Dainty Desserts for Dainty People

By the use of crushed ice and rock jelly made with Knox Gelatine may be molded at any season in one hour. When ice and salt are not at hand, set the dish containing the gelatine mixture in cold water, or in salt and water. In winter the mold may be packed in snow, or covered and set out of doors. To unmold, immerse the mold to the top in warm—not hot—water; then slightly loosen the jelly at the edge, turning the mold meanwhile from side to side, then place serving dish on top of mold and invert and carefully remove the mold. A delicate jelly cannot be moved easily after it has been unmolded, so that care must be taken to place it evenly on the dish. If before unmolding a lace paper doily is placed evenly over the mold, so that when inverted the doily is between the gelatine mixture and the serving dish, the jelly can be moved at will on the paper. CA UTION—The liquid quantities in the recipes in this book are based on Wine MeaS' urement (U. S. Standard) and are correct. However, when using the Imperial or Metric System, a quart of which measures more than one quart Wine Measure, this should he taken into consideration and less water or more gelatine used.

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^ cup lemon juice. in cold water five minutes, and dissolve in boiling water. Add sugar and stir until dissolved; then add lemon Strain through cheese cloth into molds, NOTE—To color the above, or any other jelly, pink, use the vegetable color tablet found in each package, after dissolving it in a little hot water. Fruit juices may also be used to make a colored jelly.

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Juice of one lemon. 3 cups clear strong coffee, (J cup sherry wine if desired). Soak the gelatine in the cold water five minutes and dissolve in the hot coffee; add lemon juice and sugar, stir dissolved. cool strain over wine, if used, and turn into a mold, first dipped in cold water. Serve with whipped cream.

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Turn two-thirds Lemon Jelly mixture in border mold, first dipped in cold water, and when mixture begins to stiffen garnish with blackberries, and add remaining Chill thoroughly, remove from mold to serving dish, and fill center with blackberries. Strawberries or raspberries may be used in place of blackberries. & I \ 2 cups grape fruit juice and pulp. I cup sherry wine. in cold water five minutes, dissolve in boiling water and add sugar. Strain, and when mixture begins to thicken add remaining ingredients. Do not pour into molds that have been dipped in cold water until jelly is ready to set in order to avoid settling of pulp. Cut in cubes and arrange in baskets made from grape fruit skins. Garnish each with a teaspoonf ul of red Bar-le-duc preserve.

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1 teaspoonful lemon extract. J cup sugar. 1 cup dates. 3 cup pecan nut meats. h cup fruit. Soak gelatine and one-half of the envelope of lemon flavoring in cold water five minutes; add boiling water and sugar, and when sugar is dissolved add extract. When mixture begins to thicken, add dates, nut meats and fruit cut in small pieces. Pour into mold lined with lady fingers and decorate with whipped cream and dates.

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Soak gelatine in cold water five minutes and dissolve in boiling water, sugar, wine, orange and lemon juice; strain into wet mold and chill. 1 cup sherry or madeira wine. I cup orange juice. Add

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Few gratings from rind of lemon. 1^ cups Rhine wine. h tablespoonful lemon juice. 2 cups hot water. 3 inch piece stick cinnamon. 1 allspice berry. To hot water add cinnamon, cloves, allspice berry and grated rind; bring to boiling point, and let simmer until reduced to li cups. Strain, add sugar, and let boil two minutes; then add soaked gelatine. As soon as gelatine is dissolved add wine, lemon juice and salt. Strain into molds. first dipped in cold water, and

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i pint grape juice. 1 cup Malaga grapes, skinned, seeded and cut in pieces. Soak gelatine and one-half of the lemon flavoring in grape juice mixed with cold water five minutes. Add boiling water and sugar, and when beginning to set add grapes. into a in water, and mold and garnish with candied violets. Serve with or without whipped cream.

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i pink color tablet. J cup cold water. 1 lb. rhubarb. Grated rind of one lemon. Cut rhubarb in one inch pieces, add sugar and boiling water, bring to the boiling point and let boil fifteen minutes. Add soaked gelatine, coloring, lemon juice and grated rind. Turn into mold, first dipped in cold water, and chill. Serve with whipped cream.

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li cups pineapple juice (scalded). Soak gelatine in one cup cold water five minutes. Heat pineapple juice, mixed with remaining water, to boiling point and pour over soaked gelatine; then add sugar and lemon juice. Turn into a mold dipped in cold water, and when beginning to set mold in slices of cooked pineapple, fresh raspberries or strawberries. NOTE—Fresh pineapple fruit or juice must first be scalded, or the jelly will not harden.

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1 can pears. J cup cold water. Drain pears from their syrup and cut in thirds. To syrup add enough boiling water to make 2^ cupfuls, and sugar. Bring to the boiling point, and let boil three Soak gelatine, half of the lemon flavoring found in the Acidulated package, and part of the pink coloring in cold water five minutes, and dissolve in hot syrup. When mixture begins to stiffen mold in layers with pears between. w w

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6 tablespoonfuls condensed milk. | teaspoonful lemon flavor. 2 cups hot water. Add the condensed milk to the hot water. Place on fire, and when beginning to boil add gelatine which has been softened in cold water; also a pinch of When cold, add the lemon flavor dissolved in a tablespoonful of cold water. Make an Orange Jelly, following directions on page into a fancy mold, in cold water, and when firm add the condensed milk mixture and set away to harden.

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1 cup hot water. ^ teaspoonful lemon flavor. 1 cup evaporated milk. Proceed as in above recipe, and mold with Orange Jelly. ^r% '^

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No. (Without eggs.) 1 cup scalded milk. 1 teaspoonful rum, or 2 tablespoonfuls sherry wine, if desired. Soak gelatine in cold water five minutes and dissolve in hot milk, then add sugar. Set bowl containing mixture in pan of cold water, and stir until mixture begins to thicken. Add cream, beaten stiff, and flavoring. into a mold, first dipped in cold water, and chill.

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1 pint heavy cream, beaten until Yolks of four eggs. Make a custard of milk, yolks of eggs and sugar; add soaked gelatine, and when mixture begins to thicken add cream and vanilla. Turn into mold, first dipped in cold water, and chill.

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Make same as Bavarian Cream No. 1, substituting one-half cup strong boiled coffee in place of one-half cup of the milk, and add one tablespoonful lemon juice.

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1 cup strawberry juice and pulp. 1^ cups heavy cream, beaten until Soak gelatine in cold water five minutes, and dissolve by standing cup containing mixture in hot water. Strain into strawberry juice mixed with lemon juice. Add sugar, and when sugar is dissolved set bowl containing mixture in pan of ice water and stir until mixture begins to thicken; then fold in cream. Turn into wet mold lined with strawberries cut in halves, and chill. Garnish with fruit, selected strawberries and leaves. A delicious cream may also be made with canned strawberries. uKnox^ B I cup milk. \ cup cooked prunes, cut in pieces. \ cup chopped figs.

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h envelope Knox Sparkling Gelatine. 1 cup shredded cocoanut. Make custard of yolks of eggs, sugar and milk; remove from range and add soaked gelatine. When mixture begins to set, add cocoanut, whites of eggs beaten until stiff, salt and flavoring. Line a mold with sections of orange, pour in mixture and

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I cup pounded macaroons. Make a custard of egg yolks, sugar, salt, and milk. Add soaked gelatine to hot custard, and when nearly cool, add whites of beaten macaroons and vanilla. into individual molds, For "French Cream" add one square chocolate.

