Put all the ingredients except the grapes into a saucepan, and stir till the Gelatine and sugar✪ Grape Juice Gelatin are dissolved. Strain and cool. When beginning to set, add the grapes, skinned and seeded. Pour into a wet mould, and turn out when set. CARAMEL BLANC MANGE. Four to five persons 40z. COX’S INSTANT POWDERED GELATINE 4 gill hot water 3 tablespoonfuls water $ pint milk \ ori pint 2 tablespoonfuls boiling water ¢ pintcream f milk 4 teaspoonful vanilla essence 3 ozs. sugar✪ Caramel Blanc Mange Dissolve the sugar in the 3 tablespoonfuls of water, then boil without stirring, till of a rich brown colour. Remove from fire, and add the 2 tablespoonfuls of boiling water. Add the milk and cream, and stir over a slow fire till the caramel is dissolved, then set aside to cool. Add the Gelatine dissolved in the gill of water. Flavour with vanilla, adding a few drops of lemon juice if too sweet. When cool and beginning to thicken, pour into small wet moulds. Turn out when set, and put a little whipped cream on top of each mould. 52 112. 113. 114. COX’S MANUAL OF GELATINE COOKERY HONEYCOMB SHAPE. Four to five persons 4 oz. COX’S INSTANT POWDERED GELATINE I pint milk 2 eggs 4 OzS. Sugar Vanilla essence✪ Honeycomb Shape Put the milk in the pan with the Gelatine, sugar, and slightly beaten yolks of eggs, and stir till almost at boiling point. Remove at once from the heat, and add the vanilla. Allow to become cool, fold in the stiffly whisked whites, and pour into the mould. ORANGE TRIFLE. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE # gill hot water 3 or 4 Sweet oranges I pint milk 3 or 4 tablespoonfuls castor sugar 2 eggs✪ Orange Trifle Make a custard of the milk and yolks of eggs, and add 2 table- spoonfuls of sugar. Dissolve the Gelatine in the water, and strain into the custard. Pare the oranges, remove the seeds and pith, roll them in the sugar, and place in a deep glass dish. When the custard is cool, pour it over the oranges, and set aside till firm. Whip the white of the eggs to a stiff froth, and add a tablespoonful of sugar. Pile this meringue on top of the trifle and serve. Instead of the meringue, whipped cream may be used. Note.—Banana Trifle may be made in the same way. Squeeze a little lemon juice over slices of banana. Less sugar is required. PEACH SURPRISE. Six persons 4 oz. COX’S INSTANT POWDERED GELATINE 6 half peaches (tinned) 2 ozs. ground almonds Sponge cake 1 tablespoonful jam Juice from fruit Squeeze of lemon juice Water Whipped cream Carmine Sherry if desired✪ Peach Surprise Put a layer of sponge cake at the bottom of small individual glass dishes. Soak with a little sherry or fruit juice. Add enough water to the remainder of the juice to make 4 pint. Flavour with lemon, add a little sugar if necessary, add the Gelatine, and stir till almost boiling. Remove from the fire, strain, colour red with carmine, and cool. Mix together the ground almonds, jam, and a little lemon juice, and fill the hollow in each peach with the mixture. Put half a peach on top of the prepared sponge in each glass (rounded side up), and when the jelly is almost setting, coat the peaches with it. Pipe a rosette of whipped cream on top of each, and serve. 115. 116. 117. SIMPLE COLD SWEETS 53 LEMON CHIFFON FLAN. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE 2 eggs Rind and juice of $ lemon 2 ozs. castor sugar t gill water 1 Pastry Case (see Recipe No. 118)✪ Lemon Chiffon Flan

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Put all the ingredients except the grapes into a saucepan, and stir till the Gelatine and sugar are dissolved. Strain and cool. When beginning to set, add the grapes, skinned and seeded. Pour into a wet mould, and turn out when set. CARAMEL BLANC MANGE. Four to five persons 40z. COX’S INSTANT POWDERED GELATINE 4 gill hot water 3 tablespoonfuls water $ pint milk \ ori pint 2 tablespoonfuls boiling water ¢ pintcream f milk 4 teaspoonful vanilla essence 3 ozs. sugar Dissolve the sugar in the 3 tablespoonfuls of water, then boil without stirring, till of a rich brown colour. Remove from fire, and add the 2 tablespoonfuls of boiling water. Add the milk and cream, and stir over a slow fire till the caramel is dissolved, then set aside to cool. Add the Gelatine dissolved in the gill of water. Flavour with vanilla, adding a few drops of lemon juice if too sweet. When cool and beginning to thicken, pour into small wet moulds. Turn out when set, and put a little whipped cream on top of each mould. 52 112. 113. 114. COX’S MANUAL OF GELATINE COOKERY HONEYCOMB SHAPE. Four to five persons 4 oz. COX’S INSTANT POWDERED GELATINE I pint milk 2 eggs 4 OzS. Sugar Vanilla essence Put the milk in the pan with the Gelatine, sugar, and slightly beaten yolks of eggs, and stir till almost at boiling point. Remove at once from the heat, and add the vanilla. Allow to become cool, fold in the stiffly whisked whites, and pour into the mould. ORANGE TRIFLE. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE # gill hot water 3 or 4 Sweet oranges I pint milk 3 or 4 tablespoonfuls castor sugar 2 eggs Make a custard of the milk and yolks of eggs, and add 2 table- spoonfuls of sugar. Dissolve the Gelatine in the water, and strain into the custard. Pare the oranges, remove the seeds and pith, roll them in the sugar, and place in a deep glass dish. When the custard is cool, pour it over the oranges, and set aside till firm. Whip the white of the eggs to a stiff froth, and add a tablespoonful of sugar. Pile this meringue on top of the trifle and serve. Instead of the meringue, whipped cream may be used. Note.—Banana Trifle may be made in the same way. Squeeze a little lemon juice over slices of banana. Less sugar is required. PEACH SURPRISE. Six persons 4 oz. COX’S INSTANT POWDERED GELATINE 6 half peaches (tinned) 2 ozs. ground almonds Sponge cake 1 tablespoonful jam Juice from fruit Squeeze of lemon juice Water Whipped cream Carmine Sherry if desired Put a layer of sponge cake at the bottom of small individual glass dishes. Soak with a little sherry or fruit juice. Add enough water to the remainder of the juice to make 4 pint. Flavour with lemon, add a little sugar if necessary, add the Gelatine, and stir till almost boiling. Remove from the fire, strain, colour red with carmine, and cool. Mix together the ground almonds, jam, and a little lemon juice, and fill the hollow in each peach with the mixture. Put half a peach on top of the prepared sponge in each glass (rounded side up), and when the jelly is almost setting, coat the peaches with it. Pipe a rosette of whipped cream on top of each, and serve. 115. 116. 117. SIMPLE COLD SWEETS 53 LEMON CHIFFON FLAN. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE 2 eggs Rind and juice of $ lemon 2 ozs. castor sugar t gill water 1 Pastry Case (see Recipe No. 118)

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