Cox's manual of gelatine cookery

Put the Gelatine into a saucepan, add one cup of the milk, the sugar, and the cornflour mixed with the half. -cup of milk. Boil for five minutes, stirring all the time. Remove from the fire, add the vanilla and yolks of eggs, mix thoroughly, and pour into a wet mould. Turn out when set and decorate with cherries. DATE MOULD Take the stones out of the dates. Cut the dates in halves, put them into a saucepan with the water and sugar, cook slowly until soft, then add the Gelatine, orange juice, wine, and red colouring. Pour into a wet border mould. Turn out when set and serve with whipped and sweetened cream in the centre. Page 27 4 Oss. sugar Whites of 4 egg Lemon jelly coloured red or green (Recipe No. 8) (Four to five persons} ob | 5 cup boiling water i} pints thin cream % teaspoonful vaniila essence 6 oz. sugar Pinch of salt [Six or seven persons) 53 1 oz. 1 quart milk 4 ozs. grated sweet chocolate 1 oz. sugar 1 teaspoonful vanilla essence Whipped cream Angelica eed to six persons} 63 2 pint milk o'teaspoonfuls cornflour 2 ozs. sugar Yolks 2 eggs z teaspoonful vanilla essence Yew preserved cherries Pie to six persons] 64 3 0 2 pint water + lb. good dates > Wineglassful sherry 3 ozs. sugar Juice 1 orange Red colouring 55 ieee to threes persons) 1 egg 1 hil water i orangs 1 lemon 8 Of. SUgaE 566 (Bignt toe nine persons} + G0x8 INSTANT 1 quart cold water 4 tabiespoonfuls ‘boiling water @ large pineapples 2 lbs. sugar oy cia to six persons) Ones boiling water Rind nae 8 large lemons 3 eg Sggs Some ghopyes lemon jelly (Recipe No. 8) 58 ive to six persons) 1 1b. gooseberries 4+ ib. sugar 1 pint boiling water Green colouring ZGG JELLY Put the Gelatine into a saucepan, add the water and the thinly cut rinds of orange and lemon. Allow them to remain for half an hour. Squeeze the juice of orange and lemon into a cup, fill it up with cold water, add to the Gelatine and stir over a slow fire till quite hot. It must not boil. Remove from the fire, cool slightly, and add the egg well beaten. Pour into a wet mould and turn out when set. FROZEN PINEAPPLE Pare the pineapples, grate them into a saucepan, add the cold water and sugar, and stir over the fire till they boil. Dissolve the Gelatine in the boiling water and add to the pineapple mixture. Cool, turn intoa mould, and freeze. GOLDEN PUDDING Put the Gelatine into a saucepan, add the water, sugar, grated rind, and juice of the lemons, then stir over a gentle heat till dissolved. Cool and strain to the eggs, which should be well beaten. Mix well and pour into a wet border mould. Turn out when set and fill the centre with chopped lemon jelly. Garnish with small pink roses or Carnations. GOOSEBERRY MOULD Dissolve the Gelatine with one cup of the water. Wipe, top, and tail the gooseberries, put them into a saucepan with the other cup of water, cook slowly till the skins are quite tender, add sugar, and when it is dissolved rub the gooseberries through a sieve. Add the Gelatine, keep on stirring until it begins to set, and add the colouring. Pour into a wet mould. When set, turn out and serve with cream, Page 28 GOLDFIELD SPONGE