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{Illustrated on Page 3) i cup scalded milk. Whites of two eggs. in cold water dissolve in scalded milk, and add sugar. Strain into a bowl, set in pan containing ice water, and stir constantly until mixture begins to thicken; then add whites of eggs, beaten until stiff, heavy cream, diluted with milk and beaten until stiff, prunes and figs. Turn into a wet mold, the bottom and sides of which are garnished with halves of cooked prunes, and Remove from mold to serving dish, and garnish with whipped cream (sweetened and flavored with vanilla), forced through a pastry bag and tube, and chopped pistachio nuts.

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(scant). 1 teaspoonful vanilla, or 3 tablespoonfuls wine, if desired. Soak gelatine in one-half cup milk. Scald remaining milk, and pour slowly on the yolks of eggs well beaten. Add sugar and salt and return to double boiler. Cook until mixture thickens somewhat. Remove from stove, and add gelatine and whites of eggs beaten until stiff. Flavor, and turn into individual molds, first dipped in cold water, and chill. Serve with whipped cream. More gelatine will be required if large molds are used.

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{Illustrated on Page 6) Cover the bottom of a fancy mold with Wine Jelly mixture. Line upper part of mold with halves of figs, cut crosswise and soaked in having seed sides next to mold. When both are set fill with Spanish Cream mixture and When ready to serve remove to serving dish and garnish with whipped cream, sweetened and flavored with vanilla (forced through a pastry bag and tube) and sections of glac^d cherries.

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| tablespoonful brandy, 1 cup milk. 2 tablespoonfuls ginger syrupo Yolks of two eggs. I cup Canton ginger, cut an pieces. 1 tablespoonful wine. Soak gelatine in cold water, and add to custard made of milk, eggs, sugar, and Strain, chill in pan of ice water, add flavorings, and when mixture begins to thicken add cream, beaten until

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i cup lemon juice. Whites of two eggs. Soak gelatine in cold water five minutes, dissolve in boiling water, add sugar, lemon juice and grated rind of one lemon, strain, and set aside; 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. Pile by spoonfuls on glass dish. Chill and serve with boiled custard. A very attractive dish may be prepared by coloring half the mixture red with tablet found in each package.

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Whites of two eggs, beaten stiff. 1 dozen blanched Pistachio nuts, finely chopped. in cold water five minutes. Put banana pulp, lemon iuice and sugar in saucepan, and bring to the boiling point, stirring constantly. Add soaked gelatine, and stir until cool. When mixture begins to thicken, fold in whites of eggs, beaten until stiff, turn into wet mold or paper cases, and sprinkle with chopped nuts.

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(Illustrated on Page 23) | cup grated canned pineapple. Grated rind of one lemon. Beat yolks of eggs slightly, and add grated rind, lemon juice, sugar, and salt.

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2 cups strong boiled coffee. Soak gelatine in cold water five minutes and add to hot coffee; then add sugar. Strain into pan, set in larger pan of ice water, cool slightly, then beat, using a wire whisk, until quite stiff. Add whites of eggs, beaten until stiff, and continue the beating until mixture will hold its shape. Turn into a mold, first dipped in cold water. Chill thoroughly, remove from mold and serve with sugar and thin cream.

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§ cup hot water. Whites of 2 eggs. 2 cups brown or maple sugar. 1 cup chopped nut meats. Put sugar and hot water in saucepan, bring to boiling point and let boil ten minutes. Pour syrup gradually on soaked Cool, and when nearly set, add whites of eggs beaten until stiff, and nut meats. Turn mto mold, first dipped in cold water, and Serve with custard made of yolks of eggs, sugar, a few grams of salt, milk, and flavoring.

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1^ cups canned cherries. 1 cup canned cherry juice. Whites of two eggs. Soak gelatine in cold water five minutes and dissolve in hot cherry juice. Add cherries, stoned and cut in halves, sugar and lemon juice. When mixture begins to set add whites of eggs, beaten until stiff. Turn into mold, and chill. Garnish with whipped cream, sweetened, and flavored vanilla, and chopped cherries. Other canned fruits may be substituted for the cherries w

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f cup boiling water. Soak gelatine in cold water five minutes, dissolve 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. into a shallow pan, first dipped in cold water, and let stand until thoroughly chilled. pan and cut in pieces the size and shape of marshmallows; roll in macaroons which have been dried and rolled. Serve with sugar and cream.

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1| tablespoonfuls Sauterne. li tablespoonfuls sherry. Red coloring. Put sugar in small saucepan, pour over boiling water, set on range, bring to boiling point, and let boil three Remove from range and add gelaline which has soaked in cold water five minutes. Beat until mixture begins to stiffen; then add whites of eggs, beaten until stiff, and continue the beating twenty minutes. Divide the mixture into thirds. To first third add Sauterne, to second third add one-half the sherry and color pink; to remaining third add re.maining sherry and color green. Arrange in layers in a fancy mold, first dipped in cold water, first the pink, then the white, then the green. Chill thoroughly.

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Whites of four eggs. 1 teaspoonful lemon extract. 1^ squares chocolate. Soak gelatine in the cold water five minutes. Add boiling water and place over teakettle until dissolved. Cool, but do not Stir sugar into dissolved Beat the whites of eggs very light, and to the eggs add the gelatine and sugar, a few spoonfuls at a time, beating constantly. Divide quickly into three parts.

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first part add part of the pink color found in package and flavor with vanilla; to the second part add melted chocolate and vanilla flavoring, and flavor the third part with lemon. Mold in layers in square mold, adding nuts to the pink part and red cherries to the white. Chill, cut in slices and serve with or without whipped cream or sauce made with the yolks of eggs. Attractive if served with ice cream instead of cake.

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'W w ^ dozen rolled stale macaroons. 1 dozen marshmallows, cut in small pieces. Vanilla or sherry, 2 tablespoonfuls chopped candied cherries. J lb. blanched and chopped almonds. Soak the gelatine in cold water, dissolve in boiling water, and add sugar. is cold, add cream, beaten stiff, almonds, macaroons, marshmallows and candied cherries. Flavor with vanilla or sherry. Turn into a mold, first dipped in cold water, and chill. Remove from mold and serve with angel cake. This dessert may be made more elaborate by cutting the top from an angel cake and removing some of the inside, leaving a case with three-fourths inch walls, then filling case with mixture, replacing top of cake, covering with frosting, and garnishing with candied cherries and blanched almonds.

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I5 cups heavy cream, beaten until stiff. 1 cup grape juice. Lady fingers. Soak gelatine in cold water five minutes and dissolve in boiling water. Add grape juice, lemon juice and sugar. Stir until mixture begins to thicken; then fold in cream. Turn into mold lined with lady fmgers. Remove from mold and garnish with whipped cream, sweetened, and flavored with vanilla, and candied violets.

