Orange Jelly - Class Work

One full teaspoonful of gelatine (phosphate), two tablespoonfuls of water, three tablespoonfuls of orange juice, one teaspoonful of lemon juice, one and one-half teaspoonfuls of sugar, one-fourth cup hot water. Make same as lemon jelly.

Orange Cream

Make same as orange jelly, and put to cool. When it has-cooled until it is thick as honey, beat with dover beater until white, then fold in one-third as much sweetened whipped cream as there is of the other.

Grape Cream

Make same as orange cream, except use grape juice instead of orange juice, and use no flavoring.

Amber Jelly - Class Work

One teaspoonful of gelatine soaked in one-fourth cup of cold water. When gelatine is soft, set in hot water and stir until dissolved, add one-fourth cup of cold water, and one-half teaspoonful of sugar, three tablespoonfuls of caramel, and two drops of almond extract. Strain, turn into molds, and set away to cool.

Apple Jelly

One teaspoonful of gelatine soaked in two tablespoon-fuls of cold water, one-half cup of water in which the apples were cooked, two tablespoonfuls of caramel and one and one-half teaspoonfuls of sugar. When gelatine is soft set the cup in hot water and stir until gelatine is dissolved, then add the remaining water and apple juice. Lay the nicely cooked eighths of the apples in the mold and pour over them part of the liquid, let cool to the consistency of honey, put in more apples, more liquid, and so on until all is used, set away in a cold place to stiffen. Serve with or without whipped cream.

Prunes in Jelly - Class Work

One level teaspoonful of gelatine, one tablespoonful of liquid from prunes, one tablespoonful of sugar, one-fourth cup of water, one teaspoonful of lemon juice, one table-spoonful of cold water, two stoned prunes. Make same as apple jelly, put the prunes in the bottom of the mold, turn the mixture over them. Use no flavoring, of course.

Snow Pudding

One-fourth of a box of gelatine soaked in one-half a cup of cold water until soft. One-fourth of a cup of lemon juice, or a little less than that, if phosphated gela-time is used. Pour the lemon juice and the gelatine (when dissolved) together, and pour on enough water to make a pint. Add one-half cup of sugar, and strain. Set in ice water, and when it is thick as honey beat with the dover egg beater until perfectly white. Beat in one teaspoonful of lemon extract. Beat the whites of three eggs very light, and add one-half cup of sugar. Fold the whites into the beaten mixture. Let harden, and serve on cold plates.

Sauce for Snow Pudding

The yolks of three eggs, beaten very light. Add to the yolks one level tablespoonful of sugar. Pour over this three-fourths of a cup of hot milk, pouring slowly, and stirring rapidly to prevent lumping. Cook slowly until it coats the spoon. Remove from the fire at once, and flavor with one-fourth of a teaspoonful of lemon extract. Serve cold.