Dissolve the gelatine in a little cold water. Wffien quite dis-
solved, put in a saucepan with all the other ingredients except
the brandy. Stir over the fire till nearly boiling, but do not
boil. Strain through muslin. When nearly cold add the brandy
and pour into a mould. Serve with custard or whipped cream.
L. K. W., London.
140
PINEAPPLE JELLY.
i oz. Cox’s gelatine. I i tin pineapple.
£ pint boiling water. | J lb. loaf sugar.
£ oz. citric acid.
Soak the gelatine in water, stir till dissolved. Take all the
black specks from the pineapple, and cut it up in very small
pieces. Mix the juice of the pineapple, the loaf sugar, and the
citric acid into the gelatine syrup. Stir well, add the pineapple,
and pour into a mould to set.
Mrs. W. Henderson, Mount Florida.
FIG OR PRUNE SHAPE.
12 figs, or *4 prunes. 1 i oz. Cox's gelatine.
2 tablespoonfuls sugar.
Take 12 figs and cut in four, or 24 prunes, and put in saucepan
with enough water to cover. Add gelatine and sugar, and stew
for 2 hours. When finished cooking this should be reduced to
a pint. When cooked, take out prune stones. Pour into a
mould to set.
Mrs. Niven, 19 Woodrow Road, Pollokshields.
PRUNE SHAPE.
1 lb. prunes. I J lb. sugar✪ Chestnut Snow.
1 oz. Cox’s gelatine. | Rind and juice of small lemon.
2$ breakfastcupfuls water.
Soak gelatine in water. Put prunes on to stew well with water.
Take out and stone them. Put on the liquid in which they
have been boiled, add lemon rind, gelatine, and water. Stir
over the fire till it boils, and allow it to cook very gently for a
quarter of an hour. Then strain, add prunes and lemon juice✪ Stewed Prunes,
and cook all for about 3 minutes. Scald mould, then run cold
water into it, and pour in prunes. Allow it to stand till set.
Mrs. Smith, 7 Millbrae Crescent, Langside.
ADDITIONAL RECIPES.
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AND • ■ •
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130-132 ST. VINCENT STREET,
GLASGOW.
ra
w
o
<5
Oh
>o
CO
C o.|>y cr fg h t
SELF RAISING FLOUR
PREPARED ONLY BY
De Vyner et Cie.
N
I
$?
13
>
Q
«
H
H
03
Miss Ross Macdonald, F.C.D., Queen’s Park School of Cookery,
Glasgow, writes : — “ I find De Vyner’s Self-Raising Flour has all the
qualifications claimed for it, and I have much pleasure in calling the
attention of the Public to my recipes inside the packet.”
© FLORIN A. ©
A widely recognised expert and authority on domestic foods, writes : —
“I am much pleased with the preparation. It is superior to any Corn
Flour I have yet used for Puddings, Custards, &c. , fewer eggs being
required, and the finished products much lighter. For Savoury Dishes, as
a thickening for Hashes, Gravies, &c. , and especially as a liason for Soups
of the Puree class, it is perfection.”
IT IS ALSO AM IMMENSE IMPROVEMENT TO OAKES, BISCUITS & SHORTBREAD.
agent: ALEXANDER DAWSON,
Page 52 · 5 recipe records on this page
Presented as published in 1903. 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
Dissolve the gelatine in a little cold water. When quite dissolved, put in a saucepan with all the other ingredients except the brandy. Stir over the fire till nearly boiling, but do not boil. Strain through muslin. When nearly cold add the brandy and pour into a mould. Serve with custard or whipped cream.
L. K. W., London.
PINEAPPLE JELLY.
i oz. Cox’s gelatine. I i tin pineapple.
£ pint boiling water. | J lb. loaf sugar.
£ oz. citric acid.
Soak the gelatine in water, stir till dissolved. Take all the black specks from the pineapple, and cut it up in very small pieces. Mix the juice of the pineapple, the loaf sugar, and the citric acid into the gelatine syrup. Stir well, add the pineapple, and pour into a mould to set.
Mrs. W. Henderson, Mount Florida.
FIG OR PRUNE SHAPE.
12 figs, or *4 prunes. 1 i oz. Cox's gelatine.
2 tablespoonfuls sugar.
Take 12 figs and cut in four, or 24 prunes, and put in saucepan with enough water to cover. Add gelatine and sugar, and stew for 2 hours. When finished cooking this should be reduced to a pint. When cooked, take out prune stones. Pour into a mould to set.
Mrs. Niven, 19 Woodrow Road, Pollokshields.
PRUNE SHAPE.
1 lb. prunes. I J lb. sugar.
1 oz. Cox’s gelatine. | Rind and juice of small lemon.
2$ breakfastcupfuls water.
Soak gelatine in water. Put prunes on to stew well with water. Take out and stone them. Put on the liquid in which they have been boiled, add lemon rind, gelatine, and water. Stir over the fire till it boils, and allow it to cook very gently for a quarter of an hour. Then strain, add prunes and lemon juice, and cook all for about 3 minutes. Scald mould, then run cold water into it, and pour in prunes. Allow it to stand till set.
Mrs. Smith, 7 Millbrae Crescent, Langside.
additional recipes.
Artistic Furniture.
BEDROOM.
SPECIAL LEADING LINES.
3 ft.
Satin Walnut Bedroom
Suites,
-
-
£9
ft.
6 in. Ash Bedroom Suite,
-
-
ft.
Oak^ Bedroom Suite,
-
-
-
ft.
Chippendale Mahogany
Suite,
-
*
ft.
Do. Do.,
-
-
SHERATON flND OAK INLAID SUITES IN GREAT VARIETY
CARPETS.
Axminster, Wilton, Brussels at cheapest • • • prices. . . .
LINOLEUMS.
Plain and Inlaid and Corl^ Carpet.
CURTAINS.
Swiss, Guipure, and Lace Curtains. Also large selection of hjsavy Embroidered Curtains.
CABINET MAKERS
AND • ■ •
HOUSE FURNISHERS,
130-132 ST. VINCENT STREET,
ra
w
o
<5
Oh
>o
CO
C o.|>y cr fg h t
SELF RAISING FLOUR
PREPARED ONLY BY
De Vyner et Cie.
N
$?
>
Q
«
H
H
Miss Ross Macdonald, F.C.D., Queen’s Park School of Cookery, Glasgow, writes : — “ I find De Vyner’s Self-Raising Flour has all the qualifications claimed for it, and I have much pleasure in calling the attention of the Public to my recipes inside the packet.”
© FLORIN A. ©
A widely recognised expert and authority on domestic foods, writes : — “I am much pleased with the preparation. It is superior to any Corn Flour I have yet used for Puddings, Custards, &c. , fewer eggs being required, and the finished products much lighter. For Savoury Dishes, as a thickening for Hashes, Gravies, &c. , and especially as a liason for Soups of the Puree class, it is perfection.”
IT IS ALSO AM IMMENSE IMPROVEMENT TO OAKES, BISCUITS & SHORTBREAD.
agent: ALEXANDER DAWSON,
Records on this page
Chestnut SnowPineapple JellyFig or Prune ShapePrune ShapeStewed Prunes