FoodNet

The exhibition cookery book

1900

Page 31 · 6 recipe records on this page

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Boil the milk, add the sugar and the thin rind of the lemon. Dissolve the gelatine in a little warm milk, and add it to the above. Beat up the yolks of eggs, add the strained juice of half the lemon ; stir into the stew-pan containing the milk, etc., put it on the fire, and stir until it becomes thick (it must not boil). Strain into a wetted mould, place it on the ice or in a very cool place to set. Turn out when set, and serve with fruit compct or jam. 149. CHOCOLATE i oz. Cox’s gelatine 4 pint of cream ^ pint of custard 3 ozs. of chocolate CREAM MOULD. 1 oz. of sugar Vanilla ^ gill water 76 THE EXHIBITION COOKERY BOOK. Soak the gelatine with suthcient water to cover it for ten minutes, then dissolve gently over the fire. Dissolve the chocolate in sufficient milk to form a smooth paste. Whip the cream, add the custard, the dissolved chocolate, and the sugar to it ; then strain in the gelatine, and flavour with a few drops of vanilla essence. Set in a mould. When firm, dip the mould into warm water for one moment and turn out. 150. APRICOT CREAM. I J oz. Cox's gelatine 1 pint of custard made of eggs, 7nilk and I oz. of sagar ^ pint of apricot j am j pint milk Soak the gelatine in pint of milk for about ten minutes, then dissolve gently over the fire. Add the preserve, and stir until it is quite melted, then add the custard. When beginning to set, pour into a mould previously rinsed in cold water. When firm, drop for one moment into warm water, wipe the mould with a cloth, and turn out quickly on to a cold dish. jKi. RATAFIA CREAM. j oz, Cox’s gela,tine 3 ozs. sugur 1 pint milk 2 ozs. macaroons J pint cream 2 ozs. i-atafias Grated rind of 1 lemon Soak the gelatine in half pint of cold milk for about ten minutes. Crush the macaroons and ratafias and put into a bowd and pour over them half pint of boiling milk. Then add the sugar, lemon rind and dissolved gelatine, and stir THE EXHIBITION^ COOKERY BOOK. 77 till dissolved. When cool add the cream. Pour into a mould rinsed in cold water and stand in a cool place to set. This mould would be improved if masked in jelly and decorated with glace cherries and angelica. 152. I oz. Cox’s gelatine ^ pint of custard 1 ,, cream VANILLA CREAM. 2 oz. castor sugar 1 teaspoonful Vanilla essence I gill water Soak the gelatine in the water for about ten minutes and dissolve gently over the fire. Whij) the cream, add the custard and sugar, and strain in the dissolved gelatine, flavour with Vanilla essence. Pour into a jelly mould, allow to set until firm in a cool place or on ice. Turn out on a dish and serve. This mould would be improved if masked with a thin layer of jelly and decorated with glace cherries and angelica. 153- J oz. of Cox’s gelatine ^ pint of cream✪ Vanilla Cream I pint of custard GINGER CREAM. 2 ozs. of sugar 4 ozs. of preserved ginger f gill of water Soak the gelatine in the water for ten minutes, and then dissolve over the fire. Whip the cream, add the custard, the sugar, and the ginger cut into slices. Stir in a dessert- spoonful of the ginger syrup, then add the dissolved gelatine. Set in a mould rinsed with cold water. When firm, dip the mould into warm water for one moment and turn into a cold dish. 78 TIIE EXHIBITION COOKERY BOOK. 154- A Gd. packet of Uox’s gelatine 1^ pints of water i pint of Sherry, Madeira or Marsala wine ✪ Wine Jelly