Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 2 tablespoons gelatine
  ¼ cup cold water
  ½ cup boiling water
  1¼ cups sugar
  1¼ cups orange juice
  ¼ cup lemon juice
  grated rind of one orange
  whip from 2½ cups cream

Soak gelatine in cold water; dissolve in boiling water. Add sugar, fruit rind, and juice, and the whip from cream. Decorate a melon mold with sections of oranges. Pour in trifle mixture. Chill, cool, remove from mold, garnish with orange jelly and beaten and sweetened cream.

Peach Gâteau

Scoop out center of a round sponge cake; fill with fresh peaches, sweetened and cut in pieces. Cover with beaten and sweetened cream, put on with a pastry bag and tube. Garnish with small pieces of peaches.

Syllabub

• 2 cups cream
  2 tablespoons lemon juice
  1 cup sugar
  1 cup sherry
  ⅛ teaspoon cinnamon
  grated rind of one lemon

Whip cream; mix other ingredients, add whip, and serve in frappé glasses. Garnish with small bits of red cherries.

Strawberry Syllabub

• 2 cups cream
  1½ cups strawberry juice
  1 cup sugar
  ¼ cup lemon juice
  whites of two eggs

Mix sugar and fruit juice. Add beaten whites and cream. Continue beating until stiff. Arrange sliced strawberries in the bottom of frappé glasses, add cream mixture, and garnish with slices of strawberries on top.