Cox's manual of gelatine cookery

POWDERED Put the Gelatine into a saucepan, add the aie esie caine water, sugar, and apricots. Boil gently for 2 ozs. suger Io minutes, then add the colourmg, rum, 3 jar preserved apricots and maraschino. This sauce is delicious Few drops red colouring with Gelatine puddings. 1 winegiassful rum 1 wineglassful maraschino 1 ae be CEMENT FOR CHINA POWDERED Mix the Gelatine with the water, then add ee eaeaci the acid previously mixed with the mastic. 80 grains powdered mastic Heat gently over the fire for 20 minutes. 2 ozs. distilled water Bottle for use. CHICKEN SALAD One pint of cooked diced chicken, half a pint of tender white celery, one head lettuce, French dressing and mayonnaise dressing. Mix the chicken and celery thoroughly and marinate with the French dressing. Place on ice. When ready to serve, drain, arrange on lettuce leaves, and cover with mayonnaise. 2 Cane Pe eraae CREAM nn SANDWICHES POWDERED Pound the chicken to a paste, add the Gela- 1 Reppert tine dissolved with the water, salt, and horse- + cup chopped chicken radish ; when it begins to thicken, add the 1 fae gor grated horse- cream and set aside until cold. Cut the 1 Gemepoontaleanit bread thicker than usual, butter and cover Buttered bread each slice with the mixture. Decorate with Se a the cress, lettuce, and olives cut into rings Shredded lettuce There is no top slice of bread, 2 tablespoonfule boiling water CUSTARDS FOR CREAMS AND ‘PUDDINGS Put two beaten eggs into a saucepan, add four tablespoonfuls of sugar and one pint of milk. Stir over a slow fire until nearly boiling, then strain. Never allow the custard to boil or it will eurdle. Always add flavouring when the custard has cooied, unless otherwise stated. Page 66 {Another mede) Put one pint of milk into a saucepan with three tablespoonfuls of sugar; bring to boiling point, then stir into three well-beaten eggs. consistency of thick cream. {Another mode) Return to the pan, and stir until the custard is of the Boil one pint of milk with one bay leaf and three tablespoonfuls of sugar, then add the beaten yolks of four eggs. the eggs commence to thicken, then strain. FRENCH DRESSING Stir over the fire till 185 One tablespoonful of vinegar, three tablespoonfuls of oil, half a teaspoonful of salt, quarter of a teaspoonful of pepper. Drop the vinegar in slowly, beating con- and salt with the oil. Mix the pepper tinuously with a fork, and it will become thickened and creamy, like an emulsion ; a dash of paprika or cayenne may be added. GELATINE FOR STIFFENING SILKS Mix the Gelatine with the cold water, and add the acetic acid and boiling water. Place the basin over boiling water and cook for 2 hours, strain and cool. The fabric is rinsed in the stiffening and then squeezed out. GELATINE ICING FOR CAKES Dissolve the Gelatine with the water, add the lemon juice; then sift in as much icing sugar as it will hold to pour nicely on to a cake. GLAZE Dissolve the Gelatine in the water and add the meat extract. Boil until the mixture coats a spoon. Pour into a jar, cover im- mediately, and keep tightly covered until wanted for use. To melt the glaze stand the jar in hot water when required for coating tongues, etc. GLYCERINE JELLY FOR CHAPPED HANDS Put the Gelatine into a saucepan, add the distilled water and rose water. Heat gently Page 67 1 02. 186 COX’S INSTANT POWDERED GELATINS 1 quart cold water 1 tablespoonful acetic acid 2 quarts boiling water sou 187 COX’S INSTANT POWDERED GELATINE 1 Senseo water 1 poonful lemon juice Icing sugar 2 OZ. 188 1 tablespoonfal meab ex- tract + pint hot water Oz. 4 4 COX’S INSTANT “e POWDERED GELATINE 4 ozs. distilled water 4 ozs. triple rese water