Cox's manual of gelatine cookery (copyright)

Serve with this sauce :—Make caramel with 2 ozs. sugar, and 2 tablespoonfuls water. Add 1 gill milk, and allow the caramel to dissolve in the milk. Add the caramel flavoured milk to the yolks of the 2 eggs, strain into a pan, and cook carefully till the custard thickens. Sweeten if necessary. Put aside till cold, add 4 gill whipped cream, and use. GOLDEN FOAM. Four to five persons 4 pint water 4 ozs. castor sugar 2 eggs I orange 4 lemon Put the thinly peeled rind of the fruit in a pan with the water and Gelatine. Stir till dissolved, bring to the boil, then strain, add fruit juice, and cool. Beat the yolks of eggs and sugar together till thick and frothy. Gradually add the cool Gelatine mixture, beating all the time. Add the stiffly whisked whites of eggs, mixing them in lightly but thoroughly. Mould, and turn out when set. MARSHMALLOW NEAPOLITAN. Four to five persons 4 pint water 3 Ozs. Sugar Whites of 2 eggs Little dissolved chocolate Rose essence and carmine A little lemon juice Dissolve the Gelatine and sugar in the water, then put aside till almost cold. Whisk the whites stiffly, then gradually whisk in the cool Gelatine mixture. Before it is quite set, divide quickly into three parts. Add a little lemon juice to one part, whisk till almost setting, then pour into a square mould or cake tin which has been rinsed out with cold water. Add a little rose essence or vanilla to the second part, colour pink, whisk till setting, pour on top of the white layer in the mould. Add a little dissolved chocolate and vanilla essence to the third part, whisk, then pour on top of the pink layer. When firm, turn out of the tin, cut in slices, arrange in a glass dish, and decorate with whipped cream. LEMON WHIP. Five to six persons 1} pints water + lb. sugar 2 lemons Dissolve the Gelatine in 2 gills of the water. Put the thinly peeled lemon rind in a pan with the remainder of the water and the sugar, bring just to the boil and infuse for five minutes. Add the dissolved Gelatine, and the lemon juice. Strain, put aside till nearly cold, then whisk till white and thick. Mould, and turn out when set. IMPERIAL PUDDING. Five to six persons Lemon Sponge (Recipe No. 67) Lemon Jelly (Recipe No. 9) coloured as desired Make the sponge and drop small squares or rounds of jelly into it just before moulding. When set, turn out and pour a rich custard made with the yolks of the eggs round the base. Decorate with stars or crescents of jelly. The jelly should be moulded in a flat tin, turned out on to a flat damp surface, and stamped or cut out with a hot wet cutter or knife. IMPERIAL RINGS Mould the sponge as well as the coloured jelly in flat tins. Cut out rounds of jelly, on top lay small rounds of sponge, and on top a small fancy shape of jelly. Pour a little custard round. LEMON SOUFFLE. Three to four persons 4 gill water 2 eggs 1% ozs. castor sugar 1 lemon Whisk the yolks of the eggs, sugar, and grated lemon rind till the mixture is thick and creamy. Add the strained juice of the lemon. Dissolve the Gelatine in the water, and add it to the mixture. Fold in the stiffly whisked whites of the eggs, when the mixture has thickened a little. Pour into a prepared soufflé case, and leave till set. Remove the band of paper, and decorate with whipped cream and chopped pistachio nuts. Note.—The mixture may be poured into a glass dish instead of a soufflé case. When set, spread with raspberry jam, and pile whipped cream on top. PINEAPPLE SOUFFLE. Eight to ten persons