Excerpt from Dainty Desserts
Place the sugar and water in a saucepan or kettle and boil until the mixture spins a thread, then add the vanilla, pour over the stiffly beaten egg-whites and beat up until light and foamy.
Put the lemon-juice and one-half cup water in a kettle and bring to a boil; then stir in the gelatin previously dissolved in a little cold water. When gelatin is cool but not stiff, add the fruit-pulp. Add to the egg mixture by spoonfuls. Turn into a mold and chill. Garnish with whole berries and whipped cream.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. Это и многое другое вы найдете в книге Dainty Desserts (Classic Reprint) (Mary M. Wright)