Cox's manual of gelatine cookery

Roll out the pastry to about the thickness of a quarter of an inch and line some patty tins with it. Put a little raw rice in the bottom of each and bake in a moderate oven. Then remove the rice. For the inside mixture, first dissolve the Gelatine in the boiling water, add the strained orange and lemon juice, the grated lemon rind, sugar and cocoanut, and lastly the well-beaten yolks of eggs. Stir over a mild heat until the mixture thickens, then pour into a basin and stir until cold. Use for filling the pastry shells. CARAMEL TRIFLE Put two tablespoonfuls of the sugar into a saucepan, stir over the fire until a dark brown colour, add the Gelatine dissolved in the boiling water, stir well, add the rest of the sugar and eggs well beaten, and stir over the fire until it begins to thicken. It must not boil. Remove from the fire and add the extract. Arrange the cake in a glass dish, pour the caramel mixture over it, and decorate with whipped cream and chopped almonds. CHARLOTTE RUSSE Dissolve the Gelatine with the milk Mix the yolks with the sugar, add the wine, Gelatine, vanilla, and whipped cream. Pour into a mould lined with finger biscuits. Turn out when set and decorate with the spun sugar. CHARTREUSE OF RASPBERRIES Line a wet mould with wine jelly. Carefully remove the stalks from a sufficient number of raspberries, and insert a white currant inte each. Set the raspberries in the jelly at the bottom and on the sides. Place a smaller sized mould carefully above the raspberries, fill the space between the two moulds with wine jelly. Mix the Gelatine with the milk, Page 50 then dissolve over a gentle heat, strain, add the red currants and raspberries rubbed through a sieve, the sugar and whipped cream. When the jelly is firm in the mould, remove the inner lining and pour in the purée ; set on ice until required. CHOCOLATE CHARLOTTE Dissolve the Gelatine with the water. Put the chocolate into a saucepan with two tablespoonfuls boiling water and the sugar; stir until smooth, then add the hot milk, dissolved Gelatine, vanilla, powdered sugar, and whipped cream. Mix gently until it begins to thicken. Pour into a mould lined with finger biscuits. Set away in a cool place. CHERRY SPONGE Put the cherries into a saucepan, add the cold water and sugar, and stew gently till all the juice is extracted. Strain, add the Gelatine dissolved with the boiling water, red colouring, and essence. When nearly cold, add the stiffly beaten whites of eggs. Pour into a wet mould and set on ice until required. Serve with the chopped lemon jelly. CHERRY DESSERTS Stew the cherries and sugar together till soft, then strain. Dissolve the Gelatine in one - -gill of the cherry juice. Put the yolks of the eggs into a saucepan, add two tablespoonfuls of cherry juice and beat over hot water till thick, then add the Gelatine, whipped cream, and whites of eggs beaten stiffly, and a little colouring. Pour into small wet moulds. Turn out when set and decorate with roses of whipped cream and angelica. CHESTER PUDDING Cover the dates with the orange juice. Dissolve the Gelatine with boiling water. Beat up the cream, add sugar, dates, orange juice, vanilla, boiled rice, and Gelatine. Stir care- Page 51 Seven to sight persons} 137 2 oz. 3 pint boiling water 1 =— whipping cream sugar Few drops red colouring Whites 2 eggs iss igi eee to six 4 oes. ahop 1 teaspoon # ozs. sugar 4 tablespoonfuls boiled rics 1 pint whipping cream vyanilla essence sens} 3 pint orange juice Juice 4 lemon $b. 8 Chopped hazel nuts Candied cherries 142 ee to twelve persons} i ae boiling water + Ib = 10. Sugar Rind and juice | lemon Rind and juice 1 orange 8 tablespoonfuls sherry wine 6 peaches 8 bananas Whipped cream 143 eater te nine persons]