A manual of gelatine cookery

Soak the Gelatine in the water for about ten minutes, and dissolve gently over the fire. Make a custard of the yolks of eggs and the milk, then add the apricot pulp, sugar, lemon juice, dissolved Gelatine and carmine. Beat the whites of the eggs to a stiff froth and stir lightly, but thoroughly, into the mixture. Pour into a basin and stir occasionally until nearly cold. Set in a mould previously masked with bright pale jelly (for method see Recipe 25) and decorated with angelica and fancifully cut pieces of glace fruit. Put the mould in a cool place. Turn out wheu cold and quite set, and serve as a dinner or luncheon sweet. (87) VICTORIA PUDDING. i oz. Cox’s Gelatine. 2 or 3 Sponge Cakes. A pint Custard. A little Raspberry Jam. I gill Cream. A few drops Cox’s Cochineal. 1 gill Milk. 5 Wine-glass Sherry. 2 ozs. Sugar. Cut the sponge cakes into thick slices and spread with jam, put them in a pie dish or soup plate and pour over them the sherry. Soak the Gelatine in the milk for about fifteen minutes and dissolve gently over the fire. Whip the cream, add the custard and the sugar ; then strain in the dissolved Gelatine. Colour half the mixture with cochineal. Place a Charlotte or fancy cake mould on ice, cr in a very cold place. Pour in a little of the coloured custard, let it set ; add a little of the plain custard, and let that set ; then add a layer of the soaked cake and fill up the remainder of the mould with alternate layers of custard and cake and put in a cool place to set. When firm, turn out quickly into a cold dish and serve. (88) MARSALA PUDDING. J oz. Cox’s Gelatine. J pint Marsala Wine. The thin rind and juice of Lemon. ^ pint Water. Soak the Gelatine in half the quantity of the water for ten minutes. Put the jam, sugar, juice and rind of lemon, and remaining water into a saucepan and simmer for a few minutes ; then add the soaked Gelatine and stir until dissolved. Strain into a basin and add the wine and brandy. Pour into a mould masked with a thin 2 ozs. Loaf .Sugar. 2 tablespoonfuls Apricot Jam. 1 dessertspoonful Brandy, i oz. Pistachio Nuts. layer of jelly and decorated with pistachio nuts, blanched and cut in strips (see Recipe 25). Set by in a cold place or in ice until firm. Turn out into a dish and serve. (89) COBURG PUDDING. 5 oz. Cox’s Gelatine. Flavouring of Cox’s Lemon or § pint of Custard. Vanilla Essence ; or 5 wine- I pint of Jelly (as per Recipes glass of Sherry. I or 3) A few drops Cox’s Cochineal. I oz. Castor Sugar, | gill of Water. Soak the Gelatine in the water for about ten minutes and then dissolve it slowly over the fire. Add the custard, sugar and the flavouring, or the wine. Pour into a mould two inches of jellj' coloured with the cochineal and let it set, and then pour in the custard. When firm, turn out quickly on to a dish. Chop the rest of the coloured jelly, previously set, and put it round the pudding. (90) MOCK ICE PUDDING. i oz. Cox’s Gelatine. About ozs. Ratafias, I pint Milk. About 2^ ozs. Macaroons. 1 tablespoonful Sugar. A little Wine or Brandy to A few Crj^stallized Fruits,2 Eggs. moisten the Biscuits.