Soak the Gelatine in quarter pint of milk for about fifteen minutes, and then dissolve gently over the fire with two ounces of sugar and the rest of the milk. Whip in the cream to a snow-like froth, then add one ounce of sugar and the flavouring. Then mix lightly, but thoroughly, with the dissolved Gelatine. When begin- ning to set, pour into a mould previously rinsed with cold water. When firm, turn quickly on to a cold dish and serve. This mould would be improved if masked in jelly and decorated with different coloured preserved fruits (see Recipe 25). 1 oz. Sugar. ^ oz. Angelica. ^ pint whipped Cream. 1 oz. Glace Cherries. j| gill cold Milk. (56) PRINCESS CREAM. I pint of Jelly (as per Recipe 1, 2, or 3), coloured with a few drops of Cox’s Cochineal or Carmine. ^ oz. of Cox’s Gelati.ne✪ Princess Cream. Soak the Gelatine in the milk for about fifteen minutes, and then dissrdve gently over the fire with the sugar. Whip the cream and stir in the fruits (finely cut) and the dissolved Gelatine (strained). Mask the mould with a thin layer of the red jelly, having about two inches of the jelly at the top. When quite set, pour in the cream, and let set in a rwl place. .Serve with slightly sweetened whipped cream. (57) PINEAPPLE CREAM. Juice of I tin of Pineapple. pint Cream, f Oz. Cox’s Gelatine. i oz. of Loaf Sugar. Juice of I Lemon✪ Pineapple Cream. Soak the Gelatine in the pineapple juice made up with water to three-quarters of a pint, for about ten minutes, then dissolve gently over the fire with the sugar and lemon juice. Remove from the fire and pour into a basin. When it gets quite cool stir in slowly the whipped cream and pour into a mould previously rinsed in cold water. When firm turn quickly on to a cold dish, -and serve with a compote of the pineapple. Or, if preferred^ a few slices of the pineapple may be cut into small dice and mixed with the cream just before it commences to set. (58) PISTACHIO CREAM. i oz. Cox’s Gelatine. A few drops Cox’s Vanilla I oz. Castor Sugor. Essence. i pint whipped Cream. 1 ©z, Pistachio Kernels. pint Milk✪ Pistachio Cream. Soak the Gelatine in the milk for about fifteen minutes, and dissolve slowly over the fire. Blanch and peel the pistachios, pound them in a mortar, and rub them through a sieve, mix them with the whipped cream, add the vanilla, and last of all strain in the dissolved Gelatine, which should be warm but not hot. When cool, pour into a prepared mould and set aside until cold ; turn out and serve. (59) STONE CREAM ^ oz. Cox’s Gelatine. A little Preserved Ginger or J pint whipped Cream. Cr3’stallised Fruits. J pint Milk. A little Stewed Fruit or Jam. I oz. Sugar✪ Stone Cream. Soak the Gelatine for about fifteen minutes'in the milk, and then dissolve gentl}' over the fire with the sugar, and strain into a basin. Allow to cool a little and stir in the whipped cream. Place the stewed fruit or jam in a glass dish, cover it with the mixture and leave it to set. Decorate the top with small pieces of ginger or fruits, and serve. (60) GOOSEBERRY CREAM. A Vanilla or Velvet Cream A few drops of Cox’s Chlorophjdl (Recipes Nos. 53 and 48). Green. I pint ripe Gooseberries. A little clear Jelly for masking✪ Gooseberry Cream. Strained Juice of I Lemon. Cherries and Angelica for decora- tion.

AI-modernized reading of the original text

Soak the Gelatine in quarter pint of milk for about fifteen minutes, and then dissolve gently over the fire with two ounces of sugar and the rest of the milk. Whip in the cream to a snow-like froth, then add one ounce of sugar and the flavouring. Then mix lightly, but thoroughly, with the dissolved Gelatine. When beginning to set, pour into a mould previously rinsed with cold water. When firm, turn quickly on to a cold dish and serve. This mould would be improved if masked in jelly and decorated with different coloured preserved fruits (see Recipe 25). 1 oz. Sugar. ^ oz. Angelica. ^ pint whipped Cream. 1 oz. Glace Cherries. j| gill cold Milk. (56) PRINCESS CREAM. I pint of Jelly (as per Recipe 1, 2, or 3), coloured with a few drops of Cox’s Cochineal or Carmine. ^ oz. of Cox’s Gelati.ne. Soak the Gelatine in the milk for about fifteen minutes, and then dissolve gently over the fire with the sugar. Whip the cream and stir in the fruits (finely cut) and the dissolved Gelatine (strained). Mask the mould with a thin layer of the red jelly, having about two inches of the jelly at the top. When quite set, pour in the cream, and let set in a cool place. .Serve with slightly sweetened whipped cream. (57) PINEAPPLE CREAM. Juice of I tin of Pineapple. pint Cream, f Oz. Cox’s Gelatine. i oz. of Loaf Sugar. Juice of I Lemon. Soak the Gelatine in the pineapple juice made up with water to three-quarters of a pint, for about ten minutes, then dissolve gently over the fire with the sugar and lemon juice. Remove from the fire and pour into a basin. When it gets quite cool stir in slowly the whipped cream and pour into a mould previously rinsed in cold water. When firm turn quickly on to a cold dish, -and serve with a compote of the pineapple. Or, if preferred, a few slices of the pineapple may be cut into small dice and mixed with the cream just before it commences to set. (58) PISTACHIO CREAM. i oz. Cox’s Gelatine. A few drops Cox’s Vanilla I oz. Castor Sugor. Essence. i pint whipped Cream. 1 ©z, Pistachio Kernels. pint Milk. Soak the Gelatine in the milk for about fifteen minutes, and dissolve slowly over the fire. Blanch and peel the pistachios, pound them in a mortar, and rub them through a sieve, mix them with the whipped cream, add the vanilla, and last of all strain in the dissolved Gelatine, which should be warm but not hot. When cool, pour into a prepared mould and set aside until cold ; turn out and serve. (59) STONE CREAM ^ oz. Cox’s Gelatine. A little Preserved Ginger or J pint whipped Cream. Cr3’stallised Fruits. J pint Milk. A little Stewed Fruit or Jam. I oz. Sugar. Soak the Gelatine for about fifteen minutes'in the milk, and then dissolve gently over the fire with the sugar, and strain into a basin. Allow to cool a little and stir in the whipped cream. Place the stewed fruit or jam in a glass dish, cover it with the mixture and leave it to set. Decorate the top with small pieces of ginger or fruits, and serve. (60) GOOSEBERRY CREAM. A Vanilla or Velvet Cream A few drops of Cox’s Chlorophyll (Recipes Nos. 53 and 48). Green. I pint ripe Gooseberries. A little clear Jelly for masking. Strained Juice of I Lemon. Cherries and Angelica for decoration.

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Princess CreamPineapple CreamPistachio CreamStone CreamGooseberry CreamGooseberry Cream

A manual of gelatine cookery