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J cup cold water. I pint heavy cream. 3 tablespoonfuls powdered sugar. 2 tablespoonfuls sugar. Sponge cake. Scald milk and add gradually to yolks of eggs, slightly beaten, and mixed with sugar and Cook over hot water, stirring constantly, until mixture thickens, then add gelatine, soaked in cold water. Strain and add whites of eggs, beaten Set pan in larger pan of ice water and stir, scraping from bottom and sides of pan, until mixture begins to thicken. Then add cream, beaten until stiff, and mixed with sugar and vanilla. Line round paper cases with strips of sponge cake, using muffin rings to keep cases in shape. Fill with mixture and chill. Remove from cases, and garnish tops with four narrow strips of cake, radiating from center, and garnish center with a cube of

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1 cup orange juice and pulp. Lady fingers. five minutes and dissolve in boiling water. Add sugar, and when dissolved add lemon juice. Strain, cool slightly and add orange juice and pulp. When mixture begins to stiffen beat, using a wire whisk, until light; then add whites of eggs, beaten stiff, and beat thoroughly. Turn into mold lined with lady fingers. One pint whipped cream may be used in place of whites of eggs.

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1 cup canned peaches, apricots or pineapple, pressed through a sieve. Make same as Orange Charlotte, and mold in egg cups.

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\ lb. blanched almonds, finely chopped. 1 pint heavy cream, beaten stiff. 1 cup granulated sugar. 1 dozen lady fingers. Let stand over hot water until dissolved. Caramelize the sugar and add boiling water very gradually. Cool slightly and add dissolved gelatine. When mixture begins to thicken add nut meats, cream and vanilla. Pour into mold lined with lady fingers and chill.

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1 teaspoonful vanilla, or 1 tablespoonful rum. Soak gelatine in half cup milk five minutes. Scald remaining milk with sugar, and add soaked gelatine. Strain, cool slightly, add flavoring and turn into a mold in cold water, and Serve with currant, strawberry, or any preferred jelly. Accompany with sugar and thin cream, or boiled custard.

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1 quart milk. 2 ozs. grated unsweetened chocolate. Scald milk and add sugar, grated chocolate and salt. When sugar is dissolved, add soaked gelatine; then add flavoring. Turn into mold, first dipped in cold water, and chill. Serve with whipped cream, sweetened and flavored with vanilla.

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Cut out the center of a round sponge cake, leaving the bottom and sides thick enough to hold a quart of Prepare a lemon, orange, strawberry or wine jelly, and when it is cold and just ready to form, turn into the cake and set aside in a cool place or on ice. When ready to serve cover the top with the chilled froth from a cup of double cream and a cup of milk beaten with a whip churn.

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Whites of four eggs. 1 pint grape juice, sweetened. f cup heavy cream. in grape juice ten minutes, then heat in double boiler gelatine has dissolved. Strain into bowl set in saucepan containing ice water, and when mixture begins to thicken, fold in whites of eggs beaten

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h envelope Knox Sparkling Gelatine. 1^ cups strong boiled coffee. i cup milk. Soak gelatine in one-half cup cold coffee. Mix remaining coffee, milk and onehalf of the sugar and heat in double boiler. Add remaining sugar, salt and yolks of slightly beaten.

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1 cup cooked rice. I cup scalded pineapple juice. 1 cup whipped cream. Soak gelatine in cold water five minutes, and dissolve by standing cup in hot Add pineapple juice, sugar and salt to rice. Strain into this the gelatine, and mix thoroughly; cool slightly, and add whipped cream and lemon juice. into mold lined with slices of canned pineapple. Chill, and serve with or without whipped cream. Other fruits may be used in place of pineapple.

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2| cups milk or cream, scalded. Soften the gelatine in the cold water five minutes and dissolve in the hot milk; add the sugar and flavoring. Wash a dozen large eggs, make a pin hole in one end of each shell, a larger opening in the other end, then shake out the contents from the shell; rinse the shells clean and drain; pour the chilled but liquid pudding through a funnel into the shells and set them in an upright position in a pan of broken ice or salt. When ready to serve, remove the shells and arrange the contents in a nest of orange, lemon or wine jelly, or spun sugar may be used for the nest.

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1 cup cream. f cup milk. White of one egg. 1 cup cooked pineapple and strawberries. 1 cup chopped nuts. Soak gelatine in the cold water five minutes and dissolve over hot water. Add dissolved gelatine to cream, milk and sugar and stir in beaten white of egg. cold, add the pineapple and strawberries which have been chopped in small pieces, also the chopped nuts. Serve ice cold in sherbet glasses. 'W

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1 cup orange juice. Grated rind of one orange. five minutes in cold water, dissolve in boiling water, add sugar, orange juice, grated rind and lemon juice and strain. Pour one-half the mixture into a shallow pan, dipped in cold water, and chill. Set bowl containing remaining mixture in pan of ice water and stir constantly, until mixture begins to thicken; fold in heavy cream, beaten until Turn into a ring mold, first dipped in cold water, and chill. Remove mixture from ring mold to serving dish and garnish with glaced cherries, cut to represent flowers, and angelica cut to represent leaves and stems. Fill center with first part removed from pan and cut in cubes.

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i cup sherry wine. i cup apricot syrup. Bring hot water and sugar to boiling point and let boil one minute. Add sherry wine, apricot syrup, lemon juice, salt and gelatine, soaked in cold water. To raisins add brandy and cook in double boiler until raisins are plump. Add to jelly mixture with apricots cut in small pieces. Turn into a mold, chill thoroughly, remove from mold and serve with or without whipped cream, sweetened, and flavored with vanilla.

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f cup cold water. 1 cup seeded raisins. 5 cup dates or figs, if desired. in melted chocolate, and when scalding Remove from fire and when and nut meats. Turn into mold, first serving dish and garnish with holly, flavored with vanilla Few grains of salt. I cup seedless raisins. i cup brandy. I cup canned apricots, cut in pieces.

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J cup sliced citron or nuts, as preferred. I cup currants. 1^ squares chocolate, 1 pint milk. Pinch salt. Put milk in double boiler, add point is reached add sugar, salt and soaked mixture begins to thicken add vanilla, dipped in cold water, and

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Serve with whipped cream, sweetened, and IMPORTANT—Lemon Juice is used in a number of recipes in this hook. For those who prefer our Acidulated package, the Lemon Flavor contained therein may be used in place of lemon juice. In some cases the housekeeper will have to use her own judgment as to how much to use and flavor the dish according to taste. }k

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f tablespoonful Knox Sparkling Gelatine. § lb. marshmallows, cut in pieces. 2 tablespoonfuls boiling water. 2 tabiespoonfuls powdered sugar. i cup Maraschino cherries. i teaspoonful vanilla. ^ cup English walnut meats, cut in pieces. Soak gelatine in cold water five minutes and dissolve in boiling water.

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1 can peaches. i cup powdered sugar. 2 tablespoonfuls sherry wine. 1 tablespoonful brandy. i teaspoonful Drain peaches, cut in quarters, sprinkle with powdered sugar and pour over sherry and brandy. Make a custard of milk, egg yolks, sugar and salt, and just before removing from fire add gelatine soaked in cold water. Strain, and when slightly cooled add one-half cup liquor drained from peaches. Stir until mixture begins to thicken, then add whites of eggs, beaten Line a mold with peaches, pour in custard and chill.

