Cox's manual of gelatine cookery (copyright)

DRESSED VEGETABLES 35 FRENCH CELERY SOUFFLE. Six to seven persons 4 gill celery stock 2 eggs 1 gill whipping cream 1 gill milk I head of celery Pepper and salt I oz. cheese (Gruyere, Cheddar, or Parmesan), freshly grated Cook the celery in a small quantity of stock till tender. Sieve it, and take 1 gill of the purée. Whisk the two yolks with the milk over hot water till thick and frothy, remove from heat and whisk till cold. Dissolve the Gelatine in 4 gill of the stock in which the celery was cooked, add it to the celery purée, and stir into the whisked yolks. Season, whip the cream, and fold itin. Add the stiffly beaten whites of eggs, and mix thoroughly but lightly. Pour into a china soufflé case prepared beforehand with a broad band of white paper. When set, cover the top thickly with grated cheese, sprinkle coralline peppers on centre, and remove the paper band carefully. CAULIFLOWER AND SHRIMPS. Six to eight persons ¢ lb. shrimps (cooked) I small cauliflower 1 gill cream 1 gill good white sauce Aspic Jelly (Recipe No. 16) 1 tablespoonful sherry Cook the cauliflower without breaking it, make a gill of rich white sauce, and pick the shrimps. Line a mould with aspic, decorate with shrimps and sprigs of cauliflower. Cover the decoration with aspic. Dissolve the Gelatine in 1 gill of Aspic Jelly, add the shrimps, the white sauce, and the sherry, and stir the mixture into the whipped cream. Season to taste. Add the cauliflower cut in small sprigs. When beginning to set, pour into prepared mould. Simple Cold Sweets LEMON SPONGE. Four to five persons Rind and juice of 1 large or 2 small lemons 4 OzS. Sugar 4 pint of cold water Whites of 2 eggs Put Gelatine, sugar, water, and thinly peeled rind of the lemons inapan. Stir till the Gelatine is melted, bring to boiling point, add juice, strain, and cool. When the lemon mixture is cool, but not setting, whisk the whites of eggs stiffly, and gradually add the lemon mixture whisking all the time. Beat the whole till it is thick and almost setting, then pour into a mould which has been rinsed out with cold water. When firm, unmould and serve with custard sauce made with the yolks of the 2 eggs, 4 pint milk, and sugar to sweeten. Note.—If so preferred, the sponge can be beaten till it is quite stiff. Then pile it up in a crystal or small individual glasses and serve. LEMON SPONGE BELLEVUE. Four to five persons Line a mould with Lemon Jelly (Recipe No. 1 or 9) coloured green or red. Make Lemon Sponge, as in Recipe No. 67, and pour into the prepared mould. ORANGE SPONGE. Four to five persons Rind of 1 orange 14 gills orange juice 1 gill water Squeeze of lemon juice 3 OzS. Sugar Whites of 2 eggs Little yellow colouring Make as in Recipe No. 67. Mould, or pile in a glass dish and decorate with sections of orange and chopped pistachio nuts. COFFEE SPONGE. Four to five persons I oz. ground coffee # pint boiling water Sugar to taste Whites of 2 eggs Infuse the coffee in the boiling water, strain, stir in the Gelatine till dissolved, and add sugar to taste. Allow to cool, and whisk into the beaten whites of eggs, as in Recipe No. 67. Serve with custard sauce or whipped cream. SALADS WITH TOMATO JELLY Make some Tomato Jelly (Recipe No. 19), and when it is almost setting stir in any of the following :— (a) Equal quantities of diced chicken and celery. (0) Neat dice of cooked carrot, and turnip, green peas, and cucumber. (c) A little raw grated carrot, and equal quantities of celery, grape fruit, and pineapple cut in neat pieces and some shredded lettuce.