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The Good Housekeeping Woman's Home Cook Book
Isabel Gordon Curtis, Associate Editor of Good Housekeeping (1909)

Mrs Clinton Locke, Chicago.

Boil a quarter of a cup of rice twenty minutes, drain and throw into a bowl of cold water.

Cut three figs and three ounces of preserved ginger into tiny pieces, cover with a gill* of sherry and soak fifteen minutes.

Cover half a box of gelatine with half a cup of cold water and soak thirty minutes.

Whip one pint of cream, put into a basin and stand on the ice or in a very cold place.

Sprinkle over the cream half a cup of powdered sugar and a scant teaspoon of vanilla.

Drain the rice and spread it on a towel to dry, after which add it to the cream, stirring lightly; then add fruit, and lastly the dissolved gelatine, and stir into the mixture.

Stir all slowly until it begins to harden, and then turn it into a mold that has been filled with water.

Do not wipe the mold.

*[A gill is 1/4 pint or 4 ounces or 1/2 cup]

The full text of 'The Good Housekeeping Woman's Home Cook Book' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'



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