Cox's manual of gelatine cookery

Core and peei the pears, cook them until tender in a little sugar syrup, then drain and chop them. Put them into a glass dish. Put the boiling water into a saucepan, add the Gelatine, yolks of eggs, sugar, and milk ; stir over the fire until it thickens, then strain over the pears. Beat up the whites of the eggs till stiff, then gradually add three table- spoonfuls sugar and beat for ten minutes longer. When the custard is cold, decorate the top of it with this meringue, using a forcing bag and tube. Sprinkle a little pink sugar over the top and serve at once. PEARS EN SURPRISE Secure fine large pears and chill them thoroughly, peel carefully with a silver knife and remove the seeds with a corer. Mix the Gelatine and the milk, remove from the fire, add the custard, sugar, orange flower water, nut meats, cherries, and whipped cream. Fill the pears with this mixture, using a bag anda plaintube. Garnish round the dish with small bunches of grapes and serve at once. Page 55 Few drops red colouring Pink sugar Orange sections [Eight persons] 19 Ze COX’S INSTANT POWDERED GELATINE 8 sggs 2 07z8. aa Rind and juice 2 oranges Rind and bee 1 lemon 2 pint milk £51 2 {Six persons] 1 teaspoonful 164 8 tablespoonfuls boiling water 4 eggs id pints milk 8 ozs. sugar 6 large pears 1 teaspoonful vanilla essence Pink sugar re to twelve persons) * Cox's INSTANT POWDERED GELATINE 1 gill milk + pint custard 2 ozs. gil dae 1 sly chopped nut 1 0%. Panoiel cherries 4 Bue ee cream Small bunches of grapes Some large pears 153 154 [(Pive to six persons) Maraschino jelly (Recipe No. 9) coloured green with a few drops of green colouring 1 pineapple 8 grape fruit Sugar syrup 8 tablespoonfuls maraschino 155 [Pive to six persons) 1 oz COX'S INSTANT 8 ozs. chopped almonds 1 oz. bitter almonds 1 gill boiling water 1 pint milk 1} gills whipping cream 4 Oz8. sugar 1 tablespoonful orange flower water 4 yolks eggs Orystallised fruit 156 (Six to seven persons) 14 oz» GELATINE } pint boiling water 5 pint cream 4+ pint whipping cream 4 oza. sugar % tablespoonfule sherry wine 2 ozs. glacé fruits % ozs. Maraschino cherries 2 ozs. hazel nut meats Oandied rose leaves 187 [Pive to six persons) I OZ. COX'S INSTANT ; pint boiling water Yolkes 5 eggs 8 wineglassfuls of sherry wine PINEAPPLE IN GRAPE FRUIT SHELLS Grate the pineapple into a basin. Cut the grape fruit into neat halves and carefully scoop out the pulp, leaving it in medium size pieces. Add the grape fruit pulp to the pineapple and stir the maraschino into the mixture with thick sugar syrup to taste. Fill the grape fruit shells with this mixture. Have the maraschino jelly firm and cold in a thin layer ona dish. Stamp it into fancy shapes, and decorate the tops of the grape fruit with these and serve at once. PUDDING A LA ROMAINE Blanch and chop the almonds finely, put them into a pan and stir over the fire until a light brown colour; add the milk and sugar, let it boil, strain over the yolks of the eggs, stir over the fire for a moment, and add the Gelatine dissolved in the water, and the orange flower water. When cool, fold in the whipped cream and pour into a wet mould. Turn out when set and garnish with preserved or crystallised fruit. SAN JOSE PUDDING Dissolve the Gelatine with the water and add the crear and sugar. When cool, add the wine, fold in the whipped cream, and set on ice. When beginning to set add the fruits, cherries, and nuts cut in small pieces. Chill and serve in dainty glasses with a few candied rose leaves on top. SHERRY PUDDING Put the Gelatine into a saucepan, add the boiling water, sugar, thinly cut peel. of lemons and lemon juice; allow to heat, then strain over the beaten yolks; add the brandy and sherry, place over boiling wate: Page 56