Cox's manual of gelatine cookery (copyright)

Put the yolks of eggs in a basin, and beat them with half of the sugar. Put the basin over a pan of hot water, and cook for five minutes, stirring all the time. Dissolve the Gelatine in the water, cool slightly, and add it to the egg mixture. Add the lemon juice, and the grated rind. Allow to cool, but not set, then fold in the stiffly beaten whites of eggs to which has been added the remainder of the sugar. Pour the mixture into a baked pastry case, and put aside to set. When firm, cover with a layer of whipped sweetened cream, and serve. LEMON PIE. Six to seven persons FILLING 4 pint water Rind and juice of 1 lemon I egg yolk 3 OzS. sugar COVERING 1 gill hot water 1 tablespoonful lemon juice 1 white of egg 2 OzS. sugar Cover a plate with short pastry made with 6 ozs. flour, a teaspoonful castor sugar, a pinch of salt, 34 ozs. of butter or margarine rubbed in, and about a tablespoonful of cold water to mix. Decorate edge, prick centre, and bake in a quick oven. For the filling :—Stir the Gelatine, water, and the thinly pared lemon rind till boiling. Add the juice, cool slightly, and pour over the yolk, strain, and return to the heat to cook the egg, but do not boil, then pour into a basin. When beginning to set, pour into the cold cooked pastry. Allow to set. Pile on top the following covering :—Dissolve the teaspoonful of Gelatine and the sugar in the hot water, add the lemon juice, and allow to cool. When setting, stir in the stiffly beaten white of egg, and whisk all together to a stiff froth. A few cherries may be used to decorate. ORANGE TARTLETS Tartlet cases Orange Curd (Recipe No. 198) A little whipped cream Pistachio nuts Fill short crust or puff pastry cases with Orange Curd, put a rosette of cream on top of each tartlet, and sprinkle with chopped pistachio nuts. 119: FRUIT FLAN. Four to five persons (a) Make the Pastry Case as follows :— 4 ozs. flour 1 teaspoonful castor sugar 2 ozs. butter Yolk of 1 egg Pinch of salt Cold water Add salt and sugar to the sifted flour, then rub the butter in till the mixture is like fine breadcrumbs. Mux to a stiff consistency with the yolk of egg, and a little cold water. Turn on to a floured board, roll rather less than half an inch in thickness, and line a flan ring with the pastry. (If a flan ring is not available a sandwich tin can be used instead). Put a piece of greased paper (greased side down) inside the flan, and fill it up with rice or beans to keep the pastry in position while in the oven. Bake in a moderately hot oven for about half an hour. When the pastry is set, remove the paper and rice, and allow the pastry to dry off. Remove the ring, and allow the pastry to cool on a wire tray. (0) Fill up the flan with any kind of tinned or fresh fruit, arranging it carefully to make the appearance attractive, then cover with a fruit glaze made as follows :— 1 gill fruit syrup Sugar to sweeten The quantity of sugar will depend on the acidity of the juice, but with stewed fruit it may not be necessary to add any. Care should be taken that the fruit is not broken, and the syrup cloudy. Put the sugar in a pan with half of the syrup, and bring it to the boil. Dissolve the Gelatine in the remainder of the syrup, then add it to the sugar mixture. Put aside till it begins to set, then use at once. FRUIT SALAD, JELLIED. Six to eight persons 4 pint hot water 1 lemon 4 pint fruit juice, or wineand 2 oranges fruit juice mixed $ grape fruit 3 bananas Pineapple, few slices x lb. white grapes 4 OzS. sugar 4 lb. black grapes Pistachios blanched and chopped