Cox's manual of gelatine cookery (copyright)

FLOATING ISLANDS. Six persons CUSTARD t heaped teaspoonful COX’S INSTANT POWDERED GELATINE 2 tablespoonfuls hot water 2 yolks of eggs 3 pint milk Sugar to sweeten The rind of half a lemon Heat the milk with the thinly pared lemon rind, and pour it on to the slightly beaten yolks. Return to the fire, and stir till thickened. Strain into a basin, and sweeten to taste. Add the Gelatine dissolved in the hot water. When cool, pour into a glass dish. ISLANDS t heaped teaspoonful COX’S INSTANT POWDERED GELATINE 1 gill hot water 2 whites of eggs 2 tablespoonfuls castor sugar 1 tablespoonful lemon juice Dissolve the Gelatine in the water, add to it the sugar and lemon juice, and, when almost cool, whisk gradually into the stiffly beaten whites of eggs. Take two tablespoons and arrange the mixture like islands on top of the custard. If desired, decorate with chopped pistachio or red currant jelly. The flavour of the custard may be altered to taste. If vanilla is used, flavour the islands with a tablespoonful of raspberry jam added to the Gelatine. GOLDEN PUDDING. Six persons 4 pint water 4 to 6 ozs. sugar 2 or 3 eggs Rind and juice of 2 large lemons Some chopped Lemon Jelly (Recipe No. 1 or 9) Put the water, the Gelatine, the lemon juice, the thinly pared lemon rind, and the sugar into a saucepan, and stir till boiling. Cool slightly, and add to the eggs, which should be well beaten. Cook till the mixture begins to thicken, then strain, stir well, and set aside to cool. When cool, pour into a wet border mould. Turn out when set, and fill the centre with chopped Lemon Jelly, and scatter a little of it round the base of the mould. BONITA PUDDING. Five to six persons 4 pint water 6 ozs. sugar 2 eggs Rind and juice of 2 lemons Put the water, Gelatine, the thinly pared lemon rinds, the lemon juice, sugar, and the yolks of eggs into a saucepan, and stir over a gentle heat till it thickens. Strain into a basin, and, when cool, fold in the stiffly beaten whites of eggs. Pour at once into a crystal dish. When set, decorate with whipped cream. If preferred richer, use 3 eggs. BOSTON CREAM. Six persons # gill hot water I pint milk 2 eggs 2 OzS, sugar Vanilla essence Make a custard with the yolks of eggs and milk. Add the Gelatine dissolved in the hot water. Sweeten and flavour to taste. When half set, add the stiffly beaten whites of eggs, and whisk all together for about ten minutes, then pour into a wet mould. When firm, turn out and serve plain or decorated with whipped cream or with coloured jelly either chopped or stamped out in shapes. This cream may also be served with fruit or a bright well-flavoured sauce. If to be served with fruit, use a border mould and place some fruit in the centre. CRANBERRY & APPLE MOULD. Five to six persons 1 gill hot water 1 lb. apples $ lb. sugar 1 gill cold water 4 lb. cranberries Stew the cranberries and apples in the gill of cold water till tender. Press through a sieve. There should be 1 pint of juice. Dissolve the Gelatine and sugar in the hot water, and add the fruit juice. Stir occasionally while cooling. Pour into a wet mould. Serve with whipped cream. APPLE GATEAU. Four to five persons 2 oz. COX’S INSTANT POWDERED GELATINE (short measure) ¢ pint hot water 1 lb. apples 4 pint cold water Rind aid juice of 1 lemon 4 OZS. Sugar Few drops red colouring