Cox's manual of gelatine cookery (copyright)

1 gill whipping cream Slices of sponge cake Sherry or fruit juice I oz. ratafia biscuits Put the sugar into a small strong pan with the 2 tablespoonfuls of cold water, dissolve, and let it boil without stirring till a rich brown colour. Remove from fire, and add the 2 tablespoonfuls of boiling water to cool it slightly, then add the milk and allow the caramel to dissolve at the side of the stove. When dissolved, pour into the beaten eggs. Return to the pan. Stir over a slow fire till thickened. Strain into a basin. Dissolve the Gelatine in the hot water, and stir it into the custard. Sweeten and flavour to taste. Put the slices of sponge and crushed ratafia biscuits into a pretty dish, soak with sherry or fruit juice. Pour half of the warm custard over them. When the remainder of the custard is cool and thick, pour it on top. Decorate with whipped cream and the almonds chopped and browned in oven. See NCC Wan Tar at : “St iaeeneane ea eeh* ‘sig We aa a CHARTREUSE OF BANANAS. Six to seven persons (A variation of Recipe No. 140) 4 oz. COX’S INSTANT POWDERED GELATINE 4 gill water 2 ozs. sugar 4 pint cream % teaspoonful lemon juice 2 or 3 bananas % pint banana purée I pint Lemon: Jelly (Recipe No. i or No.9) Chopped pistachio nuts Line a plain mould with cool Lemon Jelly. When set decorate with slices of banana, dipping each slice in a little cool jelly before putting it in position. Fill the spaces between the banana slices with chopped pistachio nuts mixed with a little Lemon Jelly. When these are set line the whole again with jelly. Half whisk the cream. Dissolve the Gelatine and sugar in the water, and add this to the banana purée, and lemon juice. Mix thoroughly, and stir at once into the prepared cream. Stir till the mixture begins to thicken, and pour immediately into the prepared mould. Turn out when set, and arrange chopped jelly round the chartreuse. Page Sixty-five ORANGE SOUFFLE. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) 3 eggs 2 OZS. CAStOr sugar. 14 gills whipping cream 4 gill hot water 1 gill orange juice Grated rind of 2 oranges For decoration:—+ gill whipped sweetened cream Chopped pistachio nuts, I orange Whisk the yolks of eggs with the sugar and grated rind in a bowl over a pan of hot water until thick and frothy. Remove from pan and whisk till cold. Dissolve the Gelatine in the ¢ gill hot water, add to it the orange juice and stir into the egg mixture. Fold into the whipped cream and then fold in the stiffly beaten whites of eggs. Pour into a soufflé dish previously prepared with a white paper band tied firmly round and coming two inches above the edge. Put im a cold place till firm; remove the paper band and decorate with sections of orange (dipped in caramel syrup, if desired), the whipped sweetened cream, and chopped pistachio nuts. Page Sixty-six RICH COLD SWEETS 67 140. CHARTREUSE OF ORANGES. Six to eight persons 141. 4 oz. COX’S INSTANT POWDERED GELATINE 1 pint Lemon Jelly (Recipe No. 1 or 9) 4 gill water 2 ozs. sugar 5 or 6 oranges 4 pint orange juice 4 pint cream - Chopped pistachio nuts Line a plain mould with cool Lemon Jelly. When set, decorate it all over with slices of orange, dipping each slice in a little cool jelly before putting it in position. Fill the spaces between the pieces of orange with chopped pistachio nuts mixed with a little jelly. When these are set, line again very thickly with jelly. Dissolve the sugar and Gelatine in the water, and add to the orange juice. Add this gradually to the half whisked cream. Stir till the mixture begins to thicken, and then pour at once into the prepared mould. Turn out when set, and arrange chopped Lemon Jelly round the chartreuse. VARIATIONS CHARTREUSE OF BANANAS.—Recipe and illustration, page 65.