(2) Use meat broth and gelatin in the proportion of 1 tablespoon gelatin to three-quarters of a cup of hot broth. Pour into mold and set on ice.
Starch Jellies. Starch jellies are made by cooking in a pint of fruit juice or water until clear, 2 tablespoonfuls of tapioca, arrowroot, sago, cornstarch, or flour. Sweeten to taste.
If water is used, fresh fruit may be used either in the jelly or in a sauce poured over the jelly.
Fruit Jellies. These are made:
(1) Of fruit juice and sugar in equal quantities, cooked until it will set when cooled;
(2) Of fruit juice and gelatin in the proportion of 1 tablespoon of gelatin to three-fourths of a cup of fruit juice, or one-half box gelatin to 11/2 pints of juice. Sugar to taste. Made tea or coffee, or cocoa or lemonade may be used in the same proportion.
Custards. These are made with (1) milk, (2) milk and eggs, (3) milk, egg, and some farinaceous substances as rice, cornstarch, tapioca. In the first the coagulum is produced by the addition of rennet, in the other two by the application of heat.
Plain Junket. Dissolve in a cup of lukewarm milk (never warmer), a tablespoon of sugar or caramel syrup. Add a quarter of a junket tablet, previously dissolved in a tablespoon of cold water. Stir a few times, add vanilla, nuts, or nutmeg if desired. Pour into a cup and set aside to cool and solidify. This may be served plain or with whipped cream, or boiled custard.
Egg-Milk Custard. When eggs are used for thickening, not less than four eggs should be used to a quart of milk (more eggs make it richer).
Snowballs. Heat 1 pint of milk with sugar to taste. Beat the whites of 3 eggs stiff, then beat in 11/2 tablespoonfuls of powdered sugar. Drop by spoonfuls into the hot milk, turn in three minutes, and take out. Beat yolks of the eggs, pour the hot milk over them, and allow to thicken. Do not boil. Arrange snowballs in dish and pour custard over. Serve cool.