Cox's manual of gelatine cookery

"Ox" § INSTANT GBRLATINE “ gill clear hot coffee > pint milk 4 Oza. sugar Yolks 2 eggs 2 ozs. castor sugar + teaspoonful salt id pints whipping cream Finger bisouits {4G [Seven to sight persons) A pint milk 3 pint ersam Yoiks of 2 eggs @ 048. castor sugar i teaspoonful vanilla essence fully until the whole is well mixed, then pour inte awet mould. Turn out when set. It may be dusted over thickly with ground almonds and served with cream. COMPOTE OF BANANAS Peel and remove the threads from the bananas, cover them with boiling water for a few seconds. Drain and coat each with orange syrup. Pile in the form of a pyramid, pour the rest of the syrup over them, and sprinkle with the nuts and cherries. To make the syrup, put the Gelatine into a saucepan, add orange juice and pulp, lemon juice and sugar, boil for 6 minutes and strain. COMPCTE OF BANANAS AND PEACHES Slice the peaches and bananas into a dish and add the wine. Put one and a half cups of the water into a saucepan, add the sugar, rind and juice of the orange and lemon, boil for 1c minutes, remove from the fire, add the Gelatine dissolved in the other half-cup of water, and strain over the fruit. Set away until firm, Serve with whipped sweetened cream. COFFEE CHARLOTTE RUSSE Scald the milk over hot water with the halfcup of sugar. Beat the yolks of the eggs. gradually add the powdered sugar, salt, and hot milk. Stir over the fire until it thickens, then add the Gelatine dissolved in the coffee. Strain into a basin, stir over ice until the mixture begins to thicken, and fold in the whipped cream. Turn into moulds lined with finger biscuits. CUSTARD A LA VERSAILLES Custard. Put the milk into a double boiler and make it hot; beat together the yolks of the eg and the castor sugar until very light. Add Page 52 them to the hot milk and cook for a moment, being careful not to let the mixture boil. Take from the fire, strain, add the vanilla essence and allow to become absolutely cold, then stir the cream into it and freeze. Serve with Empire sauce made as follows : Sauce. Dissolve the Gelatine in the boiling water. Put the milk into a double boiler and when hot add the beaten yolks of the eggs and the sugar ; cook for a moment without letting it boil. Add the dissolved Gelatine and the vanilla essence. Whisk the whites of the eggs to a stiff froth ; pour over this the hot custard, beating all the time. Add the sherry to taste and let the sauce become quite cold before serving with the frozen custard. DOUGLAS PUDDING Put the milk, bay leaves, sugar, and lemon rind into a double boiler, cook for 20 minutes, remove from the fire, strain, return the pan to the stove, add the cream, bring to boiling point, stir in the rice flour, add the Gelatine dissolved with the water, and strain into a basin. Add the vanilla, maraschino, brandy, the fruits cut into small pieces, and the whipped cream. Pour into a wet mould. Turn out when set and decorate with the spun sugar and ferns. GENEVA CHARLOTTE Line a wet mould with the jelly, decorate with the cherries and set them with a little more jelly. Dissolve the Gelatine with one cup of the milk. Put the sugar, cream, and the rest of the milk into a saucepan, bring them to the boil, pour over the beaten yolks of eggs, return to the saucepan, stir till they thicken, strain and add the Gelatine. When nearly cold add the curacao and ginger cut up, and pour into the prepared mould. When turned out serve with whipped cream, Page 58 5 O% 1 pint mk 8 eggs 1 teaspoonful vanilla assence Sherry to taste 2 0zs. sugar > gill boiling water (Bight to nine persons) 4 tablespoonfuls boiling water 6 ozs. sugar 1 gill milk 2 tablespoonfuls brandy 4 bay leaves 4 oza, rice flour 1 pint whipping cream