From Dainty Desserts for Dainty People, c. 1910s, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i teaspoonful 1 tablespoonful brandy or | teaspoonful 2 cups scalded milk. vanilla. 5 lady fingers. 6 macaroons. Soak gelatine in cold water five minutes, and add to custard made of milk, eggs sugar and Strain, cool slightly and add flavoring. Place mold in pan of ice

From Dainty Desserts for Dainty People, c. 1910s, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut in dices all kinds of fresh fruit in season, place in a bowl and pour over one gill of Maraschino, one-half gill of wine or cordial and some powdered sugar.

From Dainty Desserts for Dainty People, c. 1910s, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one-half cup each shredded pineapple and sections of oranges, cut in pieces, and one-fourth cup thin slices of bananas, cut in pieces. Add two tablespoonfuls powdered sugar and a few grains salt.

From Dainty Desserts for Dainty People, c. 1910s, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ cup cold milk. 2 tabiespoonfuls vanilla. 1 quart scalded milk. 1 quart cream. Soak gelatine in cold milk five minutes and dissolve in scalded milk. Add sugar, and when sugar is dissolved strain mixture into cream, and add flavoring. Freeze, using three parts finely crushed ice to one part rock salt. Serve with maple sauce and chopped pecan nut meats. If part of the cream is whipped and added when partly frozen, it will improve it,

From Dainty Desserts for Dainty People, c. 1910s, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart thin cream. 2 tabiespoonfuls cold water. 1| squares unsweetened chocolate. 1 tablespoonful vanilla. Melt chocolate and add boiling water gradually, while stirring constantly. Add soaked gelatine, and when dissolved add remaining ingredients.

From Dainty Desserts for Dainty People, c. 1910s, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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if cups sugar. 1 quart milk. 1 pint cream. 1 tablespoonful vanilla. Soak the gelatine in a little cold milk ten minutes. Caramelize one cup sugar by putting in a granite saucepan and place over hot fire, stirring constantly until melted and of the color of maple syrup. Add one cup hot water and simmer on back of stove until of the consistency of a thick syrup. Add ^ cup sugar to the balance of the milk and scald. Add dissolved gelatine, salt and the caramel. When cold add flavoring and cream; strain and freeze. If preferred, the cream may be whipped and added when the mixture is partly frozen.

From Dainty Desserts for Dainty People, c. 1910s, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J envelope Knox Sparkling Gelatine, I cup cold milk. 1 quart thin cream. 3i cups scalded milk. 3 tabiespoonfuls vanilla. in Make custard of milk, yolks of eggs and sugar. Add soaked gelatine and cream, and strain. When cold, add vanilla and freeze to a mush. Add whites of eggs, beaten until stiff, and continue the freezing. Serve with Chocolate Sauce and chopped walnut meats.

From Dainty Desserts for Dainty People, c. 1910s, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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§ cup sherry wine. 2 large cantaloupes. 1 teaspoonful lemon juice. Dissolve over hot water and strain into cantaloupe pulp, of which there should be two cups. Add remaining ingredients and freeze. Serve in the rind of the melons, cut to represent baskets with or without handles. To prepare the cantaloupe pulp, remove seeds, scrape pulp from rind and force through a puree strainer.

From Dainty Desserts for Dainty People, c. 1910s, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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« 1 quart cranberries. 2J cups sugar. 4 tabiespoonfuls lemon juice. Soak gelatine in cold'water five minutes. Cook cranberries in boiling water until soft; then force through a puree strainer. Add soaked gelatine, sugar and lemon juice, and freeze. A delicious accompaniment to roast turkey. w

From Dainty Desserts for Dainty People, c. 1910s, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup sugar (scant measure). 1 quart milk. Soak gelatine in two tablespoonfuls of milk. Make a custard of the milk, yolks of eggs, sugar and salt, and dissolve the gelatine in the hot custard.

From Dainty Desserts for Dainty People, c. 1910s, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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IJ cups sugar. 1 quart milk. Juice of three lemons. Soak gelatine in one-half cup of the milk five minutes. Dissolve over hot water and strain into remainder of milk. Mix lemon juice and sugar, add slowly to milk mixture, and freeze. For a richer sherbet use half cream and half milk.

From Dainty Desserts for Dainty People, c. 1910s, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint grape juice. h cup cold water. \ cup orange juice. Make a syrup by boiling sugar and hot water ten minutes, and add soaked

From Dainty Desserts for Dainty People, c. 1910s, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1| cups orange juice. Grated rind of two oranges. 1 cup lemon juice. in Dissolve gelatine and sugar in boiling add rind, lemon juice and orange into ice cream freezer and freeze to a mush. Beat cream until stiff, and add sugar and salt. Separate yolks from whites of eggs. Beat yolks until thick and lemon-colored and whites stiff, and add to cream. Turn into frozen mixture and continue the freezing.

From Dainty Desserts for Dainty People, c. 1910s, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup orange juice. 4 cups hot water. 2 cups watermelon cubes. Soak gelatine in cold water for five minutes. Make syrup by boiling hot water and sugar ten minutes and add soaked gelatine and orange juice. Strain, chill and freeze to mush. Add watermelon cubes and let stand one hour.

From Dainty Desserts for Dainty People, c. 1910s, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups grape fruit juice. J cup sugar. Make a syrup by boiling water and sugar one minute. Add soaked gelatine, cool slightly and add remaining ingredients. Strain and freeze, using three parts finely crushed ice and one part rock salt.

From Dainty Desserts for Dainty People, c. 1910s, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 tablespoonful rum. 1 cup champagne, i cup brandy. Soak gelatine in two tablespoonfuls of cold water five minutes. Make a syrup by boiling the remaining water and sugar twenty minutes. Add soaked gelatine, cool and add fruit juices. Freeze to a mush, then add rum, champagne and brandy, and continue freezing. Let stand two hours.

From Dainty Desserts for Dainty People, c. 1910s, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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' 1 cup scalded pineapple juice. Soak gelatine in cold water five minutes and dissolve in hot pineapple juice. Add sugar and lemon juice, and when cool add cream beaten Beat mixture until stiff, using an egg beater, and fill wet mold to overflowing with mixture. Adjust cover, pack in rock salt and finely crushed ice, using equal parts, and let stand four hours. Remove from mold to serving dish and garnish half slices of canned pineapple and candied cherries.

From Dainty Desserts for Dainty People, c. 1910s, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J cup cold water. 2 squares unsweetened chocolate. Melt chocolate in boiling water and add soaked gelatine; then add sugar and vanilla. Cool and add cream, beaten stiff. Fill a chilled mold with mixture, having mixture overflow mold, adjust cover, pack in rock salt and finely crushed ice, using equal parts, and let stand four hours.

From Dainty Desserts for Dainty People, c. 1910s, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoonfuls sugar. 1 cup raspberry juice. dissolve in boiling water and cool. Beat cream stiff and add dissolved gelatine and remaining ingredients and whole berries if desired.

From Dainty Desserts for Dainty People, c. 1910s, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cup cold milk. 1 cup scalded milk. 1 cup prepared French chestnuts. in cold milk ten minutes. Add yolks of eggs, slightly beaten, to scalded milk; then add soaked gelatine. Add sugar and vanilla to cream and combine mixtures; then add whites of eggs, beaten until stiff, and chestnuts. Fill mold mixture, having mixture overflow mold, adjust cover, pack in salt and ice, using equal parts, and let stand three and one-half hours.

