2 tablespoons of cream
1 1/2 ounces of vegetable gelatine
1 ounce of sugar
Soak the gelatine all night in a little of the milk; put the remainder of the milk into a double saucepan, and bring to boiling point, then add the gelatine, and allow it to boil for five minutes; pour this over the very finely ground nuts, add the sugar and cream, and beat all together for ten minutes.
Pour into a mold, rinsing the mold with cold water first, and put it to set until next day.
1/2 ounce of vegetable gelatine 1 pint of milk
1 ounce of sugar Lemon rind to flavor
Soak the gelatine in a very little water all night, then add the boiling milk with the sugar and lemon rind. Let it simmer for five minutes, then strain into a mold; put it to set until next day.
1/4 ounce vegetable gelatine
1/2 pint milk
1 tablespoon sugar
1/2 pint cream
Peel the bananas, and pass them through a sieve, and add the sugar and whipped cream; soak the gelatine in two tablespoons of cold water, when dissolved, add it to the milk, and let it just come to the boil, then add it to the cream and banana, and mix lightly. Turn into a mold, and let it stand in a cold place. When set, turn out, and put the oranges -cut into thin slices - round, and serve.
4 bananas 2 oranges
1 tablespoon powdered vegetable gelatine
2 tablespoons lemon juice 1 teacup of sugar 1/2 pint cream
Soak the gelatine in half a cup of cold water over night, and next morning dissolve it in the same quantity of boiling water. Peel the bananas, and rub them through a sieve, add the juice and pulp of the oranges, and the lemon juice and sugar. Mix all well together, and add to the gelatine. Set the mixture in a cool place, until it begins to stiffen. Whip the cream till stiff, and stir all together; put into a mold, and let it stand on ice a few hours.
1/2 cup strawberry juice
3/4 cup pineapple or orange juice
1/6 box vegetable gelatine
1/2 cup sugar
1 tablespoon lemon juice
1 cup water
Drain the juice from a pint can of strawberries, and from a quart can of pineapple. Measure. To these add one-half of the water, the lemon juice and sugar. If the fruit juices are very sweet, less sugar will be required. Cook the vegetable gelatine, previously soaked and drained, in the remaining half of the water. Strain, and add to the fruit juices, then turn into stemmed sherbet glasses in which it is to be served. Decorate with triangular-shaped pieces of pineapple or orange arranged while soft on top of the jelly so as to point toward the center of the dish. A candied cherry in the center also adds to the attractiveness. This may be served as a first course or as a light dessert.