Cox's manual of gelatine cookery (copyright)

(d) Finely shredded lettuce, spring onions, thinly sliced radishes, cucumber, and green peas. Pour into small moulds, turn out when set, and garnish with crisp lettuce leaves, cress, etc. Serve with salad dressing. Or Fill up small moulds with alternate layers of Tomato Jelly, sliced hard-boiled eggs, chopped gherkins or capers. Garnish and serve as above. Page Thirty-seven RASPBERRY SPONGE., Hive to six persons (A variation of Recipe No. 71) 4 oz. COX’S INSTANT. POWDERED GELATINE 1 tin of raspberries Juice of 4 lemon 2 ozs. sugar Angelica Whites of 2 eggs Page Thirty-eight Reserve a few of the raspberries for decoration. Rub the remainder of the raspberries and the juice through a hair sieve. Measure ? pint of the pulp so obtained, adding a little water if necessary to make up the quantity. Put this in a pan with the sugar and Gelatine, and stir over the fife till these are dissolved. Add the lemon juice and put the mixture aside till cool but not setting. Whisk the whites of eggs stiffly, and gradually add the cool mixture, whisking all the time. Beat the whole till it is thick and almost setting, then pour into a mould which has been rinsed with cold water. When firm, unmould and decorate with raspberries and angelica. Serve with custard sauce. Note.—Fresh raspberries can be used if desired. 1 lb. of the fruit should be stewed with a little water, and 3 to 4 ozs. sugar. When tender, rub the fruit through a hair sieve, measure ? pint of the pulp, dissolve the Gelatine in this, and proceed as above. . (pe Tas 7 SIMPLE COLD SWEETS 39 PINEAPPLE SPONGE. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) A small tin of pineapple $ pint liquid (pineapple juice and Juice of 4 lemon water) 2 ozs. sugar Whites of 2 eggs (whisked stiffly) Dissolve the Gelatine and the sugar in the 4 pint of liquid. Then bring to the boil, and add the lemon juice. Cool, and whisk into the whites of eggs as for Lemon Sponge (Recipe No. 67). When almost setting, add the pineapple cut into small dice. Mould, or pile up, and serve with custard sauce. Decorate with some pieces of pineapple and choppe:! pistachio nuts. Sponges can be made as above using any other tinned fruit instead of pineapple, e.g., raspberries, af ricots, peaches, cherries, loganberries, etc. Sponges can be mede with fresh fruit also, e.g., rhubarb, currants, raspberries, go »seberries, cherries, etc. The fruit must be stewed with a litt e water and enough sugar to sweeten. Sieve through a hair sieve, take # pint of the thin pulp, which has passed through the sieve, dissolve in it the 4 oz. COX’S INSTANT POWDERED GELATINE (full measure), add the juice of the 4 lemon, cool, and whisk into the whites of 2 eggs, as in Recipe No. 67. Lemon juice should be omitted when the fruit is sour, and colouring (according to the kind of fruit) may be added when necessary. As certain acid fruits may be lable to discolour in a metal mould, a glass or delf mould is recommended here. Note.—Raspberry Sponge is illustrated on page 38. CARAMEL SPONGE. Three to four persons 4 oz. COX’S INSTANT POWDERED GELATINE $ pint water 4 Ozs. sugar Whites of 2 eggs Put the sugar and 4 gill of the water ina pan. Allow the sugar to dissolve, then boil rapidly till it becomes a nice brown colour. Remove at once from the heat. Dissolve the Gelatine in the other 14 gills of water, add it to the caramel, and allow it to cool slightly. Whisk the whites of eggs stiffly, gradually add the caramel mixture, whisking all the time. Add a little sugar if necessary. Whisk till thick, then pour into a wet mould. Turn out when set.