A manual of gelatine cookery

Whip the cream and add the sugar and vanilla. Soak the Gelatine in the milk for about fifteen minutes, and then dissolve gently over the fire. Strain into a basin and whip. When cool, stir in the cream very gently. (79) LEMON SPONGE. I oz. Cox’s Gelatine. 2 Lemons (peeled thinly and 6 ozs. Loaf Sugar. strained juice). Whites of 3 Eggs. i pint Water. Soak the Gelatine in quarter pint of cold water ten minutes. Put into a saucepan three quarter pint of boiling water, the sugar, lemons, and soaked Gelatine. Stir over a slow fire until entirely dissolved, taking great care it does not boil. Remove from the fire and strain carefully. When cool and beginning to set, add the whites of eggs beaten to a stiff froth. Whisk all together until the preparation thickens and looks like snow. Heap up on a dish to appear as rocky as possible. < This can be moulded, only in that case pile high in the mould, as it sinks in cooling. In the summer use ozs. of Gelatine. (SO) ORANGE SPONGE. I oz. Goxs Gelatine. Juice of 2 large sweet Oranges 1 pint Water. and i large Lemon. 4 ozs. Loaf Sugar. Whisked white of I Egg. Soak the Gelatine in the water for about ten minutes. Place in a stewpan and stir over the fire with the sugar until dissolved. Remove from the fire, add the orange and lemon juice, and strain carefully. The water and juices should measure a pint. When cool and beginning to set, whisk all together until the preparation thickens and looks like snow. Mould (as in Recipe 79) or heap on a dish to appear as rocky as possible. (81) PINEAPPLE SNOW. I oz. Cox’s Gelatine. | gill ot water. 3 ozs. Castor Sugar. Whisked whites of 3 Eggs. I pint tin of Pineapple. Soak the Gelatine in the water for ten minutes. Put into a stewpan the pineapple (cut in dice) with the juice and sugar, and simmer ten minutes. Add the soaked Gelatine and make up with water to one pint, stir over a slow fire until entirely dissolved. Remove from the fire. When cool and beginning to set add the whites of Eggs beaten to a stiff froth. Whisk all together until the preparation thickens and looks like snow. Heap up on a dish and make it appear as rocky as possible, or mould as in Recipe 79. (82) PEACH SNOW. § oz. Cox’s Gelatine. i a quart tin of Peaches. I gill Milk. 4 ozs. Sugar. I pint Cream. Soak the Gelatine in the milk for about fifteen minutes and then dissolve gently over the fire. Place in a saucepan the syrup from the peaches and the sugar ; stir until boiling, add the peaches, and continue to cook slowly till the pieces of peaches are quite clear. Pour into a basin and let the mixture get quite cold, then strain in the dissolved Gelatine, mix thoroughly, and pour into a glass dish. When quite firm decorate with the cream, previously whisked till stiff, and sprinkle a little coloured sugar or grated chocolate over the top. (8.3) PEACH SPONGE. I oz. Cox's Gelatine. ^ lb. Loaf Sugar, i quart tin of Peaches. Whiskod whites of 3 Eggs. Juice of I Lemon. J gill of Water,