From Dainty Desserts for Dainty People, c. 1910s, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whites of six eggs. Thin sheet sponge cake. 6 tablespoonfuls powdered sugar i teaspoonful vanilla. 2 quarts vanilla Philadelphia brick ice cream. Beat whites of eggs until stiff and add sugar gradually while beating constantly, then add vanilla. Cover a board with letter paper, lay on sponge cake, turn ice cream on cake, having cake extend one-fourth inch beyond cream.

From Dainty Desserts for Dainty People, c. 1910s, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whites of two eggs, beaten dry. ^ cup candied fruit cut fine. 1^ cups heavy cream, beaten light. | cup granulated sugar. 3 tablespoonfuls wine or thick syrup. ^ cup water. Soak the gelatine in the cold water five minutes or longer. Boil the sugar and half cup of water to the soft ball degree (as in making boiled frosting), pour in a fine stream onto the whites of eggs, beating constantly meanwhile; add the gelatine, stir over cold or ice water until the mixture is cold and begins to set, then fold in the cream and the fruit and flavoring. The fruit will be softer if soaked in the wine or syrup some hours or over night. Turn into a quart mold, lined with paper, cover securely and let stand in equal measures of ice and salt about three hours.

From Dainty Desserts for Dainty People, c. 1910s, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup prepared French chestnuts, broken in pieces. 1 cup pineapple syrup. Yolks of four eggs. 1 cup candied fruits, cut in pieces and soaked in wine to cover. J teaspoonful 1 pint cream. 1 tablespoonful sherry wine, if desired. Make a custard of milk, yolks of eggs, sugar and salt, and add soaked gelatine. Cool and add remaining ingredients. Fill wet mold to overflowing with mixture, adjust cover, pack in rock salt and finely crushed ice, and let stand three hours.

From Dainty Desserts for Dainty People, c. 1910s, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups hot boiled rice. 1 cup chopped nut meats. 1 cup cream. Soak gelatine in milk ten minutes and dissolve in hot rice. Add sugar and salt, and when cool fold in cream, beaten until stiff. Add nut meats and flavoring. into a mold, and pack in ice and

From Dainty Desserts for Dainty People, c. 1910s, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cup mild vinegar. 1 cup cabbage, finely shredded. 2 cups celery, cut in small pieces. 2 pimentoes, cut in small pieces. Add vinegar, lemon boiling water, sugar, and salt. Strain, and when mixture begins to stiffen, add remaining ingredients. Turn into mold, Remove to bed of lettuce or endive. Garnish with mayonnaise dressing, or cut in cubes, an.l serve in cases made of red or green peppers, or turn into molds lined with canned pimentoes. A delicious accompaniment to cold sliced chicken or veal.

From Dainty Desserts for Dainty People, c. 1910s, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup tuna fish. ^ cup chopped celery. \ green pepper, finely chopped. 2 tablespoonfuls chopped olives. 1 cup boiled salad dressing. i teaspoonful paprika. 2 teaspoonfuls vinegar. Soak gelatine in cold water five minutes, and add to hot boiled salad dressing. Cool, and add tuna fish, separated into fiakes, celery, pepper (from which seeds have been removed), olives, salt, paprika, vinegar, and cayenne. Turn into six individual molds, Remove from molds to nests of lettuce leaves, and garnish with slices cut from pimolas, diamond shaped pieces cut from green peppers, celery tips, and watercress. 'W ~w

From Dainty Desserts for Dainty People, c. 1910s, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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f cup vinegar. ^ cup cucumber. § cup pineapple syrup. i cup canned sliced pineapple. 1 tablespoonful tarragon vinegar. J cup sugar. Pare, chop, and drain cucumber; there should be one-half cup. Chop and drain pineapple; there should be one-half cup. Mix cucumber and pineapple, and add gelatine, which has been soaked in cold water and dissolved in boiling water; add remaining ingredients. into individual molds, first dipped in^cold water, and Remove from molds to nest of lettuce leaves. Accompany with mayonnaise dressing.

From Dainty Desserts for Dainty People, c. 1910s, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup heavy cream, beaten until 2 cream cheeses. f teaspoonful salt, i cup American cheese, cut in very small | teaspoonful paprika, pieces. Soak gelatine in cold water five minutes, and dissolve over hot water.

From Dainty Desserts for Dainty People, c. 1910s, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1^ tablespoonfuls melted butter Yolks of two eggs. f cup milk. 2 teaspoonfuls salt. 2 tablespoonfuls vinegar. 1 teaspoonful mustard. 1 can salmon. mustard, and cayenne; then add butter, milk, and vinegar. Cook in double boiler, stirring constantly, until mixture thickens. Add soaked gelatine and salmon, separated into flakes. Turn into fish mold, first dipped in cold water, chill, and'remove to bed of crisp lettuce leaves.

From Dainty Desserts for Dainty People, c. 1910s, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tart apples. 1 cup celery, cut in small pieces. I cup lemon juice. § cup pecan nut meats. in cold water five minutes, and dissolve in boiling water. Add lemon juice and sugar. When mixture begins to stiffen, add apples, sliced in small pieces, chopped celery and broken nut meats. Turn into mold, first dipped in cold water, and chill. Accompany with mayonnaise dressing. This mixture may be served \1 y in cases made from bright red apples.

From Dainty Desserts for Dainty People, c. 1910s, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dress, clean, and cut up a fowl. Put in a stewpan with two'sllces onion, cover with boiling water, and cook slowly until meat falls from bones. When half cooked, add one-half tablespoonf ul salt. Remove chicken, reduce stock to two cups, strain, skim off fat, and add one tablespoonf ul gelatine, soaked in four tablespoonf uls cold Decorate bottom of a mold with parsley and slices of hard-boiled eggs.

From Dainty Desserts for Dainty People, c. 1910s, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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h envelope Knox Sparkling Gelatine. f cup cold cooked chicken. h cup Jordan almonds h teaspoonful salt, i teaspoonful paprika. 1 cup hot chicken stock. Beat yolks of eggs slightly, add salt, paprika, and chicken stock slowly.

From Dainty Desserts for Dainty People, c. 1910s, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup celery, cut in small strips. J cup boiling water. i cup shredded cabbage. I cup canned peas. \ cup vinegar. I cup small cucumber cubes. in cold water five minutes, and dissolve in boiling water; add sugar, vinegar, lemon juice, and salt. Strain, cool, and when mixture begins to thicken, add vegetables. Turn into a ring mold, first dipped in cold water, and chill. Remove to serving dish, and arrange around jelly thin slices of cold cooked meat. Fill center with boiled salad dressing. 'W ~w

From Dainty Desserts for Dainty People, c. 1910s, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cooked chicken, cut in dice, i cup cold chicken stock. f cup hot chicken stock, highly seasoned. Salt and pepper. in cold stock, dissolve in hot stock, and strain. When mixture begins to thicken, beat, using an egg beater, until frothy; then add cream, beaten stiff, and chicken dice.

