Jellies, Creams and Mousses

CHERRY JELLY

Dissolve thoroughly in one and one-half pints boiling water, two tablespoons Cox's Powdered Gelatine and four or five tablespoons sugar. When cool whip in half cup whipped cream and a cup of cherries, cut in halves. Pour in a wet mold and set on ice to harden. Serve with cream.

PINEAPPLE JELLY

Dissolve in two cups of boiling water two tablespoons Cox's "Instant Powdered" Gelatine and two tablespoons sugar. When partly cooled add one cup of grated and sweetened pineapple. Turn out when set and decorate with whipped cream.

MELON JELLY

Remove the center from a cold watermelon and fill the cavity with the following jelly mixture: Dissolve about an ounce (or two tablespoons) of Cox's "Instant Powdered" Gelatine in one pint boiling water according to the size of melon to be filled. Mash through strainer one large cup of strawberries. Sweeten to taste. Add to gelatine. When partly cool pour in the melon cavity and serve when firm.

BANANA JELLY

Dissolve in one pint of boiling water, one heaping tablespoon of Cox's Powdered Gelatine, four or five tablespoons sugar and the strained juice of one lemon. Mash to a pulp one or two very ripe bananas into which stir two stiffly beaten egg whites and two or three tea­spoons powdered sugar. Mix thoroughly and whip into the jelly when it is partly cooled.

Serve with cream.

APPLE JELLY

Dissolve in one pint of boiling water two tablespoons Cox's Powdered Gelatine and four or five tablespoons sugar, adding juice of a lemon. To half a cup of whipped cream add two whipped egg whites. Grate one large apple, sweeten to taste adding a little nutmeg and when jelly is partly cooled whip in gently the apple and egg mixture.

JELLY TABLE DECORATIONS

A large variety of forms and artistic table decora­tions can be made as follows: Prepare a light transparent jelly. Pour into a large mold. When this is partly hardened press into it a smaller mold. When this is set, remove the smaller mold and fill the cavity with jelly of another color.

Note—This is a mere suggestion. An infinite variety of effects can be produced by using various fruits for coloring jellies.

FRUIT JELLY

Dissolve in one pint boiling water two tablespoons Cox's "Instant Powdered" Gelatine, when it begins to harden whip in slowly two stiffly beaten egg whites. Add to this a cup of any macerated fruit or berries and half cup grated nuts. Turn into molds and place on ice to set or harden. Sweeten to taste before putting in molds. Serve with cream or fruit juice.

ORANGE CUPS

Select number of oranges desired. Cut a hole in the top of each large enough to insert a spoon. Remove the pulp and juice. Dissolve two tablespoons Cox's "Instant Powdered" Gelatine, four or five tablespoons sugar, and fill the orange shells. Set on ice until hard or ready to use. Serve with whipped cream. Note—The orange juice or pulp can be used for the jelly.

CREAM STRAWBERRIES

Dissolve one tablespoon Cox's Gelatine in one cup of boiling water. Add a grated lemon peel and juice of one lemon. Put in a small cup of grape juice and sweeten to taste. Place on the fire and stir until sugar is thoroughly dissolved, strain and set away to cool. Before it hardens add a pint of cream and whip thoroughly. Put a few selected berries in the mold and pour the cream over. Set aside to harden. Serve with grape juice or cream.

BAVARIAN CREAM

To one-half ounce Cox's Powdered Gelatine add one-half pint of boiling water. When dissolved, add the juice of a lemon and a cupful of any berry or fruit juice (sweetened). Stand the pan containing the mix­ture in cold water and beat until it begins to thicken. Whip in this one-half pint whipped cream, put in molds and set away to harden. Serve with thick cream.

STRAWBERRY MOUSSE

Put through a sieve a quart of very ripe strawberries. Thoroughly mix into this a pint of granulated sugar. Set aside for a short time. Add one tablespoon Cox's Powdered Gelatine to one and one-half cups hot water. Dissolve well and whip this into the fruit mixture when partly cooled. Set this in ice water and stir until it be­gins to thicken, then add one-half pint of cream thor­oughly whipped, mixing well. Pour this into a well packed ice cream freezer and allow to stand until firm.

Note—Any seeded berries can be used in the same way.

COCOANUT MOUSSE

Dissolve one teaspoon Cox's "Instant Powdered" Gel­atine in two tablespoons boiling water. Add to this one-half cup boiling milk. Cool and add one cup grated fresh cocoanut, three tablespoons orange juice, and two cups heavy cream (whipped). Mix and pour into a chilled mold. Pack in ice and salt for three or four hours. Garnish with stars of whipped cream. Service for five or six people.

MAPLE MOUSSE

To one pint extra heavy cream add three-fourths cup of maple syrup. Whip until thick, then add one cup chopped nuts. Put in mold and pack in ice and salt. Let stand two or three hours, then serve.

APRICOT CREAM

Put through a colander and sweeten to taste about a dozen pieces of soaked evaporated apricots. Dissolve one tablespoon of Cox's Powdered Gelatine and two or three tablespoons sugar in a cup of boiling water. When partly cooled stir in the apricots and one-half cup whipped cream. Chill in mold and serve.

Note—Fresh peaches, soaked prunes or crushed ber­ries can be used instead of apricots if more convenient.

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