Cox's manual of gelatine cookery

snd stir for a few minutes. Pour into a wet mould and allow to set. SNOW PUDDING Put the Gelatine into a saucepan, add the water, sugar, thinly peeled rind and juice of the lemons, stir until they boil, then strain. When beginning to set, add gradu- _ ally to the well-beaten whites of the eggs, stirring all the time. Pour into a wet mould and turn out when set. Serve with grated pineapple, or with peaches and cream. It is also nice with custard. STRAWBERRY CROQUANTE Decorate a mould with strawberries. They should be dipped in melted jelly and arranged closely together around the bottom and sides of the mould; set away on ice. Mix the Gelatine with the boiling water, add sugar and dissolve. Strain into a basin, add the strawberry juice, and, when cool, fold in the whipped cream. Pour into the decorated mould, set away to stiffen, and turn out when set. Garnish with chopped strawberry jelly. STRAWBERRY DESSERT Put the Gelatine into a saucepan, add the strawberry juice and wine, dissolve over a gentle heat, remove from the fire, add the sugar, essence, and ten large strawberries which have been quartered. Stand on ice till the mixture begins to thicken, then fold in the whipped cream and the whites of eggs stiffly beaten. Pour into a wet mould and place on ice till required. VIRGINIA BLANC-MANGE Dissolve the Gelatine with the milk, add the boiling cream, sugar, essence, and wine. A good flavour is also obtained by boiling in the cream a few peach leaves ; this will take the place of the almond essence. Pour into Page 57 1 wineglassful brandy Peel 2 lemons Juics 8 lemons 1b. sugar brandy {Pive to saven persons) oz. 2 lemons bag 6 eggs ½ pint boiling water Grated pineapple or peaches (Seven to nine persons) 13 ozs. gar 1 pint strawberry juice 1 pint whipping cream 1 quart firm strawberries Some strawberry jelly (Recipe No. 17) iste to eight persons} 160 A cup strawberry juice 3 pint white wine 4 028. sugar 1 teaspoonful vanilla essence 1 pint whipping cream 10 strawberries 2 whites of eggs [Ample to ten persons] ½ oz. Gelatine ½ pint boiling cream 2 ozs. sugar Some small wet moulds. Turn out when set and garnish with the chopped wine jelly (Recipe No. garnish with the chopped wine jelly. @ 12) FOR FURTHER PUDDING RECIPES See numbers 47, 48, 49, 50, 51, 52) 53, 54; 55: 57; 58. 53 6, 61, 62, 63, 64, 65, 66, 67, 68. Page 68 Invalid Recipes it is not so generally known as it should be how extremely usefal an article Gelatine may become to the doctor and nurse. The old-time halo which surrounded the use of calf’s foot jelly has largely passed away, together with all the time and trouble which making it involved. But as a grateful, refreshing, and palatable method of conveying nourishment to the invalid, PURE Gelatine is still unrivalled. Gelatine, however, is an article requiring so much care and cleanliness in its manufacture, that the doctor or nurse cannot exercise too great vigilance in the selection of the article used. Repeated chemical analyses have demonstrated that Cox’s INSTANT POWDERED GELATINE IS ABSOLUTELY PURE AND HIGHLY REFINED. Gelatine is useful to give body to soups, etc., where ordinary thickening with cereals is not suited to the case. Savouries CONVALESCENT SOUP icky gueuaeee Put the milk into a saucepan, add the POWDERED Gelatine and stir till hot. Then add theegg , GBUATINE well beaten and cook for a minute without 1 gil) cream allowing it to boil. Add the wine, sugar, 1 ee ; 1 gl wine and flavouring to taste, and serve. sabeel oo nee of cinnamon