- 12 sweet-sour apples
- Water
- 2 cups of white wine
- 8 layers or ½ package of white gelatine
- 1 cup of sugar
Preparation: The apples are cut up and put into a pot with enough water to cover them, then boiled until soft, very slowly, so they do not get slushy. Pour them into a sieve or cloth and drain off the juice. This is boiled down to 1 qt., add to it the sugar and gelatine and strain; boil up again, then mix in the white wine. Fill the whole into a glass dish to stiffen and serve with a vanilla sauce.
Remarks: The apples may be used for apple sauce.
No. 80—NECTAR.
Quantity for 6 Persons.
- 1 qt. of sour cream
- ½ lb. of sugar
- 1½ tsps. of vanilla
- 9 layers or ¾ package of red gelatine
- 4 tbsps. of rum
- ¼ cup of milk
Preparation:
Sour cream, sugar, vanilla and rum are mixed well. The gelatine is dissolved in warm milk, strained and mixed with the other ingredients. Pour into a mold and set on ice to stiffen. Turn it out before serving.
No. 81—CORN STARCH PUDDING.
Quantity for 6–8 Persons.