Mrs. Wilson's Cook Book Part 30

GINGER JELLY

Soak one-half package of gelatine in one cupful of cold water for thirty minutes and then add

Juice of one lemon, One orange, One-half cup of sugar, One cup of boiling water.

Beat thoroughly to mix and then let cool. Just before it begins to thicken stir in one-half cup of finely chopped candied ginger.

GINGER CREAM

Soak one-half box of gelatine in one and one-half cups of cold milk for one-half hour. Now add one-half cup of sugar and set in a pan of warm water. Stir until gelatine is dissolved and then set aside to cool. While cooling place

White of one egg, One-half gla.s.s of jelly

in a bowl and beat with a Dover egg-beater until light and fluffy.

Add one-half cup of finely shredded candied ginger and then cooled gelatine. Whip until it begins to thicken and then pour into moulds to become firm.

NOTE.--Do not add the gelatine mixture to the fruit whip until just before it thickens.

GINGER DELICACIES

The West Indians make and serve many delicious desserts and conserves made with ginger. Either the prepared ginger in pots may be used or the ordinary ginger root may be obtained from the grocery shops. Ask for stem ginger, as this kind is less apt to be stringy and coa.r.s.e.

To prepare: Soak the ginger in warm water over night and then in the morning wash, using a vegetable brush. Now sc.r.a.pe well and then place in fresh water enough to cover--and cook gently on the back of the stove until tender. Or it may be placed in the fireless cooker over night. When the root is tender, place

Three cupfuls of sugar, Three-quarters cup of water, Juice of one lemon

in a saucepan and bring to a boil. Cook for ten minutes and then add the ginger. Now place where it will just keep warm and simmer until the syrup is absorbed. Remove and stand in a cool place for two days. Reheat and then drain on a sieve and roll in sugar. Pack in an air-tight tin box and the ginger will keep indefinitely.

PINEAPPLE MOUSSE

Drain and mince sufficient pineapple fine to measure two cups. Put through a fine sieve and then place in a bowl; place whites of two eggs in a second bowl and add one gla.s.s of apple jelly. Beat until very stiff. Whip one cup of cream stiff and add one-half cup of sugar.

Gently combine the fruit whip, whipped cream and puree of pineapple by cutting and folding until well mixed. Pour into two-quart mould and cover with wax paper; then place on the lid, and use one pint of salt to two and one-half pints of finely crushed ice, to set the mousse to freeze.

TO STUFF DATES WITH GINGER

Remove the stones from the dates and then fill the centre With a piece of candied ginger. Press firmly and then roll between the hands to restore to shape of date. Roll the finished date in granulated sugar.

Prunes may be used to replace the dates.

EGGLESS MAYONNAISE

Place in soup plate

Two tablespoons evaporated milk, One-half teaspoon mustard, One-half teaspoon paprika.

Blend by beating with fork and when smooth add slowly three-quarters cup of salad oil. Beat hard for few minutes. Now add

One teaspoon sugar, One teaspoon salt, One teaspoon vinegar.

Then beat again until thoroughly mixed.

COOKED SALAD DRESSING

One-half cup of vinegar, Three-quarters cup of water, Three level tablespoons of cornstarch.

Dissolve the starch in the water and add the vinegar and bring to a boil. Cook for three minutes and then remove, and add

One egg, One teaspoon of salt, One teaspoon of paprika, Three-quarters teaspoon of mustard, One teaspoon of sugar.

Beat to mix and then beat in one cup of sour cream. This dressing may be used on potatoes, chicken and celery salad and with cold meat or plain lettuce.

FROZEN LEMON CUSTARD

Place in a saucepan

One quart of milk, One-half cup of cornstarch.

Stir until dissolved and then bring to a boil. Cook for ten minutes.

Remove from the fire and add

Three well-beaten eggs.

Beat to thoroughly mix, then cool. Now grate the rind lightly from one lemon. Place in a bowl and add

Juice of three lemons, Juice of one orange, One and one-half cups of sugar.

Blend well and when ready to freeze beat the lemon mixture into the custard. Add the lemon mixture very slowly. Freeze in the usual manner, using three parts of ice to one of salt. Pack, and then set aside for two hours to ripen.

GINGER-ALE SALAD

Soak four tablespoons of gelatine in four tablespoons of cold water for twenty minutes. Now add to the gelatine one-half cup of boiling ginger-ale. Stir until gelatine is dissolved and then strain. Add the balance of the one pint bottle of ginger-ale. Let cool, and then rinse off mould in ice water to thoroughly chill, and then coat the mould with the gelatine by pouring in about one-quarter cup and turning the mould until it is thoroughly coated. Now place pieces of preserved ginger in designs in the bottom of the mould, also using a few maraschino cherries. Pour a little gelatine over this and then when firm pour in sufficient gelatine to form a layer. Repeat this until the mould is filled. In warm weather pack the mould in salt and ice mixture for quick results.

EGG SALAD

Shred one head of lettuce very fine and then place in a bowl and add

One onion, One green pepper, chopped very fine, One cooked carrot, diced, One cup of mayonnaise.

Mix and then garnish with four hard-boiled eggs, cut in slices. Dust with paprika.

THOUSAND ISLAND DRESSING