Jellied Walnuts

1/4 box gelatine or

1 tablespoon granulated gelatine 1/4 cup cold water

1/3 cup boiling water 3/4 cup sugar 1/2 cup Sherry wine 1/2 cup orange juice

3 tablespoons lemon juice

Make same as other jellies and cover bottom of shallow pan with one-half the mixture. When nearly firm, place over it, one inch apart, halves of English walnuts. Cover with remaining mixture. Chill, and cut in squares. Serve with whipped cream sweetened and flavored.

Apricot And Wine Jelly

1/2 box gelatine or

2 tablespoons granulated gelatine 1/2 cup cold water

1 cup boiling water 1 cup apricot juice 1 cup wine 1 cup sugar

1 tablespoon lemon juice

Garnish individual moulds with halves of canned apricots, fill with mixture made same as for other jellies, and chill. Arrange on serving dish and garnish with whipped cream forced through a pastry bag and tube.

422 boston cooking-school book

Snow Padding I

1/4 box gelatine or

1 tablespoon granulated gelatine

1/4 cup cold water

1 cup boiling water

1 cup sugar

1/4 cup lemon juice

Whites 3 eggs

Soak gelatine in cold water, dissolve in boiling water, add sugar and lemon juice, strain, and set aside in cool place; occasionally stir mixture, and when quite thick, beat with wire spoon or whisk until frothy; add whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape. Mould, or pile by spoonfuls on glass dish; serve cold with Boiled Custard. A very attractive dish may be prepared by coloring half the mixture with fruit red.

Snow Pudding II

Beat whites of four eggs until stiff, add one-half tablespoon granulated gelatine dissolved in three tablespoons boiling water, beat until thoroughly mixed, add one-fourth cup powdered sugar, and flavor with one-half teaspoon lemon extract. Pile lightly on dish, serve with Boiled Custard.

Amber Pudding

Make as Snow Pudding I, using cider instead of boiling water, and one-fourth cup boiling water to dissolve gelatine, omitting lemon juice, and sweeten to taste.

Toasted Marshmallowa

1 tablespoon granulated gelatine 1 cup boiling water 1 cup sugar

Whites 3 eggs

1 1/2 teaspoons vanilla

Macaroons

Dissolve gelatine in boiling water, add sugar, and as soon as dissolved set bowl containing mixture in pan of ice-water; then add whites of eggs and vanilla and beat until mixture thickens. Turn into a shallow pan, first dipped in cold water, and let stand until thoroughly chilled. Remove from pan and cut in pieces the size and shape of marshmallows; then roll in macaroons which have been dried and rolled. Serve with sugar and cream.

Toasted Marshmallows. - Page 422.

Royal Diplomatic Pudding. - Page 430.

Charlotte Russe. - Page 427.

Orange Trifle garnished with Whipped Cream, Candied Orange Peel, and Blossoms. - Page 427.