A manual of gelatine cookery

minutes. Add the sugar and remaining milk and stir over the fire until the Gelatine is dissolved. Add the vanilla, and strain into a basin. Stir occasionally until cool, and when becoming quite creamy set in a wetted mould and put in a very cool place. (30) “FRUTUS” BLANCMANGE. (Specially recommended.) Prepare as above, using Cox’s “Frutus” in place of Vanilla Essence, “ Frutus ” is a delicious combination of fruit flavours, and is issued only by the Proprietors of Cox’s Gelatine. With all milk and cream dishes it gives excellent results, and will be a surprise to many cooks who use it for the first time. (31) BLANCMANGE (with Condensed Milk). 3 oz. Cox’s Gelatine. A few drops Cox’s Vanilla i\ pints Milk prepared with Essence. Condensed Milk. Soak the Gelatine in the milk for about fifteen minutes. Place in a stewpan, and stir over the fire until the Gelatine is dissolved. Add the vanilla, and strain into a prepared mould. When firm turn quickly on to a cold dish and serve with stewed fruit or preserve. NOTE. — Condensed Milk is less trouble to use than fresh milk, no stirring being necessary after the ingredients are mixed and the Gelatine dissolved. Choose a brand containing full cream, or preferably added cream, and without added sugar ; but in the latter case, add a little sugar to the mixture. Low-priced skim milk brands are useless. (32) BLANCMANGE (White Flavour). 2 OZS. Castor Sugar. i pint Milk. I oz. Cox’s Gelati.ne. i gill Sherry. Soak the Gelatine in half pint of milk for about fifteen minutes. Add the .sugar and the re.st of the milk and stir over the fire until the Gelatine is dissolved. Remove from the fire, and when nearly cold add the wine. Strain, and let the mixture remain in the basin, stirring from time to time until it is becoming quite creamy. H Pour into a mould rinsed in cold water. Keep in a cool place until required, turn out and serve. (33) GELATINE AND CORNFLOUR BLANCMANGE. I oz. Cox’s Gelatine. 2 ozs. Loaf Sugar. oz. Cornflour. A few drops Cox’s Vanilla, ij pints Milk. Lemon, or Almond Essence. Soak the Gelatine in sufficient milk to cover it for about fifteen minutes. Mix the cornflour smoothly with a little of the cold milk and place with the remaining milk in a stewpan and boil for eight minutes ; add the soaked Gelatine and sugar, and stir till dissolved, Strain into a basin and add the vanilla. Stir occasionally until nearly cold. Pour into a mould previously rinsed with cold water. When firm turn out and serve. (34) LEMON BLANCMANGE. f oz. Cox’s Gelatine. pints Milk, f oz. Fresh Butter. 2 oz. Castor Sugar. The yolks of 2 Eggs. I oz. Ground Rice or Rice Flour. The strained juice and half the rind of I Lemon. A few drops Cox’s Lemon Essence. Soak the Gelatine in quarter pint of milk for about fifteen minutes, and then dissolve gently over the fire. Make a custard with yolks of eggs and half a pint of milk. Put the remaining half pint of milk into a saucepan with the ground rice, butter, lemon rind, and sugar, and let it boil, stirring continually until the mixture is stiff ; add the custard, lemon juice, and essence, and strain in the dissolved Gelatine. Set aside until firm, then turn out and serve. (35) ALMOND BLANCMANGE. I oz. Cox’s Gelatine. A few drops of Cox’s Vanilla I pint Milk Essence. I gill Cream. 2 ozs. Sugar. 10 Bitter Almonds.