Cox's manual of gelatine cookery (copyright)

Dissolve the Gelatine and sugar in the hot water, add the wine, fruit juice, and lemon juice. Slice up the oranges, grape fruit, bananas, and pineapple. Skin the grapes and remove the seeds. Stir all the ingredients into the Gelatine mixture, resweeten to taste, and when beginning to set, pour into a salad bowl. When set, decorate with whipped and sweetened cream and a few grapes, orange liths, or glacé cherries. Any fruit in season may be used. APRICOT PUDDING. Six to eight persons 1 lb. tin of apricots % pint milk Carmine Juice of half a small lemon 2 tablespoonfuls sugar 2 gill whipping cream Keep back three half apricots for decoration. Set aside 1 gill of the apricot syrup. Rub the remaining apricots and syrup through a hair sieve to make 4 pint of purée. Dissolve the Gelatine and sugar in the gill of apricot syrup which was set aside, and add this to the purée along with the lemon juice. Stir this mixture into the milk, colour with carmine, and when beginning to thicken pour into a mould. When set. turn out and decorate with the whipped cream and three half apricots cut into slices. Half of the lemon juice may be omitted and a tablespoonful of brandy added. Tinned peaches or pears may be used instead of the apricots. Dried apricots may be stewed and used as above, care being taken to set aside the gill of juice to dissolve the Gelatine and sugar before the apricots have broken down into a pulp. Page Fifty-five & * * a §REEPER TSF ER 454 : x . x < AER RARARA RES CERES ER ER REE RRT EUS RO RY Deainaqus oe RAAT SR SHH GT TER TNE ET TERRA RR, eee TS Y a ee ose. : “SS Se gayi 2S SG . > eS p eS": aes es Pea i ee ES SSS ae. CS Ce eS Oe ® NEAPOLITAN CREAMS. Six persons (Twelve small dariole moulds or one large mould) I pint Vanilla Cream (See Recipe No, 127) Cotfee essence Red colouring Lemon Jelly (Recipe No. 1) Green colouring Line moulds or large mould with the Lemon Jelly. Make the Vanilla Cream as in Recipe No. 121, Divide it into four equal parts, colour one pink, the second green, and the third with coffee essence, and leave the fourth uncoloured. Pour in alternate layers into the prepared moulds, allowing each layer to set before pouring in the next. When firm, pour some jelly over. Turn out, and decorate with chopped jelly. Page Fifty-six Rich Cold Sweets SPECIAL DIRECTIONS FOR MAKING CREAMS Attention is directed to the information and instructions given on pages 3 to 5. In hot weather it may be necessary to use a little more Gelatine than is specified in the recipes. Fresh double cream is necessary, and it should be half whisked to give the mixture a sponge-like texture. The Gelatine must be completely dissolved in the given quantity of water, and the solution should be warm when stirred into the cream mixture; if added too hot it spoils the texture of the cream, and if too cold, the Gelatine may set into small lumps, and thus not be properly mixed in. If custard or fruit purée forms part of the recipe, the dissolved Gelatine should be added to this, and the mixture added at once to the half-whisked cream, and gently stirred till nearly set. Creams should not be moulded until beginning to set. 120. WHOLE CREAMS. Five to six persons I pint cream A squeeze of lemon juice, if desired % gill water Sugar to sweeten Flavouring Lemon Jelly (Recipe No. 1) Line a mould with Lemon Jelly, and decorate it with cherries, pistachio nuts, etc. Half whisk the cream, and add to it the flavouring, lemon juice, and sugar. Dissolve the Gelatine in the water, and add it warm to the cream. Stir till the cream shows signs of setting, then pour it at once into the prepared mould. Turn out when set, and decorate with chopped jelly. EXAMPLES VANILLA CREAM.—Use vanilla essence for flavouring.