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
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.
AI-modernized reading of the original text
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 @ ©
©@ 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
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.
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
Records on this page
Cherry JellyClaret JellyBenedictine JellyChampagne Jelly