Cox's manual of gelatine cookery

Allow the aspic jelly to become cold and thick, but not set. Add to it the tomato and mayonnaise sauce and whisk until light and frothy. Add to it the lobster meat and parsley and turn into small dariole moulds which have been rinsed in cold water. Allow to set, turn out on to a bed of lettuce leaves, and decorate with the lobster coral. Serve with mayonnaise sauce. Page 2 [Bight to ten persons 4 nine aspic jelly (see No. 19; using 2 = Gelatine instead of the 14 ozs. prescribed) Lobster meat cut into dice 1 gill thick tomato sauce 4 tablespoonfuls mayonnaise tablespoonful finely 1 teaspoon chopped parsley Economical Recipes a7 Ee to seven persons] 14 lbs. apples 6 ozs. sugar Rind and juice of 1 lemon 1 gill boiling water 1 gill cold water Few drops red colouring as Ape to six persons) 6 apples 6 ozs. sugar 1 gill boiling water 4 whites of eggs Boiled custard 1 teaspoonful lemon juice Candied cherries <3) Fey? to six persons] 14 lbs. blackberries 1b. good cooking apples 1 gill beg lb. 8 Thinly p opelea rind 3 lemon 5O peg to six persons] 1 pint boiling water duice 2 large lemons APPLE GATEAU Dissolve the Gelatine in the boiling water. Slice the apples into a saucepan, add the cold water, sugar, grated rind and juice of the lemon. Stew slowly and rub through a sieve, then add the dissolved Gelatine, and colour pink with red colouring. Turn into a glass dish, and set in a cool place for three hours. Serve with custard or cream. APPLE SNOW Dissolve the Gelatine with the water. Pare, core, and steam the apples until soft, then rub through a sieve and add two ozs. of the sugar, the lemon juice, and the dissolved Gelatine. Beat up the whites of the eggs stiffly, gradually add the rest of the sugar, whisking all the time, whip this meringue a tablespoonful at a time into the apples, pour it into a glass dish, decorate with the cherries and serve with the custard. BLACKBERRY MOULD Pick over the berries and put them into a saucepan, with the apples which have been cored, peeled, and cut into slices, the sugar, and one gill of water. Cook slowly until soft, then rub through asieve. There should be one and a half cups of the purée. Dissolve the Gelatine in one gill of boiling water, then add it to the mixture. Stir for five minutes, then pour into a wet mould. Serve with whipped and sweetened cream. BELLEVUE LEMON SPONGE Line a wet mould with the coloured jelly and set away on ice. Dissolve the Gelatine with the boiling water, strain into a basin and cool a little, then add the lemon. juice Page 26 and sugar. Beat up the whites of the eggs till they are stiff, then gradually add the Gelatine mixture, beating all the time. When it begins to stiffen pour into the prepared mould. Turn out when set and serve with cold custard sauce. CARAMEL BLANC-MANGE Mix the Gelatine with the boiling water. Cook half a cup of the sugar to a dark brown syrup, add the Gelatine, cream, rest of sugar, salt, and vanilla. Strain into small wet mouids. Turn out when cold and serve with milk and sugar. CHOCOLATE PUDDING Put the Gelatine into a saucepan, add the milk, sugar, and chocolate, boil for 10 minutes, stirring all the time. Remove from the fire and add the vanilla. When almost cold beat for five minutes with an egg beater. Pour into a wet border mould. Turn out when set and serve with whipped sweetened cream in the centre. Garnish with smail pieces of angelica. CRYSTAL PALACE PUDDING