22501240859 a EE ——— es ——— Sg ny . 5 ES 5 ESE SS SE AE SESE HBHRERERHeEe Ee & ZZ Gee, S a i Z a _ “" a , a” Bi ? a “a a =" MANUAL & “= = -— . “a Za GELATINE COOKERY a’ “- a _ veer ieee m _ . m a aw ed SEVENTH EDITION Be ee REVISED AND ENLARGED Ed [| SECOND IMPRESSION ri ad @ | = J oe $ = | a = V) Ub, | a a Va a G U Pw J. & G. COX, LIMITED a Y Y Au GORGIE MILLS, EDINBURGH mi G Y; a 1938 a ee _| D RAS 4 a @ Ww WW Ww Ww W WwW i GG @ EREEEE @ @. W W W WG TC WC GT W W Yj Special thanks are due for valuable aid in compiling the present Edition of the Manual to Miss ESTHER CLERK of Glasgow ; Miss MARION H. NEIL, formerly of Glasgow, and now of Philadelphia, U.S.A.;: and Miss Jessie J. WILLIAMS of London. | j i ie 4 Cox’s Manual of Gelatine Cookery SEVENTH EDITION INTRODUCTION HE excellent qualities of Cox’s INSTANT POWDERED GELATINE, and the favourable reception it has met with on the part of the public, have led the proprietors in issuing the Seventh Edition of this Manual to adapt all the recipes to the use of their INSTANT POWDERED GELATINE . In the present edition the book has been entirely rewritten and greatly enlarged. One or two completely new sections have been added, and the others have been amplified. Special attention is directed to the new section entitled FROZEN DISHES, which contains a number of novel and delicious recipes; and to the ECONOMICAL RECIPES, a selection of recipes which do not call for costly ingredients, such as whipping cream, wines, etc. A number of miscellaneous uses for Gelatine not generally familiar are given in the closing section. A feature which should be appreciated is the marking of the recipes in the Index according as eggs are or are not required, and according as whites or yolks of eggs only are wanted. While Cox’s INSTANT POWDERED GELATINE is specified in every recipe, the older shredded form may equally well be used, provided the Gelatine required is soaked in a portion of the water, or other liquid prescribed, for about ten minutes before being dissolved over the fire. CONDITIONS OF MANUFACTURE There is one point on which we feel we cannot lay too great stress. Every ounce of Cox’s GELATINE is made throughout in our own factory, under our own control, and subject to the close in- spection of our scientific staff. Irom the testing and examination of our Raw Materials right through the processes of cleansing, cook- ing, drying, and packing, our trained chemists are continually at work watching minutely lest anything occur in the least degree detrimental to the quality of our product. Page 3 Particular attention is paid to the cleanliness of every part of our factory. We are, moreover, in possession of an abundant and continuous supply of pure mountain water of unequalled quality for GELATINE manufacture which of itself puts us in an exceptionally favourable position. Further, our factory 1s situated in the western suburbs of Edinburgh, remote from the principal manufacturing districts of the city, so that we have the advantage of a pure and uncontaminated air. Cox’s GELATINE made under such ideal conditions has an un- rivalled claim to be the best GELATINE in this or any other market, and cannot but uphold that reputation which it deservedly gained sO many years ago, and retains undimmed to-day. COX’S INSTANT POWDERED GELATINE

AI-modernized reading of the original text

22501240859 a EE ——— es ——— Sg ny . 5 ES 5 ESE SS SE AE SESE HBHRERERHeEe Ee & ZZ Gee, S a i Z a _ “" a , a” Bi ? a “a a =" MANUAL & “= = -— . “a Za GELATINE COOKERY a’ “- a _ veer ieee m _ . m a aw ed SEVENTH EDITION Be ee REVISED AND ENLARGED Ed [| SECOND IMPRESSION ri ad @ | = J oe $ = | a = V) Ub, | a a Va a G U Pw J. & G. COX, LIMITED a Y Y Au GORGIE MILLS, EDINBURGH mi G Y; a 1938 a ee _| D RAS a @ Ww WW Ww Ww W WwW GG @ EREEEE @ @. W W W WG TC WC GT W W Yj Special thanks are due for valuable aid in compiling the present Edition of the Manual to Miss ESTHER CLERK of Glasgow ; Miss MARION H. NEIL, formerly of Glasgow, and now of Philadelphia, U.S.A.;: and Miss Jessie J. WILLIAMS of London. | j ie Cox’s Manual of Gelatine Cookery SEVENTH EDITION INTRODUCTION HE excellent qualities of Cox’s INSTANT POWDERED GELATINE, and the favourable reception it has met with on the part of the public, have led the proprietors in issuing the Seventh Edition of this Manual to adapt all the recipes to the use of their INSTANT POWDERED GELATINE . In the present edition the book has been entirely rewritten and greatly enlarged. One or two completely new sections have been added, and the others have been amplified. Special attention is directed to the new section entitled FROZEN DISHES, which contains a number of novel and delicious recipes; and to the ECONOMICAL RECIPES, a selection of recipes which do not call for costly ingredients, such as whipping cream, wines, etc. A number of miscellaneous uses for Gelatine not generally familiar are given in the closing section. A feature which should be appreciated is the marking of the recipes in the Index according as eggs are or are not required, and according as whites or yolks of eggs only are wanted. While Cox’s INSTANT POWDERED GELATINE is specified in every recipe, the older shredded form may equally well be used, provided the Gelatine required is soaked in a portion of the water, or other liquid prescribed, for about ten minutes before being dissolved over the fire. CONDITIONS OF MANUFACTURE There is one point on which we feel we cannot lay too great stress. Every ounce of Cox’s GELATINE is made throughout in our own factory, under our own control, and subject to the close inspection of our scientific staff. Irom the testing and examination of our Raw Materials right through the processes of cleansing, cooking, drying, and packing, our trained chemists are continually at work watching minutely lest anything occur in the least degree detrimental to the quality of our product. Page 3 Particular attention is paid to the cleanliness of every part of our factory. We are, moreover, in possession of an abundant and continuous supply of pure mountain water of unequalled quality for GELATINE manufacture which of itself puts us in an exceptionally favourable position. Further, our factory 1s situated in the western suburbs of Edinburgh, remote from the principal manufacturing districts of the city, so that we have the advantage of a pure and uncontaminated air. Cox’s GELATINE made under such ideal conditions has an unrivalled claim to be the best GELATINE in this or any other market, and cannot but uphold that reputation which it deservedly gained sO many years ago, and retains undimmed to-day. COX’S INSTANT POWDERED GELATINE

Cox's manual of gelatine cookery