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The Cookery Blue book

Cover The Cookery Blue book
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Soak the gelatine until perfectly soft, have the coffee boiling hot, andturn over the gelatine and sugar. Strain and set away until partlystiff. Beat the eggs to a stiff froth, and mix with the whipped cream;add to the gelatine, mixing thoroughly. Mold and serve with whippedcream.
=Bavarian Cream with Peaches. = Cut 18 fine peaches, or a sufficient number of canned ones, into smallpieces, and boil with 1/2 pound of sugar. When reduced to a marmaladepress through a coarse sieve, then add 1/2 pac
...kage dissolved gelatine, and a tumbler of cream. Stir this well to make it smooth, and when aboutset, add 1 pint of whipped cream, and pour into a mold. It makes a stillprettier dish to serve half or quarter of peaches, half frozen, aroundthe cream.
=Charlotte Russe. = 1 pint cream, whipped light, 1/2 ounce gelatine dissolved in 1 gill ofhot milk, whites of 2 eggs beaten to a stiff froth, 1 small teacup ofpowdered sugar. Flavor with vanilla or little almond. Mix together thecream, eggs, sugar and flavoring, and beat in the gelatine and milk whenquite cold.

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The Cookery Blue book
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