The Boston cooking-school cook book

to make two cups. Soak gelatine in half-cup cold water, dissolve in hot liquid, add sugar, lemon juice, then strain, add prunes, mould, and chill. Stir twice while cooling to prevent prunes from settling. Serve with sugar and cream. Jellied Walnuts ¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water ⅓ cup boiling water ¾ cup sugar ½ cup Sherry wine ½ cup orange juice 3 tablespoons lemon juice Make same as other jellies and cover bottom of shallow pan with one-half the mixture. When nearly firm, place over it, one inch apart, halves of English walnuts. Cover with remaining mixture. Chill, and cut in squares. Serve with whipped cream sweetened and flavored. Apricot and Wine Jelly ½ box gelatine or 2 tablespoons granulated gelatine ½ cup cold water 1 cup boiling water 1 cup apricot juice 1 cup wine 1 cup sugar 1 tablespoon lemon juice Garnish individual moulds with halves of canned apricots, fill with mixture made same as for other jellies, and chill. Arrange on serving dish and garnish with whipped cream forced through a pastry bag and tube. Snow Pudding I ¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water 1 cup boiling water 1 cup sugar ¼ cup lemon juice Whites 3 eggs Soak gelatine in cold water, dissolve in boiling water, add sugar and lemon juice, strain, and set aside in cool place; occasionally stir mixture, and when quite thick, beat with wire spoon or whisk until frothy; add whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape. Mould, or pile by spoonfuls on glass dish; serve cold with Boiled Custard. A very attractive dish may be prepared by coloring half the mixture with fruit red. Snow Pudding II Beat whites of four eggs until stiff, add one-half tablespoon granulated gelatine dissolved in three tablespoons boiling water, beat until thoroughly mixed, add one-fourth cup powdered sugar, and flavor with one-half teaspoon lemon extract. Pile lightly on dish, serve with Boiled Custard. Amber Pudding Make as Snow Pudding I, using cider instead of