Cox's manual of gelatine cookery

Put the Gelatine into a saucepan, add all the ingredients except the apricots and almonds ; beat over the fire till they boil, then remove the beater, allow to boil up, draw on one side, leave covered for Io minutes, then pour through a hot jelly-bag. Turn into a wet mould. Serve garnished with halves of apricots, the seeds of which have been removed and blanched almonds put in their place. Page 13 ‘oa £0 seven persons) “00x 8 INSTANT i pint water 4 0zs. sugar 1g i grape fruit juice and pulp 2 teaspoonfuls lemon juice 8 tablespoonfuls sherry wine Fpers to seven persons} 5 pints water 4 pat lemon juice 4 cloves 1 teaspoonful coriander seeds Thinly cut rinds 8 lemons Whites 2 eggs slightly beaten, shells crushed 1 bay leaf pores to nine persons) Ozs8. 1 quart water }2 ozs. lump sugar 4 pint maraschino x pint pale sherry wine Juice and rind 2? lemons Juice 1 orange 8 cloves teaspoonful coriander seeds tes and shells 2 eggs A little pure silver lea 8 ozs. maraschino cherries (Six to seven persons] 1} ozs. Rind 4 oranges Juice § oranges Rind and juice 1 lemon 5 ozs. 8 2 inches cinnamon 1 bay leaf Whites and shells 2 eggs Enough water to make i quart with orange and lemon juice fome halves of apricots Vew blanched slmonds 44 (ee Siero Pareona) & OxB. 1 ripe pineapple or 15 pint tin @ pints water 8 ozs. sugar Rind and juice 1 lemen White and shell 1 egg 1 pint grated pineapple 43 (Bight te aime persons) OZ. % pint boiling water + lb. sugar 4 pint sherry wine i fablesisoontal lemon juice Juice 2 oranges 4 lb. good prunes 13 (Six to seven persons) 1 quart lemon or wine jelly (Recipes Nos. 8 or 18) A little sherry wine Red colouring Green colouring A little chartreuse 1 (Hight to nine persons) 2 ozs. % pint water 10 ozs. loaf sugar 3 lbs. rhubarb Rind 4 lemon Red colouring Oream PINEAPPLE JELLY Peel and cut a pineapple into small pieces, put into a saucepan with three cups of the water, simmer for half an hour. Strain into another saucepan, add another cup of water, the Gelatine, sugar, rind and juice of lemon, crushed shell and beaten white of the egg. Keep hot for 20 minutes without boiling, strain into small wet pineapple moulds. When ready to serve, carefully disengage the jelly from the moulds and serve on a glass dish with the grated pineapple. PRUNE JELLY Wash the prunes, put them into « small basin, add half a cup of water, cover and steam until soft. Remove the stones and place the prunes in a wet mould. Put the Gelatine into a saucepan, add the water, sugar, wine, orange and lemon juice. St?r over the fire until the sugar is dissolved, then strain over the prunes. Serve with whipped sweetened cream. RIBBON JELLY Divide the jelly into three equal parts, colour one part with red colouring and flavour with sherry ; leave one part plain; colour the third with green colouring and flavour with chartreuse. Pour the green part into a wet mould, then the plain, then the pink jelly. Great care must be taken that each layer is perfectly firm before pouring in the other, or the effect will be spoiled. Turn out when set. The appearance of this dish is greatly improved by using a border mould for the jelly and afterwards filling the centre with whipped and sweetened cream. RHUBARB JELLY Put the sugar, water, and lemon into a saucepan, bring to boiling point, add the rhubarb washed and sliced, simmer gently for half an hour, then strain. Add the Gelatine, stir till dissolved, add a few drops red colouring, then pour into a wet mould, turn out when set, and serve with cream, . Page 14 RUSSIAN JELLY