. American cookery. Minute Gelatine is the easiestgelatine to use as it requires nosoaking. It dissolves immediately in boiling water,broth or milk. It is also the surest for perfect re-sults as it is measured for you by weight—the onlysure way of getting exactly the right quantity envelope (4 to a package) contains just the rightamount for making one pint of jelly. It is the onlygelatine packed in this way. You know some gelatine desserts, but have youtried Parisian Charlotte, Marshmallow Pudding, PeachFlummery, Prune Whirl or Fruit Snow with These and many other new and
. American cookery. Minute Gelatine is the easiestgelatine to use as it requires nosoaking. It dissolves immediately in boiling water,broth or milk. It is also the surest for perfect re-sults as it is measured for you by weight—the onlysure way of getting exactly the right quantity envelope (4 to a package) contains just the rightamount for making one pint of jelly. It is the onlygelatine packed in this way. You know some gelatine desserts, but have youtried Parisian Charlotte, Marshmallow Pudding, PeachFlummery, Prune Whirl or Fruit Snow with These and many other new and tempting dishes covering any course in themenu are described in the New Minute Cook Book Sent You Free Every woman should have this Httle book. We send it with enough MinuteGelatine for one days dessert on receipt of your name and your grocers. Currant Chartreuse; Run 2 cupsred currants through a sieve. Stir 1envelope of Minute Gelatine with %cup sufar and dissolve in 1 pint ofboiling water. Add the currants andt
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp
