Cox's manual of gelatine cookery

Very excellent pudding sauces may be made by taking either - of the blanc-mange mixtures while warm, and adding a little essence of orange, lemon, cloves, etc., according to the nature of the dish. Those on cream diet will find the following very delicious :— Beat together a teaspoonful of sugar, two tablespoonfuls of cream, and a gill of milk, in which a quarter of an ounce of COX’S INSTANT POWDERED GELATINE has been dissolved. Heat and flavour with wine, brandy, or any of the above essences. fruit syrup will be enjoyed by some as flavouring. EGG JELLY Put the Gelatine, water, sugar, and lemon in a stewpan, and stir over the fire until the mixture comes to the simmering point. Have ready the well-beaten yolks of the eggs in a Page 68 A little 1 OZ. 1 pint water Well-beaten yolks of 4 eggs 8 ozs. sugar 178 2° The grated rind and strained juice of] lemon 1 oz. 1 oz. ground rice 1 oz. sago 1 oz pearl barley 2 quarts cold water 4 eggs Th strained juice of 1 lemon 1 gill water 4 ozs. sugar 1 winegiassful brandy 3 pint whipped cream 1} to 4 O28. basin, and add to them the contents of the stewpan. Stir over the fire for a few seconds, but do not let it boil When nearly cold, strain into a mould previously rinsed in cold water. If wanted for an invalid, set in little moulds, in order that it may be served con: veniently in small quantities, so essential in sick-room cookery. This is a soothing drink in a liquid warm state. GLOUCESTER JELLY Put all the ingredients into a saucepan and boil gently until the liquid is reduced to one quart (about 2 hours) ; strain and put aside until wanted. it may be sweetened and flavoured, and eaten like jelly, or a few spoonfuls of it may be dissolved in milk, tea, or broth. It is nourishing and easily digested. GRAPE JELLY Dissolve the Gelatine in the water. Put the grapes into a saucepan, bruise them with the back of a wooden spoon until the juice flows freely, strain them without pressure through two or three thicknesses of muslin, and when clear boil it with the dissolved Gelatine for ten minutes. Add the brandy and pour into the mould, and allow to set. If the grapes are very juicy, use one-quarter ounce more Gelatine. LEMON CREAMS Place the Gelatine and water in a saucepan with the eggs well beaten, butter, sugar, and lemon juice, and stir until the mixture slightly thickens. Strain into a basin. Add the brandy and cream, and set in dariole moulds. This is a useful recipe where cream forms part of the diet. PORT WINE JELLY Place the Gelatine in the water with the other ingredients in a stewpan and whisk together until it boils, allow to boi] up well for about Page 64 qo minutes without stirring, let simmer for 1o minutes. Take off the fire, and let stand minutes, and strain through a coarse cloth scalded. When clear, set m a mould rinsed in cold water and let stand until firm. It is recommended that this jelly should be set in ice. Turn out quickly on to a cold dish, and serve with a little slightly sweetened whipped cream. This jelly is better flavoured if the wine is added at the moment of straining, and if left uncleared. The sugar here, and elsewhere in this section, should be regarded as approximate; invalids having sometimes a great aversion to much sugar. Page G 1 pint port wine Strained juice of 2 lemons and the thinly cut rimd of 1 lemon ugar White of 1 egg whisked; the shell crushed 180 ; Miscellaneous Recipes } O08. APRICOT SAUCE COX'S INSTANT mths