Cox's manual of gelatine cookery

1 teaspoonful vanilla essence 1 wineglassful maraschino Peel 2 lemons 1} gills cream 4 ozs. preserved fruite Spun sugar (Recipe No. 200) Fern fronds oe to six persons) “OOX's INSTANT ‘} pint cream 1 pint milk 8 ozs, sugar 2 023. preserved cherries 6 yolks eggs 1 wineglassful curacao 2 ozs. preserved ginger a ea jelly (Recipe No. 147 ([Pive to seven persons) & on OOX'S INSTANT POWDERED GELATINE 1% pints milk 8 eggs 4 O2s. sugar + wineglassful sherry wine i tezspoonful vanilla essence Pinch of zalt Some pink wafers 448 [Pour to six persons} 8 OZ. 149 150 *OOX'S INSTANT POWDERED GELATINE i giil boiling water 3 pint whipping cream 3 eggs 3 1b. sugar 3 lemons Some macaroons Orystallised violets ar rose petals en to, sight persons) 5 *Gox’s INSTANT POWDERED GELATINE 6 seedless oranges 2 tableapoonfuls brandy 8 ozs. castor sugar x pint whipped cream Juice of lemon 1 oz. finely chopped pis- tachio auts A few giacé cherries 3 gill bolling water (Pour to five persons) oz. OOX’S INSTANT POWDERED GELATINE i gill milk 1 gill cream | fill orange juice 2 oxe. sugar 3 eggs 1 teaspoonful lemon juices GOLDEN CREAM PUDDING Put the Gelatine into a saucepan, add the milk, dissolve slowly, then add the sugar and yolks of eggs well beaten. Stir over the fire for a few minutes, but do not boil Cool, add the wine, vanilla, salt, and whites stiffly beaten. Whisk all together for five minutes, then pour into a wet mould. Serve decorated with pink wafers. MILANAISE SOUFFLE Put the yolks of the eggs into a saucepan, add the sugar, grated rinds and strained juice of the lemons; stir until hot, then strain into a basin, add the Gelatine dissolved with the water, cool, and add the whipped cream and whites of eggs stiffly beaten. Pour into a pretty dish. When set, grate some macaroons on the top and ornament with the violet or rose petals. ORANGE DELIGHT Cut the end slice off the tops of the oranges and scoop out the pulp without breaking the rind. Put the pulp into a basin and mix with it the brandy, sugar, and lemon juice. Dissolve the Gelatine in the boiling water, add the orange pulp to it, and stir for a few seconds over a medium heat to thoroughly mix it. Strain into a basin. When begin- ning tocool, fill the orange-shell three-quarters full of this mixture and put on the ice to set. When quite firm, cut the tops of the oranges into leaves and roll them back. Fill the tops with whipped cream and decorate with chopped pistachio nuts and glacé cherries ORANGE MOULD Mix the Gelatine in a saucepan with the milk, add the cream and yolks of eggs, and stir over the fire till they thicken. It must not boil. Remove from the fire, add the Sugar, orange and lemon juice and red colouring, and the whites of eggs beaten stiffly. Stir over ice till beginning to set, Page 54 then pour into a wet mould. Turn cur when firm and garnish with sections of orange rolled in pink sugar. ORANGE SOUFFLE Put the rinds of the oranges and lemon, with one cup of milk, into a saucepan, bring to boiling point, strain over the beaten yolks of eggs, return to the pan, add the sugar and the Gelatine mixed with half a cup of the milk, stir till dissolved, remove from the fire, allow to cool, then add orange and lemon juice and whites of eggs beaten stiffly. Pour into a pretty dish and set away in a cool place till serving time. PEAR CUSTARD