This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
4 cups crushed strawberries or strawberry juice 2 1/2 to 3 cups sugar 1 cup lemon juice.
1 quart water.
2/3 box (1/2 oz.) Vegetable.
Gelatine 4 egg whites.
Crush the strawberries and add the sugar, lemon juice, and one pint of water. Put the Vegetable Gelatine to soak in warm water for twenty minutes or more. Drain. Put to cook in one pint of boiling water. Let boil five to ten minutes or until perfectly clear. Strain and add to the crushed berries. Turn into a freezer and stir about 5 minutes. Beat the egg whites stiffly and when the mixture is beginning to freeze, fold in the egg whites. Continue freezing.
If preferred the Vegetable Gelatine may be omitted. In that case, add a quart of water to the crushed berries instead of one pint. Other fruits may be used in place of the strawberries.
1 2/3 cups lemon juice 2 3/4 cups sugar.
7 cups water.
1 box Vegetable Gelatine.
Whites of 4 eggs.
Prepare the Vegetable Gelatine according to general directions, using three cups of boiling water in which to cook it. While this is cooking, put together the lemon juice, sugar and 1 quart of water. Strain the Vegetable Gelatine through cheese cloth or a sieve, and add to the mixture. Put into the freezer until thoroughly chilled, but not congealed. Then add the stiffly beaten egg whites and continue freezing.
The above amount will make 1 gallon.
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