When
the gelatine is quite cold, whip into 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.
WINE OR GELATINE JELLY
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.
FRUIT JELLY
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.
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