FoodNet

Cox's manual of gelatine cookery

1935

Page 5 · 4 recipe records on this page

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
e ° - x0 Orange Mould . 4 5 ‘ - 150 ¢Orange Parfait . : F Il4 {Orange Sauce . 5 A a » 105 tOrange Sherbet . ; : ; <)) ars *Orange Snow . 5 : : « 64 Orange Soufflé . : ‘ « x3 #Peach ice Cream .« «+ «¢ » x16 Pear Custard «© 2 «© « . 1s2 Pears en Surprise Pheasant Purée . : ¢tPineapple Bavarian Cream *Pineapple in Grape Fruit Shen *Pineappie pele tPineapple Mould ; 2 +Pineapple ee : ° *Pineapple S 0 ¢+Pink Sugar for ie Carsihing **Pistachio Ice Cream . tPort Wine Drops *Port Wine Jelly. +Prune Jelly 5 ¢Prune Mould **Pudding a la Romaine tQuince Dessert . ‘ ; @# e¢-e8s8¢e @ > tRaspberry Bavarian Cream {Raspberry Delight tRaw Beef Sandwiches *Realistic Watermelon tRed Currant Cream . Red Mayonnaise A ¢tRbhubarb Jelly . *Ribbon Jelly . s *Rice & la Creme **Rice Mousse . +Rose Sauce e eee © © & @ @ & PO 8 . e@ @ 4 6 Russian Salad ¢San Jese Pudding ¢Sandwiches, Cie of Chicken *Savoury Tongue Creams #**Sherry Pudding. *Snow Pudding . **Souffié ala Carmen . *Spice Jelly . ° {Spun Sugar : 5 +Stock, a very useful . +Stone Cream *Strawberry Croquante *Strawberry Dessert . +tStrawberry Ice Cream *Strawberry Jelly ¢*Strawberry Mousse . ‘ *Strawberry Parfait & @ @¢ fo7 © @ Le @¢ © & ee . Ss. G1 O78 By eis “a et @ © ©o@eo0e5028:vtvees? @ 8 @ Pee ie: ev Sire Sh 6. Sr Ee) OOo) Oe 7 * {Substitute | for Whipped Creaun . Tangerine Cream Tasty Fish Sauce . *Tomato fell : é 5 tTurkish Delight ‘ ‘ Turkish S ‘ - United Russian Salad Vanilla Cream . . ° *Veal Mousse ° 6 a tVermicelli Soup. ‘ *Violet Mousse . - “Virginia Blanc-Mange ° Washington Darioles ° *Wine Jelly e ® S e 0° 8 @ @ e € @ 6. *# @ e > R @ @ o/s oF 81s '@ 6 2) 26 © © Oe % o © 6 2 @e @ © © @ @ @ LJ i.) eo = Fe 7 # we 83 ee o «ot a) ° «689 = 43 eo x7 « 883 > 6x b » ¥8 Cox’s Instant Powdered Gelatine aren ce errno ener erm nett eee SELECTED RECIPES COX’S GELATINE is now issued to the public in powdered form, and packed In a box covered with the familiar red, white, and blue tartan pattern. It is easy to use, gives a Clear jelly, and is a model of reliability. COX’S INSTANT POWDERED GELATINE is the most convenient form in which Gelatine can be used, for it requires no soaking, but dissolves instantly in warm water. For convenience in handling it is unrivalled, and may be depended upon as being of uniform strength, and as always giving the same results use. General directions for the use of COX'S INSTANT POWDERED GELATINE are given in the Introduction, to which special attention is requested. THE HEADING OF EACH RECIPE SHOWS THE NUMBER OF PERSONS FOR WHOM THE PRESCRIBED QUANTITIES OF THE INGREDIENTS SHOULD BE SUFFICIENT. COZX’S SHREDDED GELATINE MAY BE USED IN ANY OF THE FOLLOW- ING RECIPES, BUT MUST BE SOAKED IN COLD WATER OR MILK FOR TEN MINUTES BEFORE BEING DISSOLVED. Sweet Jellies BENEDICTINE JELLY Vesa to ten persons} Put the Gelatine into a saucepan, add all COX'S INSTANT the ingredients except the benedictine and Pia ea the colouring. Beat over the fire till they 4 quart water boil, then draw to one side and allow to 21». sugar j h lded Juice of 4 lemona settle for 5 minutes. Pour throug a Scaiae 1 teaspoonful coriander seeds jelly- bag. When nearly cool, add the , inh cinnamon ict} : cloves benedictine and a few drops yellow colouring. = 4 Vinogiasafnis benedictine Turn into a wet mould. Whites and shells of 4 egga Yellow colouring sip te twelve persons] CHAMPAGNE JELLY bom. Pei 2 Put the Gelatine into a saucepan, add the POWDERED other ingredients, then place over a slow Hpi e oe fire and beat till it boils. Draw gently to 12 ozs. sugar one side of the stove, allow to remain for eee cham pagne : 4 pint sherry wine § minutes, then pour through a scalded hind and juice 2 lemoas jelly-bag. Pour into a wet mould and set Juice 1 orange Page 11 2 Cherry Jelly