The Boston Cooking School magazine of culinary science and domestic economics . J! SPARKLFNG. Let the Knox Cooks send you enough QliMIME to make six plates ofCherry Sponge 1 tablespoonful Knox Sparkling cup cold water. 1 cup of cherry of one lemon. V2 cup of sugar. 1 1/2 cups cherries. Whites of two gelatine in the cold water 5 minuses and dissolvein the hot cherry juice. Add Cherries (stoned and cutin halves) and lemon juice. When jelly is cold and be-ginning to set, add whites of 2 eggs beaten until and when ready to serve turn on to serving disha
The Boston Cooking School magazine of culinary science and domestic economics . J! SPARKLFNG. Let the Knox Cooks send you enough QliMIME to make six plates ofCherry Sponge 1 tablespoonful Knox Sparkling cup cold water. 1 cup of cherry of one lemon. V2 cup of sugar. 1 1/2 cups cherries. Whites of two gelatine in the cold water 5 minuses and dissolvein the hot cherry juice. Add Cherries (stoned and cutin halves) and lemon juice. When jelly is cold and be-ginning to set, add whites of 2 eggs beaten until and when ready to serve turn on to serving dishand garnish with whipped cream, putting choppedcherries over the top. NOTE: This same recipe may be used with othercanned fruits. THIS will be our treat to you forthe month of May. You willbe so delighted you will always haveKnox Gelatine in your home. Send us your grocers name, enclosing stamp and we will send you the KnoxGelatine. We want every reader of this publicationto know how to use KNOX GELATINEfor all kinds of Desserts, Jellies, Puddings,J— r-^.^mc Sherbets, Salads and
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
