons gelatine
. cup cold water 4 egg whites 1/2 teaspoon vanilla
Boil sugar in water to form a thin syrup. Add gelatine which has been softened in the cold water. Heat until the gelatine is dissolved. Strain and chill until it begins to grow syrupy. Beat well and add well-beaten whites of eggs gradually. Flavor with vanilla and a few drops of almond flavoring. Beat until thoroughly cold and stiff. Then pile into a dish. Serve with whipped cream. Serves 8 to 10.
4 tablespoons granulated gelatine cup cold water 1 cup boiling water 1 cup sugar
1 cup hot prune juice 1 cup prunes, stoned 1 lemon, juice and grated rind
Soften the gelatine with the cold water, add the hot water and hot prune juice. Stir until the gelatine is all dissolved. Add the sugar, prunes and lemon. Chill, When it begins to stiffen. beat until light. 1/2 cup whipped cream may be added if desired. Serves 8 to 10.
Dried apricots, stewed plums, strawberries, raspberries, or other fruit may be used in the same way. If apricots or plums used the lemon juice may be omitted.