Lemon Sponge Or Pudding With Whipped Cream

Working Directions:

Soak the gelatine in the cold water. Dissolve over boiling water. Beat yolks until thick and lemon-colored. Add sugar gradually, beat thoroughly; add the dissolved gelatine mixed with the lemon juice and rind. Stir until it begins to thicken, then fold in the stiffly beaten whites. Place in a mold and chill. Serve with sweetened and flavored whipped cream.

Whipped Cream

3 Tablespoons Sugar.

1 Cup Thick Cream.

1/2 Teaspoon Vanilla

Pour the cream into a bowl and set in a pan of ice water. Whip with a wire whisk or Dover egg beater until stiff enough to hold its shape. Add sugar and vanilla. Do not beat the cream too long.

Cost of preparing Home Recipe of Lemon Sponge and Whipped Cream:

Working Directions To Be Followed By All Even Numbered Girls

NOTE: In today's Lesson you are to prepare the gelatine mixture while your partner breaks the egg and beats the white of egg for the pudding and prepares the whipped cream. Follow each paragraph closely.

See Recipe on Front Page.

Measure the gelatine into your custard cup, add the cold water, let stand 5 minutes.

Beat the yolk (passed to you by your partner) with a Dover egg beater until lemon colored. See FIGURE 1.

Put soaked gelatine into your saucepan, which should be 1/3 full of boiling water. Cover with saucepan cover, let stand until gelatine is dissolved. Stir once or twice to mix gelatine with the water - add sugar to egg yolk, continue beating; stir in the lemon juice and rind.

When gelatine is dissolved, add it to the yolk, sugar and lemon mixture - stir until it begins to thicken - then fold in the stiffly beaten whites, see FIGURE 2, passed to you by your partner. Pour into custard cup. which has been rinsed in cold water. Let stand until stiff. Turn out on a dish. See FIGURE 3. Pile on whipped cream and serve your partner and self.

You are to WASH the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

Home Recipes

Spanish Cream

1 1/2 Tablespoons Granulated Gelatine.

3 Cups Milk.

3 Egg Yolks. 1/2 Cup Sugar. 1/8 Teaspoon Salt.

3 Egg Whites.

1 Teaspoon Vanilla.

Reserve 1/4 cup milk to soak gelatine. Scald the remaining 2 3/4 cups milk. Separate the eggs, beat the yolks, add the sugar and salt; stir in the scalded milk slowly and cook in double boiler until custard thickens, stirring all the time. Remove from fire, add the soaked gelatine and stir until dissolved, then strain. Beat the whites until stiff, fold into mixture. Flavor and turn into cold wet mold. Chill.

Orange Charlotte

2 1/2 Tablespoons Granulated Gelatine. 1/2 Cup Cold Water. 1/2 Cup Boiling Water. 1 Cup Sugar.

1 Cup Orange Juice. Grated rind of 1 orange.

2 Tablespoons Lemon Juice. Whip from 3 cups cream.

Soak gelatine in cold water. Dissolve in boiling water. Add sugar, fruit juice and rind. Set bowl in ice water, stir constantly until it begins to thicken, then fold in whip from cream, adding 1/2 at a time. Line a mold with orange sections. Fill mold and chill.

Strawberries, raspberries, pineapple, etc., may be used in place of the orange.

Questions

1. Compare the nutritive value of the puddings in this and the previous lesson.

2. Which would you choose for dessert after a light meal?

3. Which would you choose to serve as a dessert after a heavy meal?

4. Are these desserts suitable for invalids?

5. What happens to cream if it is beaten too long?

6. Is cream a valuable food?

7. Why? Give your reasons.

8. What does the Spanish Cream recipe remind you of?

9. How would you place the knives, forks and spoons on the table?

10. How would you place the china and glasses?

11. What is meant by protein?

12. Name 5 protein foods.

13. How should foods containing albumen be cooked?

14. Where are proteins digested?

15. Into what are they changed preparatory to absorption.

NOTE: It would be well for you to prepare a paper of 300 to 500 words stating what things you have learned thus far which you think will be of value to you in your work at home.

Suggestions For Home Application

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