Cox's manual of gelatine cookery (copyright)

If so preferred, the almonds may be strained out of the custard. SAN JOSE PUDDING. Five to six persons 1% gills hot water 1 gill whipping cream 2 gills milk 2 OzS. Sugar 1 tablespoonful sherry 1 oz. glacé fruits I oz. maraschino cherries I oz. hazelnut meats Cut the fruit and nuts in small pieces, and soak them in the sherry. Add the Gelatine and sugar dissolved in the hot water. Add the milk. When cool, stir into the whipped cream. When beginning to set, stir the mixture, and divide into dainty glasses. Decorate, when set, with cherries, rose leaves, or pistachios. Whipped cream may be piped on top before decorating. Note.—Instead of maraschino cherries, glacé cherries soaked in a tablespoonful of maraschino may be used. STRAWBERRY CUSTARD. Six to eight persons 4 gill hot water # pint milk 1 gill cream 3 yolks of eggs Kirsch or vanilla essence Sugar 4 lb. small strawberries Make a custard with the eggs and milk. Sweeten and flavour with kirsch or vanilla. When cool, add the Gelatine dissolved in the hot water. Half whisk the cream, and add the cool custard to it. Pour into a mould with alternate layers of strawberries. When set, turn out and serve with a sauce of strawberry syrup flavoured with kirsch or vanilla, and coloured with a few drops of carmine. The sauce may be hot or cold, but, if hot, is served in a separate dish. (See Recipe No. 194.) A border mould may be used, and the centre filled with strawberries and well sweetened whipped cream. Decorate with rosettes of whipped cream and a few strawberries, TANGERINE CREAM. Seven to eight persons 1 gill boiling water I pint milk Yolks of 3 eggs 4 pint whipping cream 4 ozs. sugar 1 teaspoonful orange essence 3 or 4 tangerines (or 1 tin of tangerines) Pare thinly the yellow outer rind of 2 tangerines, and put in a saucepan with the milk. When warm, pour it on the beaten eggs. Return the custard to the rinsed pan, and stir over the fire till slightly thickened. Strain into a basin, adding the sugar and essence. Dissolve the Gelatine in the hot water, stir it into the custard, and set aside to cool. Whip the cream, and stir the custard lightly into it. Pour about a third of this cream into a deep dish. Lay liths of tangerine over the surface. When firm, cover with more cream and another layer of orange, and when this has set, cover with the remainder of the cream. Keep in a cool place, and serve either plain or decorated with liths of tangerine dipped in sugar boiled to the crack, and whipped cream. PEACH SNOW. Eight persons I quart tin peaches Juice of 1 lemon 4 lb. granulated sugar Whites of 3 eggs Drain the peaches, and lay some aside for garnishing. Pulp the rest of the fruit, and measure the pulp, making it up to 1} pints with the fruit juice if necessary. Put the fruit pulp, Gelatine, sugar, and lemon juice into a saucepan, and stir till the Gelatine and sugar dissolve. Pour into a basin, and allow to cool. Stiffly beat the whites of the eggs, and gradually add the peach mixture. Whisk together until light and spongy. Heap up roughly in a glass dish. Serve with peaches filled with whipped sweetened cream arranged round the dish. Note.—The Peach Snow may be poured into a border mould while the snow is soft enough to take the impression of the mould. Fill the centre with sliced peaches, and decorate with whipped cream. APPLES A LA BERCY. Six to eight persons # pint stewed apples Juice of I orange Juice and rind of $ lemon About 5 ozs. sugar 2 whites of eggs 4 pint whipping cream 1 gill water Carmine