Cox's manual of gelatine cookery

Put the water or stock, free from fat, and the Gelatine into a large clean saucepan. Add the onion, scalded, and the carrot and celery well cleaned and cut up roughly. Add all the other ingredients and whisk thoroughly until almost boiling. Remove whisk and allow to boil up. Draw aside and infuse for five minutes, then strain through a scalded jelly cloth or bag till clear. Aspic Jelly lends itself to a great variety of useful dishes. It is used in cold entrees where the materials are moulded in the jelly, and this means that the aspic must be beautifully clear and of firm consistency. CLEAR BEEF JELLY Put the Gelatine into a saucepan, add water, the onion sliced, and all the other ingredients. Beat over a gentle heat until boiling, remove beater, allow the thick scum to rise to the top of the pan, draw on one side of the stove, cover and allow to stand for 10 minutes. Pour two quarts of boiling water through a jelly-bag, Page 16 then the jelly. Turn into a wet mould and use as required when set. CUCUMBER JELLY Put the Gelatine into a saucepan, add all the ingredients except the colouring. Stir over a gentle heat until the Gelatine is dissolved, strain and add colouring. Pour into a small wet mould and set in a cool place for several hours. It should be a pale translucent green. Turn carefully out of the mould, cut into neat pieces, and cover with French dressing. Serve with fish. GAME JELLY Break the bones, put them into a saucepan, add the water, salt, peppers, cloves, mace, bay leaves, and onion sliced. Cook gently for 2 hours, strain into a basin, add the Gelatine mixed with the tomatoes, the whites of eggs slightly beaten and the shells crushed ; beat till boiling, remove beater, allow the jelly to boil up, draw the pan to one side, cover and leave for 5 minutes; strain through a hot jelly-bag. When cold, use as a garnish for salad or cold game. It may be set in individual moulds. TOMATO JELLY ¢ Put the Gelatine into a saucepan, add the water and all the other ingredients except the colouring ; beat over the fire until boiling, remove the whisk and allow to boil up, draw to one side, and cover for § minutes. Pour two quarts of boiling water through a jelly-bag, then the jelly, and add colouring. Pour into a wet mould. This jelly may be moulded in a ring mould, turned out, and served with salad in the centre. Page 17 Whites and shells 3 eggs 1 blade mace 4 cloves 1 wineglassful sherry wine (Pour to five persons) 94 OZ. 1 gill water 4 dessertspoonfuls vinegar ’ 4 good-sized grated cucumbers, 14 lbs. 5 teaspoonfal salt + teaspoonful whole white peppers 1 teaspoonful onion juice Few drops green colourin French dressing (Recipe Ne 186) Pe to nine persons} 33 Oz8. 2 lbs. game bones 1 quart water 1 tin tomatoes 1 teaspoonful whole white peppers 2 teaspoontuis salt 6 cloves 1 onion 1 blade mace 2 bay leaves Whites and shells of 2 eggs Rind and juice 1 lemon (Bight to ten persons) 23 13 ozs. i$ pints water 1g Ibs. tinned or tomatoes i slice of onion Piece of celery 1 dessertspoonfal tomato catsup 1 deasertspoonfal Tarragon vinegar Whites and shelis 2 eggs 6 whole white peppers 1 bay leaf 1 blade mace 1 teaspoonful salt teaspoonful sugar cloves Red colouring fresh Salads Q& [Six to eight persons} i pint lemon jelly (Recipe No. 8) Tart apples Grape fruit Celery Pineapple Some lettuce Blanched walnut meats Mayonnaise Red colouring Whipped cream [Siz te seven persons] 3 OZ. 1 gill boiling water 1 quart cranberries 4 O28. raising 4 OZ. sugar