Note. — When required for cutting into leaves, etc., for decorative
purposes, set in flat plates J inch deep, when some may be coloured
with a few drops of Cox’s cochineal.
BANANA FOAM.
Bananas. Lemon juice.
Castor sugar. Cream✪ Banana Foam.
Take some quite ripe bananas, peel and break them up,
dust well with sugar and a suspicion of lemon juice, then
pour thick cream over them and stand on ice till wanted.
This is an admirable substitute for that summer dainty,
strawberries and cream. M.S.
CALEDONIA CREAM.
2 ozs. raspberry jam. | 2 tablespoonfuls powdered
The whites of 2 eggs✪ Caledonia Cream. | loaf sugar.
Beat well together until very stiff. Pile high in a glass
dish to serve.
Mrs Matthew Downie,
"Wickham, New South Wales, Australia.
CHARTREUSE OF GRAPES.
{By kind permission of
1^ pkts. of lemon jelly, using
4 oz. more gelatine except
in very cold weather.
\ lb. black grapes.
I tablespoon ful of
^ <t G. Cox, Ltd.).
^ lb. white grapes.
I gill of whipped cream,
slightly sweetened with
castor sugar✪ Chartreuse of Grapes.
;iox’s gelatine.
Dissolve the tablespoonful of gelatine in sufficient water
to cover it, and when cold mix with the sweetened cream.
Pour about 2 inches of jelly into a plain mould, and, when
beginning to set, line with alternate layers of black and white
grapes. Cover them with jelly and let set. Now place a
small bottle, having been dipped in cold water, on the top.
105
in the centre of the mould, put a spoonful of jelly round
and layers of grapes, adding jelly to set them until the mould
is full. When quite firm pour hot water into the bottle and
remove it from the jelly. Fill up the space thus made with
the cream and dissolved gelatine. When firm, turn out
quickly on to a cold dish, and serve. Chartreuse of straw-
berries, bananas, or other fresh ripe fruit can be prepared in
the same manner.
GINGER CREAM.
i pint double cream.
2 eggs.
4 ozs. preser^•ed ginger.
X dessertspoonful sugar.
h oz. gelatine.
I tablespoonful syrup of ginger✪ Ginger Cream.
Soak gelatine in little water, separate yolks from whites,
beat whites stiffly, put sugar with yolks, beat together till
smooth. Boil milk and dissolve gelatine in it, pour over
yolks, stir gently, return to pan, add ginger cut in small dice,
stir till thick over the fire, add syrup and whites, and pour
into a wetted mould. Turn out when cold.
“ Cynica,” Liverpool.
GOLD LEAF JELLY.
(By kind permission of J. <t G. Cox, Ltd.).
I quart of lemon jelly. | 6 to 8 gold leaves.
(When buying, state for culinary purposes, as gold leaf should be pure).
Mould the jelly in the usual manner and place the mould
on ice in the coolest place available, put in the gold leaves
and stir with a fork until the jelly begins to set and the
leaves are broken up and evenly distributed in the jelly.
Let stand till quite .set.
HONEYCOMB CREAM.
Soak I ounce of gelatine in 3 breakfastcupfuls of milk till
.soft. Place all in a double saucepan till warm and the
gelatine is c|uite dissolved, add lump sugar to taste. Beat
the yolks xxf 3 eggs, add them to the milk slowly, and heat
till thick. Flavour with teaspxxonful of vanilla flxivouring,
take the pan off the fire, add the well-bexiten whites of the 3
eggs, stirring as little as possible, but just enough to mix the
106
✪ Lemon Jelly
Page 47 · 6 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Note. — When required for cutting into leaves, etc., for decorative purposes, set in flat plates J inch deep, when some may be coloured with a few drops of Cox’s cochineal.
BANANA FOAM.
Bananas. Lemon juice.
Castor sugar. Cream.
Take some quite ripe bananas, peel and break them up, dust well with sugar and a suspicion of lemon juice, then pour thick cream over them and stand on ice till wanted. This is an admirable substitute for that summer dainty, strawberries and cream. M.S.
CALEDONIA CREAM.
2 ozs. raspberry jam. | 2 tablespoonfuls powdered
The whites of 2 eggs. | loaf sugar.
Beat well together until very stiff. Pile high in a glass dish to serve.
Mrs Matthew Downie, "Wickham, New South Wales, Australia.
CHARTREUSE OF GRAPES.
{By kind permission of
1^ pkts. of lemon jelly, using 4 oz. more gelatine except in very cold weather.
\ lb. black grapes.
I tablespoon ful of
^ <t G. Cox, Ltd.).
^ lb. white grapes.
I gill of whipped cream, slightly sweetened with castor sugar.
;iox’s gelatine.
Dissolve the tablespoonful of gelatine in sufficient water to cover it, and when cold mix with the sweetened cream. Pour about 2 inches of jelly into a plain mould, and, when beginning to set, line with alternate layers of black and white grapes. Cover them with jelly and let set. Now place a small bottle, having been dipped in cold water, on the top.
in the centre of the mould, put a spoonful of jelly round and layers of grapes, adding jelly to set them until the mould is full. When quite firm pour hot water into the bottle and remove it from the jelly. Fill up the space thus made with the cream and dissolved gelatine. When firm, turn out quickly on to a cold dish, and serve. Chartreuse of strawberries, bananas, or other fresh ripe fruit can be prepared in the same manner.
GINGER CREAM.
i pint double cream.
2 eggs.
4 ozs. preserved ginger.
X dessertspoonful sugar. h oz. gelatine.
I tablespoonful syrup of ginger.
Soak gelatine in little water, separate yolks from whites, beat whites stiffly, put sugar with yolks, beat together till smooth. Boil milk and dissolve gelatine in it, pour over yolks, stir gently, return to pan, add ginger cut in small dice, stir till thick over the fire, add syrup and whites, and pour into a wetted mould. Turn out when cold.
“ Cynica,” Liverpool.
GOLD LEAF JELLY.
(By kind permission of J. <t G. Cox, Ltd.).
I quart of lemon jelly. | 6 to 8 gold leaves.
(When buying, state for culinary purposes, as gold leaf should be pure).
Mould the jelly in the usual manner and place the mould on ice in the coolest place available, put in the gold leaves and stir with a fork until the jelly begins to set and the leaves are broken up and evenly distributed in the jelly. Let stand till quite .set.
HONEYCOMB CREAM.
Soak I ounce of gelatine in 3 breakfastcupfuls of milk till .soft. Place all in a double saucepan till warm and the gelatine is c|uite dissolved, add lump sugar to taste. Beat the yolks xxf 3 eggs, add them to the milk slowly, and heat till thick. Flavour with teaspoonful of vanilla flavouring, take the pan off the fire, add the well-beaten whites of the 3 eggs, stirring as little as possible, but just enough to mix the
Records on this page
Banana FoamCaledonia CreamChartreuse of GrapesGinger CreamLemon JellyHoneycomb Cream