No. 40—MILK JELLY.
Quantity for 1 Person.
- ¼ pt. of thin cream
- ¼ cupful of sugar
- ¼ grated lemon rind
- 2½ layers or 1 tsp. of gelatine dissolved in 5 tbsps. of water
- ¼ pt. of Madeira
- 1 tsp. of lemon juice
Preparation: The cream, sugar and lemon juice are boiled together, then add the dissolved gelatine and let it cool. Add the wine and the lemon juice, fill into glasses and let it get stiff.
No. 41—CHOCOLATE CREAM WITH RED WINE.
Quantity for 1 Person.
- ⅛ lb. of chocolate
- ⅕ pt. of red wine
- ⅕ cupful of sugar
- ½ cupful of water
- 3 layers or 1 tsp. of white gelatine
- Whites of 2 eggs
- ¼ tsp. of vanilla
Preparation: Chocolate and sugar are dissolved in the red wine, and the gelatine in the ½ cupful of water; pass the chocolate and gelatine through a sieve, and mix. Beat the whites of eggs to a stiff froth, and quickly add to the first mixture, spread a drop of good oil over the bottom of a mold, sprinkle with a teaspoonful of sugar, fill in the cream, and when stiff, turn it out.
No. 42—RHUBARB JELLY.
Quantity for 1 Person.