Rhubarb Jelly Recipe

1 pound of rhubarb. Ginger root and lemon peel. 1 cup of sugar. The juice of one lemon. 1 ounce of gelatine. 1/2 cup of cold water.

Cut the rhubarb into pieces an inch in length and put into agate baking dish in alternate layers with the sugar; add the yellow peel of a lemon, and a piece of ginger root and bake until the rhubarb is tender, but not broken. Steep the gelatine in the cold water and dissolve by setting in a dish of hot water; then strain into the rhubarb, add the lemon juice and pour into a mould a little at a time, adding more as the preparation stiffens, to avoid the settling of the pieces of rhubarb. Preserved ginger, sliced thin, and a little ginger syrup may take the place of the dry ginger root. This is added after the rhubarb is cooked. Serve with whipped cream.

Rhubarb Jelly And Banana Cream Recipe

Rhubarb jelly as above. 1/2 cup of sugar. 1 cup of sifted banana pulp. 1/3 package of gelatine. The juice of one half a lemon. 1/3 cup of cold water. 1/2 cup of orange juice. i cup of cream.

Soften the gelatine in the cold water and dissolve in the banana pulp, heated to the scalding point; add the sugar, and when cooled; the orange and lemon juice. Stir, the dish standing meanwhile in ice and water, until the mixture begins to thicken, then fold in the cream, beaten stiff. Mould the cream and jelly in alternate layers. Let each layer become set, but not too solid, before the next one is added. If too solid they will not adhere to each other. The banana mixture is a Bavarian cream.