Brimfield Haul Part 2: Gelatin and Oil Stoves

I really love the cover of this 1936 “Knox Gelatine Desserts, Salads, Candies and Frozen Dishes” pamphlet – so pretty and colorful!  And here’s another summer recipe:

Grapefruit Snow Pudding (6 servings)

1 envelope Knox Sparkling Gelatine [= 1 tablespoon]
1/4 cup cold water
1/4 cup hot water
1/4 cup sugar
1/4 teaspoonful of salt
3/4 cup grapefruit juice and pulp (canned)
1/4 cup orange juice
1 tablespoonful lemon juice
2 egg whites

Soften gelatine in cold water.  Add hot water and stir until dissolved.  Add sugar, salt and fruit juices (cut grapefruit sections in small pieces).  Mix thoroughly.  Cool, and when jelly begins to thicken, beat until frothy and then fold in stiffly beaten egg whites.  Turn into mold that has been rinsed in cold water and chill.  When firm, unmold and garnish with grapefruit sections, cherries or strawberries.  Serve with custard sauce made from the yolks of the eggs.  If fresh grapefruit is used, one-half cup more sugar will be necessary.

Hmm … I’ve never actually used that copper dessert mold down in my kitchen …

Oh, and this booklet also has a nice back cover, with the surprising element of mixed-race mascots at the top.  Very unusual in my experience so far.

The other item for today is the “New Perfection Cook Book and Directions for Operating New Perfection Oils Stoves.”  The pamphlet seems to have been provided with each new stove, but it doesn’t have a date (nor does it actually name the manufacturer, oddly enough).  I believe, based on browsing numerous websites, that this pamphlet may date to around 1917, but it’s hard to be sure.

These oil stoves had between one and four burners (the larger models could include a small oven, as shown on the back cover here) and ran on kerosene.  According to the booklet, “During a series of experiments … ONE GALLON OF OIL cooked three average meals a day for four days for a family of four persons, including one company dinner served to eight.”

The company also made stove accoutrements including a stovetop broiler, a pancake griddle, and a toaster, and also basic oil heaters.

Not many chilled recipes in this one, but let’s look forward to fall and consider one of the suggested menus: New England Boiled Dinner – Corned Beef, Cabbage, Turnips, Carrots, Beets, Potatoes, Whole Wheat Bread and Butter, Orange Pudding, and Coffee.  Apparently you cooked all the vegetables and meat together for four hours, except the potatoes (added in the last hour) and the beets (cooked separately).  I think I’d add some spices if I were to make this!!

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