Cox's manual of gelatine cookery (copyright)

VELVET CREAM.—Use 4 tablespoonfuls sherry and 1 tablespoonful brandy in place of the flavouring. CHOCOLATE CREAM.—Use 2 ozs. chocolate dissolved in a little water and vanilla essence. GINGER CREAM.—Use ginger essence or ginger syrup, and add some finely chopped ginger. Note.—If the cream is not to be turned out of a mould, but simply sent to table in the dish in which it has set, little more than half the quantity of Gelatine will be sufficient. 121. CUSTARD CREAMS. Six to seven persons * * 4 pint cream Flavouring, e.g., Vanilla $ pint custard 4 gill water Sugar to sweeten Lemon Jelly (Recipe No. 1) Line a mould with Lemon Jelly, and decorate it as desired. Half whisk the cream. Add sugar and flavouring to the not quite cold custard, dissolve the Gelatine in the water and add it also. Mix all with the cream. Stir till the mixture shows signs of setting, then pour at once into the prepared mould. EXAMPLES COFFEE CREAM.—Add coffee essence, or 2 tablespoonfuls strong black coffee, or infuse a little coffee in the milk before making the custard. CARAMEL CREAM.—Make caramel with 2 tablespoonfuls sugar and 2 tablespoonfuls water, and dissolve enough in the milk to flavour it before making the custard. GINGER CREAM.—Add 2 tablespoonfuls chopped ginger, a little of the ginger syrup, and a few drops of lemon juice. FRUIT CREAMS. Six to seven persons $ pint cream Sugar to sweeten $ pint fruit purée Colouring, if necessary Lemon Jelly (Recipe No. 1) A squeeze of lemon juice, if } gill water or fruit juice necessary Or I gill cream 4 gill water or fruit juice 1 gill custard Sugar to sweeten $ pint fruit purée Colouring, if necessary Lemon Jelly (Recipe No. 1) | Lemon juice, if necessary Line a mould with Lemon Jelly, and decorate as desired. Halt whisk the cream. If custard is used, add it to the fruit purée. Add to this also the sugar, a little colouring if necessary, and a squeeze of lemon juice if it improves the flavour. Dissolve the Gelatine in the water or fruit juice, and add this warm to the fruit mixture. Stir it at once into the prepared cream, and continue stirring till the cream begins to thicken. Pour it immediately into the prepared mould. Turn out when set. Fruits suitable :—(1) Tinned fruits—Apricot, peach, cherry, raspberry, strawberry, loganberry, etc. (2) Fresh fruits—Strawberry, raspberry, banana, orange, loganberry, etc. (3) Dried fruits— Prunes, apricots. These should be stewed then sieved, and the purée can then be used as above. * See note on page 57 (Recipe No. 120) a a NEAPOLITAN CREAMS Recipe and illustration ave given on page 506 CHALFONT CREAMS. Six to eight persons # gill hot water 1 oz. cornflour 1} pints milk 3 0zS, sugar 1 gill cream Almond or vanilla essence 2 or 3 yolks of eggs Pistachios Clear Jelly (Recipe No. 1 or 2) Put a little Clear Jelly into some small wet moulds. Decorate with pistachios, chopped or made into shamrocks by cutting thin slices and putting three small sections together with a tiny strip for a stalk. Cover with another thin layer of jelly. Heat1 pint of milk, and pour it on to the cornflour previously blended with the other } pint of cold milk, return to the rinsed pan and boil, stirring well for five to seven minutes. Remove from the fire, stir in the yolks of eggs, the sugar, flavouring, and cream, and the Gelatine dissolved in the hot water, cool, and pour into the prepared moulds. When set, turn out, and decorate with chopped jelly. CHOCOLATE SURPRISE. Eight to ten persons CHOCOLATE 4 ozs. chocolate Vanilla flavouring I pint milk Sugar to taste