From Dainty Desserts for Dainty People, c. 1910s, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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l| teaspoonfuls Knox Sparkling Gelatine. Yolks of two eggs. 1 teaspoonf u! salt. Whites of two eggs., y teaspoonfuls sugar. i teaspoonf ul pepper. 1 teaspoonful mustard. J cup lemon juice. i cup hot cream. 1^ tablespoonfuls butter. Soak gelatine in cold water five minutes, dissolve by standing in hot water, then strain. Beat.yolks of eggs, and add salt, sugar, pepper, cayenne, mustard, lemon juice, and cream. Cook over hot water until mixture thickens, stirring constantly, then add butter and gelatine. Add mixture gradually to whites of eggs, beaten until stiff, and when cold, fold in heavy cream, beaten until Mold and chill. chicken cream from molds, cut in one inch slices, and arrange on lettuce leaves. Put a spoonful of dressing on each slice, and garnish with one-half English walnut meat. Cut celery in small pieces,—there should be three cupfuls. Break into pieces one cup pecan or English walnut meats, and brown in a moderate oven. Mix celery and nut meats, sprinkle with one-half teaspoonful salt, and add to one-half the dressing. Surround each slice of chicken cream with celery and nut mixture. If a simpler disn is required, the celery and nuts may be omitted.

From Dainty Desserts for Dainty People, c. 1910s, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can shrimps. 1 tablespoonful capers. 1^ cups chicken stock. 1 cup cooked peas. 2 truffles. Soak gelatine in cold water five minutes, dissolve in hot chicken stock, and let cool. Cut truffles in slices, and use for garnishing a fish mold (placed in ice water), dipping the truffles into cool stock, and holding in place until set. Cut shrimps in pieces, and mix with truffle trimmings, chopped. To the stock add shrimps, chopped truffles and capers. Fill wet mold with mixture, and chill. Remove from mold to bed of crisp lettuce leaves, and garnish with peas, dressed with French dressing.

From Dainty Desserts for Dainty People, c. 1910s, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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h cup sugar. i cup mild vinegar. 3 cups fresh fruit, cut in small pieces. Soak gelatine in cold water five minutes, and add boiling water, vinegar, lemon juice, sugar, and salt. Strain, and when mixture begins to stiffen, add fruit, using cherries, oranges, bananas, or cooked pineapple, alone or in combination. into mold, in cold water, and

From Dainty Desserts for Dainty People, c. 1910s, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stalk celery. 3i cups tomatoes. ' I onion. 2 tablespoonfuls tarragon vinegar. ^ bay leaf. Soak gelatine in cold water Mix remaining ingredients, except vinegar., bring to boiling point and let boil ten minutes. Add vinegar and soaked gelatine, and when gelatine is dissolved, strain. Turn into a mold, first dipped in cold water, and chill. Remove from mold to bed of crisp lettuce leaves and garnish with mayonnaise dressing, forced through a pastry bag and tube; or the jelly may be cut in any desired shapes and used as a garnish for salads or cold meats.

From Dainty Desserts for Dainty People, c. 1910s, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a border mold in pan of ice water. Dip chilled slices of hard boiled eggs in one-half tablespoonful of Knox Sparkling Gelatine, soaked in one-half tablespoonful cold water and dissolved over hot water. Line mold with slices, holding each in place until it becomes set; fill mold with tomato jelly mixture and chill. Remove from mold, and fill center with crisp lettuce leaves. Accompany with mayonnaise or boiled salad dressing.

From Dainty Desserts for Dainty People, c. 1910s, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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PART Use recipe for Tomato Jelly, strain into cups, and chill. Run a knife around inside of molds, so that when taken out shapes may have a rough surface, suggesting fresh tomatoes. molds, cut in halves crosswise and put between them the cheese mixture as made in Part Arrange on serving dish and garnish with rosettes of lettuce and sprigs of parsley. If preferred fresh tomatoes may be used in place of tomato jelly. PART 2 drops tabasco. 1 10c. cream cheese. 1 tablespoonful heavy cream. I teaspoonful Worcestershire Sauce. Few grains pepper. Few grains paprika. 1 teaspoonful cold water. 1 teaspoonful boiling water. Mash cheese and add cream, salt, Worcestershire sauce, tabasco, pepper and paprika; then add gelatine, soaked in cold water and dissolved in boiling chill and cut in slices.

From Dainty Desserts for Dainty People, c. 1910s, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i teaspocnful peppercorns. 1 slice onion. 1 can tomatoes, quart capacity. Sprig parsley. 1 allspice berry. 1 tablespoonful tarragon vinegar. i teaspoonf ul celery seed. h pint heavy cream. Cook tomatoes with cloves, allspice berry, celery seed, peppercorns, onion, parsley, and cayenne, ten Add soaked gelatine, cool slightly, and add vinegar. Freeze to a mush, add heavy cream, beaten until stiff, pack in half-pound baking powder boxes, having mixture overflow boxes, adjust covers, pack in salt and ice, and let stand one and one-half hours. boxes, cut in slices crosswise, and serve on lettuce leaves. Accompany with salad dressing.

From Dainty Desserts for Dainty People, c. 1910s, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 slices onion. 2 cups mild vinegar. 3 cups asparagus tips. Add onion and cloves to vinegar, and bring to boiling point. Strain and add soaked gelatine. When mixture begins to stiffen, add asparagus tips, and turn into mold, first dipped in cold water. and remove to nests of crisp lettuce leaves.

From Dainty Desserts for Dainty People, c. 1910s, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoonfuis cold water. f cup milk. 1 tablespoonful butter. | cup vinegar. Yolks of two eggs. 2 tablespoonfuis canned pineapple juice. 3 tablespoonfuis sugar. 1 cup prepared fruit. I teaspoonful paprika.

From Dainty Desserts for Dainty People, c. 1910s, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 peppercorns. 1 onion. 1 stalk celery. 1 ounce chopped lean raw ham. 1 sprig parsley. 1 teaspoonful beef extract or 2 bouillon Bit of bay leaf, cubes. in one-half cup cold water Bring remaining ingredients, except beef extract and salt, to boiling point, and let simmer ten minutes; then add salt, soaked gelatine and beef extract. Strain through a double thickness of cheese cloth and chill.

From Dainty Desserts for Dainty People, c. 1910s, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cut celery in small pieces. Put in saucepan with carrot, onion, parsley, thyme, celery seed, and one quart cold water, bring to the boiling point, and let simmer one and one-half hours. Strain and cool; there should be two cups liquid. Add gelatine soaked in one-half cup cold water, and season to taste with salt, cayenne and lemon then add whites of slightly beaten, bring slowly to the boiling point, color light green, and let stand on back of range to clear, then strain and

From Dainty Desserts for Dainty People, c. 1910s, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove meat from a two-pound boiled lobster, cut in pieces of uniform size, and dress with olive oil, vinegar and cayenne. Mold in aspic jelly mixture, and chill. Remove from mold to nest of crisp lettuce leaves. Garnish with lobster shells and large claws. Accompany with mayonnaise dressing. Sardines may also be molded similarly in Aspic Jelly.

From Dainty Desserts for Dainty People, c. 1910s, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Few grains paprika. 1 cup finely chopped mint leaves. 1 cup vinegar. Soak gelatine in cold water five minutes, and dissolve in syrup made by boiling sugar and vinegar five minutes. Add salt and paprika, color green and strain; then add mint leaves. Let stand strain into wet molds and

From Dainty Desserts for Dainty People, c. 1910s, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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§ tablespoonful grated horseradish root. f teaspoonf ul salt. ^ cup lemon juice. Few grains pepper. 1 cup finely cut celery. Soak gelatine in cold water five minutes, and dissolve in boiling water; add lemon juice, sugar, grated horseradish root, salt, pepper and cayenne.

