Cox's manual of gelatine cookery

16 grains boric acid to dissolve, add the boric acid and glycerine. : Strain while warm and add the attar of roses Put into wide-mouthed bottles, 190 HOW TO WHIP CREAM In the first place the cream should be at least 12, preferably 24 hours old. It must be very cold, and should be thick and rich. Whip it up in a cool basin and in a cool place; when it begins to thicken perceptibly add the beaten whites of two eggs to each pint of cream. This gives it body and richness, Continue beating, adding at the last sugar and flavouring to taste. 191 JELLY ROSETTES Line some patty pans daintily with pastry, fill with uncooked rice and bake. When ready and cold fill with chopped lemon jelly (Recipe 8). Put a rose of whipped sweetened cream on the top, using a forcing bag and rose tube; decorate with candied rose leaves and chopped pistachio nuts. 193 LEMON SYRUP POWDERED Pare the rinds of the lemons very thinly, put them into a saucepan with the water, boil 3 pints water gently for 15 minutes ; add the lemon juice, 8 Ibs. sugar boil for 15 minutes longer, strain, and return 1 ox. citric acid to the pan with the Gelatine, sugar, and acid. Boil gently for 5 minutes longer ; allow to cool, and it is ready for use. 193 MAYONNAISE DRESSING Half a pint of olive oil, the yolk of one raw egg, one tablespoonful of vinegar, one tablespoonful of lemon juice, half a teaspoonful of powdered sugar, quarter of a teaspoonful of salt, a dash of red pepper, a quarter of a teaspoonful of mustard. Mix the salt, red pepper, mustard, and yolk of egg. Beat with a wooden spoon until slightly thickened. Add the sugar, and a teaspoonful of lemon juice or vinegar, and when well blended with the other ingredients add the oil gradually, beating constantly. When several teaspoonfuls of the oil have been added, a small egg beater may be substituted for the wooden spoon, and the oil may be added faster. When the mixture becomes too thick to beat easily, add a little of the lemon juice or vinegar, then more oil, and so on, alternating until all the ingredients are used. If liked, add more seasoning. Page 68 194 MOTTLED GARNISHING CREAM Dissolve the Gelatine with the water, add the sugar, essence, and whipped cream; drop in _; ¢tablespoonful boiling water the red colouring; after it is added drawa _} pint whipping cream j : i j 2 ozs. sugar fork through the cream, which will give ita j mottled appearance. 6 drops red colouring 195 ORANGE SAUCE POWDERED Put the oranges, cold water, and sugar into a POWDERED saucepan, boil gently for 15 minutes, then if add the Gelatine mixed with the hot water. 2 tablespoonfuls brandy Strain and flavour with the brandy. pulp of 4 oranges i pint cold water 4 ozs. sugar PINK SUGAR FOR GARNISHING 198 Put one or two tablespoonfuls granulated sugar on to a piece of white paper, and drop a little red colouring on to it. Rub together with a wooden spoon. Dry and keep in a tin. A REALISTIC WATERMELON 197 Have enough lemon jelly coloured green (Recipe No. 8) to fill a wet melon mould. Place on ice till set, then scoop out the centre and put back on the ice. Fill the centre with strawberry jelly (Recipe No. 17) that is almost setting, then place some seeded raisins through the centre and set away to stiffen. A better effect can be obtained by using half a watermelon rind for a mould. RED MAYONNAISE 498 Cook one can of tomatoes, strain, and cook again until reduced to two tablespoonfuls. When cold, add to the mayonnaise until the desired tint has been obtained. ROSE SAUCE 1 teaspoonful 499 Peel and slice the beet into a saucepan, add POWDERED ; the cold water, grated rind and juice of the, pinta ‘Oold water