Cox's manual of gelatine cookery (copyright)

Peel and core the apples and slice them up roughly into a saucepan. Add the cold water and lemon rind, and stew till tender, then pass through a hair sieve. Measure the purée, adding the lemon juice and water to make up 1 pint. Stir in the sugar and the Gelatine dissolved in the hot water. Colour if desired. When cool, pour into a wet mould. Serve with custard or cream. APPLE MOULD. Five to six persons 2 gill hot water 1 lb. apples 4 pint cold water 4 0zS. sugar 2 eggs Rind and juice of 1 lemon Stew the apples with the 4 pint of water, sugar, and finely pared lemon rind till tender. Press through a hair sieve. Measure the _ purée and make it up to 1 pint by adding the lemon juice and water if required. Return to the pan, add the yolks of eggs, and stir over the fire fora minute or two. Do not boil. Add the Gelatine dissolved in the hot water. When cool, fold in the stiffly beaten whites of eggs, and pour into a wet mould. Serve with custard or cream. FRUIT MOULD. Four to five persons 1 Ib. fruit (rhubarb) 4 0z. sugar 1 gill water Colouring if necessary 4 gill water Prepare the rhubarb and cut into inch pieces. Put it in a bowl with the sugar and 1 gill water, and steam till tender but unbroken (may be cooked in a casserole in the oven). When ready, allow to cool, then strain off, and measure the juice adding water if needed to make 4 pint. Dissolve the Gelatine in the 4 gill water, and add to the juice. Pour this over the fruit, and when almost setting, pour all into a glass or delf mould, taking care not to break the fruit. Turn out when set, and serve with cream or custard. Note.—The mould can be made with any kind of fresh fruit, but the quantity of sugar will vary according to the acidity of the fruit. If desired, rather less Gelatine may be used, and the mixture poured into the dish in which to be served. A layer of whipped cream may be put on top, and any desired decoration. APPLE GINGER. Six persons 6 apples 6 ozs. sugar 3 pint water I oz. root ginger Rind and juice of 1 lemon A little red colouring Take a large stewpan and boil the water, sugar, ginger, lemon rind and juice to a syrup. Strain. Core, peel, and quarter 6 large hard apples. Stew them in the syrup very gently till tender but not broken, and place them in a deep glass dish. Strain and measure the juice adding water if required to make 1 pint. Dissolve the Gelatine in the hot juice, colour as desired, and when cold, pour over the apples. When set, decorate with whipped cream. APPLE SNOW. Four to six persons I gill water 6 apples, cored 6 ozs. sugar 2 whites of eggs Candied cherries Juice of 1 lemon Bake the apples, and when soft press the pulp through a hair sieve. Stir in the sugar, the lemon juice, and the dissolved Gelatine. When cool, mix in the whites of eggs stiffly beaten. Whisk all together thoroughly, then pile up roughly in a crystal dish, decorate with cherries, and serve with custard made from the yolks of the eggs. PRUNE MOULD. Six persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) 3 lb. prunes 2 pint cold water I orange 2 ozs. sugar Carmine to colour Wash the prunes and soak over night in the cold water. Stew with a little of the orange rind till tender. Add sugar. Strain the juice from the prunes, stone and chop them. Measure the juice, making it up with water to 4 pint. Dissolve the Gelatine in this juice and pour over the prunes. Add the strained orange juice and carmine. When just starting to set, pour all into a wet mould. Serve with whipped cream or custard. Note.—The prune stones may be broken and the blanched kernels added to the mould.