Cox's manual of gelatine cookery (copyright)

To PREPARE A SOUFFLE CASE.—Fasten a double band of plain white paper round the outside of the soufflé case, allowing the paper to come about three inches above the top of the case. The paper can be tied or pinned in position, or it can be fastened by slipping a rubber band over it. TO CHOP JELLY FOR DECORATIVE PURPOSES.—Jelly for this purpose should be stiff. Turn it on to a piece of wet grease-proof paper, and chop it with a wet knife. It should be chopped rather coarsely—if chopped too finely it loses its sparkle. REMARKS Cox’s Refined Sparkling Gelatine may be used in any of the recipes, but must be soaked in cold water or milk for fifteen minutes before being dissolved. The number of persons who may be served from the amount of jelly which will be made from the prescribed ingredients is noted at each recipe. Attention should be given to the special directions at the beginning of certain of the sections in which the recipes are arranged. INDEX SECTIONS Recipes No. SWEET JELLIES, CLEARED ‘ . 18 SWEET JELLIES, UNCLEARED , . 9-15 SAVOURY JELLIES 16-19 Hors D’@uvres AND SavouRies 20-27 OLD Fisu DisHEs . 28-38 ‘OLD Meat Disues 39-51 MouLpED SALADS 52-63 DRESSED VEGETABLES 64-66 CoLD SWEETS, SIMPLE 67-119 CoL_p SwEEtTs, RicH 120-149 Icep DIsHEs . A . 150-169 CONFECTIONERY P 170-178 INVALID DISHES . 179-186 MISCELLANECUS RECIPES ‘ 187-200 GENERAL INDEX Amber Jelly . , ‘ . 184 Apples a i Bercy . i ; An Apple Gateau 2 % 0) Apple Ginger . : 3 : ts Apple Mould . 5 . a 2p LOW Apple Snow . 104 Apricot Pudding (Illustration, P. 55). 89 Apricot Sauce ‘ Apricot Souffié j a ‘ 81 Artichoke Cream . A A A 64 Asparagus Salad _ . é 4 OO Aspic Jelly . 5 ‘ : eG Aspic Mayonnaise . : 5 peeto) Banana Custard . 3 : oO Banana Trifle - : A ees Bechamel Sauce . : : ao Oi Blanc Mange . é - ‘: eal Rey” Bonita Pudding ' * F : 97 Boston Cream 3 A 5 ’ 98 Brown Bread Cream . ; 5 so Cake Fillings . 5 po OT 98: Canary Cream , - & oo (84 Caramel Bianc Mange . ; 3 See Caramel Ice Cream ; A . 154 Caramel Rice Mould é ‘4 tigel'S Caramel Soufflé A ‘ : . 146 Caramel Sponge ; : ; ae: Caramel Trifle : A 1} Cauliflower and Shrimps . : Soe: Chalfont Creams . . : . 124 Charlotte Russe A 148 Chartreuse of Bananas (Illust., . 65) 140 Chartreuse of Oranges . 140 Chartreuse of Salmon . 3 ~ eg Chartreuse of Turkey . seo Chaudfroid Sauce . ; ee ee Cheese and Celery Cream ; Pe 15) Cherry Desserts : 5 : . 126 Cherry Jelly . ; - 5 qe Chicken Jelly . : 3 ; ais) Chicken Mould : ; 5 ; 43 Chicken and Mushroom Cream Chicken Salad Moulds Chicken and Tomato Creams Chilled Fruit Juice Cocktails Chocolate Cream Chocolate Ice. Chocolate Mould Chocolate Souffé . Chocolate Soufflé Praline. Chocolate Surprise . Chocolate Walnuts . Cider Jelly Ciaret Jelly Coffee Cream . Coffee Ice , Coffee Sponge 2 Cold Cheese Soufflés Confectioners’ Custard Crab or Lobster Darioles Cranberry and Apple Mould Cranberry Salad . Creams of Condensed Milk Creme de Menthe Pastilles Crystal Palace Pudding . Custard Creams Custard for Creams and Puddings Custard Ices . Custard a la Versailles Date Custard . Date Dainties Diplomatic Cream Dominion Salad Egg Jelly Fig Custard Fig Mould Fig and Orange Jelly Fillets of Veal Marguerite Finnan Haddock Darioles Fish Creams Fish Creams with Horseradish Floating Islands Frangipani Tart : French Celery Soufflé French Jellies Frozen Apricots Frozen Banana Whip Frozen Jaffa Soufflé Fruit Creams . Fruit Flan Fruit Ices Fruit Jelly Fruit Mould Bruit. -Pastilles <_: Fruit Salad, Jellied Fruit Sponge . Galantine of Chicken Game Jelly . Gelatine Fondant Ginger Cream Ginger Jellies . Recipe 24 COX’S MANUAL OF GELATINE COOKERY Recipe No