Page:The Boston cooking-school cook book (1910).djvu/497

 Ginger Cream

1/4 box gelatine or 1 tablespoon granulated gelatine 1/4 cup cold water 1 cup milk Yolks 2 eggs 1/4 cup sugar Few grains salt 1 tablespoon wine 1/2 tablespoon brandy 2 tablespoons ginger syrup 1/4 cup Canton ginger, cut in pieces Whip from 2-1/2 cups cream

Soak gelatine, and add to custard made of milk, eggs, sugar, and salt. Strain, chill in pan of ice-water, add flavorings, and when it begins to thicken fold in whip from cream.

Orange Charlotte

1/3 box gelatine or 1-1/3 tablespoons granulated gelatine 1/3 cup cold water 1/3 cup boiling water 1 cup sugar 3 tablespoons lemon juice 1 cup orange juice and pulp Whites 3 eggs Whip from 2 cups cream

Soak gelatine in cold water, dissolve in boiling water, strain, and add sugar, lemon juice, orange juice, and pulp. Chill in pan of ice-water; when quite thick, beat with wire spoon or whisk until frothy, then add whites of eggs beaten stiff, and fold in cream. Line a mould with sections of oranges, turn in mixture, smooth evenly, and chill.

Strawberry Sponge

1/3 box gelatine or 1-1/3 tablespoons granulated gelatine 1/3 cup cold water 1/3 cup boiling water 1 cup sugar 1 tablespoon lemon juice 1 cup strawberry juice Whites 3 eggs Whip from 3 cups cream

Make same as Orange Charlotte.

Orange Baskets

Cut two pieces from each orange, leaving what remains in shape of basket with handle, remove pulp from baskets and pieces, and keep baskets in ice-water until ready to fill.