Prune Jelly
- 1 cup prunes
½ box gelatine
⅓ cup cold water
2 tablespoons lemon juice
2 tablespoons sherry
2 cups boiling water
1 cup sugar
½ cup walnuts
Cook prunes and remove stones. Soak gelatine in cold water. Add boiling water. Strain; add lemon juice, sherry and sugar. Pour into a mold. When mixture begins to harden, add prunes cut in pieces and walnuts broken in pieces. Stir occasionally to keep fruit from settling. Mold, chill, and serve with [Soft Custard].
Fruit Jelly Macedoine
Use [Wine], [Orange], or [Lemon Jelly]. Pour jelly in mold to depth of one half inch. Decorate bottom of mold with a slice of banana, and radiating from it halves of blanched almonds. Cover with jelly, and arrange in alternating layers, English walnuts, candied fruits, figs and jelly. Chill; serve and garnish with whipped cream.
Bavarian Cream
- 2 tablespoons granulated gelatine
⅓ cup cold water
¼ cup hot cream
2 cups cream
½ cup sugar
1 teaspoon vanilla
Soak the gelatine in cold water; dissolve in hot cream; add sugar. When the mixture begins to thicken add the whip from one pint of cream. Cut and fold in this cream; do not stir. When nearly stiff enough to drop, mold.
Coffee Bavarian Cream
Use rule for [Bavarian Cream], substituting one fourth cup strong boiling coffee for one fourth cup cream.