Snow Pudding may be prepared by whipping plain Lemon Jelly as directed in the previous lesson and serving it with Custard Sauce. The use of egg whites, however, adds to the food value of the dessert and makes it more tasty.
PINEAPPLE BAVARIAN CREAM
1 tablespoonful gelatine 1/4 cupful cold water 1 small can (8 ounces) shredded pineapple Boiling water 1/2 cupful sugar Salt 2 tablespoonfuls lemon juice 1/2 cupful (or more) whipped cream
Mix the gelatine and cold water and let stand until the water is absorbed.
Drain the sirup from the shredded pineapple and add enough water to it to make 1 1/2 cupfuls. Heat the pineapple sirup and water to boiling point. Then pour it over the gelatine mixture. Stir until the gelatine is dissolved. Add the sugar and salt and continue stirring until they are dissolved. Add the lemon juice. Cover and set aside in a cold place until the mixture begins to stiffen.
Whip the cream. Add the shredded pineapple and whipped cream to the gelatine mixture. Surround this with ice water and beat until the mixture again begins to stiffen. Turn into a mold and set aside in a cool place. Serve cold.
QUESTIONS
What is the price per package of gelatine?
How many ounces are there in one package? How many tablespoonfuls in one package?
Determine the cost of Lemon Jelly. Of Snow Pudding. What is the difference in the cost?