A manual of gelatine cookery

Take a brick-shaped mould and line it with thin slices of the cake. Skin the fruit and cook it in a syrup made by boiling half a pint of water and six ounces of loaf sugar for ten minutes. Skim as required. Strain the syrup, about a pint, or make it up to that quantity ; add the Gelatine, soaked and dissolved in a little water, a tablespoonful of brandy, and a few drops of Cox’s Chlorophyll Green. Remove the stones, blanch and split the kernels, add them, then fill up the mould, putting a thin layer of cake here and there, and a single layer of macaroons in the middle. Cover with another slice of cake, and put by to set, over ice if handy. Turn out on to a good-sized glass dish, oblong or oval, and pour the custard all over the pudding, the top excepted. Garnish that with a border of green leaves (see Recipe 27) with a few of the best halves of the fruit in the centre. Garnish the base of the pudding with more leaves or green jelly, whipped or chopped. This is a delicious pudding ; other kinds of plums may be similarly used. Savouries and Aspic Jellies. (IIS) ASPIC JELLY. li ozs. Cox’s Gelatine. I teaspoonful of Salt. 1 tablespoonful of Tarragon Vinegar. 2 small peeled Onions. I tablespoonful of Malt or French Vinegar. A few Allspice Berries. I Carrot. Rind and juice of i Lemon. 6 to 8 white Peppercorns. Whites and shells of 2 Eggs. Enough Celery Seed to cover a threepenny bit. 1 5^ pints Cold Water. ^ gill of Sherry. A little Cayenne Pepper. Soak the Gelatine in the water for ten minutes, then put all the ingredients into a stewpan and whisk until it boils ; let simmer for ten minutes, and strain through a clean coarse cloth previously steeped in hot water. This cloth should be tied into a soup stand or on the legs of a chair reversed. Return the jelly through the cloth until clear, each time placing a clean hot basin underneath instead of the one removed. Pour into a mould and use as required when set. (119) CHEESE AND ASPIC SAVOURY. 1 gill Aspic Jelly (Recipe Ii8). 2 ozs. Butter. 3 ozs. of grated Parmesan Cheese. 2 Yolks of Eggs. Cayenne Pepper. Salt. Scraps of Puff Pastry. Line some fancy patty pans with the pastry. Put the butter, yolks, cheese, and seasoning into a stewpan and stir over a gentle heat till the mixture thickens. Half fill the prepared patty pans with the mixture and bake. When cold pour over each a teaspoonful of liquid Aspic Jelly. When set decorate with chopped parsley, chervil leaves, etc., and set the decoration with a teaspoonful of Jelly. .Serve on a fancy paper or serviette with sprigs of Parsley. (120) SAVOURY JELLY. ^ oz. Cox's Gelatine. Dice of Chicken Sweetbread or I pint Beef Tea. Meat. Soak the Gelatine in a little water for ten minutes, then dissolve over a gentle fire. Strain into the beef tea. Set a layer of this at the bottom of a mould, then put in a laj'er of dice of chicken, game, ham, or other meats as de.sired. Just cover with more beef jelly, and when set, continue putting in layers of the meat and covering with the beef jelly until the mould is full. When firm, turn quickly on to a cold dish. Garnish with a little salad. (121) ASPIC JELLY FOR DECORATION.