Cox's manual of gelatine cookery

Dissolve the Gelatine with the water. Put the yolks of the eggs and the sugar into a saucepan, mix them well, add milk and stir over a slow fire till they thicken, remove from the fire and add the Gelatine. Strain into a basin; when cool add vanilla and colouring, beat thoroughly with an egg beater, add gradually the beaten whites of the eggs, continue beating until spongy, then pour into a wet mould. Serve with chopped lemon jelly. GRAPE SURPRISE Put the Gelatine into a saucepan, add the grape and lemon juice and the sugar; then dissolve, and add the grated lemon rind. When beginning to set add the grapes skinned and seeded. Pour into a wet mould. Turn out when set. LEMON BLANC-MANGE Mix the Gelatine with half a cup of the milk, then dissolve carefully over the fire. Put the eggs into a saucepan, add two cups of the milk, and stir over the fire for 5 minutes. Mix the rice flour with the remaining two cups of milk, add butter and sugar, stir over the fire until thick, then add the custard, Gelatine, and lemon juice. Pour into a, wet mould and turn out when set. LEMON MILK JELLY Dissolve the Gelatine in a saucepan, in the boiling water, add the sugar and yolks of eggs beaten together and milk; stir until almost boiling, then add the lemon, and strain into a wet border mould. Turn out when firm and serve with whipped and sweetened cream in the centre. NEAPOLITAN BLANC-MANGE Blanch and chop the almonds finely, put them into a saucepan with one pint of the milk, allow to simmer very gently for half an Page 29 59 #0 five persons) * Sox’ 8 INSTANT 1 gill boiling water 1 pint milk 2 eggs 8 ozs. sugar 1 teaspoonful vanilla essence Yellow colouring Cho ‘sage Selly (Recipe ed to seven persons) POWDERB) + lb. grapes 2? lb. sugar Grated rind and juice of 1 lemon 14 pints grape juice ed to eight persons] 23 pints milk 2 ozs. rice flour 4 ovs. sugar 1 oz. butter Juice 1 lemon 8 eggs ria to eight persons] 1 pint boiling water Yolks 8 aggs 6 ozs, sugar 1 pint milk Grated rind and juice 1 _lemen [Five to six persons] Oz. 1} pinte milk Gi COX’S MANUAL OF GELATINE COOKERY 50. HAM MOUSSE. Three to four persons o1. Aspic Jelly (Recipe No. 16) 4 ozs. cooked ham 1 gill Bechamel Sauce (Recipe No. r91) 14 gills cream A little grated nutmeg Carmine White of 1 egg, if desired Seasoning Line a mould with aspic, decorate it as desired, and coat again with aspic. Remove any fat, and chop the ham finely. Pound it with the sauce, and rub through a sieve. Add seasoning, and a little grated nutmeg. Whisk 1 gill cool Aspic Jelly slightly, and add it to the mixture, then whisk the cream slightly, and add it carefuily to prevent curdling. Then fold in the stiffly whisked white of egg if desired. Stir till the mixture shows signs of setting, then pour it into the prepared mould. Turn out when set, and garnish the dish with chopped aspic. If preferred, the mould can be turned on to a block of aspic. SAVOURY TONGUE CREAMS. Four to six persons 1 teaspoonful COX’S INSTANT POWDERED GELATINE Tomato Jelly (Recipe No. 19) 1 gill white sauce 6 ozs. cooked tongue 1 tablespoonful chutney 2 ozs. cooked chicken Salt and paprika 3 small tomatoes Parsley and lettuce Coat some small wet moulds with liquid Tomato Jelly. Pass the tongue and chicken twice through the mincer, add the tomatoes, chutney, white sauce, and seasoning. Pound together and rub through a wire sieve. Mix in 1 gill of slightly warm Tomato Jelly, in which the Gelatine has been dissolved. When cool, ° divide the mixture among the prepared moulds. Turn out when firm and garnish with parsley, lettuce, and chopped Tomato Jelly. MOULDED SALADS a