Cox's manual of gelatine cookery (copyright)

Stew the apples with the lemon rind, water, and sugar to sweeten, and press them through a hair sieve. Measure $ pint of this purée. Dissolve the Gelatine in 1 gill of liquid made up of the orange and lemon juice, and, if required, water. Stir the Gelatine into the apples, and sweeten to taste. Add a little carmine. When cool, and just beginning to thicken, whisk the mixture for two minutes, then pour it into the whipped cream. Lastly, fold in the stiffly beaten whites of eggs. Pour into a wet mould, and set aside in a very cooi place till firm. When set, turn out and serve either plain or with custard made from the yolks of the eggs. PEACH MOULD. Five to six persons + oz. COX’S INSTANT POWDERED GELATINE (short measure) 1 tin peaches Juice of 1 lemon Sugar as required 4 to ? gill whipping cream Vanilla Raspberry Sauce (Recipe No. 194) Drain the peaches from the syrup, and chop them finely. Measure 4 pint of the chopped peaches. Dissolve the Gelatine in 4 pint of the peach syrup made up to the quantity with water if required. Stir this into the fruit, and add the lemon juice with sugar to sweeten. When cool, pour into a border mould. Turn out when set. Fill the centre with any pieces of peach left over, and force the sweetened cream flavoured with vanilla on top. Pour a bright Raspberry Sauce round. Note.—The centre might be filled with Vanilla Ice Cream (Recipe No. 154). FRANGIPANI TART. Five persons 14 tablespoonfuls hot water 4 pint milk Yolks of 2 eggs 1 tablespoonful cocoanut Rind and juice of $ lemon I oz. citron peel I oz. glacé cherries 1 tablespoonful sherry Sugar to taste 4 ratafia biscuits crushed 1 tablespoonful cake crumbs $ gill whipping cream Tart Case of short crust (see Recipe No. 118) Infuse the cocoanut and lemon rind in the milk, pour into the beaten yolks, return to fire, and stir till thickened. Strain into a basin. Chop the fruits, soak them in the sherry with the biscuits and cake crumbs, and add all to the custard. Add the Gelatine dissolved in the hot water. Sweeten to taste. Stir in a little lemon juice. When beginning to set, pour into the Pastry Case. When set, decorate with whipped cream and a few cherries. The Frangipani Custard may be used also as a filling for cakes. PINEAPPLE IN GRAPE FRUIT SHELLS. Six persons Lemon Jelly (Recipe No. 1) 1 tin of pineapple 3 grape fruit Sugar to sweeten 1 gill cream Pistachio nuts Cut the pineapple into small pieces. Cut the grape fruit in neat halves, and carefully scoop out the pulp, leaving it in medium sized pieces. Mix the fruit. To 1 pint of this fruit, add sugar to sweeten, and 4 pint of cool Lemon Jelly. When beginning to set, fill the grape fruit shells. Decorate with whipped cream, or chopped jelly, pieces of the fruit, and chopped pistachio nuts. CARAMEL RICE MOULD. Six to eight persons 4 gill pear juice 2 OZS. rice 1 pint milk 1 gill whipping cream 1 gill pieces of pear 1% ozs. chopped or ground almonds 4 OzS. sugar 1 teaspoonful vanilla essence Sugar to sweeten 3 tablespoonfuls water Boil the 4 ozs. sugar in the water to a rich brown colour, and line a hot tin or plain mould. Cook the rice in the milk till it is tender and creamy. Add to it the Gelatine dissolved in the pear juice, the almonds, and pieces of pear. When cool, stir into the whipped cream. Flavour and sweeten to taste. When beginning to set, pour into the prepared mould. When firm, dip into hot water, and turn out of mould. CARAMEL TRIFLE. Six to eight persons 4 gill hot water 2 tablespoonfuls cold water 2 ozs. sugar 2 tablespoonfuls boiling water I pint milk Vanilla or almond essence to flavour 2 eggs I oz. almonds