Cox's manual of gelatine cookery

Put the yolks of eggs into a saucepan, add the sugar, lemon juice, and one gill of the cream, beat over a pan of boiling water till warm, remove from the fire, cool and add the peach pulp, the Gelatine dissolved with the boiling water, the maraschino and the rest of the cream whipped. Have ready a souffié dish provided with a paper band tied round and above the edge of the dish or souffié case, as it is called. Pour the preparation into this just as it begins to set. Place in the ice box for one hour and a half. Before serving, remove the paper band and sprinkle over the surface with crushed macaroons and finely chopped almonds, STRAWBERRY ICE CREAM Mash the strawberries with the sugar and lemon juice and allow to remain in a cool place for one hour. Rub through a sieve, and add the Gelatine dissolved with the boiling water and cream. Freeze as usual. When frozen, take out a little of the frozen mixture, add the red colouring and flavouring, return to the freezer and beat evenly Page 45 2 Ib, sugar 1 teaspoonfal pistachio essence Yolks 8 eggs Green colouring ete to nine persons) Cz. 1 gill boiling water 2 ozs. rice 2 yolks eggs 1 pint whipping cream 4 ozs, sugar 1 teaspoonful lemon juice 2 pint milk 12 large steamed pranes l cup hot milk £16 (Six to seven persons} 3 0%. POWDERED ij 8 yolks eggs 6 O8. sugar 4 tablespoonfuls boiling water Juice | lemon 2 gills cream 1 liqueur glass maraschino > pint peach pulp Orushed macaroons Some chopped almonds [Fifteen to sixteen persons} 424 1 teaspoonful 8 tablespoonfuls boiling water 1 quart cream 1 quart strawberrics i lb. sugar Juice ¢ lemon 1 teaspoonful strawberry ezsence Red colouring {22 lista to eight persons] “GOx' 8 INSTANT 1 pint ripe strawberries 3 ozs. castor sugar Whites of 2 eggs, whisked z pint thick cream Cochineal colouring x gill boiling water 128 [Five to seven persons} 1 teaspoonful 8 tablespoonfuls boiling bg 1 pint milk Whites of 8 eggs i pint whipping cream 2028. SUgar . é teaspoonful violet essence stiffly together. Repack the freezer and allow ta stand for 2 hours to ripen. STRAWBERRY PARFAIT Dissolve the Gelatine in the boiling water. Rub the strawberries through a hair sieve. Add the sugar and the dissolved Gelatine to the purée, and stir thoroughly. Whip the cream and whisk the whites of the eggs toa stiff froth. Fold this into the strawberry purée as it begins to cool. Add the cochineal colouring if desired. Freeze in the can without the beaters, and serve with fresh berries mashed and sweetened as a sauce. VIOLET MOUSSE Put the Gelatine into a saucepan, add the water and milk, stir over the fire till hot, then add sugar and whites of the eggs stiffly beaten, stir till thick, allow to cool add the whipped cream and essence. Pour into a mould, then pack in ice and salt until thoroughly frozen. Serve garnished with the violets. FOR FURTHER FROZEN DISHES See Numbers 56 and 69. Page 46 Puddings Note 1.—In recipes where half a pint of cream is among the ingredients, the ordinary es of cream, sold cheaply by all stores, will be found to be uite sufficient. added to make up the half pint in winter, to prevent the mould being too stiff. Note 2.—Cream whipped well (See Recipe rg0) is lighter and the bulk is doubled. cified in the recipes, ordinary cream is intended. sweetened whipped cream 1s mentioned it should be whipped before sweetening. mixture of milk and Gelatine, etc., should be allowed to cool a little before adding it to Unless whipped cream is s