X. Gelatine Desserts

Bavarian Cream (Six portions)

(A simple dessert that literally “melts in your mouth.”)

Two level tablespoons granulated gelatin One-third cup cold water Two cups milk One-half cup sugar Two egg yolks, well-beaten One-eighth level teaspoon salt Two cups stiffly-beaten cream One teaspoon vanilla One-half cup cocoanut

Soak the gelatin in the cold water for five minutes. Add the milk and cook in a double boiler until the gelatin is dissolved. Add the sugar, egg yolks and salt, and cook slowly until the custard becomes creamy. (About three minutes.) Beat for three minutes. Allow to cool. Beat for one minute more and add the whipped cream and vanilla. Pile lightly in serving dishes. Sprinkle the cocoanut over the tops.

Set in a very cold place for one hour or more. Serve with cream.

Charlotte Russe (Eight portions)

(Delicious as a luncheon or afternoon party dessert.)

Two level tablespoons granulated gelatin One-fourth cup cold water One-half cup hot milk One-half cup sugar One teaspoon vanilla One teaspoon lemon extract Four cups stiffly-whipped cream Sixteen lady fingers

Soak the gelatin in the cold water for five minutes. Add the hot milk and stir until the gelatin is dissolved. Add the sugar and flavorings. Cook, beating constantly, for two minutes. Add the whipped cream. Pour into a moistened mold lined with lady fingers.

Set in a cold place for one hour or more. Unmold upon a platter and serve in slices.

Coffee Bavarian Cream (Six portions)

(If you like the coffee flavor, you are certain to like this.)

Two level tablespoons granulated gelatin One-third cup cold water One-half cup boiling water One and one-half cups strong coffee One-fourth cup sugar One and one-half teaspoons vanilla Two cups stiffly-whipped cream

Soak the gelatin in the cold water for five minutes. Add the boiling water and stir until dissolved. Add the coffee and sugar. Set in a cold place until the gelatin mixture is partially congealed. Beat until frothy and until the mixture will hold its shape. Add the vanilla and whipped cream. Beat for two minutes. Pour into a moistened mold. Set in a cold place for an hour or more. Unmold and serve with whipped cream.

Dainty Gelatin Dessert (Six portions)

(Bob calls this concoction “lady-like,” but he enjoys it nevertheless.)

Six two-inch squares of sponge cake half an inch thick Six one and one-half inch squares of fruit gelatin One cup stiffly-whipped cream One-fourth cup sugar One teaspoon vanilla One teaspoon lemon extract One-half cup shredded cocoanut

Arrange the sponge cake on serving plates. Set the gelatin squares on top of the pieces of cake. Mix the cream, sugar, vanilla and lemon extract. Pile on top of the gelatin. Sprinkle the cocoanut on top of the creamy mixture. Serve.

Fruit Gelatin (Four portions)

(Light and simple.)

Two level tablespoons granulated gelatin One-third cup cold water One-half cup boiling pineapple juice One-third cup lemon juice One-half cup water One-third cup sugar One-half cup diced pineapple One-half cup diced oranges

Soak the gelatin in the cold water for five minutes. Add the boiling pineapple juice. Add the lemon juice, water and sugar. Allow to cool, and then add the diced pineapple and orange. Pour into a moistened mold. Set in a cold place for one hour. Unmold and serve with whipped cream.

Helen’s Gelatin Dessert (Six portions)

(A fluffy dessert that is “fit for a king,”—or better yet, for a president.)

Two level tablespoons granulated gelatin One-third cup cold water One-half cup boiling fruit juice. (Any kind) One-half cup lemon juice Two-thirds cup sugar Two egg whites One cup marshmallows diced fine One-half cup peeled diced peaches One-half cup diced pineapple One-half cup nut-meats One cup whipped cream

Soak the gelatin in the cold water for five minutes. Add the boiling fruit juice and stir until the gelatin is dissolved. Add the lemon juice and sugar. Set in a cold place until the mixture is partially congealed. Beat for three minutes. Add the egg whites, marshmallows diced, the fruits and the whipped cream. Beat for three minutes. Pile into glass serving dishes. Set in a very cold place for one hour or more. Serve with whipped cream.

Loganberry Cream (Six portions)

(Very light and always acceptable.)

Two cups loganberry juice, boiling hot Three level tablespoons granulated gelatin One-third cup cold water Three tablespoons lemon juice One-half cup sugar Two cups stiffly-whipped cream

Soak the gelatin in the cold water for five minutes. Add the boiling loganberry juice and stir until the gelatin is dissolved. Add the sugar and lemon juice, and set in a cold place until partially congealed. Beat until frothy, and add the stiffly-beaten cream. Continue beating until the mixture will hold its shape. Pile lightly in stemmed sherbet glasses. Set in a very cold place for an hour or more. Garnish with whole loganberries.

Persian Sherbet (Six portions)

Two level tablespoons granulated gelatin One-half cup cold water One-half cup boiling water One cup sugar One-half cup lemon juice One-third cup orange juice One-half cup seeded chopped dates One-half cup chopped figs One-half cup chopped candied pineapple One-half cup chopped nut-meats

Soak the gelatin in the cold water for five minutes. Add the boiling water and stir until dissolved. Add the sugar and fruit juices. Pour half into a moistened mold. Allow to congeal partially and then add a layer of all the rest of the ingredients. Let set in a cold place for fifteen minutes. Pour the remaining liquid gelatin mixture into the mold. Set in a very cold place for an hour or more. Unmold onto a platter and serve in slices with whipped cream.

Rhubarb Gelatin Dessert (Four portions)

(Try this in the rhubarb season.)

Four cups peeled diced rhubarb Two level tablespoons granulated gelatin One-fourth cup cold water One cup sugar Two tablespoons lemon juice One egg white, stiffly beaten

Cook the peeled diced rhubarb slowly until soft. Soak the gelatin in the cold water for five minutes and then pour into the hot cooked rhubarb. Add the lemon juice and sugar and set in a cold place until partially congealed. Allow to congeal partially, then whip with an egg-beater until frothy. Add the stiffly-beaten egg white and beat until the dessert will hold its shape. Pour into a well-moistened mold and stand in a cold place for an hour or more. Unmold and serve.