Cox's manual of gelatine cookery

Dissolve the Gelatine carefully in one gill of the milk. Put the claret into a saucepan, add the brandy, water, and sugar, boil for minutes, add the bananas sliced and cook till the syrup thickens. Cool and put into a glass dish, then lay in the finger biscuits. Put the eggs into a saucepan, add one tablespoonful sugar and the rest of the milk, stir over the fire until they thicken slightly, add Page 46 the dissolved Gelatine, then strain over the finger biscuits. Set away in a cool place, When ready to serve, pile the whipped cream on the top and decorate with the chopped pistachios. BAVAROISE A LA DUCHESSE Line a wet mould with lemon jelly and set away on ice. Dissolve the Gelatine with the boiling water, add the sugar, thinly cut lemon and orange peel, the milk and yolks of eggs mixed with the orange flower water. Stir until they thicken (do not boil), strain into a basin, and when cool add the maraschino and whipped cream. Pour into a prepared mould. Turn out when set and serve with peaches or strawberries. BAVAROISE OF BANANAS Dissolve the Gelatine with the water, add the sugar, yolks, and milk, stir over the fire until they thicken, then add the vanilla Cool and add the bananas cut into thin slices. Divide into small wet moulds and set on ice. Serve with cold fruit syrup. BOSTON CREAM - Dissolve the Gelatine in half a pint of the milk. Make a custard with the remainder of the milk, the beaten yoiks of the eggs, and 3 ozs. sugar. Let it cool slightly and add the dissolved Gelatine and the vanilla to it. Whisk the whites of the eggs to a stiff froth, adding to them the remaining 2 ozs. sugar. When the custard is cool, add to the whisked whites and beat for ten minutes on the ice, Pour into a wetted mould. When firm, turn out and decorate, if desired, with sweetened whipped cream and wine jelly coloured green with a little green colouring. The jelly may be stamped out into shapes or chopped. Serve very cold. Page 49 {Six to eight persons) 2 oz. 1 gill boiling water } pint milk 3 ozs. sugar Yolks 4 eggs 2 tablespoonfuls orange flower water 1 wineglassful maraschino Peel 1 orange Peel 1 lemon Lemon jelly (Recipe No. &) Peaches or strawberries > pint whipping cream [Pive to six persons} oz. 4 tablespoonfals boiling water 1 teaspoonful vanilla essence 2 yolks eggs Fruit syrup [Six to eight persons] OZS. 1 quart milk 4 eggs 5 ozs. castor sugar 1 teaspoonful vanilla essence 133 (Bight to nine persons] 1 oz. Short crust Strained juice of 8 oranges The grated rind and strained juice of 1 lemon Volks of 4 eggs 4 ozs. castor sugar 4 ozs. freshly grated cocoanut 1 pint boiling water [Five to six persons] 1 teaspoonfal almond essence 8 eggs 4 ozs. sugar 1 oz. chopped almonds Some slices of sponge cake 4 tablespoonfuls boiling water 135 [ine te ten persons} 13s 2 pint milk 1 teaspoonful vanilla essence 4 eggs 4 oz8. sugar 1 pint whipping cream Finger biscuits Bpun sugar (Recipe No. 200) 1 wineglassful white wine pe to seven persons] 1 gill milk 1 gill whipping cream Some wine jelly (Recipe No. i Ib. raspberries 2 ozs. red currants 6 ozs. sugar A few white currants CANARY CREAM TARTLETS