The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1920-10-01
In the Kitchen
a warm day as does ice cream.

| ~ "e~A Al ooy 90 uOcS ice cream.
Desserts made with gelatine are es-
pecially cooling. If you find that
plain jelly is insipid you can vary them
by the addition of beaten white of
egg or whipped cream. Always be
sure to have it well chilled, as nothing
is fiatter than tepid jelly. Sometimes
by serving little sliced fruit or berry
with the jelly a good effect is gained.
Much depends on the appearance. If
you garnish the dish with leaves or
flowers it adds to the appetizing eff.
fleet. Here are some recipes that NAV
prove helpful:
| Pineapple Snow
| Take one can of chopped pineapple
and drain off all the juice. Cover half
box of gelatine with one cup of cold
water and let stand until softened,
then add the chopped fruit and juice
and two cups sugar. Stir over boil
ing water until dissolved, then add
the chopped fruit and juice and two
lemons. Add the whites OF. two eggs
beaten until stiff and stand the mixture
in pan of ice water and beat Is min
utes. Turn into a mold and let it
harden on the ice. Serve with whipped
cream.
Filled Pineapple
| Filled pineapple is made by SCOOP
ing out the fruit of a large pineapple,
chopping it fine and replacing it after
it has been mixed with pulp of one
small grapefruit, quarter of pound
of seeded, chopped Malaga grapes, and
a teaspoon of powdered sugar-alI
thoroughly stirred together The
pineapple should be served on bed of
broken ice in glass bowl
| Ginger Pear Loaf
| Pare. quarter and core enough pears
to make pint of pulp when cooked
Stew the pears in a syrup, seasoned
with lemon. rind, until soft enough to
mash into pulp; and then add cup
of finely chopped preserved ginger
Soften a third of box of gelatine in
half cup Of water. Bring the pulp
to boil and add half cup of sugar
and the gelatine, stirring until dis
solved; Then pour into bowl and
set on ice. When the pulp begins TO
stiffen beat with cream whip until
light and stiff; then add pint of
whipped cream that has been sweet
ened. Pour into dish and set on ice
again. Garnish with preserved ginger.
| Bavarian Cream
One quart of sweet cream, the yolks
of four eggs, beaten together with a
cup of sugar; dissolve half an ounce
of gelatine in half teacup of warm
water; when it is dissolved stir in a
pint of boiling hot cream; add the
beaten yolks and sugar; cook all to-
gether until it thickens; then remove
from the fire; add the other pint of
[cold cream, whipped to stiff froth.
adding little at time, beating hard;
season with lemon or vanilla, whip the
whites of the eggs for the top; dip
the mould in cold water before filing;
set in cold place, to this could be
added peaches or any other seasonable
fruit.
| Apricot Mould
| One can of apricots, one wineglass
of orange juice, one ounce OF gelatine,
whipped cream. Drain the apricots
on a sieve and reduce the syrup to
half its quantity by boiling. Pass the
| fruit through a sieve and mix it with
the syrup. Add the wineglass OF
orange juice and the dissolved gela-
tine. Pour into the mould with open
center, and when set turn out and I'LL
center with whipped cream.
Pineapple Whip
Pare pineapple, remove the eyes,
and CRATE. Put the pulp upon a sieve
to drain. Beat the whites of four eggs
till frothy. Add four tablespoons of
powdered sugar. Beat till stiff. Fold
IN one pint OI cream, "hiPPou'
in the pineapple pulp, adding as much
as the cream and meringue will hold
without becoming too soft. Serve very
cold in custard glasses.
| Snow Cream
Four whites Of eggs, one pint OF
cream, whipped; one teaspoon of va
nilla, four tablespoons of powdered
sugar, one tablespoon of sherry. Beat
the whites until foamy; add the sifted
sugar by degrees, beating steadily;
then beat until stiff and glossy. Add
vanilla. Whip the cream to stiff
froth over a pan of ice. Stir it care
fully into the meringue. Serve in
glasses. very cold.