Cox's manual of gelatine cookery

"COX 8 INSTANT 1 gill boiling water 14 pints whipping cream 1 teaspoonful vanilla essence 2 tablespoonfuls chopped pistachio nuts 8 tabiespoonfule chopped walnuts 6 ozs. sugar (Six to eight perzong] OB. 1 pint milk 2 ozs. sa 8 tablespoonfals rolled cata 13 gills cream occasionally until cool, then add the curacae and some of the glacé fruits cut into shreds. Pour into the decorated mould. Turn out when set and serve with chopped wine jelly. LEMON CREAM Put the Gelatine into a saucepan, add the milk, sugar, cinnamon, and thinly pared lemon rind. Stir till they boil, then strain over the yolks of the eggs, return to the pan and stir over the fire for a few minutes. It must not boil. Pour into a basin and when cool add lemon juice and the whites of the eggs well beaten. Turn into a wet mould. Serve with whipped cream. MOSCOW CREAMS Line some small wet moulds with the liquid jelly, then set away to firm. Dissolve the Gelatine with the boiling water, add the sugar, green colouring, vanilla, sherry, a few chopped pistachios, and the whipped cream. When it begins to thicken, fill the prepared moulds to within half an inch of the top, and when the cream is set then fill up with liquid jelly. Turn out when set on individual serving plates, garnish with whipped sweetened cream and sprinkle over with finely chopped pistachios. NUT CREAM Dissolve the Gelatine with the boiling water. Add the sugar, vanilla, nuts, and whipped cream. Stir till beginning to set. Pour into a wet mould, Turn out when set. OATMEAL CREAM Let the oats and the milk cook for an hour in a double saucepan and then add the sugar, cream, vanilla, and brandy. Dissolve the Gelatine in the hot water and strain it to the oatmeal mixture ; colour to taste with Page 88 cochineal. Beat the mixture until it begins to thicken, then pour into a wetted mould. Allow to set, turn out, and, if desired, decorate with whipped cream and angelica. PINEAPPLE BAVARIAN CREAM Dissolve the Gelatine in the pineapple juice. Whip the cream. Pulp the pineapple through a wire sieve, add to the cream, and sift in the sugar. Add the dissolved Gelatine and the lemon juice, and pour into a mould previously rinsed in cold water. When firm, turn out quickly on to a cold dish and serve. RASPBERRY BAVARIAN CREAM Dissolve the Gelatine with the boiling water, add the raspberries rubbed through a sieve, the sugar and whipped cream. Pour into a wet mould. Garnish with whipped sweetened cream and ripe raspberries. RED CURRANT CREAM Pick the currants, and rub them through a sieve with the icing sugar. Dissolve the Gelatine with the boiling water; add the sugar, lemon juice, the currants, red colouring, and whipped cream; pour into a wet mould. Turn out when firm and garnish - with ferns. RICE A LA CREME Put half an inch of lemon jelly into a wet border mould and ailow it to set. Wash the ‘rice in several waters, boil it quickly in boiling water for 5 minutes. Drain, add the milk, cook slowly until the rice is tender and the milk absorbed. Dissolve the Gelatine with the boiling water, add it to the rice with the sugar, vanilla, and whipped cream. When cool, pour into the prepared mould and leave in a cool place until firm. Turn out and serve with any kind of cold stewed fruit in the centre. $ 1 bicep choir tis tablespoonful vanilla essence A few drops cochineal [Seven te nine persons] 93 1 oz. 1 pint grated pineapple Juice of } lemon 1 pint whipping ae 4 ozs. castor au 1 gill pineapple ioe [Six to eight persons) 84 1 oz. : a ape red raspberries int whipping cream ik sugar s tne boiling water paren to eight persons) 98