Cox's manual of gelatine cookery (copyright)

1-lb. tin unsweetened full cream evaporated milk 3 OzS. sugar I small tin pineapple 1 lemon Strain the juice from the pineapple, and make up to # pint with cold water. Heat this in a pan with the Gelatine, sugar, and thinly peeled lemon rind. Stir till dissolved, bring to the boil, add the lemon juice, strain, and cool. Beat the milk till thick and creamy, then gradually add the Gelatine mixture, whisking all the time. Whisk till thick, then add the pineapple cut in small pieces. Pour into a glass dish, leave till set, and decorate. CHOCOLATE SOUFFLE. Six to seven persons 4 pint milk 3 Ozs. castor sugar 3 eggs 4 lb. plain chocolate A little vanilla Cream Break up the chocolate, and heat it in a pan with the milk and Gelatine. Stir till chocolate and Gelatine are dissolved, pour into a basin, and put aside till cool. Add vanilla. Put the yolks of eggs and sugar into a basin, and whisk till thick and frothy. Gradually whisk in the cool chocolate mixture. When beginning to thicken, fold in the stiffly whisked whites of eggs. Pour into a prepared soufflé case or crystal. When set, decorate with cream and chopped pistachio nuts. ORANGE SOUFFLE. Eight persons $ gill hot water 3 pint milk 3 eggs 2 Ozs. sugar t lemon 2 oranges Put the milk and the very thinly pared orange and lemon rind into a saucepan and bring to boiling point. Pour over the beaten yolks of eggs. Return to the pan, stir till thickened, then strain into a basin. Add the sugar and set aside to cool. Dissolve the Gelatine in the hot water, add the orange and lemon juice, and stir all into the custard. When cool, fold in the stiffly beaten whites of eggs, and pour into a pretty dish. Keep in a cool place till required. PEACH OR APRICOT SOUFFLE. Six to seven persons 1 gill milk 3 eggs 2 gills peach or apricot purée 2 Ozs. sugar A squeeze of lemon juice A little carmine Mix the yolks of eggs and sugar, pour the warm milk over, strain back into the pan, and cook till the custard thickens, Remove from the heat, and allow to cool. Add the lemon juice and Gelatine to the fruit purée, and stir over the fire till the Gelatine is dissolved. Add this gradually to the cool custard, and colour if necessary. Whisk the whites of eggs stiffly, and fold them into the mixture. Stir till almost setting, and pour into a prepared mould, soufflé case, or glass dish. Note.—The soufflé can be made with purée of other fruit (made by rubbing the fruit and some of the syrup through a hair sieve). NORWEGIAN CREAM. Five to six persons 4 Ces 6 ozs. castor sugar $ pint water Raspberry jam Vanilla essence Whipped cream Dissolve the Gelatine in the water. Whisk the yolks of eggs and sugar till thick and frothy, then add the warm Gelatine mixture, and go on whisking till the mixture is very light. Add essence to flavour, and carefully fold in the stiffly whisked whites of eggs. Pour the mixture into a glass dish. When set, spread with raspberry jam, and put a layer of whipped cream on top. Note.—The cream can be varied by using juice from tinned fruit instead of water (add water if necessary to make quantity up to 4 pint). Cut up some of the fruit and put it in the bottom of the dish, and pour the cream on top. Finish with whipped cream if desired. Less sugar will be necessary if tinned fruit is used. LEMON CREAM. Five to seven persons 3 eggs 4 OzS. sugar 1 lemon 2 inches cinnamon I pint milk