jelly-tins

Updated: April 30, 2025

We were rather short of crockery, but small pieces of venesta-wood served admirably as plates for seal steaks; stews and liquids of all sorts were served in the aluminium sledging-mugs, of which each man had one. Later on, jelly-tins and biscuit-tin lids were pressed into service.

Sir Ernest Henry Shackleton - South: the story of Shackleton's 1914-1917 expedition

Add alternately the sifted flour and one cup of sweet milk. Add last the beaten whites of the eggs. Flavor to taste. Bake in loaf or jelly-tins. Take one cup of powdered sugar, one-half cup of butter rubbed to a cream; add yolks of six eggs and stir until very light. Grate in the peel of a lemon or an orange, add the juice also, and add three-quarters cup of milk alternately with the flour.

Florence Kreisler Greenbaum - The International Jewish Cook Book : 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; : the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.