. American cookery. 2 cups granulatedsugar Soften the gelatine in the cold water and dissolve the sugar in the fruit juice; add the two mixtures, and the orange peel, and stir until boiling, then let boil twenty minutes. Turn into an unbut- tered bread pan. Let stand in a cool place over night. To unmold, loosen the paste at the edges with a pointed knife; sift confectioners sugar over the paste and the tips of the fingers -and pull it slowly from the pan to a board dredged with confectioners sugar. Cut into cubes with a sharp knife. Roll the cubes in sugar to coat each completely. Melt the bu
. American cookery. 2 cups granulatedsugar Soften the gelatine in the cold water and dissolve the sugar in the fruit juice; add the two mixtures, and the orange peel, and stir until boiling, then let boil twenty minutes. Turn into an unbut- tered bread pan. Let stand in a cool place over night. To unmold, loosen the paste at the edges with a pointed knife; sift confectioners sugar over the paste and the tips of the fingers -and pull it slowly from the pan to a board dredged with confectioners sugar. Cut into cubes with a sharp knife. Roll the cubes in sugar to coat each completely. Melt the butter over hot water; add Query havingshrink? 2563.—Kindly tell how tosouffles fall and meringues ADVERTISEMENTS Only the best and purest maltvinegar-made in our own brewer-ies, on the banks of the RiverStour, Worcestershire,England-is used. It takes over two years of careful preparationand ageing to produce the full, rich, mellow flavour^ A good wine cannot be made in a day — neitherwas Holbrooks Sauce. It is better to use nosauce at all than a saucethat is not Holbrooks.
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