This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 pound of sugar Grated rind of one and juice of two lemons
1/2 pint of boiling water
Boil the sugar and water until clear, take the scum from the surface. Pare the apples, core and slice them into this syrup. Stew until tender. Cover the gelatine with cold water and let it soak while the apples are stewing; add the gelatine to the apples when they are done, then press the whole through a sieve, add the rind and juice of the lemons, and stir until cold and slightly thickened. Beat the whites of the eggs to a stiff froth, stir them into the apples and beat until cold and thick, then pour into a mould to harden. Make a Vanilla Sauce from the yolks of the eggs (see recipe). Serve the sponge in a dessert-dish, with the sauce poured around it.
Peach Sponge may be made the same way, using one pound of peaches instead of a pound of apples.
1/2 box of gelatine 1/2 cup of sugar
1/2 pint of blackberry juice 4 eggs
1 pint of boiling water
Cover the gelatine with a half-cup of cold water and soak for a half-hour; then pour over it the boiling water, add the sugar, and stir until dissolved; add the blackberry juice, and strain into a tin basin; put this basin in a pan of cracked ice or snow to stand until cold and thick, stirring occasionally. Then beat to a stiff froth, add the well-beaten whites of the eggs, and beat until smooth; turn into a fancy pudding-mould to harden. Serve with Vanilla Sauce poured around it.
The Dover egg-beater is the best for beating these desserts.
Make the same as Blackberry Sponge, using a half-pint of currant juice, a half-pint of sugar, a half-pint of boiling water, a half-box of gelatine, and four eggs.
Proceed in every respect as for Blackberry Sponge, substituting the juice of three lemons for the blackberry juice, and adding two cups of sugar.
This is made the same as Blackberry Sponge, using the juice of five large oranges, one cup of sugar, one pint of boiling water, a half-box of gelatine, and four eggs.
The same as Blackberry Sponge, using one pint of raspberry juice.
Make same as Blackberry Sponge, using one pint of strawberry juice, one cup of sugar, a half-box of gelatine, a half-pint of boiling water, and four eggs.