From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady
One-half package gelatine, three eggs, juice of one lemon, one pint of
milk, two cups sugar; soak the gelatine one hour in a teacup cold
water; to this add one pint of boiling water (at the end of hour);
stir until gelatine is thoroughly dissolved; add two-thirds of the
sugar and lemon juice; beat the whites of eggs to a stiff froth. When
the gelatine is quite cold, whip int
the whites, a spoonful at a
time, for at least one hour; whip steadily, and when all is stiff,
pour into a mould previously wet with cold water; set in a cold place,
when sufficiently moulded turn into a glass dish. Make a custard of
the milk, eggs and remainder of the sugar, flavor with vanilla or
bitter almond and pour this around the base of mould before serving.
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
To a box of Cox or Nelson's gelatine, put a pint of cold water, the
juice of three lemons and the rind of one: let it stand one hour, then
add three pints of boiling water, one and one-half pound white sugar,
one tumbler of Madeira or sherry wine; stir all the ingredients well
together and through a jelly bag.
From MISS WILHELMINE REITZ, of Indiana, Lady Manager.
Cover one box of gelatine with a half pint of cold water and stand it
aside for thirty minutes, then pour over it one pint of boiling water,
add one pound of sugar, juice of three lemons and two oranges, strain.
Moisten a plain mould with cold water, put in the bottom a layer of
white grapes, pour in a little of the gelatine; stand on ice until the
gelatine congeals. Now put a layer of candied cherries, then a layer
of sliced bananas, a layer of orange pulp, another layer of bananas,
then a layer of chopped almonds, another layer of grapes and so
continue until the mould is full. Pour over this the remaining
quantity of gelatine, which must be perfectly cold but not stiff;
stand away to harden. If you use wine, the gelatine may be flavored
with wine omitting the orange and lemon.