pistachio nuts with enough jelly to set them. Let stand till firm, then continue to fill the mould with alternate layers of the jelly and rounds of cream until the mould is full. Let stand until set, then turn out quickly on to a cold dish. Serve with slightly sweetened whipped cream round (if a border mould is used, in the centre). ' Colour some of the cream pink and sprinkle over it some finely chopped pistachio nuts. This mould should be made at a time when jellies and creams are being made, when the remains of both could I be advantageously used. (104) CHOCOLATE MOULD (the Children’s Favourite). f oz Cox’s Gelatine. 2 ozs. Lump Sugar. li ozs. Chocolate Powder. A few drops Cox’s Vanilla Es- Thinly pared rind of i Lemon. sence. li pints Milk. J gill of Water.✪ Chocolate Mould Put the milk into a stewpan with the sugar and lemon rind, boil up gently and remove the rind. Mix the chocolate with the boiling milk. Soak the Gelatine in the water for about ten minutes and dissolve slowly over the fire, then strain it into the mixture and add the vanilla essence. Siir occasionally until the mixttire thickens, and set in a mould previously rinsed in cold water. When firm, turn out and serve. I 40 (lOo) MESSINA SOUFFLE. i oz. Cox’s Gel^vtixe. The juice of i Lemon. I pint Cream. 3 gill of Marsala. I gill of Water. 3 tablespoonfuls Castor Sugar. The juice of 3 Oranges. Grate off the thin rind of one orange ; add this to the sugar. Dissolve the Gelatine in about three tablespoonfuls of water, and add to the above, with the strained juice of the oranges and lemon. To this add about half a gill of water and the wine, boil up, strain, and let cool. Me.anwhile, whip up the cream and stir into the above. Whisk till the mixture begins to set, then pour into a soulSe mould. Allow this to set in a cool place. When wanted, turn out the same as a jelly. Decorated with whipped cream and glace fruits, and serve. This should be set on ice to ensure turning out properly. (106) NESSELRODE BAVAROISE. A oz. Cox's Gelatene. j pint of Milk. J a Lemon. 3 ozs. Castor Sugar. 3 j-olks of Eggs. I oz. Chestnut puree or pulp. ^ glass of Kirsch. J gill of Wine Jelly (Recipe 3). A few Glace Cherries and Ange- lica for garnishing. Put the milk with the thin rind of half a lemon to boil ; dissolve the Gelatine in a little water or cold milk. Beat up the egg 3'olks, and add to the dissolved Gelatine. Stir with a whisk, and pour on to the boiled milk ; return to the stewpan, add the sugar, and stir till it thickens. Do not let it boil. Strain through a fine sieve, incorporate the chestnut puiee and add the Kirsch, also the strained juice of the lemon. Mix the whole with one tablespoon- ful of finely shredded glace cherries. Have ready a mould lined with wine jelly and prettil3' decorated (see Recipe 25) with glace cherries and angelica cut into neat strips. When the mixture is about to set, pour it into the prepared mould. Place it on the ice or a cool place till quite set. Unmould in the usual manner, and serve. (Kfl) COLD NAPOLEON PUDDING. I oz. Cox’s Gelatine. 6 yolks of Eggs. l| punts Milk. ^ gill Cream. 4 ozs I-oaf Sugar. Cox’s Vanilla Essence✪ Cold Napoleon Pudding. I Lemon.

AI-modernized reading of the original text

pistachio nuts with enough jelly to set them. Let stand till firm, then continue to fill the mould with alternate layers of the jelly and rounds of cream until the mould is full. Let stand until set, then turn out quickly on to a cold dish. Serve with slightly sweetened whipped cream round (if a border mould is used, in the centre). ' Colour some of the cream pink and sprinkle over it some finely chopped pistachio nuts. This mould should be made at a time when jellies and creams are being made, when the remains of both could I be advantageously used. (104) CHOCOLATE MOULD (the Children’s Favourite). f oz Cox’s Gelatine. 2 ozs. Lump Sugar. li ozs. Chocolate Powder. A few drops Cox’s Vanilla Es- Thinly pared rind of i Lemon. sence. li pints Milk. J gill of Water. Put the milk into a stewpan with the sugar and lemon rind, boil up gently and remove the rind. Mix the chocolate with the boiling milk. Soak the Gelatine in the water for about ten minutes and dissolve slowly over the fire, then strain it into the mixture and add the vanilla essence. Stir occasionally until the mixture thickens, and set in a mould previously rinsed in cold water. When firm, turn out and serve. (lOo) MESSINA SOUFFLE. 1 oz. Cox's Gelatine. The juice of i Lemon. I pint Cream. 3 gill of Marsala. I gill of Water. 3 tablespoonfuls Castor Sugar. The juice of 3 Oranges. Grate off the thin rind of one orange ; add this to the sugar. Dissolve the Gelatine in about three tablespoonfuls of water, and add to the above, with the strained juice of the oranges and lemon. To this add about half a gill of water and the wine, boil up, strain, and let cool. Meanwhile, whip up the cream and stir into the above. Whisk till the mixture begins to set, then pour into a souffle mould. Allow this to set in a cool place. When wanted, turn out the same as a jelly. Decorated with whipped cream and glace fruits, and serve. This should be set on ice to ensure turning out properly. (106) NESSELRODE BAVAROISE. 1 oz. Cox's Gelatine. j pint of Milk. J a Lemon. 3 ozs. Castor Sugar. 3 j-olks of Eggs. I oz. Chestnut puree or pulp. ^ glass of Kirsch. J gill of Wine Jelly (Recipe 3). A few Glace Cherries and Angelica for garnishing. Put the milk with the thin rind of half a lemon to boil ; dissolve the Gelatine in a little water or cold milk. Beat up the egg 3'olks, and add to the dissolved Gelatine. Stir with a whisk, and pour on to the boiled milk ; return to the stewpan, add the sugar, and stir till it thickens. Do not let it boil. Strain through a fine sieve, Incorporate the chestnut puree and add the Kirsch, also the strained juice of the lemon. Mix the whole with one tablespoonful of finely shredded glace cherries. Have ready a mould lined with wine jelly and prettily decorated (see Recipe 25) with glace cherries and angelica cut into neat strips. When the mixture is about to set, pour it into the prepared mould. Place it on the ice or a cool place till quite set. Unmould in the usual manner, and serve. (Kfl) COLD NAPOLEON PUDDING. I oz. Cox’s Gelatine. 6 yolks of Eggs. l| punts Milk. ^ gill Cream. 4 ozs I-oaf Sugar. Cox’s Vanilla Essence. I Lemon.

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Chocolate MouldMessina SouffleCold Napoleon PuddingNesselrode BavaroiseMixed Fruit Charlotte

A manual of gelatine cookery