Cox's manual of gelatine cookery

Juice 1 lemon 4 teaspoonful ground cloves 3 teaspoonfuls ground cinnamon. Some shredded lettuce (Bight to ten persons) int boiling water 3 Nas 4 lb. white grapes 4 Ib. black grapes 1 lemon 1 grape fruit 1 small pineapple 4 ozs. sugar 1 oz. pistachio nuts, 1 bottle white wine Aspic jelly (see Recipe No. 19) Cochineal Varions cooked vegetables, é.g. peas, French beans, ASPARAGUS, CUCUMBER Lobster meat DOMINION SALAD Slice some of the apples, grape fruit, celery, and pineapple into after-dinner coffee cups. Fill with lemon jelly coloured red. When set, turn out on crisp lettuce leaves, press half a walnut meat on the top. Serve with stiff mayonnaise made with plenty of whipped cream. CRANBERRY SALAD Wash the cranberries, put them into a saucepan, add the raisins, cover with cold water, and cook till tender. Rub through a sieve, measure I pint of the pulp, add to it the Gelatine dissolved in the boiling water, the lemon juice, sugar, cloves, and cinnamon. Pour into a wet ring mould. Turn out when set and fill the centre with the lettuce. FRUIT SALAD Dissolve the Gelatine with the water, strain it into a salad bowl, add all the fruits, lemon juice, sugar, wine, and the pistachios blanched and chopped. Serve as cold as possible. RUSSIAN SALAD Fill a border mould with layers of aspic jelly coloured red with a few drops of cochineal, placing on each layer, after allowing it to set, pieces of the cooked vegetables. Cut the meat of the lobster into neat pieces and put them into a bowl. Add some {fillets of anchovy, shelled prawns, a few olives, 12 Page 18 mushrooms, and 6 truffles. Cut smalland add one tablespoonful French capers; moisten with red mayonnaise sauce. Turn out the border mould, fill the centre with the above mixture, and serve. TURKISH SALAD Peel and slice the cucumbers, place them in a saucepan with the cold water, bring to boiling point, and cook slowly till soft. Dissolve the Gelatine with the boiling water, then add the onion juice, vinegar, seasonings, and cucumbers. Strain and add a few drops of green colouring. Pour into a wet ring mould, chill thoroughly, remove from the mould, fill the centre with red mayonnaise, and garnish with sliced cucumbers and tomatoes and crisp lettuce leaves. UNITED RUSSIAN SALAD Chop all the vegetables. Pour a little aspic into a wet ring mould, set on ice, and when firm arrange in the anchovies, some of the chopped vegetables, a layer of mushrooms, and one of the salmon ; then the anchovies, yegetabies, and fish again. When the mould is full, pour in the aspic, which should be cool, not hot. Turn out when set, fill up the centre with chopped cucumber and lettuce. Garnish with the eggs and caviare. Serve with mayonnaise dressing. Pege 19 Trarfies Oapers Mayonnaise sauce 1 ox. 38 8 large cucumbers 1 teaspoonful onion juice + pint boiling water = pint cold water Dash of red pepper 5 teaspoonful salt Few sliced tomatoes Some crisp lettuce leaves Red mayonnaise (Recipe Na, 198) 1 dessertspoornful vinegar Green colouring (Twelve to fourteen persons] BG Some aspi@ jelly (Recipe No. 19) 1 Ib. bofled salmon 12 anchovies 4 tin mushrooms 2 hard cooked eggs 1 boiled potato 1 cooked beet 1 head celery 1 cup tinned peas 2 dessertspoonfuls capers 2 chopped Gherkins 3 can of caviare Chopped cacumbers and lettuce 30 fz weve Pred i pint a jelly ( pe Noa. 18 Th cold cooked tongue hani cooked = 4 pint freshly- boiled green psss Few strips of chili Some salad Si re to ten persons) quart sspic jelly (Recipe Na 19) 1 gill cream Yolks § band cooked ages $ leman > winaciassfal sherry wine Salt, pepper, papmka, nut msg Saled and cucamber Savouries ASPIC OF TONGUE