Cox's manual of gelatine cookery

8 oss 15 pints milk 8 tablespoonfuls boiling water 1 pint whipping cream 105 (Six to eight persons] 1 teaspoonful I gill boiling water 6 bananas 1 gill orange juice 4 ozs. sugar 1 pint whipping cream 106 [Six to seven persons) 2s. = pint milk > pint orange juice 8 ozs. castor suger 8 eggs 4 pint boiling water 107 [Eight to ten persons) 1 teaspoonful + pint boiling water i pint whipping cream 8 ozs. sugar 1 tablespoonfui lemon juice 1 small jar preserved ginger 108 [Seven to nine persons) 1 teaspoonful Whites 2 aggs 4 pint chopped preserved ginger i pint whipping cream 4 ozs. sugar 4tablespoonfuls boiling water FROZEN BANANA CUSTARD Put the boiling water into a saucepan, add the Gelatine, eggs, sugar, and milk, stir till they thicken, then cool and add the bananas rubbed through a sieve and fold in the whipped cream. Freeze. FROZEN BANANA WHIP Dissolve the Gelatine with the boiling water. Rub the bananas through a sieve into a basin, add the sugar, orange juice, and Gelatine, beat slowly until light, then fold in the whipped cream. Pour into a wet mould. The cover must fit tightly. Bury in ice and salt for 4 hours. FROZEN JAFFA SOUFFLE Dissolve the Gelatine in the boiling water. Put the yolks of the eggs, the sugar, and orange juice into a basin and place over a saucepan of hot water. Whisk the contents of the basin until the mixture thickens, let it cool, and add the dissolved gelatine. Whip the cream, whisk the whites of the eggs to a stiff froth, and stir both lightly into the mixture and freeze. GINGER ICE CREAM Dissolve the Gelatine in the boiling water. Beat up the cream, gradually add the sugar, lemon juice, Gelatine, and the ginger syrup drained from the ginger. Freeze, and when partly stiff add half a cup of the drained ginger finely chopped. GINGER MOUSSE Dissolve the Gelatine with the boiling water, add the sugar, mix and boil till 220° F., then pour slowly upon the beaten whites, beat till cold, then fold in the whipped cream, add the ginger, and turn into a melon mould. Pack in ice and salt for 4 hours. Serve with sauce made with the ginger syrup slightly thickened. Page 43 GRAPE MOUSSE Dissolve the Gelatine with the water, add the sugar, vanilla, and grape juice, beat well and fold in the cream. Whip for a few minutes longer, pour into a closely covered mould, and pack in broken ice and rock salt for 2 hours. ICED MARASCHINO SOUFFLES Dissolve the Gelatine carefully in the milk. Mix the sugar and water and boil till they thread, then pour carefully over the yolks, beating well till thick and creamy ; add the Gelatine, maraschino, and whipped cream. Pile into paper cases. Freeze and serve at once. LEMON SHERBET Place the water, sugar, Gelatine, and lemon rind m a saucepan and boil for about 3 minutes, stirring all the time. Add the lemon juice, strain and allow to cool, freeze and serve. MAPLE MOUSSE Dissolve the Gelatine with the water, add the yolks and maple syrup, stir over the fire till they thicken. They must not boil. Pour into a basin and beat till cool, then fold in whipped cream. Turn into a mould, pack in ice and salt for five hours. Remove from the mould, and serve sprinkled over with the almonds. NESSELRODE PUDDING Dissolve the Gelatine with the boiling water. Put the yolks into a saucepan, add the sugar, milk, and salt; stir till they thicken, remove from the fire and add the Gelatine; strain into a basin, add the cream, pineapple, syrup, and the chestnuts prepared. To prepare them cut a slit in them, boil in boiling water till soft, then rub through a sieve. Line a two-quart melon mould with part of the mixture, to the remainder add the candied fruit Page 48