Page:The Boston cooking-school cook book (1910).djvu/487

 Jellied Prunes

1/3 lb. prunes 2 cups cold water Boiling water 1/2 cup cold water 1/2 box gelatine or 2-1/2 tablespoons granulated gelatine 1 cup sugar 1/4 cup lemon juice

Pick over, wash, and soak prunes for several hours in two cups cold water, and cook in same water until soft; remove prunes; stone, and cut in quarters. To prune water add enough boiling water to make two cups. Soak gelatine in half-cup cold water, dissolve in hot liquid, add sugar, lemon juice, then strain, add prunes, mould, and chill. Stir twice while cooling to prevent prunes from settling. Serve with sugar and cream.

Jellied Walnuts

1/4 box gelatine or 1 tablespoon granulated gelatine 1/4 cup cold water 1/3 cup boiling water 3/4 cup sugar 1/2 cup Sherry wine 1/2 cup orange juice 3 tablespoons lemon juice

Make same as other jellies and cover bottom of shallow pan with one-half the mixture. When nearly firm, place over it, one inch apart, halves of English walnuts. Cover with remaining mixture. Chill, and cut in squares. Serve with whipped cream sweetened and flavored.

Apricot and Wine Jelly

1/2 box gelatine or 2 tablespoons granulated gelatine 1/2 cup cold water 1 cup boiling water 1 cup apricot juice 1 cup wine 1 cup sugar 1 tablespoon lemon juice

Garnish individual moulds with halves of canned apricots, fill with mixture made same as for other jellies, and chill. Arrange on serving dish and garnish with whipped cream forced through a pastry bag and tube.