Cox's manual of gelatine cookery

Put the Gelatine and half of the sugar with the water into a saucepan and stir over the fire till boiling. Add the glucose and stir over the fire till it is thoroughly melted. Put the remainder of the icing sugar on a slab and melt the chocolate in a saucepan. Put the hot sugar mixture into the centre of the dry sugar, add to it the melted chocolate and the vanilla and work all to a smooth paste. Make the mixture up into small balls; on each side of these press the halves of the walnuts and put in a cool place to harden. DUCHESSE NOUGAT Put the Gelatine, sugar, and water into a saucepan, stir until boiling, then boil eight minutes, stirring all the time. Remove from the fire, allow to cool slightly, then add the white of the egg beaten stiffly, the vanilla and the almonds blanched and chopped Butter and dust a tin with cornflour, then pour Page 89 in the mixture, allow to get quite cold, then cut into neat pieces. FRUIT PASTILLES Dissolve the Gelatine in three tablespoonfuls of the apricot syrup. Rub the apricots through a sieve, weigh one pound of this pase add to it the Gelatine and sugar, and stir Stir slowly to the boil, stirring all the time. Continue to stir until quite thick, add the nut meats, and pour into buttered tins. Let them cool and set. Remove from tins, cut into small rounds, and roll in plenty of granulated sugar. MARSHMALLOWS Put the Gelatine into a basin, and add half of the water. Mix the sugar and the rest of the water in a saucepan, bring slowly to boiling point, then boil to 217° F. Do not stir after it boils. Pour slowly over the Gelatine, beating vigorously all the time, then beat for ro minutes, add the essence, and continue beating until thick. Pour at once into tins which have been buttered and dusted with cornflour. Leave in a cool place over night. Remove from the tins, cut into small rounds with a cutter, and roll in equal parts of cornflour and icing sugar. To make a variety dip one half of the Marshmallows into melted chocolate. Fruit juices may be used in place of the water and essence. PORT WINE DROPS Put ali the ingredients into a saucepan, simmer over the fire for 10 minutes, then cool slightly, and strain into a wet plate. When set, cut into small neat rounds. RASPBERRY DELIGHT Dissolve the Gelatine and the sugar in the water and boil for 2 minutes. Then add the colouring and essence to taste. Have ready some tins dipped in cold water ; pour the mixture into these, making it about one Page 83 1 tin apricots 12 ozs. sugar 4 ozs. chopped nut meats 1 os. 1 Ib. sugar 2 gills water 2 tablespoonfuis orange essence Oz, 8 ozs, sugar + pint port wine Grated rind 4 lemon l inch cinnamon 1 oz. 1 ib. best losf sugar Carmine colouring Raspberry essence * pint cold water rE 3 02. - 2 gills water 1 lb. sugar Juice of 1 lemon Lemon and vanilla sssences and red and yellow eolouring to taste 2ozs. finely chopped blanched almonds inch thick, When set, cut into blocks, using a knife constantly dipped in boiling water, and roll in icing sugar previously rubbed through a hair sieve. TURKISH DELIGHT Put the Gelatine into a saucepan, add the water, sugar, and lemon juice, bring slowly to boiling point, then boil gently for 7 minutes, | stirring occasionally. Rinse two deep plates with cold water, put the red colouring and vanilla into one, into the other put the almonds, lemon essence, and yellow colouring. Strain the mixture into each, and stir. Set in a cold place till cold and firm. Cut into neat squares, and roll in cornflour. Then roll in icing sugar and pack in a box, sprinkling icing sugar between each layer. Page 34 Creams