FoodNet

Cox's manual of gelatine cookery

1935

Page 4

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
LADS 24-29 SAVOURIES 30-46 ECONOMICAL RECIPES 47-69 CONFECTIONERY . ; 70-77 CREAMS so 78-99 FROZEN DISHES 100-123 PUDDINGS. » 124-161 INVALID RECIPES . » 162-179 MISCELLANEOUS RECIPES. 180-201 GENERAL INDEX No *Alexandria Mould 2 124 Amber Jelly : é : 17 tAngela Cream . = 2 78 tAngel Charlotte. : 5 125 tApple Gateau : : 47 Apple Mould ° 126 Apple Snow : : 48 *Applesala Bercy . 127 “Apricot Cream . ° 79 {Apricot Sauce . is 180 *Aspic Jelly. 19 Aspic of Tongue 30 ¢Banana Charlotte Russe 128 Banana Cream . : . 80 Banana Trifle . ; r 129 ¢Bavaroise r 172 Favarous & la Duchesse 130 **Bavaroise of Bananas 131 *Bellevue Lemon Sponge 50 pHenecicfine fe elly I ¢Blackberry Bavarian Cream 8x ¢tBlackberry Mould . - 49 Boston Cream. ; 132 ¢+Brown Bread Cream . . 273 bs Cream . y ae 8a = Cream Tartlets «°¥33 {Caramel Blanc-Mange ory ss yCaramel Ice Cream . - » roo Caramel! Trifle mere - 134 ¢tCement for China. ° ° o) *a8x Chalfont Creams 7 ° - 83 Page 9 INDEX Ne. “Champagne Jelly . . « : Py Charlotte Russe. ° » 4335 *Chartreuse of Raspberries . ‘ ® - 4136 Chartreuse of peace . ig Cherry Desserts. r ° » 339 pat elly . - , ‘ 3 ° ° . 138 ichate Setar Podtin rs - » ¥40 \*Chestnuts & la] esselrode . ° ergo *Chicken Creams of, ie o Weegee tChicken Glacé cvs ogee Chicken Mould . , : : wl >g6 Chicken Salad . 4 é A . 82 tChocolate Charlotte . 3 ° . 137 Chocolate Cream . F y ry Chocolate Ice Creams ‘ , i, 185 tChocolate Mousse . ° . rox tChocolate Pudding , 5 cm 82 ¢Chocolate Walnuts . é $ Aas 2 *Cider Jelly . . ° é 4 *Ciaret 2 * o § *Clear rd Jelly. 2 ol Galt) So tCecoanut Mousse ° + 30a *Cod Creams 2s Sls | megetag **Coffee Charlotte Russe . 143 Coffee Cream : ° - 86 Cold Halibut Creams ; e Pires a *Cold Soufflé of Foies Gras " . 35 ¢Compote of Bananas . oecRgr ¢Compote of Bananas and Peaches 142 Convalescent Soup. : 162 {Cranberry Bavarian Cream 85 ey Salad : ; a5 +Cream of Chicken Sandwiches ; 38 **Cream of fresh Mushroom Soup 3 **Crystal Palace Pudding r 53 ¢Cucumber Jelly. RI Custard a Ia Versailles > 144 Custards for Creams and Puddings . 184 *Darioles of Haddock . . > 39 tDate Mould : rs we 84 Digestible Pudding 5 Sauces oD aveEry Dominion Salad. : : ° - 24 tDouglas Pudding F C . 245 *Duchesse Nougat . .« : 92 **Egg Jelly . ° 3% and. 175 Eggs & la San Malo . “se «40 tFig and Orange Jelly ; . ° 6 French Dressing ° * ° - 385 ¢+Frozen Apricots. ‘ ; + 03 Frozen Banana Custard , » 104 {Frozen Banana Whip ° + 105 Frozen Jaffa Soufflé c 106 {Frozen Pineapple . ¢ - 56 {Frait Pastilles . ; 5 é a O98 tFruit Saled ; 5 ° - 26 *Game Jelly 5 22 *Gelatine for Stiffening Silks » 186 *Gelatine Icing for Cakes . : . 1897 Geneva Charlotte A : » 4146 Genevitve Cream . ° «88 #Ginger Ice Creams ‘ 5 2 107 *Ginger aaparien : : ° ; + 108 Glaze . : c . : 188 Hpcheanar ison elly 5 . x76 +G ay for Chapped Hands _ 189 Golden eee Pudding . - 147 Golden Pudding C : ° 57 Goldfield Sponge ‘ 6 é 59 {Gooseberry Mould . e ° het SB Grape Fruit Jelly. ° ; . 7 ¢Grape Jelly - . ° . 899 tGrape Mousse A C ‘ s £09 tGrape Surprise . ; ° 60 *Ham Mousse . e é ar *How to Whip Cream » ga “*Iced Maraschino Souffiés . e . 1x0 tIinvalid Beef Tea Jelly . > 163 ellied Chickes . 3 “ of) 4 Pge *Jellied Salmea . C ; se 43 “Telly Rosettes . c . 2 9X Lemon Blanc-Mange . : 6z Lemon Cream . : : bo and 176 *Lemon ay e e c 8 *tLemon Milk Jelly . r ‘ - 62 ¢#Lemon Sherbet . ‘ 4 ; EI ¢Lemon Syrup . ‘ : - 192 **Raple Mousse . : : e 412 *Maraschino Jelly . i . 9 ¢tMarshmaillows . : C 2 « 74 **Mayonnaise Dressing : 2 e 193 Meat and Egg Soup . 3 « 64 tMeat Jeliy with Vermiceli : 2 165 Milanaise Souffié : : - 148 *Moscow Creams 5 : » go *Mottled Garnishing Cream ’ 2 104 **Neapolitan Blanc-Mange . tC 6463 **Nesselrode Pudding . : © )X53 {Nut Cream 4 3 si C a) Sox {Oatmeal Cream . : ° <1) 9a ¢Orange Delight. . ‘ ° 49 *Oraage jelly C .