Cox's manual of gelatine cookery (copyright)

Dissolve the chocolate and Gelatine in the milk, strain, and set aside to cool. Flavour with vanilla, and sweeten if required. When beginning to set, line a plain mould. This lining should be about an inch in thickness. If difficulty is found in lining the mould, pour all the chocolate into it, and when set, scoop out the centre with a silver spoon dipped in boiling water. CREAM CENTRE 4 gill hot water 4 pint whipping cream 14 OzS. sugar Vanilla Half whip the cream with the sugar and vanilla. Dissolve the Gelatine in the hot water. Stir lightly into cream. When beginning to set, pour into the lined mould. When set, cover the cream with the chocolate mixture, which has been melted down and cooled again. Turn. out when set, and decorate. Note.—The mould may be lined with Lemon Jelly and decorated, before it is lined with the chocolate mixture. CHERRY DESSERTS. Four to six persons $ lb. cherries 2 eggs 4 gill water 4 OZS. Sugar Red colouring 1 gill whipping cream Stew the cherries with the water and 3 ozs. sugar till soft, then sieve. Beat the yolks of eggs with 2 tablespoonfuls of cherry juice and 1 oz. sugar over hot water or a gentle fire till thick, then whisk till cold, and add to the whipped cream. Dissolve the Gelatine in 1 gill of hot cherry juice, cool slightly, and add to the mixture. Stir in gently the stiffly beaten whites of eggs and a little colouring. Pour into small wet moulds. Turn out when firm, and decorate with roses of whipped cream. DIPLOMATIC CREAM. Four to five persons 3 gills Lemon Jelly (Recipe No. 1), coloured red 1 gill cream 1 oz. ratafia biscuits % oz. glacé cherries $ gill water $ Oz. preserved ginger Sugar to sweeten A little vanilla Rinse out a plain round mould with cold water, and set a layer of the jelly 1 inch in thickness. Rinse a tumbler, and place it in the centre of the mould, put ice in the tumbler, then fill up all round it with jelly. When set, pour the ice out of the tumbler, pour in warm water, then slip the tumbler out of the jelly. Half whisk the cream, then add to it the fruits chopped, biscuits crushed, sugar, and flavouring. Dissolve the Gelatine in the water, and add it to the mixture, and when almost setting, pour it into the centre of the jelly. Pour a little jelly on top, and leave to set. Turn out when firm, and decorate the dish with chopped jelly. ORANGE MOULD. 51x persons 1 gill hot water 2 ozs. castor sugar 1 gill milk 2 eggs 1 gill cream I or 2 teaspoonfuls lemon juice 1 gill orange juice Red colouring Make a custard with the milk, yolks of eggs, sugar, and a little orange rind to flavour. Strain into a basin, and cool. Add the Gelatine dissolved in the hot water, the fruit juice, and a very little red colouring. Add all to the half whisked cream. Whisk the whites of the eggs stiffly and fold in. Pour into a wet mould. When firm, turn out and decorate. PUDDING A LA ROMAINE. Seven to eight persons 1 gill hot water 3 ozs. chopped almonds I pint milk 3 yolks of eggs 14 gills cream 1 tablespoonful orange flower water 4 OzS. sugar 1 teaspoonful lemon juice Blanch and chop the almonds finely and brown them slightly in the oven or by stirring in a pan over the fire. Bring the milk and browned almonds to the boil, and pour it on the beaten yolks. Return this custard to the pan, and stir over the fire till thickened. Add the sugar, the orange flower water, the lemon juice, and the Gelatine dissolved in the hot water. When cool, stir gently but thoroughly into the whipped cream, and pour into a wet mould.