Cox's manual of gelatine cookery (copyright)

Prune and Banana Mould can be made as above by adding two sliced bananas to the mixture along with the stoned and chopped prunes. Fig Mould may be prepared as above. Use } lb. figs in place of prunes, a lemon instead of an orange, and Demerara instead of white sugar. FIG AND ORANGE JELLY. Five to six persons + lb. figs 4 pint water 4 pint orange juice 3 OzS. sugar 1 lemon A little orange rind Wash the figs, cut them in small pieces, and stew them gently with the water and I oz. of the sugar. When tender, strain the figs from the juice. Measure the juice, and make it up to $ pint by adding water. Put this juice, the Gelatine, remaining sugar, the orange and lemon juice, and a little orange and lemon rind in a saucepan, and stir till just boiling. Strain into a basin. When just beginning to set, add the figs, and divide into small wet moulds. When set, turn out, decorate with whipped cream. PRUNE WHIP. Four to five persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) 4 lb. prunes Rind and juice of 1 lemon 3 pint cold water Whites of 2 eggs 1 gill hot water 4 OzS. sugar Carmine Cook the prunes till tender with the # pint water and the lemon rind. Add the sugar, and cook five minutes longer. Stone the prunes, and rub the fruit and juice through a fine sieve. Add lemon juice. Take 4 pint of this purée, adding water if needed to make up, and add the Gelatine dissolved in the gil] of hot water, with a little carmine to improve the colour. Put aside till cool. When almost setting, fold in the stiffly whisked whites of 2 eggs, and pour the mixture into custard glasses. A little whipped cream may be piled on each before serving, and chopped pistachio nuts sprinkled on top. LEMON MILK JELLY. Five to six persons 1 gill hot water 3 gills milk 3 ozs. sugar 2 eggs Rind and juice of 1 small lemon Heat the milk with the thinly pared lemon rind, and when almost boiling, pour on to the well beaten yolks of eggs. Return to the rinsed pan, and stir over a gentle heat till thickened, then strain into a basin, and add the sugar. Add the lemon juice, and the Gelatine dissolved in the gill of water. When cool, pour into a wet border mould. Turn out when firm, and fill the centre with the whites of eggs, prepared like the "Islands" in Recipe No. 95. If preferred, the entire eggs, beaten up, may be used in making the custard or the stiffly whisked whites of eggs may be folded into the jelly just before it is moulded. PLUM PUDDING. Six to eight persons 2 ozs. currants I oz. glacé cherries 2 ozs. sultanas I oz. almonds 2 ozs. raisins, stoned 4 gill sherry I oz. preserved ginger 4 teaspoonful ground cinnamon 2 ozs. chopped dates Rind and juice of 1 lemon 2 ozs. sugar 4 pint water Carmine Blanch and chop the almonds, halve the cherries, chop the dates, ginger, and raisins, and clean the currants and sultanas. Put all these ingredients into.a pan with the water, sugar, grated rind and juice of the lemon, and cinnamon, and cook gently for ten minutes. Strain, measure the liquid, and add enough water to make the quantity up to 4 pint. Dissolve the Gelatine in this liquid, and pour it over the fruit. Add the sherry, aud a little carmine to improve the colour. Put. aside till the mixture is cool, then pour it into a wet mould. Turn out when set, and serve with cream or custard. GRAPE SURPRISE. Six to seven persons 4 lb. grapes Rind and juice of 1 lemon 6 ozs. sugar I pint grape juice