From Dainty Desserts for Dainty People, c. 1910s, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 stalk celery. 5 cups chicken stock. J teaspoonf ul salt. 1 cup mushrooms, broken in pieces. Few grains pepper. 1 onion, thinly sliced. Place remaining ingredients in stewpan on range, bring to boiling point, and let boil ten minutes. Add soaked gelatine and strain. Serve in bouillon cups, with a spoonful of whipped cream on each.

From Dainty Desserts for Dainty People, c. 1910s, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\ tablespoonful Knox Sparkling Gelatine. 1§ tablespoonf uls vinegar, i cup sweetbread, cut in slices. 2 tablespoonfuls boiling water. I cup cucumber cubes. I cup heavy cream. Mix sweetbread and cucumber cubes and season with salt. Beat cream until stiff and add gelatine which has been soaked in the vinegar and dissolved in the boiling water. Set in pan of ice water, and as soon as mixture begins to thicken add sweetbread and cucumber. Turn into mold, in cold water, and Serve on lettuce leaves and garnish top with a sprig of parsley. 2 cups chopped cold cooked veal, ham, beef or chicken. \ cup canned pimentoes, cut in thin strips. I tablespoonful finely chopped parsley.

From Dainty Desserts for Dainty People, c. 1910s, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\ cup vinegar. 1| cups finely shredded cabbage. ^ teaspoonful celery seed. 5 teaspoonful mustard seed. f cup thinly sliced onion. Soak gelatine in cold water, and dissolve in hot vinegar; then add remaining ingredients. Turn into individual molds, lined with canned pimentoes, and

From Dainty Desserts for Dainty People, c. 1910s, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make Tomato Jelly mixture. Wash, scrape and cut celery stalks in thin slices crosswise; there should be one cup. Wipe, pare, peel and core two large apples, cut in slices and in small pieces. Chop one cup walnut meats, mix celery, apple and nut meats, and moisten with mayonnaise dressing. Put one tablespoonful Tomato Jelly mixture in each individual mold. Then add vegetable and nut mixture and cover with Tomato Jelly mixture. Chill, turn from molds and garnish with watercress.

From Dainty Desserts for Dainty People, c. 1910s, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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M i tablespoonful Knox Sparkling Gelatine. li tablespoonfuls flour. f tablespoonful mustard. 2 tablespoonfuls sugar. ^ tablespoonful salt. J teaspoonful celery Soften gelatine in the cold water. Mix dry ingredients, add egg slightly beaten, condensed milk and lemon Cook over hot water, stirring constantly mixture thickens. Strain and add gelatine and butter. When it begins to thicken add crab meat and cream beaten until Turn into buttered molds and Remove to bed of lettuce leaves. 1 egg. § cup condensed milk (unsweetened). 2 tablespoonfuls butter. 1 cup crab meat.

From Dainty Desserts for Dainty People, c. 1910s, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cocoanut, grated. 3 pimentoes. 2 apples, cored and chopped. 1 tablespoonful grated onion. 2 cups celery, chopped. Allow small amount of lemon to harden in molds, fill with the above salad mixture, and pour liquid lemon jelly over. When hardened, unmold and sprinkle with some of the grated cocoanut, and serve on lettuce leaves with mayonnaise dressing. Garnish with pieces of the bright red pepper.

From Dainty Desserts for Dainty People, c. 1910s, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove skin from a boiled corned tongue, skewer into shape, and cool; cover with brown Chaudfroid sauce. When sauce has stiffened, cover with liquid aspic, and when beginning to stiffen, garnish with pistachio nuts, whites of hard boiled eggs, and truffles cut in fancy shapes. Again cover with liquid aspic, and let stand set.

From Dainty Desserts for Dainty People, c. 1910s, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 envelopes Knox Acidulated Gelatine. 4 cups granulated sugar. Soak the gelatine in the cold water five minutes. Add the boiling water. dissolved add the sugar and boil slowly for fifteen minutes. Divide into two equal parts. When somewhat cooled add to one part one-half teaspoonful of the Lemon Flavor found in separate envelope, dissolved in one tablespoonful water, and one tablespoonful lemon extract. To the other part add one tablespoonful brandy, if desired, one-half teaspoonful extract of cloves, and color with the pink color. Pour into shallow tins that have been dipped in cold water. Let stand over night; turn out and cut into squares. Roll in fine granulated or powdered sugar and let stand to crystallize. Vary by using different flavors and colors, and adding chopped nuts, dates or figs. -^Sils=$S^'

From Dainty Desserts for Dainty People, c. 1910s, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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IJ cups water. 2 cups fine granulated sugar. in one-half the water Put remaining water and sugar in saucepan, bring to the boiling point and let boil until syrup will spin a thread when dropped from tip of spoon. Add soaked gelatine and let stand until partially cooled; then add salt and flavoring. Beat until mixture becomes white and thick.

From Dainty Desserts for Dainty People, c. 1910s, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 envelopes Knox Gelatine. i cup chopped blanched almonds. 1 lemon, or 1 teaspoonful of the lemon ^ pound figs. flavoring found in Acidulated pack3 tablespoonfuls sherry wine. age dissolved in 3 tablespoonfuls cold i cup chopped walnut meats. Soak gelatine in one cup of the cold water ten minutes. Force figs through a food chopper, add juice of lemon, juice of orange and grated rind of orange, bring to the boiling point and let simmer ten minutes. Put sugar and remaining water in saucepan and when sugar is dissolved add soaked

From Dainty Desserts for Dainty People, c. 1910s, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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boiling point and let boil ten minutes; then add fig mixture and boil ten minutes, stirring constantly. Remove from range, add nut meats and sherry wine. Pour into shallow pan, first dipped in cold water, and let stand over night. Cut in pieces two and onehalf inches by one-half inch. Roll in powdered supar.

From Dainty Desserts for Dainty People, c. 1910s, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 envelope Knox Gelatine. 1 cup boiling vater. § cupcrystallizedginger.cutinsmall pieces. 2 cups granulated sugar. Soak gelatine in cold water ten minutes. Put sugar and boiling water in sauce- §an, place on range, and when sugar is dissolved add soak3d

From Dainty Desserts for Dainty People, c. 1910s, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup milk. 5 tablespoonful butter. 1 cup shredded cocoanut. Put sugar and milk in saucepan, bring to boiling point and let boil until when tried in cold water a soft ball may be formed. Remove from range, add soaked gelatine, butter and vanilla. Beat until creamy, add cocoanut and turn into a buttered pan.

From Dainty Desserts for Dainty People, c. 1910s, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cup chopped nut meats, preferably English walnuts or pecans. 1^ squares unsweetened chocolate. Soak gelatine in two-thirds cup cold milk ten minutes. Bring sugar and remaining milk to boiling point, add melted chocolate and soaked gelatine, and let boil fifteen range, stir it thickens, add nut meats and vanilla. Turn into pan, first dipped in cold water, let stand cool, cut in squares and roll in powdered sugar.

