This GELATINE consists of COx’s REFINED SPARKLING GELATINE so long familiar to our friends, reduced mechanically to a very fine powder which requires no soaking in cold water previous to being dissolved, but will dissolve instantly when stirred with boiling water. We confidently recommend the INSTANT POWDERED GELATINE to the consideration of our friends. It dissolves more quickly than any other GELATINE sold, and possesses as well all the other excellent qualities which have always distinguished Cox’s GELATINE. All good cooks are aware that no preparation makes jellies so dainty as Cox’s INSTANT POWDERED GELATINE, which produces those light, elegant, and tremulous jellies which do not break when turned out of the mould. SCOPE OF THE BOOK It has been our endeavour to make this book the most complete compendium of GELATINE COOKERY in the world. We have aimed at including in it recipes of all kinds, simple as well as elaborate, so that the book may be as widely serviceable as possible. We desire to draw special attention to the section dealing with Economical Recipes. There are many formulas in the remainder of the book which are somewhat costly, and in order to save our friends trouble in looking out the least expensive recipes for themselves, we have thought it best to group them together in a special section. The various formulas are grouped under the following heads -— I. SWEET JELLIES. VII. CREAMS, II. SAVOURY JELLIES. VIII. FROZEN DISHES, Jil. SALADS. IX. PUDDINGS. IV. SAVOURIES. X. INVALID RECIPES. V. ECONOMICAL RECIPES. AI. MISCELLANEOUS. Vi. CONFECTIONERY. Page 4 CONDITIONS OF TEMPERATURE In compiling recipes for GELATINE it is difficult to give exaci quantities, as GELATINE is greatly influenced by temperature. The recipes have been compiled so as to be suitable for use under ordinary conditions of temperature. In warm weather more GELATINE or less liquid should be used than is prescribed. This, however, must be left largely to the discretion of the cook. SPECIAL HINTS ON FLAVOURING In all moulds where brandy or essences are used in flavouring do not add these until the mixture is removed from the fire, or much of the strength will be lost. In recipes where the juice of one or more oranges or lemons is prescribed, the amount of sugar given is to be regarded as approximate. Allowance should be made for individual tastes as well as for variation in the fruits both in size and degree of acidity. Dishes over-sweetened are more trouble- some to set and turn out than those prepared with an average amount of sugar. GELATINE AS A VEHICLE > While GELATINE in itself is a valuable form of nourishment, it is of the greatest service as a means of presenting other articles of diet in an attractive and easily assimilated form. There are many persons for whom milk would be extremely nutritious who either do not relish it or are unable to assimilate it. GELATINE, however, added to milk makes it more digestible, the curds become finer, and digestion is thereby facilitated. It very frequently happens that when presented in the form of a Jelly or Blanc-Mange milk is readily and quickly digested. Cox’s GELATINE is distinguished by the facility with which it can be used with milk. Many GELATINES bring about the curdling of the milk when mixed with it, but it will be found that with Cox’s GELATINE this is not the case. GELATINE IN SOUP Cox’s GELATINE is most valuable in reinforcing soup stock. Many thin and watery stocks may be converted into rich-bodied and nutritious soups by adding Cox’s GELATINE. GELATINE is necessary in the preparation of the cold bouillon and consommé so much esteemed in hot weather. No specia! formula can be given as to the quantity to be used. This depends upon the density of the stock, and must be left to the judgment of the cook; but in ordinary cases, 4 ounce to 1 quart of soup will greatly enrich the stock.

AI-modernized reading of the original text

This GELATINE consists of Cox's REFINED SPARKLING GELATINE so long familiar to our friends, reduced mechanically to a very fine powder which requires no soaking in cold water previous to being dissolved, but will dissolve instantly when stirred with boiling water. We confidently recommend the INSTANT POWDERED GELATINE to the consideration of our friends. It dissolves more quickly than any other GELATINE sold, and possesses as well all the other excellent qualities which have always distinguished Cox’s GELATINE. All good cooks are aware that no preparation makes jellies so dainty as Cox’s INSTANT POWDERED GELATINE, which produces those light, elegant, and tremulous jellies which do not break when turned out of the mould. SCOPE OF THE BOOK It has been our endeavour to make this book the most complete compendium of GELATINE COOKERY in the world. We have aimed at including in it recipes of all kinds, simple as well as elaborate, so that the book may be as widely serviceable as possible. We desire to draw special attention to the section dealing with Economical Recipes. There are many formulas in the remainder of the book which are somewhat costly, and in order to save our friends trouble in looking out the least expensive recipes for themselves, we have thought it best to group them together in a special section. The various formulas are grouped under the following heads -— I. SWEET JELLIES. VII. CREAMS, II. SAVOURY JELLIES. VIII. FROZEN DISHES, Jil. SALADS. IX. PUDDINGS. IV. SAVOURIES. X. INVALID RECIPES. V. ECONOMICAL RECIPES. AI. MISCELLANEOUS. Vi. CONFECTIONERY. Page 4 CONDITIONS OF TEMPERATURE In compiling recipes for GELATINE it is difficult to give exaci quantities, as GELATINE is greatly influenced by temperature. The recipes have been compiled so as to be suitable for use under ordinary conditions of temperature. In warm weather more GELATINE or less liquid should be used than is prescribed. This, however, must be left largely to the discretion of the cook. SPECIAL HINTS ON FLAVOURING In all moulds where brandy or essences are used in flavouring do not add these until the mixture is removed from the fire, or much of the strength will be lost. In recipes where the juice of one or more oranges or lemons is prescribed, the amount of sugar given is to be regarded as approximate. Allowance should be made for individual tastes as well as for variation in the fruits both in size and degree of acidity. Dishes over-sweetened are more troublesome to set and turn out than those prepared with an average amount of sugar. GELATINE AS A VEHICLE > While GELATINE in itself is a valuable form of nourishment, it is of the greatest service as a means of presenting other articles of diet in an attractive and easily assimilated form. There are many persons for whom milk would be extremely nutritious who either do not relish it or are unable to assimilate it. GELATINE, however, added to milk makes it more digestible, the curds become finer, and digestion is thereby facilitated. It very frequently happens that when presented in the form of a Jelly or Blanc-Mange milk is readily and quickly digested. Cox’s GELATINE is distinguished by the facility with which it can be used with milk. Many GELATINES bring about the curdling of the milk when mixed with it, but it will be found that with Cox’s GELATINE this is not the case. GELATINE IN SOUP Cox’s GELATINE is most valuable in reinforcing soup stock. Many thin and watery stocks may be converted into rich-bodied and nutritious soups by adding Cox’s GELATINE. GELATINE is necessary in the preparation of the cold bouillon and consommé so much esteemed in hot weather. No specia! formula can be given as to the quantity to be used. This depends upon the density of the stock, and must be left to the judgment of the cook; but in ordinary cases, 4 ounce to 1 quart of soup will greatly enrich the stock.

Cox's manual of gelatine cookery