A manual of gelatine cookery

Soak the Gelatine in sufficient milk to cover it for about fifteen minutes and then dissolve gently over the fire. Blanch and pound the almonds in a mortar. Place in a saucepan the remaining milk, lemon rind and sugar, and let stand by the fire until the milk is well flavoured and then let the milk just boil up. Remove from the fire, add the dissolved Gelatine and vanilla essence, and strain through a fine wire sieve into a basin. When nearly cold, add the cream and stir occasionally until it becomes quite creamy , pour into a mould previously rinsed in cold water. When firm, turn out and serve with stewed fruit or preserve. Garnish with glacé fruits or jam, or as fancy dictates. Creams, Puddings, Sponges, Trifles, etc. Note 1. — Creams should not be moulded until beginning to set. Most of the creams would be improved if mashed with jelly and decorated (see recipe 25). Note 2. — In recipes where half a pint of cream is among the ingredients, the ordinary jar of cream, sold cheaply by all provision merchants, will be found to be quite sufficient. Milk may be added to make up the half pint in winter, to prevent the mould being too stiff. Note 3. — Cream, whipped well, is lighter and the bulk is doubled. Unless whipped cream is specified in the recipes, ordinary cream is intended. Where sweetened whipped cream is mentioned, it should be whipped before sweetening. The xnixture of milk and Gelatine, etc., should be allowed to cool a little before adding it to the cream; and this must be done lightly but thoroughly, or it will not turn out evenly. Note 4. — Custard is referred to in many of the following recipes. For the richest dishes, a good custard is assumed ; fog plain ones, two eggs to the half pint of milk will suffice, or three yolks and one white will result in a richer custard. Where, however, but little cream is blended with the rest, an extra white gives solidity. Fresh eggs are essential, especially where the whites have to be separately whipped for the garnishing of dishes. Pure milk and good cane sugar are equally important. I pint Milk. Soak the Gelatine in half a cup of cold milk for about fifteen minutes. Beat the yolks of the eggs and sugar together, and put into a double boiler with the remaining milk. Stir over the fire until it begins to thicken (but do not let it boil), then add the Gelatine, stir till dissolved, and strain into a large basin. Put in a cold place, and when it begins to cool, add the whisked whites of eggs, flavouring and the whipped cream. Mix thoroughly, and when beginning to set, pour into a mould previously lined with the finger biscuits. The finger biscuits should be trimmed evenly that they may fit closely in the mould. Set aside until wanted, turn out and serve. (36) CHARLOTTE ROSSE. \ oz. Cox’s Gelatine. 5 Eggs- 4 ozs. White Sugar. i pint Cream. Cox’s Vanilla or other Essence. Finger Sponge Cakes. (37) CHOCOLATE CHARLOTTE RUSSE. I oz. Cox’s Gelatine. 1 pint Sweetened Custard. 2 oz.s. Chocolate Powder. \ pint .Milk. A few Sponge Cakes or Finger Biscuits and Chocolate Macaroons. i pint Whipped Double Cream.