Cox's manual of gelatine cookery

Put a little of the clear jelly into some smail wet moulds, sprinkle ina little of the chopped pistachios, and allow to set. Dissolve the Gelatine with half a cup of the milk, add the yolks of eggs beaten, the sugar and cream, and stir over the fire for a few minutes, but do not boil. Put the cornflour into another saucepan, gradually add the rest of the milk, stir till boiling, remove from the fire, add almond essence and the Gelatine mixture ; net; fill up the moulds and turn out when cold. CHOCOLATE CREAM Dissolve the Gelatine with the boiling water, remove from the fire, add the chocolate and milk mixed together, the custard, sugar, and lemon juice, and fold in the whipped cream. Pour into a wet mould. Turn out when set and sprinkle over with pistachios or cocoanut. CHOCOLATE ICE CREAMS Put the eggs into a basin, add the sugar, vanilla, and maraschino; beat over boiling water till warm, remove and whip till cold Page 8¢ and thick like a batter. Put the chocolate into a saucepan, add 3 tablespoonfuls hot water and the coffee essence, boil for 3 minutes, then add the Gelatine mixed with the milk; strain when dissolved, add the other ingredients and fold in the whipped cream. Partly fill cardboard cases with the mixture ; set in the refrigerator for 2 hours. Garnish with whipped cream which has been flavoured with maraschino and lightly mottled with a little red colouring. Use a forcing bag and large rose tube. Set away for half an hour, then serve. COFFEE CREAM ‘Rinse out a mould with cold water, and coat it thinly with the jelly; when this has set decorate with chopped pistachios, cherries, and cocoanut, pour a little more jelly on these and allow to set. Put the yolks into a saucepan, add the sugar and one cup of the milk, stir over the fire till they thicken (do not boil) ; remove from the fire, add the coffee, the Gelatine dissolved in the half-cup of milk, and the salt ; allow to cool, then fold in the whipped cream, stir occasionally until beginning to stiffen, and pour into a prepared mould. Turn out and garnish with chopped jelly. CRANBERRY BAVARIAN CREAM ' Dissolve the Gelatine with the water, add the sugar and fold in the whipped cream. Stir till nearly stiff, then add maraschino and cranberry juice. Pour into a wet mould and pack in ice and salt for 4 hours. GENEVIEVE CREAM Line a wet mould with the wine jelly, decorate it with the glacé fruits and set them with more jelly. Put the eggs into a saucepan, add the sugar, cream, and one cup of the milk, stir over a slow fire till they thicken, then add the Gelatine dissolved im the rest of the milk and strain into a basin. Mix Page 87 2 whites of eges 4 ozs, sugar | teaspooonful vanilla essence ‘pint whipping cream 1 tablespoonful coffee essence 4 wineglassful maraschino 2 ozs. chocolate 4 tablespoonfule milk Cardboard cases 4 Oza. sugar ; gill very strong coffee 4 pint milk Lemon jelly (Recips No. 8) 8 yolks eggs opped pistachio nuts Cocoanut QOherries = to eight persons) 87 z. 4 pint cranberry juice ] gill boiling water 8 tablespoonfuls maraschino 4 lb. sugar 1 pint whipping cream a to six persons} 8a on % pint milk + pint cream 2 oza, sugar 6 yolks ey oi 8 whites of eggs 8 oa, piacs traits 1 winegiasefui Pier Wine jelly (Recipe No. 18) 89 ay to seven persons} 8 eggs 4 oz8. sugar 1 lemon 8 inches cinnamon 1 pint milk 90 (Seven to nine persons} 4 ozs. sugar Chopped pistachio nuts 4 tableapoonfuls sherry 1 teaspoonful vanilla essence 1 pint whipping cream ine jelly (Recipe No, 18) 1 gill boiling water Green colouring 94 (Five %© seven persons)