Pour into a mould some orange jelly about one inch deep, let this set, then line the inside of the mould with the sponge fingers. Place a smaller mould in the centre of this lined mould and fill up the space (which should be about an inch) with clear orange jellj’, and set aside until firm. Remove the small mould and immediatelj' pour in the prepared mixture as below. Soak the Gelatine in sufficient water to cover it for about ten minutes, and then dissolve over the fire with the juice of two oranges and the gyrated peel of one✪ Orange Cream. Remove from the fire, and when cool add the whipped cream, pour this into the space left after the removal of the mould. Set aside until quite firm. Serve quarters of oranges round the base of the dish. (42) PINEAPPLE CHARLOTTE i pint of Jellj' (Recipe i or 3). f pint Cream. Sponge Finger Biscuits. 1 oz. Castor Sugar. § oz. Cox’s Gel.^tine. I gill Milk. I small tin Pineapple✪ Pineapple Charlotte (chunks are best). Mask t'ne bottom of a plain mould with a little of the jelly and decorate with half a glace cherry in the centre and small slices 01 pineapple, and set these with the rest of the jelh' (see Recipe 25). Line the sides of the mould with the finger biscuits. Soak the Gelatine in the milk for about fifteen minutes and then dissolve gently over the fire. Whip the cream, mix in the rest of the pine- apple cut into . small dice, the sugar, and a tablespoonful of pine- apple syrup, and strain in the dissolved gelatine ; mix well, and when cool pour carefully into the prepared mould. Set by in a cold place until required, turn out and serve. (43) CHOCOLATE CREAM. .J oz. Cox’s Gelati.ve. i oz. Sugar. \ pint Cream. Cox’.s Vanilla Essence, i pint Custard. ^ gill Cold Milk. 3 ozs. Chocolate✪ Chocolate Cream. Soak the Gelatine in sufficient milk to cover it for about fifteen minutes, then dissolve gently over the fire. Dis.oolve the chocolate 21 in sufficient milk to rorm a smooth paste. Whip the cream, add the custard, the dissolved chocolate, and the sugar to it ; then strain in the Gelatine, and flavour with a few drops of vanilla essence. Stir occasionally until beginning to set, and pour into a mould. When firm, turn out and serve. (44) GINGER CREAM. i oz. Cox's Gelatine. 2 czs. Sugar, i pint Cream. 4 ozs. Preserved Ginger, f pint Custard. gill cold Milk✪ Ginger Cream. Soak the Gelatine in the milk for about fifteen minutes, and then dissolve over the fne. Whip the cream, add the custard, the sugar, and the ginger cut into slices. Stir in a dessert-spoonful of the ginger syrup, then add the dissolved Gelatine. Stir occa- sionall}' until beginning to set and pour into a mould rinsed with cold water. When firm, turn out and serve. (45) PEACH CREAM. ^ oz. Cox’s Gelatine. 4 ozs. Sugar. ^ pint Peach Puree, 5 the juice of a Lemon. I pint Cream. f gill cold Milk✪ Peach Cream. Put the Gelatine to soak in the milk with the sugar, then dissolve it gently over the fire. Whip the cream ; rub sufficient peaches through a hair sieve to obtain half a pint of pulp ; add this to the cream and lemon juice. Then strain in the dissolved Gelatine. Stir occa-ionally until cold and set in a mould. When firm, turn out and serve. (46) RATAFIA CREAM. oz. Cox’s Gelatine. | pint Cream, 3 ozs. Sugar. 2 ozs. Ratafias. 1 pint Milk. Grated rind of 1 Lemon. 2 ozs. Macaroons✪ Ratafia Cream.

AI-modernized reading of the original text

Pour into a mould some orange jelly about one inch deep, let this set, then line the inside of the mould with the sponge fingers. Place a smaller mould in the centre of this lined mould and fill up the space (which should be about an inch) with clear orange jellj’, and set aside until firm. Remove the small mould and immediatelj' pour in the prepared mixture as below. Soak the Gelatine in sufficient water to cover it for about ten minutes, and then dissolve over the fire with the juice of two oranges and the grated rind of one. Remove from the fire, and when cool add the whipped cream, pour this into the space left after the removal of the mould. Set aside until quite firm. Serve quarters of oranges round the base of the dish. (42) PINEAPPLE CHARLOTTE i pint of Jellj' (Recipe i or 3). f pint Cream. Sponge Finger Biscuits. 1 oz. Castor Sugar. § oz. Cox’s Gelatine. I gill Milk. I small tin Pineapple (chunks are best). Mask t'ne bottom of a plain mould with a little of the jelly and decorate with half a glace cherry in the centre and small slices 01 pineapple, and set these with the rest of the jelh' (see Recipe 25). Line the sides of the mould with the finger biscuits. Soak the Gelatine in the milk for about fifteen minutes and then dissolve gently over the fire. Whip the cream, mix in the rest of the pineapple cut into . small dice, the sugar, and a tablespoonful of pineapple syrup, and strain in the dissolved gelatine ; mix well, and when cool pour carefully into the prepared mould. Set by in a cold place until required, turn out and serve. (43) CHOCOLATE CREAM. .J oz. Cox’s Gelati.ve. i oz. Sugar. \ pint Cream. Cox’.s Vanilla Essence, i pint Custard. ^ gill Cold Milk. 3 ozs. Chocolate. Soak the Gelatine in sufficient milk to cover it for about fifteen minutes, then dissolve gently over the fire. Dissolve the chocolate in sufficient milk to rorm a smooth paste. Whip the cream, add the custard, the dissolved chocolate, and the sugar to it ; then strain in the Gelatine, and flavour with a few drops of vanilla essence. Stir occasionally until beginning to set, and pour into a mould. When firm, turn out and serve. (44) GINGER CREAM. i oz. Cox's Gelatine. 2 ozs. Sugar, i pint Cream. 4 ozs. Preserved Ginger, f pint Custard. gill cold Milk. Soak the Gelatine in the milk for about fifteen minutes, and then dissolve over the fne. Whip the cream, add the custard, the sugar, and the ginger cut into slices. Stir in a dessert-spoonful of the ginger syrup, then add the dissolved Gelatine. Stir occasionall}' until beginning to set and pour into a mould rinsed with cold water. When firm, turn out and serve. (45) PEACH CREAM. ^ oz. Cox’s Gelatine. 4 ozs. Sugar. ^ pint Peach Puree, 5 the juice of a Lemon. I pint Cream. f gill cold Milk. Put the Gelatine to soak in the milk with the sugar, then dissolve it gently over the fire. Whip the cream ; rub sufficient peaches through a hair sieve to obtain half a pint of pulp ; add this to the cream and lemon juice. Then strain in the dissolved Gelatine. Stir occa-ionally until cold and set in a mould. When firm, turn out and serve. (46) RATAFIA CREAM. oz. Cox’s Gelatine. | pint Cream, 3 ozs. Sugar. 2 ozs. Ratafias. 1 pint Milk. Grated rind of 1 Lemon. 2 ozs. Macaroons.

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Orange CreamPineapple CharlotteChocolate CreamGinger CreamPeach CreamRatafia Cream

A manual of gelatine cookery