A manual of gelatine cookery

I tablespoonful Ground Rice or ^ lb. Chocolate Powder. Rice Flour. A small quantity of slightly I teaspoonful Cox’s Vanilla Es- sweetened whipped Cream for sence. decoration. Soak the Gelatine in sufficient milk to cover it for about fifteen minutes. Mix the ground rice smoothly with a little of the milk, and cook for ten minutes. Put the chocolate, sugar, cooked ground rice, soaked Gelatine, and remaining milk into a stewpan and stir until it comes nearly to the boil. Add the whisked eggs and stir until it thickens (do not let it boil). Strain into a basin and stir occasionally until nearly cold, then pour into small prepared dariole moulds. Set aside until firm. Turn out on to a flat dish and decorate with the whipped cream. NOTE. — These moulds would make a pretty and effective sweet if served on a dish with alternate small fancy moulds of Blancmange (Recipes 29 to 35), decorated with different coloured glace fruits. (75) MAFEKING CREAMS. f oz. Cox’s Gelatine. A few drops Cox’s Orange I pint Milk. Essence. \ pint whipped Cream. 2 oz. White Sugar. Soak the Gelatine in the milk for about fifteen minutes and then dissolve gently over the fire. Mix in the sugar and flavouring and when cool add the cream, beat all together and pour into fancy dariole moulds. Serve with a dot of jam on the top of each mould, and edge with a little ring of finely chopped pistachio nuts. Vary the jams, using green, yellow, and red. (76) CHESTNUT CREAM. From i to I oz. Cox's Gelatine. ^ pint Milk. I Ib. Chestnuts. i gill Cream. I lb. Loaf Sugar. A few drops Cox’s Vanilla 1 gill Jelly (Recipe i or 3). Essence. Soak the Gelatine in sufficient milk to cover it for about fifteen minutes and dissolve over the fire with the loaf sugar. Cook the chestnuts until tender, remove the skins, rub through a hair sieve, add the rest of the milk and boil up. .Strain into the chestnut mixture and stir over the fire until smooth. Remove from the fire and let cool, then add the cream and vanilla. Mask a border mould with jelly, then pour in the mixture. When set, turn out and serve with a little slightly sweetened whipped cream, coloured pink, for the centre. (77) NEW CENTURY CREAM. i pint thin Cream. 5 pint Milk. 1 oz. Ground Almonds. 2 ozs. Loaf Sugar, j oz. Cox’s Sparkling Gelatine, ing. I Egg. The rind of half an Orange. A few drops Cox’s Ratafia Essence Grapes and Cherries forgarnish- Soak the Gelatine in the milk, put it in a stewpan with the 5'olk of the Egg and other materials, except the almonds and essence. Whisk until dissolved, strain, and add the rest ; stir well and set by to cool. The orange rind may either be grated or infused in the milk. The flavour of this is very delicate. After pouring over the fruit, use the grapes and cherries, cut in two, as a garnish, either for the centre or edge. If preferred, the cream may be tinted a pale pink with Cox’s Carmine. NOTE. — This, used hot, is cm excellent sauce for rich pud^ dings. It may also be served cold with stewed fniits or fruit tarts, eto. For plainer dishes, a gill of cream and half a pint of millt may be used. (78) IMITATION WHIPPED CREAM, FOR FILLING MERINGUES. i oz. (or a little less) Cox’s f pint Milk. Gelatine. ozs. Castor Sugar. pint Cream. A few drops Cox’s Vanilla Essence.