Cox's manual of gelatine cookery (copyright)

Break up the chocolate. Warm it in a pan with the milk till dissolved. Dissolve the Gelatine in the water, and add to the chocolate. Keep warm. Put the yolks and sugar in a basin, and whisk over a pan of water till thick and frothy, add the chocolate mixture, and cool a little. Flavour with vanilla. Half whisk the cream, and add the cool chocolate mixture to it. Add the pounded Almond Rock, and fold in the stiffly whisked whites of the eggs. Pour into a prepared soufflé case. When set, remove the paper band, pipe cream on top; and sprinkle with finely pounded Almond Rock. ALMOND ROCK + lb. castor sugar 4 gill water 14 ozs. almonds Pinch of cream of tartar Blanch and skin the almonds, chop roughly, spread on a tin, and put in the oven till golden brown. Dissolve the sugar in the water, bring to the boil, then add the cream of tartar, and boil till golden brown. Do not stir. Pour into a greased tin, and sprinkle the almonds evenly over at once. Leave till cold. Use as required. F CARAMEL SOUFFLE. Six persons $ gill hot water r gill milk 3 ozs. granulated sugar 2 tablespoonfuls water 2 eggs 14 ozs. castor sugar 1 teaspoonful lemon juice 1 gill whipping cream Chopped browned almonds A few drops vanilla Make the caramel by boiling the granulated sugar and 2 tablespoonfuls of water till of a rich golden brown. When cool, add to it the milk, and leave to dissolve at the‘side of the fire. Put the yolks and the castor sugar into a basin. Add the caramel flavoured milk, and whisk over boiling water till thick and frothy. Remove from fire, and whisk till cold. Dissolve the Gelatine in the hot water, and stir into the egg mixture. Whip the cream, and stir the mixture gently into it. Lastly, fold in the whites of eggs which have been whisked till stiff. Pour into a prepared soufflé case, When set, decorate the top with browned chopped almonds, and tear away the paper gently, using a knife dipped in boiling water if necessary. PRUNE MOUSSE. Six persons 4 lb. prunes # pint water 3 eggs Sugar to sweeten t gill cream rt lemon Carmine 1% ozs. castor sugar Wash the prunes and soak over-night in the measured water. Add a strip of lemon rind, stew gently till tender, then sweeten. Remove the stones, rub the prunes through a sieve, measure the pulp, and add enough of the syrup to make 4 pint. Whisk the yolks and castor sugar with the juice of the lemon over hot water till thick and frothy. Dissolve the Gelatine in 4 gill of the prune syrup, made up with water if required, and add to the egg mixture. Mix with the prune pulp, add the half whisked cream, carmine to make a good pink colour, and fold in the whisked whites of eggs. Pour into a prepared soufflé case. When set, remove the paper band, and decorate with whipped cream. CHARLOTTE RUSSE. Seven to eight persons 4 gill hot water 4 pint milk Yolks of 2 eggs 4 pint whipping cream 3 OzS. sugar ¢ gill sherry I teaspoonful vanilla essence 6 or 7 finger biscuits Sweet Jelly (Recipe No.1 or2) Decoration of glacé cherries Line the bottom of a plain soufflé tin or charlotte mould with jelly and decorate it. Cover the decoration with jelly. Trim and split the biscuits, and fit tightly round the sides. Make -a custard of the eggs and milk, and add the sugar. When cool, stir in the Gelatine dissolved in the water. Add the sherry and vanilla. Mix gently into the half whipped cream. When beginning to set, pour into the prepared mould. When set, trim the biscuits level with the cream if they project. Dip the bottom only of the mould in warm water to turn out. Decorate the base with’chopped jelly.