From Dainty Desserts for Dainty People, c. 1910s, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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f cup boiling water. 2 cups chopped roasted peanuts. 2 cups light brown sugar. Soak gelatine in cold water ten minutes. Put sugar and boiling water in saucepan, and when sugar is dissolved add gelatine, bring to the boiling point and let boil fifteen minutes. Remove from range and add one cup peanuts and one tablespoonful lemon juice, or one-half teaspoonful of the lemon flavoring found in the Acidulated package, soaked in one tablespoonful cold water. Turn into pan, first dipped in cold water, having mixture three-fourths inch in depth. Let stand over night, cut in squares and roll in ground peanuts.

From Dainty Desserts for Dainty People, c. 1910s, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespoonf uls cr€me de menthe. Soak gelatine in two-thirds cup cold water ten minutes. Put sugar and twothirds cup water in saucepan, bring to the boiling point, add soaked gelatine and let boil twenty fire, add remaining ingredients and color green. Turn into a pan (first rinsed in cold water) to one inch in thickness. set, remove to board, cut in cubes and roll in powdered sugar.

From Dainty Desserts for Dainty People, c. 1910s, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ cup Sultana raisins. 2 squares chocolate. i cup candied cherries. i cup chopped English walnut meats. 1 cup sour cream. i teaspoonful cinnamon. Soak gelatine in two tablespoonfuls cold water ten minutes. Melt chocolate in saucepan placed in larger saucepan containing boiling water. Add sugar and sour cream alternately, while stirring^onstantjy. Bring to the boiling point and let boil until mixture will form a soft 't when tried in cold water. fire, add gelatine, and when it has dissolved add cinnamon, raisins, cherries, cut in small pieces, and nut meats.

From Dainty Desserts for Dainty People, c. 1910s, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 squares chocolate. 2 cups white sugar. 1 cup brown sugar. Soak gelatine in two tablespoonfuls cold water ten minutes. Melt chocolate in saucepan placed in larger saucepan containing boiling water. Add sugar and coffee alternately while stirring constantly. Place saucepan containing mixture in direct contact with stove, bring to the boiling point, add butter and let boil until mixture will form a soft ball when tried in cold water. Add gelatine and beat until creamy. Add vanilla and vinegar and turn into a slightly buttered pan. Cool and cut in squares.

From Dainty Desserts for Dainty People, c. 1910s, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1^ envelopes Knox Sparkling Gelatine. Juice of one orange. 2 cups granulated sugar. Grated rind of one orange. Juice of one lemon. 1 tablespoonful rum. Red coloring. ^ cup chopped nut meats. Soak gelatine in cold water ten minutes. Put sugar and boiling water in saucepan, bring to the boiling point, add soaked gelatine and let boil twenty minutes. Add flavorings and coloring, strain, add nut meats and turn into a bread pan (first dipped in cold water) to one inch in depth. Let stand until firm, remove to board, cut in cubes and roll in powdered sugar. The rum and nut meats may be omitted. 'W J'or ihe

From Dainty Desserts for Dainty People, c. 1910s, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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f teaspoonful Knox Sparkling Gelatine, i tablespoonful cold water. 1 clove. 1 inch piece stick cinnamon. I cup port wine. 1 teaspoonful lemon juice. § tablespoonful sugar. ^^ in three Cook clove, cinnamon, and port wine ten minutes, in top of double boiler, add soaked and as soon as gelatine has dissolved, add lemon juice and sugar.

From Dainty Desserts for Dainty People, c. 1910s, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a well seasoned stock from a young fowl, adding celery salt or chopped parsley if an additional flavor is desired. Soak three-fourths teaspoonful Knox Sparkling Gelatine in one tablespoonful cold and dissolve in one tablespoonful boiling Add to ^^ one-half cup hot -jt ^ chicken stock and V^\ 1

From Dainty Desserts for Dainty People, c. 1910s, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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L tablespoonful boiling water, tablespoonful sugar. cup grapefruit juice. Soak gelatine in cold water three minutes, ^dd boiling water and sugar, place over hot water, and let stand ntil gelatine has dissolved; then add grape fruit juice, strain into 1 wet mold, and chill.

From Dainty Desserts for Dainty People, c. 1910s, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Yolks of two eggs. 1 teaspoonful mustard, if liked. 2 cups olive oil. Mix mustard, salt, sugar and cayenne. Add egg yolks, and when well mixed one-half teaspoonful Lemon Juice; then add gelatine, soaked in one-half tablespoonful Lemon Juice five minutes, and dissolved over boiling water. Cool, and add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with remaining lemon juice. Add oil and lemon juice alternately, until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance.

From Dainty Desserts for Dainty People, c. 1910s, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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NOTE—This mixture is intended for immediate use, and will do the work of two pounds of ordinary butter for table use and for baking cakes, muffins, etc., but is not used for frying purposes, 1 pound good butter. 1 heaping teaspoonful Knox Gelatine. 2 pint bottles milk or one quart. 2 teaspoonfuls salt. Take the top cream of two pint bottles of milk, and add enough of the milk to make one pint. Soak the gelatine in two tablespoonfuls of the milk ten minutes; place in a dish of hot water until gelatine is thoroughly dissolved. Cut the butter in small pieces and place same in a dish over hot water until the butter begins to soften; then gradually whip the milk and cream and dissolved gelatine into the butter with a Dover egg beater. After the milk is thoroughly beaten into the butter add the salt to taste. If the milk forms keep on beating until all is mixed in. Place on ice or in a cool place until hard. If a yellow color is desired, use butter coloring.

From Dainty Desserts for Dainty People, c. 1910s, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make same as Cream Filling, scalding the milk with two tablespoonfuls ground coffee, and straining before adding sugar, salt and eggs. 1 tablespoonful tarragon vinegar. 1 teaspoonful chives, cut in very small pieces. 2 teaspoonfuls cold water.

From Dainty Desserts for Dainty People, c. 1910s, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoonfuls melted butter. 2 teaspoonfuls cold water. Confectioners' sugar. 6 tablespoonfuls hot milk. five minutes, and dissolve in hot milk; then add butter. Stir in sugar until mixture is of the right consistency to spread (the amount required being about two and three-fourths cups), and add vanilla.

From Dainty Desserts for Dainty People, c. 1910s, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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f cup powdered sugar. 1^ cups heavy cream. i cup milk. Soak gelatine in cold water five minutes, dissolve by placing over boiling water and cool. Mix cream and milk and add dissolved gelatine. Beat until stiff, using an egg beater, and add sugar, vanilla and salt.

From Dainty Desserts for Dainty People, c. 1910s, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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f tablespoonful Knox Sparkling Gelatine. | cup confectioners' sugar, Vegetable coloring. I cup cornstarch. in Set bowl containing mixture in saucepan of boiling water and let stand until gelatine has dissolved. Cool slightly and add gradually, while stirring constantly, cornstarch mixed with sugar.

From Dainty Desserts for Dainty People, c. 1910s, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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t envelope Knox Sparkling Gelatine. 1 pint cream, or milk. li tablespoonfuls brandy, or 2 tablespoonfuls sherry. Make a custard of milk or cream, yolks of eggs and sugar, and add dissolved gelatine; then add flavoring. Let stand in cool place until serving time.

From Dainty Desserts for Dainty People, c. 1910s, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If a jelly does not "jell" after being boiled a sufficient length of time, add to each pint a level tablespoonful Knox Sparkling Gelatine that has been softened five minutes in one-fourth cup cold water. Heat to the boiling point, skim and strain into the glasses.

From Dainty Desserts for Dainty People, c. 1910s, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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