The Boston cooking-school cook book

boiling water, and one-fourth cup boiling water to dissolve gelatine, omitting lemon juice, and sweeten to taste. Toasted Marshmallows 1 tablespoon granulated gelatine 1 cup boiling water 1 cup sugar Whites 3 eggs 1½ teaspoons vanilla Macaroons Dissolve gelatine in boiling water, add sugar, and as soon as dissolved set bowl containing mixture in pan of ice-water; then add whites of eggs and vanilla and beat until mixture thickens. Turn into a shallow pan, first dipped in cold water, and let stand until thoroughly chilled. Remove from pan and cut in pieces the size and shape of marshmallows; then roll in macaroons which have been dried and rolled. Serve with sugar and cream. [Illustration: TOASTED MARSHMALLOWS.—_Page 422._ ] [Illustration: ROYAL DIPLOMATIC PUDDING.—_Page 430._ ] [Illustration: CHARLOTTE RUSSE.—_Page 427._ ] [Illustration: ORANGE TRIFLE GARNISHED WITH WHIPPED CREAM, CANDIED ORANGE PEEL, AND BLOSSOMS.—_Page 427._ ] Pudding à la Macédoine Make fruit or wine jelly mixture. Place a mould in pan of ice-water, pour in mixture one-half inch deep; when firm, decorate with slices of banana from which radiate thin strips of figs (seed side down), cover fruit, adding mixture by spoonfuls lest the fruit be disarranged. When firm, add more fruit and mixture; repeat until all is used, each time allowing mixture to stiffen before fruit is added. In preparing this dish various fruits may be used: oranges, bananas, dates, figs, and English walnuts. Serve with Cream Sauce I. Fruit Chartreuse Make fruit or wine jelly mixture. Place a mould in pan of ice-water, pour in mixture one-half inch deep; when firm, decorate with candied cherries and angelica; add by spoonfuls more mixture to cover fruit; when this is firm, place a smaller mould in centre on jelly, and fill with ice-water. Pour gradually remaining jelly mixture between moulds; when firm, invert to empty smaller mould of ice-water; then pour in some tepid water; let stand a few seconds, when small mould may easily be removed. Fill space thus made with fresh sweetened fruit, using shredded pineapple, sliced bananas, and strawberries. Spanish Cream ¼ box gelatine or 1 tablespoon granulated gelatin 3