LEMON JELLY. GAIL HAMILTON.
One-half box gelatine, one-half pint cold water, one-half pint boiling
water, one-half cup sugar, juice of two lemons.
ORANGE JELLY. MRS. O. W. WEEKS.
Take six large, juicy oranges, one lemon, one pound loaf sugar,
one-half ounce gelatine. Dissolve the sugar in one-half pint of
water. Pour one-half pint boiling water over the gelatine, and when
dissolved, strain it. Put the sugar and water on the fire. When it
boils, add the gelatine, the juice of the oranges, and the lemon, with
a little of the peel. Let come to a boil; then strain in molds to
cool.
ORANGE JELLY. MRS. L. D. HAMILTON.
Soak one box gelatine in half pint cold water until soft, add one cup
boiling water, juice of one lemon, one cup sugar, one pint orange
juice; stir until sugar is dissolved; then strain.
ORANGE SOUFFLE. MRS. GEORGE TURNER.
Pare and slice eight oranges, boil one cup sugar, one pint milk, three
eggs, one tablespoon corn starch. As soon as thick, pour over the
oranges; beat the whites of eggs to a stiff froth; sweeten; put on
top, and brown in oven. Serve cold.
ORANGE CREAM. MRS. S. E. BARLOW.
Take half a box of gelatine, and cover with eight tablespoonfuls of
cold water, and soak a half hour. Stand the gelatine over the
teakettle for a few minutes to melt; then add it to a pint of orange
juice, and a cup of sugar, and strain. Turn this mixture into a dish,
and stand in a cool place, watching carefully, and stirring
occasionally.
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