Recipes from Cox's manual of gelatine cookery

Records 101 to 138 of 138, in reading order. Each links to a modern interpretation.

Chartreuse of Raspberriesp. 28 Chocolate Charlottep. 28 Cherry Spongep. 28 Cherry Dessertsp. 28 Chester Puddingp. 28 Golden Cream Puddingp. 29 Pears en Surprisep. 30 Pear Custardp. 30 Milanese Soufflep. 30 Orange Delightp. 30 Orange Mouldp. 30 Orange Soufflep. 30 Pineapple in Grape Fruit Shellsp. 31 Pudding a la Romainep. 31 San Jose Puddingp. 31 Sherry Puddingp. 31 Snow Puddingp. 32 Strawberry Croquantep. 32 Strawberry Dessertp. 32 Virginia Blanc-Mangep. 32 Pheasant Pureep. 33 Raw Beef Sandwichesp. 33 A Very Useful Stockp. 33 Tasty Fish Saucep. 34 Vermicelli Soup (for Invalids)p. 34 Amber Jellyp. 34 Bavaroisep. 34 Brown Bread Creamp. 34 Egg Jellyp. 34 Gloucester Jellyp. 35 Gloucester Jellyp. 35 Grape Jellyp. 35 Lemon Creamsp. 35 Port Wine Jellyp. 35 Chicken Saladp. 36 Lemon Syrupp. 37 Mayonnaise Dressingp. 37 Orange Saucep. 37