Page:The Pilgrim Cookbook.djvu/69

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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.