Cox's manual of gelatine cookery (copyright)

Peel and core the pears, simmer till tender in water with a little sugar or in some syrup from the tin. Then drain off, setting aside 4 gill of the drained syrup. Chop the pears and put them in a glass dish. Make a custard with the milk, yolks of eggs, sugar, and vanilla. Dissolve the Gelatine in the 4 gill of pear syrup which was set aside, add the lemon juice, and stir into the custard. When beginning to set, pour over the pears. When cold, decorate with meringue made by whisking the whites of eggs till stiff, then folding in 3 tablespoonfuls castor sugar. e 91. PETITS CHATEAUX. Six persons © 2 gill hot water # pint Sweet Jelly (Recipe No. 1 or 2) .. I pint custard Flavourings and red colouring Add the dissolved Gelatine to the custard. Divide the custard into three parts. Leave one yellow, flavouring it with lemon, colour one pink, flavouring with orange or vanilla, and to one i add chocolate and vanilla. Line small moulds with Lemon or . Wine Jelly. Fill up the moulds with alternate layers of the different coloured custards, allowing each layer to set before adding the next. If desired, a layer of jelly may be set between the layers of custards. When set, turn out and decorate with chopped jelly round the base of the castles. A large mould may be used instead, and the lining of jelly may be omitted, if a plainer sweet is desired. 92. BANANA CUSTARD. Five to six persons 3 gill hot water 14 ozs. sugar I pint milk 4 teaspoonful vanilla 2 eggs 3 teaspoonfuls lemon juice 2 or three bananas Heat the milk, and pour it on to the beaten eggs. Return it to the rinsed pan, and stir over a gentle fire until slightly thickened. Strain into a basin, and add the sugar and vanilla. When cold, stir into it the Gelatine dissolved in the hot water. Cut the bananas in thin rounds, sprinkle them with the lemon juice, and add to the custard. When beginning to set, put into small wet moulds. Tangerine Oranges, divided into liths and the seeds removed, may be used instead of bananas. 93. CRYSTAL PALACE PUDDING. Four to six persons 3 gill hot water 1+ pints milk 2 teaspoonfuls cornflour 2 OZS. sugar - 2 yolks of eggs 4 teaspoonful vanilla essence Heat 1 pint of milk, and, when boiling, stir it on to the cornflour, previously mixed with the remaining gill of cold milk. Boil for five minutes, stirring all the time. Remove from the fire, add the sugar and vanilla, then pour it on to the beaten yolks, stirring well. Dissolve the Gelatine in the hot water, and stir into the cornflour custard. When cool, pour into a wet mould. When set, turn out and decorate with a few glacé cherries. A border mould may be used, and the centre filled with stewed fruit. A whole egg may be used. It must be well beaten before the hot cornflour is poured on to it. S4. CREAMS OF CONDENSED MILK. Seven to eight persons VANILLA CREAM:— 1-lb. tin unsweetened full cream evaporated milk t gill hot water Vanilla Sugar Dissolve the Gelatine in the hot water, and stir it into the milk. Sweeten and flavour to taste; stir occasionally. When almost firm, whisk until spongy. Pour into a mould previously rinsed out with cold water. When firm, dip the mould in warm water and turn out. Instead of moulding the cream, it may be piled up roughly in a crystal dish. CHOCOLATE CREAM :-—Prepare as above. After whisking pour into a crystal dish. When set, cover with grated chocolate. COFFEE CREAM:—Add coffee essence to the vanilla cream to flavour and colour, or use a gill of freshly made coffee instead of the gill of hot water. COFFEE AND NUT CREAM:—Pour the coffee cream into a dish. When set, cover with grated hazel nuts. Decorate with a few whole shelled nuts.