Cox's manual of gelatine cookery

Note 1.—Creams should not be moulded until beginning to set. Note 2.—In recipes where half a pint of cream is among of cream, sold cheaply by ali grocers, will be found to be quite sufficient to make up the half pint in the winter, to prevent the mould being too stiff. the ingredients, the ordinary Milk may be added Note 3.—Cream whipped well (see Recipe 190) is lighter and the bulk is doubled. Unless whipped cream is specified in the recipes, ordina whipped cream is mentioned, it should be whipped cream is intended. Before sweetening. Where sweetened The mixture of milk and Gelatine, etc., should be allowed to cool a little before adding it to the cream, and this must be done lightly but thoroughly, or it will not turn out evenly. ANGELA CREAM Dissolve the Gelatine in the boiling water. Beat the cream up stiffly, add the green colouring, Gelatine, sugar, wine, essence, and almonds. Pour into a glass dish, and when set sprinkle chopped pistachios and pink sugar on the top. APRICOT CREAM Pour a little lemon jelly into a wet mould and allow it toset. Rub the apricots through a sieve into a basin, add the sugar, the Gelatine dissolved in the boiling water, and the whipped cream. Pour into the prepared mould. Turn out when set and garnish with yellow flowers. BANANA CREAM Skin the bananas, rub them through a sieve, add the sugar, orange juice, and brandy, the Gelatine dissolved in the milk, the custard, and the cream beaten stiffly. Pour into a wet mould. When turned out decorate with sliced bananas, The brandy may be omitted: BLACKBERRY BAVARIAN CREAM Dissolve the Gelatine and sugar in the boiling water. Add the blackberry juice, lemon, and maraschino, Cool, put on ice, and stir Page 35 aig to six persons} Fa 1 gill boiling water 1 pint whipping cream Green colouring 8 ors. sugar 8 tablespoonfuls sherry wine 1 teaspoonful vanills essence 2 ozs. chopped almonds Few pistachio nuts Pink sugar [Seven to nine persons] 73 3 on 1] gill boiling water 1 tin apricots pint whipping cream 3 1b. sugar Lemon Jelly (Recipe No. 8} [Six te eight persona) 80 Ox. 1 gill milk pint custard (Recipe No. 184) i int whipping cream @ bananas 2 ozs. sugar Juice 2 oranges i tablespoonful brandy or benedictine (even to nine persons) 81 OZ. i pint blackberry juios uice of half a lemon $ : ozs. loaf sugar 1 tablespoonful maraschino 82 [Six to seven persons) 3 on 6 yolks of eggs ¢@ OSS, SUgar SS [Six to eight persons) 5 O08. bemon or wine jelly (Recips No. 8 or 18) 1} pints milk 1 gill cream 8 yolks eggs 2 ozs. cornflour 8 Oza. sugar $ teaspoonful almond essence A few chopped pistachio nuts [Five to seven persons) $ 02. i gill boiling water > pint whipping cream > pint custard a poonful lemon juice 1 ox. sugar 8 ozs. grated sweet chocolate Chopped pistachio nuts or cocoanut [Pive to six persons} Ox. ¢ yolks eggs occasionally until the mixture begins to thicken. Then fold lightly in the cream whisked to a stiff froth. Pour into a wetted mould and put on the ice to set. Turn out and serve. CANARY CREAM Dissolve the Gelatine carefully in half a cup of the milk. Put the rest of the milk into a saucepan, add the sugar and thinly cut lemon rind; allow to boil for 3 minutes, then add the Gelatine, the beaten yolks, and the juice of half the lemon, and stir until thick (it must not boil). Strain into a wet mould and set away in a cool place. CHALFONT CREAMS