A manual of gelatine cookery

lbs. Ripe Purple Grapes. 2 tablespoonfuls of Brandy, f oz. Cox’s Gelatine. Dissolve the Gelatine in the water. Put the grapes into a saucepan, bruise them with the back of a wooden spoon until the juice flows freely, strain them without pressure through two or three thicknesses of muslin, and when clear boil it with the dissolved Gelatine for ten minutes. Add the brandy and pour into the mould, and allow to set. If the grapes are very juicy, use one-quarter ounce more of Gelatine. (145) AMBER JELLY. I oz. Cox’s Gelatine. ^ pint strained Lemon Juice. 4 yolks of Eggs or 2 whole 4 ozs. Castor Sugar. Eggs. J pint Water. J pint Sherry or Marsala. i Lemon rind, thinly cut. Soak the Gelatine in the water for about ten minutes. Then put all the ingredients into a saucepan and whisk over the fire until thick, but do not let it boil. Strain and set in dariole moulds rinsed with cold water. Turn on to a cold dish and serve. This jelly is excellent ; the eggs are very nourishing, and the wine and lemon juice give it a delicious flavour. (146) GLOUCESTER JELLY. I oz. Ground Rice. i oz. Cox’s Gelatine. I oz. Sago. 2 quarts Cold Water. I oz. Pearl Barley. Soak the Gelatine in a little of the cold water for about ten minutes, then put all into a saucepan and boil gently until the liquid is reduced to one quart (about two hours), strain and put aside until wanted. It may be sweetened and flavoured, and eaten like jelly, or a few spoonfuls of it may be dissolved in milk, tea or broth. It is nourishing and easily digested. (147) LEMON CREAMS. J oz. Ccx’ Gelatine. 4 oz. Sugar. 2 Eggs. I wineglass of Brandy. The strained juice of i Lemon. 5 pint Whipped Cream. I gill of Water. Soak the Gelatine in the water for about ten minutes. Then place in a saucepan with the eggs well beaten, butter, sugar, and lemon juice, and stir until the mixture slightly thickens and the Gelatine is dissolved. Strain into a basin. Add the brandy and cream, and set in dariole moulds. This is a useful recipe where cream forms part of the diet. (14S) BROWN BREAD CREAM. I oz. Cox’s Gelatine. 2 ozs. Brown Bread Crumbs. 4 oz. Castor Sugar. i pint Cream. A few drops of Cox’s Vanilla i pint Milk. Essence. Soak the Gelatine in half a pint of cold milk for about ten minutes. Prepare the bread crumbs, then pour over them half a pint of boiling milk, add the sugar, vanilla, and dissolved Gelatine, and stir until dissolved. When cool add the cream well beaten, and mould. A little brandy or wine can be added as the doctor orders. (149) BAYAROISE. ^ oz. Cox’s Gelatine. i gill Milk. I wine glass of Brandy. 2 ozs. Sugar. J pint Cream. Soak the Gelatine in the milk for about fifteen minutes, and then dissolve gently over the fire with the sugar. Whip the cream and add the brandy. Stir in the strained Gelatine and sugar. Set in small moulds and turn out when firm. (150) DIGESTIBLE PUDDING SAUCES. Very excellent pudding sauces may be made by taking either of the blancmange mixtures while warm, and adding a little of Cox’s Essence of Orange, Lemon, Cloves, etc., according to the nature of the dish. Those on cream diet will find the following very delicious.