- 1 pt. of cream
- Grated rind of 1 orange
- Juice of 3 oranges
- 6 layers or ½ package of white gelatine
- ½ lb. of sugar
Preparation: Cream, grated orange rind and juice, sugar and gelatine are mixed well and cooked ¼ hour, stirring constantly, then strained through a fine sieve. Oil a mold, put in the jelly and place on ice or prepare the day before serving. Turn out on a platter or glass dish.
No. 73—ARRACK CREAM WITH WHIPPED CREAM.
Quantity for 6 Persons.
- 6 yolks of eggs
- ½ lb. of sugar
- 5 layers or ½ package of red gelatine
- ½ cup of warm water
- 6 tbsps. of arrack
- 1 pt. of whipped cream
Preparation: Yolks of eggs and sugar are whipped ½ hour. The gelatine is dissolved in warm water and strained, then mixed with the yolks of eggs and sugar, arrack and lastly the whipped cream. This is filled into a glass dish and set to stiffen.
No. 74—STRAWBERRY CREAM.
Quantity for 6 Persons.
- 1 qt. of preserved strawberries, or 2 qts. of fresh ones
- ¼ lb. of sugar
- 1 tsp. of vanilla
- 5 layers or ½ package of white gelatine
- ½ cup of warm juice
- 1 pt. of whipped cream
- 12 lady fingers
Preparation: The juice is drained from the strawberries and strained to remove the seeds. The gelatine is dissolved in ½ cup of the juice and mixed with strawberries, vanilla, sugar and whipped cream. Oil a mold, strew with sugar, put in a layer of lady fingers, then the cream on top of the lady fingers, place on ice to harden, turn it out and serve with strawberry juice.