i6 FRUIT JR.ECIPES 



PLAIN GELATINE 



Soak one box gelatine in three-fourths pint of cold water 

 till dissolved, when add one quart boiling water, the juice 

 of three lemons (or other fruit juice) and sugar to taste 

 (about two cups will make this moderately sweet). Let 

 cool, then set on ice to harden. In hot weather reduce 

 somewhat the quantity of water used. Or use three pints 

 fruit juice (no water) to one box of gelatine, soaking it in 

 part of the juice. Proceed as abovci 



"SPONGE" 



A "sponge" may be made by the addition ot whipped 

 white of egg to plain gelatine (as above). 



ITALIAN OR SPANISH AND BAVARIAN CREAMS 



The so-called Italian and Spanish creams are founded 

 upon a gelatine mixture with the addition of eggs, while 

 the Bavarian Cream in general substitutes whipped cream 

 for eggs. Very simple forms of these are here given: 



I. Spanish or Italian Cream 

 Dissolve one-half box gelatine by barely covering it 

 with cold water, letting stand an hour or more. Mean- 

 time make a custard with one pint milk, three-fourths cup 

 of sugar, a pinch of salt, and, when at boiling point, the 

 yolks of three eggs (beaten with part of the sugar), whipped 

 in with the dissolved gelatine. Beat and stir a few minutes 

 then remove, add flavouring and the whites of the eggs 

 whipped very stiff. Let cool and set on ice to chill. 



2. Bavarian Cream 

 Dissolve one-half box gelatine in one-half cup water. 

 Heat to boiling point a cup of milk with a half cup of sugar 

 and pinch of salt. Add the softened gelatine, then strain 



