The Pilgrim Cook Book/Gelatine Desserts
Gelatine Desserts
Chocolate Bavarian Cream.
Soak ½ box gelatine in 1 cup cold water ½ hour. Whip 1 pint of cream and set on ice. Boil 1 pint of milk and add 2 ounces grated chocolate and the gelatine. When mixed take from stove and add ½ cup of sugar and vanilla to flavor. When cold add cream stirring carefully. Pour in mold and set on ice to harden.—Mrs. R. Baur.
Maple Bavarian Cream.
One cup maple syrup, ¼ package gelatine, 1 cup chopped walnuts, 1½ cups heavy cream, 3 eggs (separate yolks from whites) and ¼ cup cold water. Boil syrup and pour it gradually on the beaten eggs. Beat thoroughly and cook over hot water until thick. Add gelatine dissolved in cold water. Add nut meats. Set on ice until mixture begins to harden. Beat until frothy, fold in the whipped cream and whites of eggs and set away to harden.—Mrs. R. Albrecht.
Cream Sponge.
Soak 2 teaspoons of gelatine in cold water. Take juice of 1 orange and ½ lemon. Beat 2 eggs with ½ cup sugar, add this to the juice then the gelatine to which has been added less than ½ cup of boiling water; when just beginning to harden, add ½ pint of whipped cream. Add nuts and fruit and place some on top when cold.—Mrs. R. Baur.
Grape-nuts Fruit Pudding.
One package lemon gelatine dissolved in 1 pint boiling water, 1 cup grape-nuts, ½ pound raisins or dates, as many walnuts as desired. Mix thoroughly and pour into a dish or mould to cool and harden. Serve with whipped cream.—Mrs. H. A. Zorn.
Gelatine Pudding.
Two envelopes Knox Sparkling Gelatine, 7 eggs, 1 table- spoon vanilla, 1 quart milk, 1 cup sugar, 1 cup seedless raisins. Soak gelatine in 1 pint cold water; add milk, sugar and raisins; heat, stirring until it comes to boiling point. Have yolks of eggs well beaten, add the hot milk, a little at a time so it will not curdle, but do not let it boil, then beat in the well beaten egg whites. Beat briskly until thoroughly mixed. Flavor and turn into mold. When ready to serve turn out on large flat dish and cover with whipped cream.—Mrs. E. S. Berndt.
Lemon Sponge.
Take the juice of 4 lemons, 4 eggs, 1 cupful of sugar, ½ package of gelatine, and 1 pint of water. Strain the lemon juice on the sugar, beat the yolks of the eggs and mix with the remainder of the water, having used half a cup of the pint in which to soak the gelatine, add the sugar and lemon to this and boil for about 1 minute, then remove from the fire and add the gelatine. Stir until the gelatine is dissolved, then strain into a dish and set in a cold place. When it begins to thicken, beat the whites of the eggs stiff and then pour the thickening gelatine gradually over the whites, beating continually until it is thoroughly mixed. Serve with whipped cream.—Mrs. W. R. Ahrens.
Mock Ice Cream.
Marchionesse Pudding.
One pint whipping cream, 1 cup powdered sugar, ¼ box of Knox gelatine. Soak gelatine in cold water, then add hot water to dissolve, ¼ cup. Whip cream, add sugar, few drops vanilla, whites of 2 eggs, beaten stiff. When gelatine is cold, beat it into pudding and whatever fruit you want. Beat until it begins to thicken, then place in mould. If you wish it pink, use ½ of coloring which comes with the gelatine. This serves ten people. Slice like ice cream and serve.—Mrs. R. Shotts.
Pineapple Pudding.
One 15 cent can grated pineapple, ⅔ cup sugar, 2 heaping teaspoons Knox gelatine, 1 cup boiling water, 1 cup whipped cream, juice of 1 lemon. Mix pineapple and sugar and boil till thick. Dissolve gelatine in boiling water and pour over pineapple. When cooled stir in the whipped cream and then add the lemon juice.—Mrs. H. Trippler.
Pineapple Pudding.
Put 1 can of grated pineapple in saucepan, add 1 cup of sugar and 1 pint of water; boil till sugar is dissolved. Take 1 envelope of gelatine, dissolve in ½ cup of warm water and add pineapple. Let boil 3 minutes, pour in mould to cool. Serve with whipped cream.—Mrs. W. H. Mampe.
Pineapple Snow Pudding.
Four eggs whites, beaten to a froth, 1 cup powdered sugar, ½ package gelatine, 1 cup lukewarm water, ½ can shredded pineapple. Gradually sift sugar into beaten whites. Dissolve gelatine in lukewarm water, and when dissolved add to whites. Then add pineapple. Beat about 10 minutes and set aside to stiffen.
Sauce.—Four egg yolks, 1 pint milk. Beat yolks to a froth. Put on milk to boil, then gradually add milk to yolks and a little sugar and vanilla to taste. Put on fire and just let come to boil. When ready to serve, pour over pudding.—Johanna Kretchmer. Mock Plum Pudding.
Into 1 package hot jello (any flavor) stir ¾ cup raisins, ¾ cup currants, ¾ cup stewed prunes, ¾ cup chopped nuts, ¾ cup grape-nuts, 1 teaspoon cinnamon, and ½ teaspoon ground cloves. Slice, when chilled, and serve with whipped cream.—Mrs. E. H. Pierce.
Raspberry Delight.
Press 1 banana through a sieve add juice of ½ lemon, ½ cup of sugar, 1 egg well beaten. Beat all together until very light and set in a cold place. Dissolve 1 package of raspberry jello in 1 pint boiling water and turn into a mould to harden. When ready to serve, pour the banana mixture over.—Mrs. Edw. J. Keuer.
Rice Cream Pudding.
Soak 1 tablespoon gelatine 30 minutes, then add ¼ cup boiling water. Boil 5 tablespoons rice 30 minutes in plenty of water, then drain; when cold, add gelatine and 1 pint whipping cream, whipped stiff, to which has been added ¾ cup powdered sugar, 1 teaspoon vanilla and a pinch of salt, place on ice.—Mrs. G. Leuthesser.
Spanish Cream.
Beat the yolks of 4 eggs and 4 tablespoons sugar together till creamy. Cover half a box of gelatine with a little milk to dissolve it. Heat 1 quart milk to boiling point and add the dissolved gelatine, eggs and sugar and let it thicken but do not let it boil. Remove from fire, beat occasionally until perfectly cold, then add the stiffly beaten egg whites; flavor with vanilla and cool on ice.—Mrs. Mandel Z.