A manual of gelatine cookery

Soak the Gelatine in the water for about ten minutes, mix the cornflour with a little of the cold milk and place with the remaining milk and sugar in a stewpan, and boil for eight minutes. Now add the beaten yolks of eggs and soaked Gelatine, and stir until it thickens. Then strain into a basin and add the vanilla essence. Pour into a flat mould or tin, and let set. Unmould and cut the custard into small rounds or cube shapes. Pour about two inches of the lemon jelly into a mould and let set, then put in the fancy rounds with enough jelly to set them, then continue to fill with alternate layers of the jelly and custard until the mould is full. When firm, turn out and serve. (100) RICE MOULD WITH STEWED FRUIT. 3 oz. Best Rice. \ pint Custard. 1 pint Milk. \ pint Cream. 2 ozs. Castor Sugar. ^ oz. Cox’s Gelatine. A few drops Cox’s Vanilla Es- Some fresh stewed Fruit, sence. Soak the Gelatine in sufficient milk to cover it for about fifteen minutes and then dissolve slowly over the fire. When cool beat it up with the cream. Wash, pick, blanch and cook the rice until tender in the rest of the milk with the sugar. Turn out into a basin to cool, add the custard, dissolved Gelatine and cream. Pour into border mould previously rinsed in cold water. W^hen firm turn out quickly on to a cold dish. Fill the centre with stewed fruit. If preferred, mould in the usual way and serv'e with stewed fruit. The result is better if the rice be soaked in milk a few hours. (101) HONEYCOMB PUDDING. I oz. Cox's Gelatine. i teaspoonful of Cox’s Vanilla 3 oz. Sugar. Essence. 1 pint Milk. 2 Eggs. A little Water. Soak the Gelatine in sufficient water to cover it for about ten minutes. Stir over the fire till the Gelatine is dissolved, then add the .sugar and milk. Now add the beaten yolks of eggs and vanilla, stir until it thickens, but be careful not to let it boil. Whip the whites of the eggs to a stiff froth, and stir gently into the mixture. Pour at once into a mould rinsed in cold water. (102) ORANGE CUSTARD PUDDING. Strained Juice of 4 sweet | gill Water. Oranges. 2 ozs. Sugar. 3 Eggs. I oz. Cox's Gelatine. Soak the Gelatine in the water for about ten minutes. Make a custard of the juice of the oranges and yolks of eggs, add the sugar and dissolved Gelatine and stir till it thickens. Strain into a basin. When cool and beginning to set, stir in lightly but thoroughly the whisked whites of eggs, and pour into a mould rinsed in cold water, and let stand till firm. , (103) SPANISH JELLY. !•! ■ !' I pint Jelly (as per Recipe l or ^ oz. Pistachio Nuts (blanched !■ 3)' and free from skin). || I pint of any Cream (such as A few drops Cox’s Cochineal. ’ Vanilla, Peach, Ginger, etc). [I Pour the cream smoothly on two dishes, and colour one with the cochineal. When cold, stamp it out in pretty shapes with a small I fancy cutter. Pour about two inches of the jelly into a mould, and ! let set, then scatter in the rounds of cream and a few whole