The Vital Question and Our Navy, 1898 (Paperback)

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1897 edition. Excerpt: ...thus formed with the lemon jelly. I0I Blackberries and Whipped Cream. One can blackberries or 1 quart fresh berries, % cup of sugar, 6 Shredded Wheat Biscuit, 1 pint milk,1 cup cream, 2 tablespoons powdered sugar. Rub the berries through a sieve, saving all the juice and pulp, sweeten with % cup sugar and set in a cold place. Prepare the Biscuit as directed in receipt No. 1, and when hot remove to plates on which they are to be served. Saturate with the prepared blackberries and serve with whipped cream. I02 Bananas With Shredded Wheat Biscuit. Six Shredded Wheat Biscuit, 4 bananas, 1 pint milk, M cup fine granulated sugar, 1 cup cream whipped, 2 tablespoons powdered sugar. Peel and slice the bananas with a silver knife, cover with the granulated sugar. and set in a cool place. Prepare the Biscuit by dipping in the milk, drain of f all the milk possible. place on the plates on which they are to be served. Split and fill with the prepared bananas, put the top half back. Put layer of bananas on top. cover with whipped cream sweetened with the powdered sugar, and decorate with little cubes of bright jelly. I03' Jellied Apples in Biscuit Cups. Six apples, 6 Shredded Wheat Biscuit, 3 cups water, 1 pint milk, 1 cup sugar, % box pink gelatine (Plymouth Rock), % cup cold water, juice 1 lemon and half the grated rind. Put gelatine to soften in M cup cold water. Wash, core, pare the apples, and put them to cook in the water, simmering gently till tender. Line 6cups with the top halves of the Biscuit dipped in the milk and drained so as to be easily shaped in the cup. When the apples are tender, remove to a collander to drain, then place one in each cup. Add to the water in which the apples were cooked, the sugar, softened gelatine, lemon juice and...