Sift the flour with the baking
powder. Add the water and flour alternately to the sugar mixture, and
beat well. Fold in the well-beaten whites, and bake in three layers. Put
together with a soft icing made from the whites of two eggs.
FRUIT JELLY
Dip a fancy mold into cold water, fill it half full of mixed chopped
candied fruits, or use dates, figs and bananas chopped. Fill the mold with
a well-made lemon or orange gelatin. Serve plain, or with whipped cream.
MOCK EGGS
1/2 box of gelatin
1 can pared apricots
1 cupful of sugar
1 pint of water
Whites of three eggs
Juice of three lemons
Cover the gelatin with a half cupful of cold water to soak for a half hour,
add the sugar and the water boiling; stir until the gelatin is dissolved;
add the lemon juice, strain, and cool until congealed but not too hard. Add
the unbeaten whites of eggs, stand the bowl in a pan of cracked ice or cold
water, and beat until the whole mass is as white as snow. Pour into ramekin
dishes or paper cases, press a half apricot, rounding side up, in the
centre, and stand aside in a cold place.
INDEX
ICE CREAMS, WATER ICES AND FROZEN PUDDINGS
Alaska Bake
Alexander Bomb
Almond Ice Cream, Burnt
Mousse, Burnt
Apple Ice
Ice Cream
Apricot Cream, English
Ice
Ice Cream
Apricots, Frozen
Arrowroot Cream
Banana Ice Cream
Bananas, Frozen
Biscuit Ice Cream
Tortoni
Biscuits a la Marie
Americana
German Cherry
Glaces
Bisque Ice Cream
Blocks, Neapolitan
Bomb, Alexander
Glace
Boston Pudding
Brown Bread Ice Cream
Burnt Almond Ice Cream
Mousse
Cabinet Pudding, Iced
Cafe Parfait, Quick
Cake, Iced
Caramel Ice Cream
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