Cox's manual of gelatine cookery

4 tablespoonfuls water 8 ozs. sugar + teaspoonful vanilla essence =~ } pint grape juice 1 pint whipping cream boiling [Six to seven persons] 410 onfuis maraschine 1 gill cold watex 2 yolks eggs 4 OZz8, sugar 1 pint whipping cream [Seven to nine persons) Zz. Thinly peeled rind and strained juice of 6 lemons 1% pints water 12 ozs, sugar (Bight to ten persons) 412 1 teaspoonful 4 tabiespoonfuls boiling water Yolks 6 } pint maple syrap 1 pint whipping cream 4 pint ground almonds (Ten to twelve persons) O%, 1 gill boiling water Pinck of salt 5 yolks sggs 14 pints milk 1 pint thin cream 14 cupe chestnuta cup candied fruit i cup sultana raisins 4 tablespoenfuls pineapple syrap 14g 42 om. sugar Maraschino syrup 114 en to nine persons) if boiling water sugar i pint whipping cream 1 wine — orange marade 1 pie Sena srangs flower water 145 [Eight to nine persons) = 0 . 8 ozs. loaf sugar } pint orange juice ij pints cold water 416 = to ten persons} 1 gill boiling water 1 tin peaches, or 3 qts. fresh 1 pint cream 4 pint milk 13 oxa. sugar 447 (Eight to nine persons) 1 ox. 8 ozs. loaf sugar 1} pints cold water 1 pint grated pineapple Thinly peeled rind and atrained juice of 1 lemon 11 [Seven to nine persons} cut im smal} pieces, the sultanas and eight chestnuts broken in pieces and soaked several hours in the maraschino syrup. Fill up the mould. Pack in ice and salt. Stand for 2 hours. Serve with whipped cream sweetened and flavoured with the maraschino syrup. ORANGE PARFAIT Dissolve the Gelatine with the water, add the sugar and whipped cream. Stir until it begins to thicken, then add the orange flower water, and the marmalade gradually. Divide into small moulds. Pack in ice and salt for 3 hours. ORANGE SHERBET Put the sugar, the Gelatine, and the water into a saucepan ; bring to the boil, stirring ail the time, and strain into the orange juice, which has been previously put into a basix. When cold, freeze as usual and serve, PEACH ICE CREAM Dissolve the Gelatine with the boiling water, add milk boiling. Rub the peaches through a colander, add sugar, mix thoroughly, then add milk and cream. When cold, pour into the freezer and freeze. PINEAPPLE SHERBET Put the sugar, the water, the Gelatine, and the lemon rind into a saucepan, and bring them to the boil, stirring all the time. Then strain them to the grated pineapple in a basin and add the lemon juice. When the mixture is cold, freeze in the usual way and serve PISTACHIO ICE CREAM Dissolve the Gelatine with the boiling water. Beat the yolks of the eggs and the sugar ina saucepan, add the milk scalded; stir over the fire for a few minutes, add the Gelatine, then strain, add the cream and essence. Page 44 Freeze, then beat in thoroughly enough green colouring to give the whole a delicate green tint. RICE MOUSSE Wash the rice in several waters, boil it in plenty of boiling salted water for 5 minutes, ain, return to the saucepan with the milk and cook till soft. Put the yolks into a saucepan, add the sugar and hot milk, stir till they thicken, remove from the fire, add the Gelatine dissolved in the boiling water, and strain over the rice; when cool, add the lemon juice, the prunes rubbed through a sieve, and the whipped cream. Pour into a wet mould, pack in ice and salt for 3 hours. This mousse may be garnished with squares of prune jelly and large stuffed prunes. SOUFFLE A LA CARMEN