This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Use recipe for standard gelatin jelly with these exceptions: use three-eighths cup instead of one-half cup cold liquid; whip the congealing jelly and add beaten whites of two eggs after jelly begins to congeal.
Any Fruit Sponge may be made into a delicious semifrozen dessert by substituting cream for egg-white and chilling two to three hours. Three tablespoons cream should be substituted for each egg-white in the recipe, the other quantities remaining the same. Whip the cream and fold in, following directions given for egg-white.
Use recipe for standard gelatin jelly with these exceptions: Use one-quarter cup instead of one-half cup cold liquid and add one-quarter cup cream, which should be beaten and folded in after the mixture begins to congeal. Part cream and part whipped egg-white may be used if you prefer.
1 ounce (2 tablespoons) granulated gelatin Y2 cup cold water 1/2 cup boiling water
2 1/4 cups ice-water 1 cup sugar 3/4 cup lemon-juice A little lemon-rind
Combine as directed for standard gelatin jelly. Serve with cream or soft custard.
When lemon jelly begins to congeal, beat it thoroughly with an egg-beater. Mold. When cold and jellied, serve with soft custard.
Reduce the ice-water in lemon jelly to two cups. When the jelly begins to congeal, whip until light and frothy and fold in the stiffly beaten whites of two eggs. Serve with cream or soft custard.
1 ounce (2 tablespoons) granulated gelatin 1/2 cup cold water 1/2 cup boiling water 1 cup sugar
1 cup ice-water 1 1/2 cups orange-juice 3 to 4 tablespoons lemon-juice A little grated orange-rind (may be omitted)
Combine as directed for standard gelatin jelly.
When orange jelly begins to congeal, whip until light and frothy. Mold.
Reduce the ice-water in orange jelly to one-half cup. When the jelly begins to congeal, whip until light and fold in the stiffly beaten whites of two eggs.
Omit the ice-water in orange jelly. When the jelly begins to congeal, fold in one cup of whipping cream beaten to a stiff froth. The jelly may be whipped before adding the cream, if desired. It makes a more delicate product.
Use recipe for orange jelly, orange sponge, or orange charlotte or Bavarian cream, substituting one and one-half cups of any other fruit pulp or juice for one and one-half cups of orange-juice. If stewed sweetened fruit pulp is used, reduce the amount of sugar proportionately. Fresh raspberries, strawberries and peaches make particularly good sponges and Bavarian creams.
1 ounce (2 tablespoons) granulated gelatin 1/2 cup cold water
1/2 cup boiling water
1 cup sugar
3 cups strong coffee
Combine as directed for standard gelatin jelly. Particularly good served with whipped cream.
1/2 pound crystallized ginger
1 1/2 pounds figs
2 cups sugar
5 cups water
1/2 teaspoon powdered ginger
1/2 ounce (1 tablespoon) granulated gelatin 1/2 cup cold water Whipped cream
Cut the crystallized ginger and figs into tiny pieces. Dissolve the granulated sugar in the water, and add the powdered ginger, the crystallized ginger and the figs. Place all in a double boiler and simmer slowly all day. The entire mass must form a soft pulp so that the ingredients will scarcely be recognized. Soften the gelatin in the cold water and stir into the mixture while hot. Turn into high-stemmed glasses and serve ice cold with whipped cream.