1 oz. Castor Sugar. tity of water. Rind of ^ a Lemon. 1 gill whipped Cream. ^ lb. best Dried Figs. Cut the figs into small pieces and place in a stewpau with the sugar, lemon, rind and claret. Simmer gently until tender, when the liquor should be almost absorbed. Soak the Gelatine in sufficient water to cover it for about ten minutes and dissolve gently over the fire and strain into the figs. Remove the lemon rind and pass the whole through a wire sieve. Stir in a little of the cream and pour into a mould. When set turn out on to a cold dish, garnish with the rest of the cream and serve. The figs are improved by soaking for a few hours in the claret. They should be rinsed first. I oz. Castor Sugar. I teaspoonful Essence. Cox’s Lemon (71) LEMON CREAM. 1 oz. Cox’s Gelatine✪ Cocoanut Rice Moulds. J pint Cream. 5 pint Milk. 2 Lemons. Soak the Gelatine in a little cold milk for about fifteen minutes, and then dissolve over the fire. Peel the lemons thinly and put with the cream and the rest of the milk into a covered stewpan, and let it stand in a gentle heat for one hour, taking great care to heat it very slowly and not allowing it to boil. Remove the peel, add the sugar, and strain in the Gelatine. When cool, strain in the juice of one lemon, and add the essence. Set aside until firm, then turn out on to a cold dish and serve. (72) EDINBURGH CREAM. f Cox’s Gelatine. 3 Eggs, well whisked, j pint Cream. 1^ ozs. Loaf Sugar. ^ pint Milk. 3 ozs. mixed Glac6 Fruits, soaked 1 gill of Jelly (Recipe I or 3). in a spoonful of Brandy. Mask a mould with the jelly and decorate with different coloured glace fruits, and set the fruits with a layer of jelly (see Recipe 25). Soak the Gelatine in sufficient cold milk to cover it for about fifteen minutes and then dissolve slowly over the fire. Place the rest of the milk, the cream with the sugar, into a stewpan, and bring to the boil ; then pour into a basin containing the whisked eggs ; stir well, return to the stewpan and stir until thick (but do not let it boil) ; then strain in the dissolved Gelatine and remove from the fire. When nearly cold stir in the rest of the glace fruits cut into shreds. When firm, turn out and serve. (73) SMALL STRAWBERRY MOULDS. 1 lb. Strawberries. ^ oz. Cox’s Gelatine. 2 Eggs, whisked. i oz. Castor Sugar. I pint Water. 2 ozs. Loaf Sugar. I tablespoonful Maraschino (op- i pint Jelly (Recipe i or 3). tional). A few drops Cox’s Cochineal. Mask some fancy dariole moulds with jelly ; when partly set, garnish with strawberries, coat with half-set jelly, and place on ice till set (see Recipe 25). Pick the remaining strawberries, crush, and then rub through a fine wire sieve. Make a syrup of the loaf sugar and a gill of cold water. Then place the fruit pulp, syrup, whisked eggs and Maraschino in a bowl, and whisk over a sauce- pan of boiling water. Soak the Gelatine in the rest of the water and dissolve gently over the fire ; then strain into the pulp and keep stirring over the hot water until the mixture thickens ; add 30 the cochineal, then take oft' and beat for a short time over the crushed ice. When beginning to set, fill up the moulds and set by until firm. Turn out on to a cold dish and garnish with chopped or whipped jeliy (see Recipe 28). (74) SMALL CHOCOLATE MOULDS. I oz. Cox’s Gelatine. 3 Eggs whisked. I quart Milk. 3 ozs. Castor Sugar.

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1 oz. Castor Sugar. tity of water. Rind of ^ a Lemon. 1 gill whipped Cream. ^ lb. best Dried Figs. Cut the figs into small pieces and place in a stewpau with the sugar, lemon, rind and claret. Simmer gently until tender, when the liquor should be almost absorbed. Soak the Gelatine in sufficient water to cover it for about ten minutes and dissolve gently over the fire and strain into the figs. Remove the lemon rind and pass the whole through a wire sieve. Stir in a little of the cream and pour into a mould. When set turn out on to a cold dish, garnish with the rest of the cream and serve. The figs are improved by soaking for a few hours in the claret. They should be rinsed first. I oz. Castor Sugar. I teaspoonful Essence. Cox’s Lemon (71) LEMON CREAM. 1 oz. Cox’s Gelatine. J pint Cream. 5 pint Milk. 2 Lemons. Soak the Gelatine in a little cold milk for about fifteen minutes, and then dissolve over the fire. Peel the lemons thinly and put with the cream and the rest of the milk into a covered stewpan, and let it stand in a gentle heat for one hour, taking great care to heat it very slowly and not allowing it to boil. Remove the peel, add the sugar, and strain in the Gelatine. When cool, strain in the juice of one lemon, and add the essence. Set aside until firm, then turn out on to a cold dish and serve. (72) EDINBURGH CREAM. f Cox’s Gelatine. 3 Eggs, well whisked, j pint Cream. 1^ ozs. Loaf Sugar. ^ pint Milk. 3 ozs. mixed Glac6 Fruits, soaked 1 gill of Jelly (Recipe I or 3). in a spoonful of Brandy. Mask a mould with the jelly and decorate with different coloured glace fruits, and set the fruits with a layer of jelly (see Recipe 25). Soak the Gelatine in sufficient cold milk to cover it for about fifteen minutes and then dissolve slowly over the fire. Place the rest of the milk, the cream with the sugar, into a stewpan, and bring to the boil ; then pour into a basin containing the whisked eggs ; stir well, return to the stewpan and stir until thick (but do not let it boil) ; then strain in the dissolved Gelatine and remove from the fire. When nearly cold stir in the rest of the glace fruits cut into shreds. When firm, turn out and serve. (73) SMALL STRAWBERRY MOULDS. 1 lb. Strawberries. ^ oz. Cox’s Gelatine. 2 Eggs, whisked. i oz. Castor Sugar. I pint Water. 2 ozs. Loaf Sugar. I tablespoonful Maraschino (op- i pint Jelly (Recipe i or 3). tional). A few drops Cox’s Cochineal. Mask some fancy dariole moulds with jelly ; when partly set, garnish with strawberries, coat with half-set jelly, and place on ice till set (see Recipe 25). Pick the remaining strawberries, crush, and then rub through a fine wire sieve. Make a syrup of the loaf sugar and a gill of cold water. Then place the fruit pulp, syrup, whisked eggs and Maraschino in a bowl, and whisk over a sauce- pan of boiling water. Soak the Gelatine in the rest of the water and dissolve gently over the fire ; then strain into the pulp and keep stirring over the hot water until the mixture thickens ; add 30 the cochineal, then take oft' and beat for a short time over the crushed ice. When beginning to set, fill up the moulds and set by until firm. Turn out on to a cold dish and garnish with chopped or whipped jeliy (see Recipe 28). (74) SMALL CHOCOLATE MOULDS. I oz. Cox’s Gelatine. 3 Eggs whisked. I quart Milk. 3 ozs. Castor Sugar.

A manual of gelatine cookery