Cox's manual of gelatine cookery (copyright)

CHARTREUSE OF APRICOTS.—Make as above, but use rounds of apricot instead of orange slices in the decoration. When making the cream filling use 4 pint of apricot pulp instead of the orange juice. CHARTREUSE OF STRAWBERRIES OR RASPBERRIES.— Make as above, but use fresh strawberries or raspberries (halved) for decoration, and 4 pint of the fruit purée, sweetened to taste, in the cream filling. The jelly for lining the mould may be coloured red if desired. MILANAISE SOUFFLE. [Five to six persons % gill hot water $ pint whipping cream 3 eggs 4 Ozs. sugar 2 small lernons Macaroons Crystallised Violets or Rose petals Whisk the yolks of the eggs with the sugar, the grated lemon rinds and juice 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 hot water, cool slightly, and stir into the egg mixture. Fold into the whipped cream, then fold in the stiffly beaten whites of eggs. Pour into a soufflé dish already prepared, with a white paper band tied firmly round, and coming 2 inches above the upper edge of the soufflé case. Stand in a very cold place till required. Sprinkle crushed macaroons over the top, then tear off the paper. If it sticks, dip a knife in boiling water and run it round between the paper and the soufflé. Decorate, if desired, with violets or rose petals. 144, GRAPE AND PEAR SOUFFLE. Six persons 1 lb. pears 1$ gills water $4 pint whipping cream 4 lb. grapes 3 eggs 4 ozs. castor sugar I teaspoonful lemon juice Stew the pears with the water and 2 ozs. of the sugar till tender. Keep back 1 gill of the pear syrup, made up to the quantity with water if required. Press the fruit through a hair sieve, and measure $ pint of the purée. Put the yolks, 2 ozs. sugar, and 2 tablespoonfuls of the cream into a basin, and whisk over boiling water till thick and frothy, remove from pan, and whisk till almost cool. Add the lemon juice to the gill of pear syrup, dissolve the Gelatine in it, and add to the 4 pint of cool purée. Add at once to the egg mixture. Resweeten. Fold in lightly the rest of the cream, whipped, and the whites of the eggs, stiffly beaten. Add the grapes, previously skinned, halved, and stoned, and pour into the prepared soufflé dish. When set, decorate with a few grapes, violets, or rose leaves. Note.—To remove the grape skins, scald with boiling water, and peel at once. ORANGE SOUFFLE Recipe and illustration ave given on page 66 SHERRY SOUFFLE. Six persons $ gill hot water 1 gill whipping cream $+ gill milk 2 eggs $ gill sherry Rind and juice of $ lemon 2 ozs. castor sugar Ratafia biscuits or macaroons Whisk the yolks, the sugar, sherry, lemon juice and grated rind over hot water till thick and frothy. Remove from fire, and whisk till cold. Dissolve the Gelatine in the hot water, cool slightly, and stir into the egg mixture. Add the milk, then stir carefully into the whipped cream. Lastly, fold in the stiffly beaten whites of eggs. Pour into a prepared soufflé case. When set, sprinkle the top thickly with crushed ratafias or macaroons, and remove the paper carefully. Note.—lf the cream is very thick add the $ gill of milk before whipping. MARASCHINO SOUFFLE may be made using } gill marasching and only } gill sherry, | CHOCOLATE SOUFFLE PRALINE. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE (short measure) 4 gill water 14 gills cream I Oz. sugar 3 eggs 2 tablespoonfuls milk 2 ozs. Almond Rock 14 ozs. chocolate powder Vanilla essence