Cox's manual of gelatine cookery

the cream; and this must be done lightly but thoroughly, or it will not turn out evenly. Note 3.—Recipes for Custards required in the formulas in this section are given under Recipe 184. Note 4.—Fresh eggs are essential, especially where the whites have to be separately S whipped for the garnishing of dishes Pure milk and good cane sugar are equally important. ALEXANDRIA MOULD Rinse a plain mould with cold water. Cover the bottom half an inch with the claret jelly. Allow to set, then place in a smaller mould 90 that between the edge of the outer and the smaller mould there is a space of three-quarters of aninch. Fill the smaller mould with cold water to keep it steady. Fill in the space between the two moulds with more jelly and leave till cold. Pour out the cold water and fill the inner mould with warm water and gently drawit out. Dissolve the Gelatine in the boiling water, add the sugar, then cool and fold in the whipped cream, stir in the ginger, cherries, and pineapple chopped finely. Fill in the centre of the mould with this mixture and leave it till it is set. To turn out, dip the mould in tepid water. Serve with cream. ANGEL CHARLOTTE Put the angel cake on the dish for serving. Dissolve the Gelatine in the boiling water. Whip the cream, sweeten and flavour it to taste, and add it to the dissolved Gelatine. Beat the mixture until it begins to stiffen. Page 47 [Seven to nine persons) +02. 1 gill boiling water 1 oz. sugar 1 oz. preserved ginger 1 oz. cherries 1 oz. preserved pineapple Claret jelly (Recipe No. 5} + pint whipping cream [Five to seven persons} 4 OZ, 1 loaf of angel cake baked in a ring tin 1 pint of eream Milk may Where The Sugar and vanilia essenes $0 taste Orystallised violets and pis- techio nuts 5 gill boiling water {28 [Six to seven persons] 3 OZ, 1 gill boiling water a ibs. apples > pint sold water Grated rind 1 lemon 4 Oza. sugar 2 eggs i27 [Five to siz persons] 1 oz, 3 pint stewed apples rubbed through a sieve Juices of 1 orange Juice and grated rind of $ iemon 2 ozs. castor sugar Whites of 3 aggs 3 pint whipped cream gill boiling water. 138 [Five te siz persons] 1 o2. 2 ozs. sagar teaspoonful vanilla essence i whipping cream pint } pint mi 3 or 4 banana 1298 = to ten persons] 6 ozs. su 12 large Tease 1 gill claret 1 tablespoonfui brandy 1 gill cold water i lb. finger biscuits 3 pint whipping cream Few pistachio nuts Pour it over the angel cake and decorate if with the violets and pistachio nuts. APPLE MOULD Stew the apples with the cold water till soft, then rub through a sieve, add the Gelatine dissolved in the boiling water, the lemon rind and yolks of the eggs; then add the whites beaten stiffly. Pour into a wet mould. Turn out when set and serve with cream or custard. APPLES A LA BERCY Dissolve the Gelatine in the boiling water. Mix the orange juice, the grated rind and juice of the half lemon, and the sugar with the apples. Add the dissolved Gelatine and cool. Stir this mixture until it begins to thicken. Add the stiftiy whisked whites of the eggs and the whipped cream, folding them in lightly. Pour into a wetted mould, put on the ice until frm. Tum out and serve with whipped cream. BANANA CHARLOTTE RUSSE Peel and cut the bananas into fingers, line the bottom and sides of a small plain charlotte mould with them. Mix the Gelatine with the mulk, dissolve carefully, add the sugar and vanilla, then fold in the whipped cream. Pour into the prepared mould. Set aside until firm, then turn out and serve with sliced bananas. BANANA TRIFLE