The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

to be served over it and invert quickly; shake gently. If the mold was not drained too much, there will be no necessity for using a warm, wet cloth or warm water to loosen jelly. Use jellies with fresh pineapple the day they are prepared. When whipped cream is used, add all or a part of the sugar to it before mixing it with the other ingredients. The whites of the eggs must be beaten with all or nearly all of the sugar of the recipe to combine well. If directions are followed carefully, vegetable gelatine desserts will be found among the easiest to prepare, as well as very delightful. The recipes are all for Agar Agar or gelatine in bulk. In each recipe, the quantity of water in which the gelatine is to be cooked immediately follows it. Fruit Jellies The simplest and most desirable of gelatine desserts are the molds made of fruit juices, either of one variety alone, or of harmonious combinations such as red raspberry and currant, strawberry and currant, strawberry and pineapple, and grape and peach (¼ grape and ¾ peach). Cherry, cranberry, gooseberry, apricot and orange are among the many juices suitable for jellies. The fruit itself cut fine may sometimes be used in connection with the juice, pineapple especially. The addition of lemon juice gives character to nearly all fruits. Add water and sugar to make not too rich. Jellies may be served plain, with fruit juices, or with whipped cream or custard; or with egg or whipped cream sauce. When obtainable, the fruit and leaves of the fruit used in the jelly make suitable decorations. _Proportions_-- ¼ oz. gelatine 1 cup water 3 cups fruit juice The water is that in which the gelatine is to be cooked. Prepare the juice, cook the gelatine (after soaking) and pour it, _all at once_, into the juice. Stir just enough to mix well and pour into molds. This quantity will make about 12 good sized individual molds. =Delicate Lemon Jelly= ¼ oz. gelatine 1 cup water ½ cup lemon juice large ¾ cup sugar