Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

cupfuls of boiling water. Stir until the gelatine is dissolved, strain and set aside to cool. Beat the whites of three eggs to a stiff meringue, and when the jelly is cold and begins to thicken, whip into it this meringue. Beat from fifteen to twenty minutes, or until the mixture is like a stiff white foam. Wet a mold with cold water, pour the jelly into this, and set in the ice. When you are ready to serve the pudding, turn it out upon a chilled dish, and eat with sugar and cream, or with soft custard. Banana blanc mange Soak a tablespoonful of gelatine for an hour in a teacupful of water. Bring a cupful and a half of milk to the boiling point, add a pinch of baking-soda, and stir in a half cupful of sugar and the soaked gelatine. Boil for five minutes, stirring steadily. Line a jelly-mold with sliced bananas and pour the lukewarm blanc mange carefully in upon these. Set in the ice to form. Turn out and eat with whipped cream. Peach sponge Soak a half-box of gelatine for two hours. Peel and slice a dozen peaches, add to them a cupful and a half of sugar and a half cupful of water, and stew until the fruit is broken to pieces. Now stir in the soaked gelatine. When this is dissolved rub all through a coarse sieve, add a tablespoonful of lemon juice, and when the mixture is cool and beginning to thicken whip in the stiffened whites of four eggs. Beat steadily for fifteen minutes, and turn into a mold to form. Serve very cold with whipped cream. Italian cream Soak half a box of gelatine in a cupful of cold water for an hour. Heat four cupfuls of milk in a double boiler, and when hot stir into them the yolks of four eggs beaten light with half a cupful of sugar. Stir over the fire for two minutes, add the gelatine and keep stirring until dissolved. Take from the fire, flavor with a teaspoonful of vanilla and set aside