)
- 2 c. clear, strong coffee
- 1/2 oz. or 2-1/4 Tb. unflavored gelatine
- 1/2 c. cold water
- 1 c. boiling water
- Three-quarters c. sugar
Prepare the coffee freshly and make it stronger than that which would ordinarily be used for the table. Be sure that it contains no grounds. Soak the gelatine in the cold water, and dissolve in the boiling water. Add the sugar and coffee. Pour into moistened molds and allow to cool. Serve with sweetened whipped cream.
49. FRUIT GELATINE.--Almost any combination of fruit juices, as well as any single fruit juice, may be used with gelatine in the making of fruit gelatine. The accompanying recipe contains fruits that may be used, but other fruits than those given may perhaps be found to be even more agreeable.
FRUIT GELATINE
(
Sufficient to Serve Six
)
- 1/44 oz. or 1-1/8 Tb. unflavored gelatine
- 1/4 c. cold water
- 1/2 c. boiling water
- 1/2 c. sugar
- 1/2 c. pineapple juice
- 1/4 c. orange juice
- 1/4 c. lemon juice
- 2 slices pineapple
- 2 oranges
- 1 banana
- 6 English walnuts
Moisten the gelatine in the cold water and dissolve in the boiling water. Add the sugar and the orange, pineapple, and lemon juice, and allow this to cool. Dice the pineapple. Prepare the oranges by peeling them, removing the pulp from the sections, and cutting it into small pieces. Slice or dice the banana and break each nut into six or eight pieces. Mix the fruits and nuts, place in a mold that has been moistened with cold water, and pour the cold jelly over them. Allow this to solidify, turn from the mold, and serve with whipped cream.