Cox's manual of gelatine cookery (copyright)

Put the Gelatine into a saucepan, add the milk, sugar, cinnamon, and thinly pared lemon rind. Stir till they boil, cool slightly, then pour over the yolks of the eggs, strain, return to the pan, and stir over the fire for a few minutes. It must not boil. Pour into a basin, and when cool, add lemon juice and whites of eggs well beaten. Turn into a wet mould. Serve with whipped cream. CANARY CREAM. Five persons $ gill hot water t lemon r pint milk 3 yolks of eggs Sugar to sweeten Heat the milk with the thinly pared lemon rind, cool slightly, and pour on to the beaten yolks of eggs. Return the custard to the rinsed pan, and stir over a slow fire till thickened. Strain into a basin, add sugar to taste, cool, stir in half the juice of the lemon and the Gelatine dissolved in the hot water. Resweeten if required. When beginning to set, pour into a wet mould. CHOCOLATE MOULD. Five to six persons 1 gill hot water 34 gills milk 2 yolks of eggs Vanilla essence Whipped cream Sugar 3 ozs. sweet chocolate Break the chocolate into the milk, stir over the fire till dissolved, then pour on to the beaten yolks. Rinse the pan, return the custard to it, and stir until it thickens. Strain into a basin, and when slightly cooled, stir in the Gelatine dissolved in the water. Flavour with vanilla and resweeten if required. Pour into a china mould. When firm, turn out and serve with whipped cream. FIG CUSTARD. Six persons + Ib. figs 1 dessertspoonful sugar 2% pint custard 2 teaspoonfuls lemon juice A little vanilla essence Stew the figs in a little water and sugar till tender. Strain off the juice and chop the figs. Make ? pint of custard with # pint of milk and 2 yolks and 1 white of egg. Dissolve the Gelatine in I gill of the fig juice, and stir into the custard. Add the lemon juice and chopped figs. Sweeten and flavour. When beginning to thicken, pour into a wet mould. Date Custard may be made in the same way. Use a little sherry to flavour instead of vanilla. DATE CUSTARD. Five to six persons 4 pint custard, flavoured vanilla 1 Ib. dates 2 OZS. raisins A little lemon juice To garnish :—# gill whipping cream 14 ozs. walnuts (shelled) Cut the dates in halves, remove the stones, and seed the raisins. Stew with ? gill of water until tender, then strain. Dissolve the Gelatine in 4 gill of the juice, and stir it into the custard, adding also the stewed fruit and a few drops of lemon juice. Sweeten to taste. When beginning to set, pour into a border mould. When set, turn out and fill the centre with chopped walnuts and whipped sweetened cream. Decorate with a few whole nut meats. GOLDEN CREAM PUDDING. Five to seven persons + gill hot water 3 ozs. castor sugar 4 gill sherry 1 teaspoonful vanilla essence I pint milk 2 teaspoonfuls lemon juice 2 eggs A pinch of salt Heat the milk, and stir into the beaten yolks of eggs. Return to fire, and stir till thickened, but do not boil. Strain into a basin. Add the sugar, vanilla, and lemon juice. Dissolve the Gelatine in the hot water and sherry, and stir into this custard. When cool, add the salt to the whites of the eggs and whip stiffly. Stir lightly into the custard, and whisk all together for five minutes, then pour into a wet mould. _Note.—If preferred, omit the sherry and use 4 gill of water instead, flavouring more strongly with vanilla. APRICOT PUDDING Recipe and illustration are given on page 55 PEAR CUSTARD. Five persons # pint milk I OZ. sugar 2 eggs 1 teaspoonful lemon juice 6 large pears or a small tin $ teaspoonful vanilla essence