A manual of gelatine cookery

Boil the milk ; rub the sugar on the rind of lemon, so as to extract the essential oil and flavour ; add this to the hot milk. Dissolve the Gelatine in a little water or milk, and when quite liquid stir it into the above. Beat up the egg yolks, and stir into the milk to allow the whole to get thoroughly hot over the fire, stirring all the while, until the binding of the eggs is effected. On no account let it boil. Strain, add the flavouring and lemon juice, and. when sufficiently cool, the whipped cream. Mould, let it set, turn out and serve with any kind of preserved fruit. (108) MIXED FRUIT CHARLOTTE. 5 oz. Cox’s Gelatine. 1 inch Cinnamon. 2 sour Cooking Apples. ^ pint Cream. 2 ozs. Sugar. i gill of Milk. I gill of Wine Jelly. Glace Fruit for garnish. About 15 Sponge Finger Biscuits. Put the Gelatine to soak in the milk (cold). Peel, core and slice the apples, cook them with the cinnamon and a little water till tender; then rub through a fine sieve, omitting the cinnamon. To this add the sugar, also the Gelatine, which should be heated up with the milk. Cook together for a few minutes, and strain. Cut up about a tablespoonful of glac6 fruit, cherries, apricots, angelica, etc. Mix this with the above, whip the cream, and stir it when the mixture is sufficiently cool. Have ready a plain Charlotte mould, the bottom of which has been well coated with a layer of wine jelly, and prettily decorated with a few cherries and angelica. Trim the biscuits, cut off the tips at one end, and range them round the inside of the tips so that they fit closely. Stir the remainder of jelly into the prepared cream, and when cool enough, fill up the mould. Great care is needed in doing this, so as not to disturb the biscuits. Place the mould on the ice or a cool place for about one and a-half hours. Dip the bottom of the mould in a little hot water for a second only, and turn out on to a suitable dish. It is then ready for table. (109) NEW CENTURY TRIFLE. 2 ozs. of Figs, in shreds. 2 ozs. of Dates in shreds. 2 Bananas. A few Green Grapes and Glacd Cherries. Syrup as below. 4 ozs. French Plums. 2 Apples. 2 Jaffa Oranges. A oz. Cox’s Gelatine. A few drops Cox’s Orange Essence A teaspoonful of Brandy. Boil a pint of water and a quarter of a pound of loaf sugar, skimming as required, add the peel of one of the oranges rasped on the sugar to flavour it. Then put in the dates, figs, stoned plums, and apples in slices, sub-divided. Simmer gently until the fruit is soft, then put it into a deep dish with the bananas sliced, and oranges in sections, freed from the white skin. Add the Gelatine (soaked in a gill of water) to the syrup, dissolve it, and flavour it with a few drops of Cox’s orange essence and a tablespoonful of brandy. There should be about a pint and a quarter. Pour over the fruits and cover until cold. Just before serving, mask with “ New Century- Cream,” which should be stone cold (see Receipt 77). NOTE.—Ratafias, macaroons, and small sponge fingers should be handed with this dish; and by putting a layer of ratafias under the fruit in the dish an improvement is effected, though this is quite optional. (110) MERINGUES A LA FRUTUS. 1 pint Custard. Some Meringue cases. 2 teaspoonfuls Cox's Frutus. ½ oz. Cox's Gelatine. I little chopped Jelly (Recipe i Cr3'stallised Fruits for garnishing, or 3)-