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

Mold. Pineapple may be used the same, or ⅔ pineapple and ⅓ orange juice. =Prune Cream Mold= ¼ oz. gelatine 1 cup water pulp of ½ lb. (24 medium sized) prunes with water enough to make 2-2½ cups ½ teaspn. vanilla 1 cup cream, whipped 2 tablespns. sugar =Pineapple Sponge= ¼ oz. gelatine 1 cup water 1 cup cream, plain ½ teaspn. vanilla 2 teaspns. lemon juice in cup, pineapple juice to fill the cup whites of 4 eggs ¾ cup sugar 1 tablespn. lemon juice Beat whites of eggs stiff, add sugar and beat, chop in the lemon juice, then the cream and the pineapple juice, carefully, and lastly add the gelatine, not too warm, and put at once into molds. Some of the fruit cut fine may be used with the juice. =Lemon Snow= ¼ oz. gelatine 1 cup water ⅔ cup lemon juice 1⅓ cup water whites of 3 eggs 1 cup sugar Beat whites of eggs stiff, add the sugar, beating well, then the lemon juice and water, slowly, chopping in lightly, then add the gelatine, not very warm. May serve with border of grated or shredded pineapple. Make pineapple, gooseberry, grape and other fruit snows in the same way. =Sponge Pudding= ¼ oz. gelatine 1 cup water yolks 4 eggs 4 tablespns. (⅓ cup) lemon juice 5 tablespns. sugar whites 4 eggs 6 tablespns. sugar Beat yolks of eggs in inner cup of double boiler and pour slowly over them the lemon juice and 5 tablespns. of sugar, hot, not boiling; cook like custard, cool; chop into whites of eggs which have been stiffly beaten with the 6 tablespns. of sugar, and add the gelatine, not very warm. Serve with unflavored, whipped cream or with grape juice. [Illustration: WEDDING BREAKFAST SALAD, P. 338 GELATINE BLANC MANGE, P. 341] [Illustration: ORANGE MINT SALAD, P. 291 APPLE AND PINEAPPLE SALAD, P. 290] =★ Gelatine Blanc Mange= ¼ oz. gelatine 4 cups rich milk 3-4 tablespns. sugar 1 teaspn. vanilla Soak gelatine in warm water, drain and cook in part of the milk in the inner cup of