In this book the weights of all solids have been given in ounces or pounds and the measures of liquids in gills, pints, or quarts. The following table may be handy for reference :— 4 gills: =a pint 2spints = 1 quart Each 4-lb., $-lb., and 1-lb. packet of Cox’s INSTANT POWDERED GELATINE contains a tin measure, which holds a half-ounce of the powder. For convenience when very small quantities of the Gelatine have to be measured out, we may mention that a full-sized teaspoon slightly heaped holds about one-eighth of an ounce of Cox’s INSTANT POWDERED GELATINE. Half an ounce to three-quarters of an ounce of our Gelatine dissolved in a pint of liquid yields a jelly of good consistency under ordinary conditions of temperature. It will be noted, however, that somewhat different proportions of Gelatine are recommended in many of the recipes. In explanation of this we may say that the proportion of Gelatine should be greater in very large moulds, or when solid materials have to be supported by the jelly. Also, when jellies are to be cleared with white of egg, the proportion of Gelatine is slightly increased to make up for the slight loss in strength due to cooking the Gelatine with the other ingredients for the few minutes required. A smaller proportion of Gelatine is used for small individual moulds or when a sweet is to be served in the dish in which it has set. MOULDS These may be of tin-lined copper, block-tin, aluminium, glass, or crockery. Metal moulds are best for general use but in some cases it is better to use glass or crockery moulds. PREPARATION.—Moulds must be absolutely clean and free from grease. For jellies it is advisable to scald the mould with boiling water. All moulds should be rinsed with cold water just before use. To LINE A MOULD WITH JELLY.—Pour some cool but liquid jelly into a mould which has been rinsed with cold water and which, if COX’S MANUAL OF GELATINE COOKERY 5 possible, has been cooled on ice. Turn the mould round and round so that the jelly runs over every portion. Keep the mould on crushed ice as itis turned. The jelly should form a thin glaze over the whole inner surface of the mould. Ifa thicker layer is required, let the first layer set, then pour in more liquid jelly and repeat the process. TO DECORATE A MOULD.—Set a layer of jelly in the bottom of the mould, or line it all over as above. Use two long needles or skewers to put the decorations in place. Dip each piece of the decoration (little shapes of angelica, pistachio nuts, glacé cherries, etc.) in a little liquid jelly. Take it up on the needle and put it in position in the mould. When all are arranged, allow to set firmly, then cover with a thin coating of coor jelly. (If this jelly were warm it would remelt the jelly holding the decoration in position, and spoil the appearance.) The mould may be filled up with a cream or other mixture. TO UNMOULD A CREAM OR JELLY.—For a metal mould use warm water, and for a crockery mould use water as hot as the hand can bear. The water must at least be as deep as the mould itself. Draw the mould quickly through the water. Wipe the surface with a clean cloth, and invert the mould on the hand. Give a sharp shake up and down, then hold it over the serving dish, carefully withdraw the hand allowing the cream or jelly to slip on to the dish, and lift off the mould. To DISPENSE WITH A BORDER MOULD.—Pour some warm jelly into an ordinary mould and place in the middle a small wet jar containing cold water or ice. Allow the jelly to set in a cold place, pour out the cold water, fill the jar with warm water and lift out carefully. Unmould the jelly and fill the hollow quickly with the prepared mixture.

AI-modernized reading of the original text

In this book the weights of all solids have been given in ounces or pounds and the measures of liquids in gills, pints, or quarts. The following table may be handy for reference :— 4 gills: =1 pint 2 pints = 1 quart Each 4-lb., $-lb., and 1-lb. packet of Cox’s INSTANT POWDERED GELATINE contains a tin measure, which holds a half-ounce of the powder. For convenience when very small quantities of the Gelatine have to be measured out, we may mention that a full-sized teaspoon slightly heaped holds about one-eighth of an ounce of Cox’s INSTANT POWDERED GELATINE. Half an ounce to three-quarters of an ounce of our Gelatine dissolved in a pint of liquid yields a jelly of good consistency under ordinary conditions of temperature. It will be noted, however, that somewhat different proportions of Gelatine are recommended in many of the recipes. In explanation of this we may say that the proportion of Gelatine should be greater in very large moulds, or when solid materials have to be supported by the jelly. Also, when jellies are to be cleared with white of egg, the proportion of Gelatine is slightly increased to make up for the slight loss in strength due to cooking the Gelatine with the other ingredients for the few minutes required. A smaller proportion of Gelatine is used for small individual moulds or when a sweet is to be served in the dish in which it has set. MOULDS These may be of tin-lined copper, block-tin, aluminium, glass, or crockery. Metal moulds are best for general use but in some cases it is better to use glass or crockery moulds. PREPARATION.—Moulds must be absolutely clean and free from grease. For jellies it is advisable to scald the mould with boiling water. All moulds should be rinsed with cold water just before use. To LINE A MOULD WITH JELLY.—Pour some cool but liquid jelly into a mould which has been rinsed with cold water and which, if possible, has been cooled on ice. Turn the mould round and round so that the jelly runs over every portion. Keep the mould on crushed ice as itis turned. The jelly should form a thin glaze over the whole inner surface of the mould. Ifa thicker layer is required, let the first layer set, then pour in more liquid jelly and repeat the process. TO DECORATE A MOULD.—Set a layer of jelly in the bottom of the mould, or line it all over as above. Use two long needles or skewers to put the decorations in place. Dip each piece of the decoration (little shapes of angelica, pistachio nuts, glacé cherries, etc.) in a little liquid jelly. Take it up on the needle and put it in position in the mould. When all are arranged, allow to set firmly, then cover with a thin coating of cool jelly. (If this jelly were warm it would remelt the jelly holding the decoration in position, and spoil the appearance.) The mould may be filled up with a cream or other mixture. TO UNMOULD A CREAM OR JELLY.—For a metal mould use warm water, and for a crockery mould use water as hot as the hand can bear. The water must at least be as deep as the mould itself. Draw the mould quickly through the water. Wipe the surface with a clean cloth, and invert the mould on the hand. Give a sharp shake up and down, then hold it over the serving dish, carefully withdraw the hand allowing the cream or jelly to slip on to the dish, and lift off the mould. To DISPENSE WITH A BORDER MOULD.—Pour some warm jelly into an ordinary mould and place in the middle a small wet jar containing cold water or ice. Allow the jelly to set in a cold place, pour out the cold water, fill the jar with warm water and lift out carefully. Unmould the jelly and fill the hollow quickly with the prepared mixture.

Cox's manual of gelatine cookery (copyright)