BROWN SOUP STOCK
(
Soups) - (
The New Dr. Price Cookbook)
1 quart strawberries
1 cup sugar
1/4 box or 1 tablespoon granulated gelatine
2 tablespoons cold water
3 tablespoons boiling water
1 quart cream
Wash and hull berries, sprinkle with sugar and let stand one hour;
mash and rub through fine sieve; add gelatine which has been soaked in
cold water and dissolved in boiling water. Set in pan of ice water and
stir until it begins to thicken; fold in whipped cream. Put into mold,
cover, pack in salt and ice, 1 part salt to 3 parts ice; let stand 4
hours. Raspberries, peaches, shredded pineapple, or other fruit can be
substituted for strawberries.
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