First pour about two inches of jelly (as per Recipe No. i or 3)
into a mould previously rinsed in very cold water ; let set. To
coat the sides break up some ice in a pie dish ; pour into the
mould about three tablespoonfuls of liquid jell3'^, and turn the
mould round and round in the ice until a coating like glass is
formed. The jelly should be on the point of setting — that is to
say, of the consistency of thin cream. Then dip each piece of
garnish into partially set jelly and decorate the mould. This will
1 make it adhere to the lining of the mould, so that the shape will
I turn out properly.
j: This rule applies to all decorations, both for sweet and savouiy'
1 dishes, and the result in the improvement of the appearance of
! the moulds makes it well worth the extra trouble.
(26) BOW TO DISPENSE WITH A BORDER MOULD.
For some recipes a border mould is used, but if 3'ou have not
one in the house an ordinary mould will do if used in the fol-
lowing manner : — Pour some of 3'our jelly into the mould, make a
hole in the centre by placing a small jar (wetted to prevent
sticking) in the middle of it. Put in ice or into a cold place, and
v/hen set, fill the jar with hot water and lift out carefull3r. Fill up
the hollow quickly with a prepared mixture.
(27) JELLY (AND CREAM) LEAVES FOR DECORATION.
Pour a layer of jelly, about a quarter of an inch thick, into a clean
wetted baking tin, and set by to get firm.
Green leaves, coloured with Cox’s Chlorophyll Green, are very
effective. Or use a pule jellv, and just as it is setting sprinkle
chopped pistachios over. When set, cut into shapes.
A variety of cutters may be got very cheaply. Shamrocks are
as pretty as vine, ivy, &c., though less often seen. Always wet
the cutters. White leaves, made by sprinkling desiccated cocoa-
nut over the jelly, are very suitable for winter decorations.
la
Brown leaves cut from Chocolate Cream (Recipe 43) are very
useful for light coloured dishes. By adding brown colouring a
deeper tint is got.
Variegated leaves are made by sprinking chopped pistachios,
cocoanut, and a little of the latter coloured pink, over a or
cream foundation, in an irregular design (sometimes a little grated
chocolate improves) stamping it out when cold. The first layer
of jelly must be thin, as a second one is needed to set the garnish.
Students of nature will best succeed in this class of decoration.
Natural leaves of many kinds are brightened by the aid of liquid
jelly. They should be dry and free from dust before it is brushed
over.
NOTE —The remnants of jolly and cream may be chopped vp
a/nd used in various ways, or jelly of one colour may he whipped ;
not a scrap need he wasted.
(28) WHIPPED JELLY FOR GLRSSES OR DECORATION.
I quart of Jelly (Recipe i or 3).
When the jelly is just beginning to set place in a good sized
bowl and whip until frothy. Pour into jelly glasses or keep for
decorating moulds.
Blancmandes.
note. — JBlancma/nges me very simply amd easily
prepared. The flavour of them is both delicate and delicious.
(29) BLANCMANGE (Plain).
1 oz. Cox’s Gelatine. i| pints Milk.
2 ozs. Castor Sugar. A few drops Cox’s Vanilla Essence✪ Blancmange (Plain).
Soak the Gelatine in a quarter pint of cold milk about fifteen
Page 9 · 3 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
First pour about two inches of jelly (as per Recipe No. i or 3) into a mould previously rinsed in very cold water ; let set. To coat the sides break up some ice in a pie dish ; pour into the mould about three tablespoonfuls of liquid jelly, and turn the mould round and round in the ice until a coating like glass is formed. The jelly should be on the point of setting — that is to say, of the consistency of thin cream. Then dip each piece of garnish into partially set jelly and decorate the mould. This will 1 make it adhere to the lining of the mould, so that the shape will I turn out properly.
j: This rule applies to all decorations, both for sweet and savoury
1 dishes, and the result in the improvement of the appearance of
! the moulds makes it well worth the extra trouble.
(26) BOW TO DISPENSE WITH A BORDER MOULD.
For some recipes a border mould is used, but if you have not one in the house an ordinary mould will do if used in the following manner : — Pour some of your jelly into the mould, make a hole in the centre by placing a small jar (wetted to prevent sticking) in the middle of it. Put in ice or into a cold place, and v/hen set, fill the jar with hot water and lift out carefully. Fill up the hollow quickly with a prepared mixture.
(27) JELLY (AND CREAM) LEAVES FOR DECORATION.
Pour a layer of jelly, about a quarter of an inch thick, into a clean wetted baking tin, and set by to get firm.
Green leaves, coloured with Cox’s Chlorophyll Green, are very effective. Or use a pale jelly, and just as it is setting sprinkle chopped pistachios over. When set, cut into shapes.
A variety of cutters may be got very cheaply. Shamrocks are as pretty as vine, ivy, &c., though less often seen. Always wet the cutters. White leaves, made by sprinkling desiccated coconut over the jelly, are very suitable for winter decorations.
la
Brown leaves cut from Chocolate Cream (Recipe 43) are very useful for light coloured dishes. By adding brown colouring a deeper tint is got.
Variegated leaves are made by sprinkling chopped pistachios, cocoanut, and a little of the latter coloured pink, over a or cream foundation, in an irregular design (sometimes a little grated chocolate improves) stamping it out when cold. The first layer of jelly must be thin, as a second one is needed to set the garnish. Students of nature will best succeed in this class of decoration.
Natural leaves of many kinds are brightened by the aid of liquid jelly. They should be dry and free from dust before it is brushed over.
NOTE —The remnants of jelly and cream may be chopped up and used in various ways, or jelly of one colour may he whipped ; not a scrap need he wasted.
(28) WHIPPED JELLY FOR GLASSES OR DECORATION.
I quart of Jelly (Recipe i or 3).
When the jelly is just beginning to set place in a good sized bowl and whip until frothy. Pour into jelly glasses or keep for decorating moulds.
Blancmandes.
note. — Blancmanges me very simply amd easily prepared. The flavour of them is both delicate and delicious.
(29) BLANCMANGE (Plain).
1 oz. Cox’s Gelatine. i| pints Milk.
2 ozs. Castor Sugar. A few drops Cox’s Vanilla Essence.
Soak the Gelatine in a quarter pint of cold milk about fifteen
Records on this page
Blancmange (Plain)Frutus BlancmangeBlancmange (with Condensed Milk)